Giant Soft Triple Ginger Cookies – vegan recipe for two

In my mind, ginger cookies are utterly heavenly, and these dairy-free and egg-free giant softies are most certainly up there with the very best.

If you love ginger then this is the recipe for you; two giant soft triple ginger cookies, jam packed full of sweet spicy ginger and perfect to share (or not!)

I’m really enjoying making smaller scale recipes, enough for one, two or a small family. For me it means I can bake more often, but i feel there are so many situations when a large batch is too much. Sometimes not everyone likes the same flavours and you don’t want to waste freshly baked cookies! Also, if you want a sneaky treat just for yourself and have 20 minutes, you can have a batch of two gorgeously fresh cookies to devour!

I’ve used three types of ginger in these cookies – ground ginger, stem ginger and syrup and crystallised ginger for ultimate ginger punch. However, if you only have stem or crystallised feel free just to use one. I do use some of the ginger syrup from the stem ginger but you can easily replace that with maple or golden syrup. Equally if you’re not keen on chunks of ginger in your cookies just leave out the stem and crystallised ginger and maybe up the ground ginger to 1/2 tsp. I used stem and crystallised ginger from M&S which is safe for our allergies.

This recipe is for two, so you can share (or not!), but should you want 4 or 8 cookies just multiply as necessary, the recipe will work just as well.

lucylox

Giant Soft Triple Ginger Cookies – vegan recipe

Giant soft cookies full of sweet spice

dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan

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Prep Time 10 minutes mins

Cook Time 14 minutes mins

Servings: 2

Course: cookie

Ingredients Equipment Method Notes

Ingredients

  

• 30 g dairy-free margarine
• 40 g dark soft brown sugar you can use light brown sugar if that is what you have
• 1 pinch salt
• 1 tsp syrup preferably from the stem ginger
• 60 g plain flour
• ⅛ tsp bicarbonate of soda
• ¼ tsp ground ginger
• 40 g chopped ginger i used stem and crystallised

Equipment

• 1 baking sheet
• 1 sheet of non-stick baking paper

Method

 

1. Preheat the oven to 160℃ Fan (or 170℃ non-fan)
2. Cream together the margarine, sugar, salt and syrup until light and fluffy
3. Sift in the flour, ginger and bicarbonate of soda and mix to form a soft dough
4. Roughly chop the stem and/or crystallised ginger and stir into the dough
5. Form into two balls, each weighing approx 80g each and place on a lined baking sheet
6. If you have time, place in the fridge for half an hour to chill, but you can also bake immediately
7. Bake for 14 minutes until risen and slightly golden
8. Move to a wire rack to cool

Notes

For one cookie:

15g margarine, 20g sugar, 1/2 tsp syrup, pinch of salt, 30g flour, pinch bicarb, 1/8th tsp ginger, 20g chopped ginger