Chewy, buttery vegan cookies with a subtle spiced flavour. No molasses required!
Preheat your oven to 200°C/400°F (or 180°C/350°F if using a fan or convection oven). Line a large baking tray with baking paper, or two trays if you have them available.
Mix the flaxseeds with the water and set it aside for 5 minutes.
In a large bowl, mix the margarine, caster sugar and brown sugar together. Add the vanilla and the flaxseed mixture and stir again.
Combine the flour and ginger in a separately then add it to the bowl with the rest of the ingredients. Mix everything with a large spoon until it begins to stick together then use your hands to press it together into a dough.
Divide the dough into 12 equal-sized pieces and roll each piece into a ball. Place the balls onto your lined tray(s), leaving around 3-inches of space between them. I usually bake 5 or 6 at a time.
Use your fingers to gently flatten the cookie balls until they're around 1-inch thick. This will help them to spread out nicely as they bake.
Bake for 12 minutes. Let the cookies cool completely on the tray before removing them as they will be fragile when hot.