vegan stem ginger cookies

Vegan Stem Ginger Cookies

10 Mins     10 Mins     Easy     5

Soft chewy cookies full of gingery spice. They taste even better a day after baking, if you can resist eating them all before then!

Makes 24


  • 1 tbsp ground flaxseed
  • 3 tbsp water
  • 350g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tbsp ground ginger
  • 175g light brown sugar
  • 150g vegan margarine
  • 4 bulbs stem ginger, chopped
  • 2 tbsp step ginger syrup
  • 2 tbsp golden syrup


  • Line 2 baking trays with parchment paper and preheat the oven to 170C/340F fan.
  • Make the flaxseed 'egg' by mixing the ground flaxseed and water together in a small bowl. Set aside for 5 minutes.
  • In a medium bowl, mix the flour, bicarbonate of soda and ground ginger together. In a large bowl, beat the sugar and margarine together until fully combined. Then add in the flour mix along with the flaxseed egg, chopped stem ginger, and both syrups. Using your hands or a large spoon, bring everything together to form a dough.
  • On a lightly floured surface, divide the dough into 2 equal pieces. Roll each piece into a log and cut each log into 12 pieces. Place 12 cookies on each baking tray, reshaping if necessary, and spaced evenly apart.
  • Bake for about 10 minutes, or until the edges start to brown, then leave to cool on the trays.
Store in an air tight container for up to 5 days, or freeze for up to 2 months (layer parchment between to stop them from freezing together).

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