Cookies

December 9, 2021

Triple Ginger Coconut Lime Oatmeal Cookies

Triple Ginger Coconut Lime Oatmeal Cookies put a tropical twist on a classic cookie, making them more irresistible than the originals!

This second cookie in my holiday cookie series is my vegan creation for this year. Last year I had such fun developing not one, but two great vegan holiday cookies, I had to try again! (Check out my Lemon Gingersnap Cookies and my Eggnog Snickerdoodles from last year - both are vegan!) 

I love the combination of coconut and lime in sugar cookies, but also had been thinking about a triple ginger oatmeal cookie for a couple months. Since ginger, lime, and coconut are such great flavor friends, I decided to put them all together - hello Triple Ginger Coconut Lime Oatmeal Cookies! Chewy, tart, spicy, and sweet, these cookies make a unique and unexpected contribution to the holiday cookie plate. I find the brightness of the lime helps cut through the richness of the other goodies, and it’s fun to have something other than chocolate to enjoy. 

I hope you’ll try these Triple Ginger Coconut Lime Oatmeal Cookies! Whether you’re baking for vegan friends and family or not, these are a flavor-packed cookie that anyone can enjoy. 

Ingredients assembled for Triple Ginger Coconut Lime Oatmeal Cookies
Assemble your ingredients.

Stages of mixing the cookie dough
Mix up the cookie dough.

Side by side of unbaked and baked cookies
Bake the cookies until golden and just set in the center.

Cookies cooling on a wire rack next to a plate of cookies
Transfer cookies to a wire rack to cool completely.

A plate of cookies on a wood cutting board surrounded by fresh ginger and lime wedges
Enjoy these vegan Triple Ginger Coconut Lime Oatmeal Cookies!

Triple Ginger Coconut Lime Oatmeal Cookies

Triple Ginger Coconut Lime Oatmeal Cookies put a tropical twist on a classic cookie, making them more irresistible than the originals!

Author:

Kira Freed - The Joyful Plateful

Prep:

15

min

cook:

10

min

total:

25

min

Ingredients

3/4 cup coconut oil, room temperature (soft, but not melted)

3/4 cup brown sugar, packed

1/2 cup granulated sugar

6 Tbsp. aquafaba (see notes)

1 tsp. vanilla extract

Zest and juice of 1 lime 

2 inches fresh ginger, finely grated

1 tsp. ground dried ginger

1 tsp. baking soda

1/2 tsp. sea salt

1 1/2 cups all-purpose flour 

3 cups rolled oats

1 cup shredded, unsweetened coconut 

Generous 1/4 cup minced candied ginger

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, and set aside. 
  2. In the bowl of a stand mixer fitted with a paddle attachment, cream coconut oil, brown sugar, and granulated sugar until fluffy, about 90 seconds. (Or, if you don’t have a stand mixer, use a hand mixer and a large mixing bowl to make the dough.)
  3. To the coconut oil and sugar mixture, add the aquafaba and, vanilla extract. Beat to combine well. 
  4. Add the lime zest, lime juice, and fresh ginger to the wet ingredients, and mix again to combine. 
  5. Add the ground ginger, salt, baking soda, and flour to the wet ingredients, and mix until just incorporated. 
  6. Add the rolled oats and shredded coconut, and mix again until well incorporated. Add the minced candied ginger and mix until evenly distributed in the dough. 
  7. Use a cookie scoop or tablespoon to drop dough onto prepared baking sheet. 
  8. Bake at 350 degrees F for 9-11 minutes, until just set in the center. 
  9. Remove cookies from the oven and let cool for 2 minutes on the baking sheet, then transfer cookies to a wire rack to cool completely.
  10. Store cooled cookies in an airtight container for up to 5 days. 


Notes:

  • Aquafaba is the liquid in canned chickpeas. It is viscous, and often used as an egg replacer in vegan baking. Drain a can of chickpeas, reserving the liquid in a food storage container. Keep aquafaba refrigerated for up to one week. Three tablespoons aquafaba = 1 large egg. Use the chickpeas to make one of my other recipes, like Lemon Curry Chickpea Soup or Pizza Salad with Pepperoni Chickpeas!
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February 28, 2024
Elisabeth
Worked great and made tons of leftovers!