Crunchy Ginger Cookies

Crunchy Ginger Cookies

A healthier take on the classic ginger snap biscuit. They are gluten free, vegan friendly, refined sugar free and oh so delicious! I drizzled mine with extra dark vegan chocolate but they are just as moorish on their own. Enjoy!

Print Recipe
Crunchy Ginger Cookies
Prep Time 15 minutes
Cook Time 12 minutes
Servings
cookies
Ingredients
Prep Time 15 minutes
Cook Time 12 minutes
Servings
cookies
Ingredients
Instructions
  1. Begin by preheating your oven on 180/190 degrees (gas mark 5) and lining a baking tray with non stick baking paper.
  2. Pop all the ingredients in a large mixing bowl and use your hands to combine well.
  3. Use a tablespoon to scoop out 1 spoonful of dough at a time and use your hands to roll into a ball. Place on the baking tray and use your hands or the spoon to flatten into a circular cookie shape.
  4. If you like your cookies with a little extra crunch you may want to sprinkle with extra coconut sugar.
  5. Place in the oven and bake for approx 12-13 minutes or until the edges are golden and crunchy. Be careful not to overcook the cookies as this can make them hard. You want the centres to still be pretty soft when you take them out.
  6. If like me you are a chocolate addict, melt your favourite vegan chocolate to dip or drizzle over your cookies.
  7. Leave to cool for 10 minutes. Boil the kettle and give your cookies a good ol' dunk in your tea! ENJOY!
Recipe Notes

 

Sign up for 10% off your first order

You’ll also receive updates with recipes, events discounts and much more.