A surprising alliteration that adds up to dinner. My dinner, to be exact. And soon to be your dinner? Yes.
Guacamole is literally one of my favorite foods ever, to make, to eat, smother over things… Everything should be done with guacamole. Life lessons with Kaity.
Except maybe eating these ginger cookies. They were an experiment. They’re also vegan. If you don’t like ginger, take a hint from the name and steer yourself away from these… But if you’re a ginger nut (root?) like me… get all up in these cookies. Cake-like, chunky, delicious, and they don’t even use up your butter and eggs. Could a girl ask for more?
But let’s discuss this guacamole more… since avocados are in season and probably on sale at your grocery store. One of the wonderful things about guacamole is that you can play with it. Put whatever you like in it… Or just whatever you have in the fridge.
In this absolutely fabulous batch went…
4 Hass avocados
1/2 white onion, diced
1 jalapeno, diced
1/2 cup cilantro, roughly chopped
1/2 can black beans (rinsed)
Juice from 3 limes
2 cloves garlic, minced
Kosher salt to taste
1 cup grape tomatoes, diced
Mash that all together, and change the flavor around until it’s how you like it.. It’s your guac. Do what you want.
Soft Vegan Ginger Cookies from Joy the Baker
- 1 1/2 cups all-purpose flour
- 1 1/2 whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 cup minced candied ginger
- 1 cup vegan granulated sugar (if you’re hardcore… or just go for regular granulated sugar)
- 2 tablespoons ground flaxseed
- 1/2 cup unsweetened applesauce
- 1/4 cup canola oil
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 cup vegan granulated sugar, for rolling the cookies balls
- In a large bowl, whisk together flours, baking powder, baking soda, salt, ground ginger, and minced candied ginger. Set aside.
- In a medium bowl, whisk together sugar, ground flaxseed, applesauce, oil, and lemon zest and juice.
- Add the wet ingredients, all at once, to the dry ingredients and carefully mix together with a wooden spoon. Make sure all the flour bits are moistened and well incorporated. Form dough into a disk shape and wrap well in plastic wrap. Refrigerate for an hour, or overnight.
- Place a rack in the center and upper third of the oven and preheat 350 degrees F. Line two baking sheets with parchment paper.
- Remove the dough from the fridge and use your hands to roll dough into walnut sized balls. Rolls balls in granulated sugar and place of baking sheet. Use the palm of your hand to slightly flatten the dough ball. Bake for 15 to 18 minutes, until just slightly browned but still slightly soft in the center. Remove from the oven and allow to cool on the baking sheet for 5 minutes before removing.
- Store cookies in an airtight container at room temperature for up to 4 days.
Preparation time: 15 minute(s)
Cooking time: 15 minute(s)