These ginger cookies are so good! Vegan, gluten free what ever, they taste good. They are going on my I-will-make-again list and I’m making  them again soon.

I found this recipe on foodgawker and had to try it. After I’d printed it out I noticed it used flax meal instead of an egg. I had my doubts. I was pretty sure I wouldn’t like them but I decided to make them anyway. I’m glad I did.

 

 

I have never used flax meal as an egg substitute before.

 

 

I was a little scared. I mean really, this will not grow up to be a chicken, so how is this supposed to work?

 

But I poured the warm water on the flax meal anyway. I have to stop worrying about the chickens.

 

 

And left it to sit for 5 minutes. It kind of seemed like hocus-pocus to me.

 

 

I like ginger a lot and got a little carried away chopping fresh ginger. But um, why did the flax meal cross the –oh never mind.

 

 

The recipe actually only called for 2 teaspoons. I think I got it and then some. Then I chopped up some candied ginger.

 

 

Meanwhile, back to the bowl with the flax meal and water the 5 minutes must have been up.  I added the oil,

 

 

sugar,

 

 

and molasses.

 

 

and mixed it all together.

 

 

Then added flour,

 

 

xanthan gum, just one small tablespoon,

 

 

 

cinnamon, ginger powder, cloves, backing powder and baking soda.

 

 

I started mixing. It seemed really dry. But I was optimistic that it would come together and be cookie dough in a minute.

 

 

I soon lost my optimism. It looked like I was making pie crust or something. 

 

 

So I added some more molasses.

 

And that did the trick.

 

 

Then I worked the ginger in.

 

 

Yay, I have cookie dough! I put it in the fridge to chill for a few minutes.

 

 

Next I got out the turbinado sugar

 

 

and rolled misshapen cookies in it.

 

 

Baked them at 350 for about 10 minutes.

 

 

Then I ate two because the first one was so good but it just might’ve been a fluke.

The second one was too.  So it’s official, they’re all right.

 

 

 

Gluten Free Vegan Ginger Cookies

adapted from Veganricha

Ingredients:

•1 Tablespoon flax-meal
•2 Tablespoons warm water
•1/4 cup oil
•1/4 cup sugar
•1/4 cup Molasses or more if the dough really looks like a pile of crumbs

•1.5 cups gluten free flour
•1 teaspoon baking powder
•1/4 teaspoon baking soda
•1/2 teaspoon ginger powder
•1/4 teaspoon cinnamon powder
•1/4 teaspoon cloves powder
•1/4 teaspoons grated ginger
•1/4-1/3 cup candied ginger chopped
•Turbinado sugar for coating

In a bowl, mix flaxmeal with 2 Tablespoons of water and let sit for 5 minutes.
Stir in the oil, molasses and sugar until combined.
Add the flour, baking powder, baking soda and all spices. And combine. add a little molasses if the dough is just looking like a pile of crumbs.
Add grated and candied ginger and mix.
Chill the dough for 15 minutes.
Shape into flat disks. Press the disks into sugar and place on baking sheet.
Bake in pre-heated 350 degrees F for 10-13 minutes.
The cookies will be slightly soft in the center to touch.