Chocolate Cranberry Ginger Cookies (Vegan)
Prep time
Cook time
Total time
These Chocolate Cranberry Ginger Cookies are the perfect addition to your holiday cookies tray. They are easy, healthy, vegan, and very delicious!
Serves: 24 cookies
Ingredients
- 1 ½ cup white whole wheat flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 2 tablespoons corn starch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground ginger
- ¼ cup coconut oil, melted
- ⅓ cup unsweetened applesauce
- 1 tablespoon vanilla extract
- ¼ cup crystallized ginger
- ⅓ cup dried cranberries
Instructions
- Preheat the oven to 325 degrees and line baking sheets with parchment paper.
- In a large bowl, whisk together the dry ingredients (flour -> ground ginger).
- In a medium bowl, stir together the coconut oil, applesauce, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until incorporated. Stir in the crystallized ginger and dried cranberries. The dough will be thick.
- Roll dough into small balls and place about 2 inches apart on the prepared baking sheets.
- Bake for 12-14 minutes, being careful not to over-bake. Let cool for 10 minutes before transferring cookies to a wire rack to cool completely.
Notes
You can find crystallized ginger in a couple of different places. The first few times I made these I used crystallized candied ginger chunks from Trader Joes and chopped them into small pieces. This year I used Archer Farms crystallized ginger from the spice aisle in Target.
The corn starch can be omitted, but it gives the cookies a softer and chewier texture.
Drizzling (vegan) chocolate on top of these cookies is also a good idea and dresses them up a bit.
You can make the dough ahead of time, shape them into balls, and place in a Ziploc bag in the freezer until you’re ready to bake them. Just let them thaw a little bit before placing them in the oven.
Baked cookies last up to 5 days in an airtight container.
The corn starch can be omitted, but it gives the cookies a softer and chewier texture.
Drizzling (vegan) chocolate on top of these cookies is also a good idea and dresses them up a bit.
You can make the dough ahead of time, shape them into balls, and place in a Ziploc bag in the freezer until you’re ready to bake them. Just let them thaw a little bit before placing them in the oven.
Baked cookies last up to 5 days in an airtight container.
Recipe by Just J.Faye at https://www.justjfaye.com/2015/12/15/chocolate-cranberry-ginger-cookies-vegan/