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🏖️ The Crackd Team are on holiday. Orders will be unavailable until the 9th August. We will be back soon! 🏖
CHEWY CHOCOLATE CHIP AND GINGER COOKIES
Recipe by
Easy
25 Mins
INGREDIENTS:
Makes 12-15 Cookies
380g Plain Flour
1 & ½ Tsp Baking Powder
160g Unsalted Vegan Butter/Spread
60ml
Crackd® The No-Egg-Egg®
165g Brown Sugar
80g White Sugar
15ml Vanilla Extract
35g Chocolate Chips
25g Crystallised Ginger Pieces
Pinch of Salt
METHOD:
Preheat the oven to 160C/140C fan/gas 3.
Grease and dust with flour a baking tray.
Sieve the flour and baking powder into a bowl and add the salt.
In a mixing bowl whisk in the vegan butter,
Crackd® The No-Egg-Egg®,
sugars, and vanilla extract.
Whisk in the sieved ingredients until smooth and creamy.
Add the choc chips and crystallised ginger and fold in with a wooden spoon.
Roll into a tube shape in cling film and set in the fridge for 1 hour.
Cut into disks and place on a lightly greased baking tray. Place in the oven and cook for 15-20 minutes.
Remove from the oven and allow to cool on the baking trays before placing on a wire rack to cool completely.
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