This super easy vegan take on the gingersnap cookie is spicy, sweet, crispy and chewy. They only require a food processor and a baking sheet! Chocolate drizzle not required, but encouraged :).
Apologies for being kind of MIA in the blogosphere this week! I was wrapped up in a big client presentation culminating mid-week. Everyone is going back to school, and I feel like I just finished finals period! Woohoo!
Since I graduated college a little over three years ago, the whole concept of “back to school” is just not on my radar anymore! September would have breezed by me if many of my fellow bloggers hadn’t been posting awesome recipes to pack for kid lunches or easy schoolnight meal ideas. But while we’ve had the most gloriously summer weather in SF recently, I’m kind of looking forward to what the end of summer brings. Fall means that everyone is in town – no more vacation plans! I hope Nate is ready for the onslaught of dinner parties I’m about to organize!
While I may not be going back to school, I am certainly all for buying new outfits for myself. And enjoying fall flavors too! I whipped up these vegan gingersnap cookies, and they are just filled with the flavors and ingredients that certainly epitomize the season. Cinnamon, pumpkin seeds (pepitas) and spicy candied ginger. The whole house started to smell kind of like, well, fall!
I baked this recipe, and thought to myself, “Oh, I’ll post this in September” thinking that September was still far off, and not, in fact, YESTERDAY. My how this summer has flown by! Maybe because it was my first summer in SF, or because we had so many fun weekend plans, or maybe it was because the travel for work really breaks up the week, but it really doesn’t seem like that long ago that we were hiking in Big Sur or vacationing in NYC or just moving in..
I’m happy to say that Nate snagged a couple of these cookies as they were cooling off on the counter before I could even photograph them. Just to provide some credibility on how good they smell and look.
We’re headed to LA for Labor Day this weekend to visit my parents and see my mom in her opening weekend of the play she’s in. My dad says he’s been getting some good surf sessions in, so I’m looking forward to some beach days, bike rides, SUSHI, and quality time with the family, and sun! And then while I won’t be headed back to school come Tuesday, I will be back on the road for work. Looking forward to spending next week in Seattle!
- 1 cup candied ginger pieces
- ¼ cup coconut oil, warmed
- ¼ cup rolled oats
- ½ cup pepitas
- 2 tsp cinnamon
- ½ tsp baking soda
- Dash of salt
- ½ cup non-dairy chocolate chips
- ¼ cup coconut milk
- Preheat the oven to 350 degrees F
- In the food processor, place the ginger and cover in the warmed coconut oil. This will help for the pieces to soften a bit and allow for easier processing
- A couple of minutes later, place the rest of the ingredients in a food processor and pulse until well-combined. There should still be someone whole pieces of oats and pepitas
- Place a piece of parchment paper onto a baking sheet
- Taking the cookie mixture, roll into 1½ inch balls and press into a cookie shape onto the baking sheet
- Bake for 15 minutes until the cookies are golden
- Let cool until room temperature
- Using a double boiler, melt the chocolate with the coconut milk until "drippy"
- Using a spoon, "splatter" the chocolate over the cookies. This may be a little messy
- Allow cookies to set in the freezer or fridge
- Store in the fridge
If you like this, you’ll love: Extra Fudgy Paleo Zucchini Brownies