Crunchy Ginger Cookies

My family favourite cookies! They love them so much and that makes me so happy! They are the perfect cookies for Christmas time with a zingy ginger hit and super crunchy. Delicious with some tea to dunk the cookies, they are definitely my favourite for Christmas. They are also a great personalised gift if you just put them in a jar with a cute ribbon 🙂 I got this recipe from my sister in law and I just veganised it and made it a bit healthier which is one of my favourite things to do! Love converting recipes into a lovely vegan affair. 


  • 350g White  spelt flower (some extra for rolling the dough)
  • 1tbsp Ginger powder
  • 1tsp Bicarbonate of soda
  • 120g Veggie butter
  • 200g Coconut sugar
  • 4tbsp Maple syrup
  • Pinch of salt


Note: It’s a lot easier and quicker if you have a food processor but not necessary as it can be done manually.

  1. If using a food processor add to it the flower, ginger powder, pinch of salt, bicarbonate and butter and process for a few minutes till well combined. When doing by hand you just need to rub the butter very well on the flower and ginger till all is very well mixed.
  2. Add the sugar and the maple syrup and process again till it forms a strong dough for around 3-5 minutes. Once again if doing it manually you just need to keep rubbing all ingredients in your hands till it starts sticking together and you can start kneading the dough till it forms one enormous dough ball.
  3. Preheat the oven at 190 degrees C fan. Roll the dough sprinkling some flower on the surface to avoid the cookies from sticking. Shape them in some fun Christmas shapes and place them on a tray with baking paper.
  4. Cook at 190 degrees C. for 7-9 minutes till the cookies gain some colour. When you take them out of the oven they still look soft but soon enough, when they cool down they turn crispy.

Enjoy 🙂

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