chewy ginger cookies

Crunchy, chewy and spicy…these cookies tick all the boxes. I found a recipe in the Waitrose supermarket, converted it to vegan and reworked them with healthier coconut oil and spelt flour. They are really easy to make and would be fantastic dipped or drizzled in melted dark chocolate. They are also perfect for making an ice cream sandwich with, with dairy free ice cream stuffed between two cookies. My favourite dairy free ice cream is Swedish Glace,I’m testing them out on my friend Emily tonight and I’ll get back to you.
They passed the very ‘moorish’ test….hurrah!


Makes 24.

75g of stem ginger in syrup plus three tablespoons of the syrup
150g soft light brown sugar
150g of warmed coconut oil (I use mild coconut oil) or softened butter
200g of self raising flour (I used plain white spelt flour with 2 teaspoons of baking powder)
1 tsp of bicarbonate of soda
1 teaspoon of mixed spice
1 teaspoon of ground cinnamon
3 tablespoons of ground ginger
1/4 teaspoon of salt


Preheat the oven to 170°C and line two large baking sheets with baking parchment paper. Set aside.
Chop the stem ginger into tiny weeny pieces and set aside, I do this in my food processor.
Put the brown sugar and the coconut oil into a large mixing bowl and with an electric whisk, beat till creamy.
Put all the rest of the ingredients into the bowl with the oil and sugar and mix together with a big spoon. Tip onto your work surface and gently knead until smooth and all the ingredients are mixed together.
Roll into a long sausage and cut into twenty four even sized pieces.
Roll each piece into a ball and place six balls spaced well apart on each baking sheet. Bake for about fifteen minutes (ovens do vary)
They will feel very soft when you first get them out of the oven, so I leave them on the baking tray for a few minutes till they are a bit firmer then I carefully place them in a cooling rack with a fish slice. Repeat once more with the remaining dough.

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