Ginger cookies ready when you are!

When Nora was a child she used to love commercial slice-and-bake cookies, I mean who didn’t? They were the easiest things to make! Plus, they were kind of fun just pulling out the fridge, cutting and baking. However Nora admits that she never even bothered to read the ingredients which contained tons of sugar, preservatives and trans fats. Whoops, but the convenience factor is unbeatable. So, Nora developed her own vegan gluten-free ginger cookie recipe with relatively low sugar.  The vegan gluten-free ginger cookie dough is mixed, rolled into logs, and chilled or frozen. Ready to slice and bake whenever you need a quick dessert. Something that can come in handy especially during the holidays and this cookie happens to be perfect for this time year.

  • ½ cup (or one stick) Earth Balance or other non-dairy shortening of your choice
  • ¼ cup coconut oil (softened)
  • ¼ cup almond butter
  • ½ cup dark molasses
  • ½ cup dark brown or coconut sugar
  • 1 cup Bob’s Red Mill GF all purpose baking flour
  • 1 cup coconut flour
  • 1 up NKG flour (Nora's Kitchen Granola ground up into flour base)
  • 2 tsp baking soda
  • ½ tsp salt
  • 3-4 tsp ground ginger
  • 1-2 tsp cinnamon
  • 1 cup chopped candied ginger
3 Dozen
15 (closer to 20 mins if kept frozen) minutes
  1. Combine first five ingredients in mixer and beat well. Add remaining ingredients (except for the candied ginger) and continue mixing. When the dough is thoroughly blended and somewhat stiff, add in the ginger (either by hand or with the mixer on a low setting).
  2. Divide the dough into thirds, and shape into logs about 2 inches in diameter and about 8-12 inches long. Wrap each log in wax paper and refrigerate for several hours (if you’re planning to bake the cookies right away), or freeze.
  3. When the dough is hard, slice with a sharp knife into ¼ inch thick circles and place on a lightly greased (or parchment lined) cookie sheet. Bake at 350 degrees for about 15 minutes (closer to 20 minutes if kept frozen).
  4. When cooled, lightly sift powered sugar over tops of cookies.

One of the best things about this recipe is that you can store the wrapped logs in a tightly sealed plastic bag in the freezer for months and pull out whenever you need fresh, home-made cookies! You will no longer stress about the last minute dessert option or that late night snack. They are also a great coffee cookie if you find yourself needing an excuse to eat cookies in the morning 😉