Ginger & Cinnamon with Chocolate Chip Cookie
These festive ginger and Cinnamon chocolate chip cookies are simple to prepare and a delightful sweet treat to share.
These festive easy to prepare cookies, look, smell and taste divine. A delightful and moreish bite, crispy on the outside and chewy on the inside, with a sprinkling of chocolate chip treasures. Truly a delight for the senses!
- 200g plain flour (use gluten-free if you wish)
- 170g dark brown soft sugar (Aaron used coconut sugar)
- 1 tsp vanilla extract
- 2 tbsp plant milk
- 1 tsp cinnamon & ginger
- 1 tsp baking powder
- Pinch of pink/sea salt
- 80g chopped dark chocolate 100g vegan butter (Aaron used Flora block)
1) Preheat the oven to 220oC.
2) Pour the sugar in a large bowl and add the butter. Using a large spoon cream the butter and sugar to form a paste.
3) Add the vanilla and milk and mix in.
4) Sift in the flour, salt and baking powder.
5) Give it a good mix then use your hands to bring everything together.
6) Add the chocolate and press into the dough.
7) Roll (equal amounts) into a ball with your hands and lay out on a baking tray (leaving a gap as cookies will expand) and press down a little to flatten.
8) Bake for 18-20 minutes until golden brown.
9) Leave to cool for at least ten minutes to cool.
Serve with tea or coffee
How to Video
Ginger and cinnamon cookies with chocolate chips recipe
Â
Order a free Go Vegan Pack today!
Our Go Vegan Pack contains lots of useful information on how to go vegan, including recipes, nutritional advice, shopping tips and information on alternatives to animal products.