Step 4: Combine Wet and Dry!

Pour the wet ingredients into the dry and stir like a mad person. This is the only tricky part of the recipe.

It will take a bit of stirring to get everything combined. After you've stirred for a minute or two, if it still looks crumbly, you can begin adding water a little at a time. I add about a tablespoon at a time.

You want the dough to be slightly gummy and firm when you're done and look like the third photo. :)
<p>Soooooo good! Tender and fluffy. I dropped mine onto the cookie sheet then pressed them until they were flat, but still thick, using a fork to make a crosshatch on top like homemade peanut butter cookies. I also used honey because I was out of molasses. Delish! About to make a batch for family Christmas Eve dinner tonight, but with molasses. </p>
<p>Thank you, these were fun!</p>
I have a question... I'm not vegan, but occasionally cook for a friend who is. Brown &amp; white sugar isn't &quot;usually&quot; considered vegan, unless it has been refined a certain way. <br> <br>Can someone please give me the name of a sugar brand that's been refined without the use of bone char? <br> <br>Would be nice to surprise my friend with these, but need to use the correct sugar. <br> <br>Thanks! <br> <br>Beth
Your best bet is to look for organic sugar - as far as I know any organic sugar is vegan because bone char is not considered "organic". That's always what I've been told by my vegan friends. :)
<p>Actually, vegan and &quot;organic&quot; are not the same things, but you're right to look for &quot;raw&quot; sugar. Refined cane sugar requires bone char (animal bones) to process, and that includes the brown sugar, since it's just white sugar mixed with molasses. So, if you get &quot;raw&quot; sugar, or sugar made from another source than cane (such as beet sugar or coconut sugar--they don't require the bone char), then you'll be safe. You're a good friend for trying.</p>
Made these for the second time today. The first time I ran out of fresh ginger, so I used ginger juice. I also used brown sugar. This time I didn't use fresh ginger at all, just ginger juice and they turned out great. I used white sugar and added some more spices for a more complex cookie. Adding to my recipe binder.
<p>Oh yay! Thanks for letting me know about the ginger juice. Good to know they're good that way, too. :)</p>
<p>I didn't have molasses so I added a bit more oil and brown sugar and they came out no problem :) Yummm! Thanks for the great recipe!</p>
<p>These taste so good!</p>
I finally got around to making these cookies, they are *awesome*. They weren't quite vegan though, I used brumel &amp; brown yogurt spread and a little bit of egg nog instead of water. I also added some extra fresh ginger. And, they're cat approved ;)
Yaaaaaayyy! Look at that ginger chunk. It looks really good... I think I might need to make some now. :D
they look really nice yum
Yummm, I have everything but the fresh ginger. I might make them and add more powdered..... cause I am hungry. <br> <br>Oh have you tried using pure coconut oil? It is good for you and tastes much better than canola or I think it does. I just don't like canola. I use coconut oil to bake with unless I am out and too broke then I use corn oil. I think you will love the pure coconut oil though. <br> <br>And does anyone know how much more ginger powder to use in lieu of fresh grated? <br> <br>Thanks for the recipe.
Yum! I love a ginger cookie. Looks like a great addition to the standard gingersnap. <br>
Looks like something to try out for sure, I am adding it to my baking list. Thanks for the new recipe!
wow these look tasty jessy :D <br>

About This Instructable




Bio: part of the Instructables Design Studio by day, stitch witch by night. follow me on instagram @makingjiggy to see what i'm working on! ^_^
More by jessyratfink:How to Adjust to High Altitudes  Embroidered Flowers With French Knot Centers no chill sugar cookie recipe 
Add instructable to: