Triple ginger cookies [V, GF option]

Vegan triple ginger cookies from The Spoon + Shovel

I love ginger a whole lot (I have a dedicated Gin-Gins jar in the living room), so of course one of my favorite things to make around the holidays are these triple ginger cookies packed with ground, fresh and candied ginger. This recipe requires refrigeration, so I usually prep the night before and bake in the morning. Not only do you fill your house with delicious smells first thing, you also get fresh cookies for breakfast!

½ C. coconut oil
¼ C. dairy-free butter
1 C. brown sugar
¼ C. molasses
1 flax gel egg (recipe here)
2 ¼ C. flour (gluten-free option here)
2 t. ground ginger
2 t. baking powder
½ t. salt
1 ½ T. fresh ginger, finely chopped or micro-planed
½ C. crystallized ginger, chopped

Prep time: 10 min + 2 hrs in fridge
Cook time: 10-15 min
Yield: 24 cookies

-Combine coconut oil, butter and brown sugar in a stand mixer until smooth.
-Add molasses and flax gel and combine.
-Add the baking powder, salt, ground ginger and fresh ginger to the mixer and combine.
-Add flour and candied ginger, combine.
-Cover and cool in the fridge for at least 2 hours (overnight is fine too).
-Preheat oven to 350 F.
-Shape the dough into 1” balls and place on baking sheets.
-Bake for 10 min or until lightly brown around the edges.
-Remove from oven and cool on a wire rack.

Vegan triple ginger cookies from The Spoon + Shovel