Looking for a soft, chewy and incredibly delicious cookie to add to your repertoire? Look no further, this is the recipe for you! These ginger cookies are simple to make, but do require you to have a little patience in order for the best results. With a little love and attention you will have a warm, chewy batch of cookies to tuck into throughout the week. Fill up your cookie jars with these healthy, vegan cookies today.
1. Mix together the flour, baking soda, ginger, cinnamon, nutmeg and sea salt. Set aside
2. In a seperate bowl, using either a hand mixer of a stand mixer, cream together the coconut oil and coconut sugar on medium-high until it is pale in colour and light and fluffy. About 2 minutes. Beat through the chia egg until evenly incorporated. Then mix in the rice malt syrup and beat on medium until smooth and creamy.
3. Slowly add in the flour mixture, gently mixing through using a wooden spoon or rubber spatular until a soft dough forms.
4. Transfer to an airtight container / cover in cling film and chill in the fridge for at least an hour. The dough needs to be completely chilled before rolling and baking.
5. Preheat the oven to 175C on fan. And line a baking tray with parchment paper.
6. Roll the dough into even sized balls, about 5cm in diameter. Will make about 20 - 25 balls.
7. Place the balls on to the baking tray. Press down with palm of hand to flatten. At this stage you can also freeze the unbaked cookies in an airtight container and simply bake from frozen. Alternatively follow on and bake immediately.
8. Bake in the preheated oven for 8-10 minutes.
9. Cool on the baking tray for a few minutes before transferring to a cooling rack to cool completely.
10. Store in an airtight container. Cookies will easily keep for up to a week.
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