Tag Archives: ginger

Cashew Butter Ginger Cookies {Vegan & Gluten-Free}

Cashew Butter Ginger Cookies {Vegan & Gluten-Free}It’s the most wonderful time of the year! The time for holiday cookies and candy and extravagant breakfasts that are actually dessert. The time for family and friends and hot chocolate and caroling. But also, time for taking extra care of those for whom this holiday season might not be so wonderful.

The Sweetest Season GraphicThis year I am participating in The Sweetest Season, benefitting Cookies for Kids’ Cancer. As you may know, cancer is the #1 cause of death-by-disease for children in the U.S. In spite of this startling statistic and the 40,000 children currently battling cancer nationwide, less than 4% of the National Cancer Institute’s $4.6 billion federal budget goes to pediatric cancer research.

Cookies for Kids’ Cancer is a 501(c)3 non-profit organization that encourages people to raise funds for pediatric cancer research in the most delicious of ways: by making cookies and sharing them with friends and family. The goal is to raise funds to find a cure, one cookie at a time. Many supporters (called “Good Cookies”) choose to have bake sales or cookie swaps, but this year I’m teaming up with many fellow bloggers to post new cookie recipes and donate directly. If you’d like to learn more and/or make a charitable donation to Cookies for Kids’ Cancer, click here.

I made my donation on Giving Tuesday, so now it’s time to talk about cookies–Cashew Butter Ginger Cookies, to be exact 😍😍😍

Cashew Butter Ginger Cookies {Vegan & Gluten-Free}Y’all, I’m just crazy about these ginger cookies. They’ve got all the flavor, chewy texture, and sparkly sugared edges you love, but without the gluten, eggs and dairy, so your gluten-free vegan friends can eat them without consequence. I love an inclusive recipe!

Cashew Butter Ginger Cookies {Vegan & Gluten-Free}Cashew Butter Ginger Cookies {Vegan & Gluten-Free}The base of these cookies is a jar of cashew butter. It gives the simple dough plenty of structure and a buttery, nutty undertone. Dark brown sugar and a couple of tablespoons of molasses keep the finished cookies soft and chewy, while ground ginger and cinnamon amp up that classic holiday cookie flavor!

Cashew Butter Ginger Cookies {Vegan & Gluten-Free}As far as egg replacement goes, I am all about aquafaba these days. If you haven’t heard of this miracle of modern vegan baking, well, you’re in for a surprise and a treat.

Cashew Butter Ginger Cookies {Vegan & Gluten-Free}Aquafaba (literally translated “bean water”) is the liquid from cooking and/or canning chickpeas. As the beans cook, they release lots of proteins into the water, creating a nearly-flavorless, almost-gel-like liquid. This is the aquafaba.

Cashew Butter Ginger Cookies {Vegan & Gluten-Free}Cashew Butter Ginger Cookies {Vegan & Gluten-Free}As aquafaba can be whipped to stiff peaks, many bakers like to use it to make vegan meringue cookies, mousses, and macarons. I haven’t used aquafaba for any of those things (yet!), but I have used it in my Chipotle-Sweet Potato Hummus and Cornmeal Pancakes. <–try those!

If aquafaba isn’t your thing, you could use the “flax egg” mixture I use in my Cashew Butter Snickerdoodles, but know that there will be a difference in flavor from the flaxseed. If you’re not vegan, feel free to swap in one large egg. No matter which option you choose, your cookies will be delicious.

Cashew Butter Ginger Cookies {Vegan & Gluten-Free}But enough about egg replacers! The dough for these Cashew Butter Ginger Cookies comes together quickly. After a short chill and a roll in granulated sugar, they’re ready to go in the oven. The cookies bake up in less than ten minutes, just until they’re soft in the centers and crisp and sparkly at the edges.

Cashew Butter Ginger Cookies {Vegan & Gluten-Free}These little cookies are going to steal the show at your parties and cookie swaps, y’all. They look and taste just like the soft ginger cookies we all know and love–I bet that if I hadn’t just told you that these cookies are made from cashew butter and aquafaba, you wouldn’t even notice. And even if you do, the richness of the cashew butter, hits of molasses and spice, and chewy centers are nearly guaranteed to keep you coming back for more.Cashew Butter Ginger Cookies {Vegan & Gluten-Free}

Cashew Butter Ginger Cookies {Vegan & Gluten-Free} 
makes about 3 dozen small cookies

1 16 ounce jar cashew butter
3 tablespoons aquafaba* (chickpea canning liquid)
2 tablespoons molasses (not blackstrap)
1 1/3 cups dark brown sugar, packed
1 tablespoon (3 teaspoons) ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon Kosher or sea salt
3 tablespoons cornstarch
1/8 teaspoon baking powder

Coating:
1/3 cup granulated sugar

In a large mixing bowl, combine cashew butter, aquafaba, molasses, dark brown sugar, ginger, cinnamon, and salt. Use an electric mixer (or a silicone spatula and some elbow grease) to beat ingredients together until smooth. Add cornstarch and mix again. Cover dough and refrigerate for 30 minutes.

Preheat oven to 350F. Line two baking sheets with parchment. Pour granulated sugar into a small bowl.

Remove dough from the refrigerator. Scoop dough in one tablespoon increments and roll into balls. Coat in granulated sugar and place about 2 inches apart on prepared baking sheets. Bake 8-10 minutes, until puffed and golden at the edges. Let cool on the baking sheets for five minutes before removing to a rack to cool completely. Repeat baking process with any remaining dough.

Leftover cookies will keep in an airtight container at room temperature for up to a week.

Note:

If you are not vegan, you may use one large egg (at room temperature) in place of the aquafaba. Proceed with the recipe as written.

Chewy Pumpkin Ginger Cookies {with Vegan Option}

  
Hey there! How was your Thanksgiving? Did you eat too much pie and not feel even the teensiest bit guilty? I hope so 😊 We are on our way back to Brooklyn from Henry’s family’s home. Anyway, let’s talk about cookies.

I’m torn. It’s the day after Thanksgiving. Am I allowed to post Christmas cookies now? It’s still November. Is pumpkin season over? I don’t even know. Figuring out the ins and outs of this food blogging stuff is hard. How about a combination? A gingery pumpkin cookie that would be totally welcome at a holiday cookie exchange. With a crunchy, sugary crust because yum. And, if that’s not enough, a simple optional vegan swap so you can have something for everyone at your holiday parties. The holidays are about being inclusive and good to people we love, right?! Right! So let’s make some Chewy Pumpkin Ginger Cookies.

   
This dough is super simple–no mixer required! It starts by stirring melted butter (or coconut oil, if you’re going vegan) with light brown sugar. Then add in 1/4 cup of pumpkin. The pumpkin acts as an egg substitute here–if we added pumpkin and eggs, we’d have cakey cookies. No, thank you! Chewy all the way. Anyway, after we add the pumpkin, it’s time for a hefty dose of dark molasses, followed by just enough vanilla to mellow out the spices. Speaking of spices, add one full tablespoon each of ground ginger and pumpkin pie spice. Then, it’s time for some dry ingredients: flour, baking powder and soda, and salt. Whisk those up and add them in two installments, making sure to scrape the bottom and sides of the bowl as you go. This dough needs only thirty minutes of chilling before it’s ready to roll.

A note on chilling cookie dough: it’s mandatory if you want soft, puffy, chewy cookies. There’s no way around it. Embrace the chill! Your cookies will be better for it. Plus, it means you can make the dough 24 hours in advance, and I am all for working ahead. But let’s get back to the rolling.

  
  
  
Roll your chilled dough in two tablespoon increments, and then roll the dough balls in granulated sugar before placing them on the baking sheets. This will give them a crispy outer crust, and has the added benefit of making them look stunning! Pretty food just tastes better. Bake these for 10-11 minutes. Then let them cool, and enjoy. Easy peasy.  

Chewy Pumpkin Ginger Cookies are good on the first day, but the pumpkin flavor really shines through on day two. They’ll stay soft and delicious for up to a week, so they’re perfect for adding a little holiday cheer to lunches, or for preparing ahead of time for your cookie exchange. I think they’d make a really good ice cream sandwich with a small scoop of vanilla. Or chocolate. Chocolate and ginger are sooo good together.

Start the Christmas season right–make these cookies! I’ll be posting twelve holiday cookie recipes leading up to Christmas Eve, so prepare to wow at your cookie exchanges and holiday parties. Make sure to check back over the next few weeks for a hefty dose of holiday cheer 😊

 Chewy Pumpkin Ginger Cookies
adapted from Soft-Baked Gingersnap Molasses Cookies from Sally’s Baking Addiction
makes about two dozen cookies

3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon sea salt or Kosher salt
1 tablespoon ground ginger
1 tablespoon pumpkin pie spice
3/4 cup unsalted butter, melted and cooled slightly*
3/4 cup light brown sugar, packed
1/4 cup pumpkin purée
1/3 cup molasses*
1 1/2 teaspoons real vanilla extract
1/3 cup granulated sugar, for rolling

In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In another mixing bowl, mix together melted butter and light brown sugar until there are no more lumps. Add in pumpkin, molasses, spices, and vanilla, stirring after each addition. Stir in 1/3 flour mixture at a time, until a thick soft dough has formed. Refrigerate 30 minutes to 24 hours.

Preheat oven to 350F. Line two sheet pans with parchment or a silicone baking mat.

Roll two tablespoon* increments of dough into balls. Roll dough balls in granulated sugar and place 2 inches apart on prepared pans. Bake 10-11 minutes, until puffy and no longer wet-looking. Let cool for five minutes on the pans before removing to a wire rack to cool completely. Repeat rolling and baking until all dough has been used.
Cookies will keep covered at room temperature for up to a week.

Notes:

1. Vegan option: use 3/4 cup melted coconut oil in place of the melted butter.
2. Do not use blackstrap molasses–it’s too robust for this recipe.
3. A medium cookie scoop may also be used.

Chewy Pumpkin Ginger Cookies {with Vegan Option}