Double Ginger Vegan Cookies

You may not be vegan if:

1) You just saw the word cookie and immediately reached for the butter.

2) You've been wondering how to replace the ginger for chocolate in these cookies.

3) You've had 30 pounds of bacon in your possession at one time.

4) You thought I forgot the egg in this recipe.

5) You once presented a homemade marshmallow to a vegan friend and when they looked at you quizzically exclaimed, "What? There's no meat in these!".

6) The thought of going a day without cheese or chocolate makes you feel faint.

AND

7) You think hot dogs are fine for non meat eaters since they really don't contain any meat anyways.

Double Ginger Vegan Cookies

Makes about 2 dozen cookies

Source: Organic and Chic via Joy the Baker

1½ cups all purpose flour

1½ cups whole wheat flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground ginger

1 cup minced candied ginger

1 cup vegan sugar

2 tbsps ground flaxseed
½ cup unsweetened applesauce
¼ cup canola oil
1 tsp lemon zest
1 tbsp fresh lemon juice
¼ cup vegan sugar for rolling cookies into balls

Directions:
1. In a large bowl whisk together flours, baking powder, baking soda, salt, ground ginger and minced candied ginger. Set aside.
2. In a separate bowl, whisk together sugar, flaxseed, applesauce, oil, lemon zest and juice.
3. Add all the wet ingredients to the dry ingredients and mix well together until all the flour is moist and everything is well incorporated. Form dough into a disc and wrap well. Refrigerate for 1 hour or overnight.
4. Preheat oven to 350°F. Remove dough from fridge and form into walnut sized balls. Roll balls in granulated sugar and place on a greased baking sheet. Bake for 15 - 18 minutes until just slightly browned but still soft on the inside. Best eaten the same day. (As all cookies are.)