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Vegan Chocolate Chip And Ginger Cookies

  • 1 hour 30 minutes
  • Prep Time
    1 hour 15 minutes
  • Servings
recipe image Vegan Chocolate Chip And Ginger Cookies


  • 60ml vegan egg substitute (we recommend using CRACKD vegan egg)
  • 380g plain flour
  • 1 and 1/2 tsp baking powder
  • 160g Flora Plant B+tter Unsalted Flora Plant, unsalted, 250g, block packaging
  • 165g brown sugar
  • 80g white sugar
  • 15ml vanilla extract
  • 35g chocolate chips
  • 25g crystallised ginger pieces
  • pinch of salt
Energy (kcal)1 kcal
Energy (kJ)2 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.1 g
Carbohydrate excl. fibre (g)0.1 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)30 mg
Salt (g)0.08 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)28 mg
Iron (mg)0.04 mg
Potassium (mg)0 mg


  1. Preheat the oven to 160 /140 fan degrees c, gas mark 3.
  2. Grease and dust with flour a baking tray.
  3. Sieve the flour and baking powder into a bowl and add the salt.
  4. In a mixing bowl whisk in the CRACKD, vegan butter, sugars, and vanilla extract.
  5. Whisk in the sieved ingredients until smooth and creamy.
  6. Add the choc chips and crystallised ginger and fold in with a wooden spoon.
  7. Roll into a tube shape in cling film and set in the fridge for 1 hour.
  8. Cut into disks and place on a lightly greased baking tray. Place in the oven and cook for 15-20 minutes.
  9. Remove from the oven and allow to cool on the baking trays before placing on a wire rack to cool completely.
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