Gigi’s Ginger Cookies

ginger cookiesYears ago, I found a recipe for ginger cookies in a magazine. It was a vegan recipe. My experiment with eating a vegan diet didn’t last very long, so I adapted this recipe. I removed anything genetically modified and highly processed by substituting the soy butter for real butter and the canola oil for coconut oil. I also substituted the white sugar for brown sugar and added nutmeg and cinnamon. The result is a more flavorful cookie that is GMO-free.


  • 1/4 cup butter
  • 1/4 cup coconut oil
  • 3/4 cup brown sugar
  • 1/4 cup crystallized ginger, cut into small pieces
  • 1 tablespoon molasses
  • 1 tablespoon vanilla
  • 1 tablespoon ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup all purpose flour, 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt


Pre-heat the oven 375 degrees. Mix together the butter, coconut oil, brown sugar, vanilla, molasses, crystallized ginger and 1/4 cup warm water. Combine all dry ingredients and stir into the wet ingredients. Put spoonfuls into a greased cookie tray. Bake for 10 to 12 minutes. To make the glaze that goes on top of the cookies, combine about a 1/2 cup of sugar (I use unrefined cane sugar) and juice from one lime.

Photo: Renee Suen

One thought on “Gigi’s Ginger Cookies

  1. Pingback: Cranberry Orange Coconut Cookies with Whiskey Glaze | saraheatsaustin

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