2 1/2 cups flour
3/4 cups candied ginger, diced finely
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon grated fresh ginger root
1 cup sucanat
1/2 cup applesauce (or 1 Ener-G Egg Replacer)
1/4 cup vegetable oil
1 teaspoon lemon zest
1 tablespoon lemon juice
1/4 teaspoon vanilla extract
white sugar (optional)
These cookies bake chewy, with a crispy, vegan sugary outside.
Mix the flour, candied ginger, baking powder, baking soda, salt, and ginger in a large mixing bowl. Combine the vegan sugar (sucanat), applesauce, oil, lemon zest, lemon juice and vanilla extract together in another bowl, then add to the flour mixture. Stir until mixed thoroughly. Cover and chill 1 hour.
Preheat oven to 350 degrees F.
Take out dough and shape into 24 balls. Roll the balls in white vegan sugar (optional) and flatten onto greased cookie sheets. They don't really rise, so make sure to flatten them to the level you want.
Bake for 12-15 minutes