Dessert
Vegan Chocolate Chip And Ginger Cookies
Cooking Time
15 minutes
Prep Time1 hour 15 minutes
Servings12 portions
- 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
- 165g brown sugar
- 80g white sugar
- 15ml vanilla extract
- 35g chocolate chips
- 25g crystallised ginger pieces
- pinch of salt
- Preheat the oven to 160 /140 fan degrees c, gas mark 3.
- Grease and dust with flour a baking tray.
- Sieve the flour and baking powder into a bowl and add the salt.
- In a mixing bowl whisk in the CRACKD, vegan butter, sugars, and vanilla extract.
- Whisk in the sieved ingredients until smooth and creamy.
- Add the choc chips and crystallised ginger and fold in with a wooden spoon.
- Roll into a tube shape in cling film and set in the fridge for 1 hour.
- Cut into disks and place on a lightly greased baking tray. Place in the oven and cook for 15-20 minutes.
- 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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