Vegan Ginger Cookies
Chewy, buttery vegan cookies with a subtle spiced flavour. No molasses required!
Ingredients
- 1 Tablespoon Ground flax seeds
- 1 Tablespoon Water
- 200 g Vegan margarine (¾ cup + 1 tablespoon)
- 150 g Caster sugar (¾ cup)
- 100 g Soft dark brown sugar (½ cup)
- 1 Teaspoon Vanilla extract
- 320 g Self-raising flour (2 + ½ cups)
- 1 Teaspoon Ground dried ginger (use more or less according to preference)
Instructions
-
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.
Recipe Notes
- If the dough is too wet, add more flour. If it's too dry, add a splash of plant-based milk.
- Store in an airtight container at room temperature or in the fridge (for extra chewiness) for up to 5 days.