Go Back
+ servings
Vegan Ginger Cookies
Print

Vegan Ginger Cookies with Stewed Rhubarb and Sweet Cashew Cream.

Delicious vegan ginger cookies topped with stewed rhubarb and cashew cream.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4
Calories 186kcal

Ingredients

For the Ginger Cookies (makes 20 but you only need 4 for this recipe)

  • 150 g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1 tsp ground ginger
  • 1/4 tsp cinnamon
  • 55 g vegan margarine
  • 175 g caster sugar
  • 1 tsp egg replacer whisked into 1 tbsp water until frothy
  • 2 tbsp black treacle

For the Stewed Rhubarb

  • 200 g pink rhubarb
  • 1 tbsp sugar

For the Cashew Cream (makes more than you will need for this recipe)

  • 150 g cashews soaked in water for at least 2 hours (you will need to soak them for longer if your blender isn't powerful enough to get that creamy texture)
  • 125 ml water
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup

Instructions

To Make The Ginger Cookies (Makes 20, you only need 4 for this recipe)

  • Preheat your oven to 160C/320F
  • Grease 2 baking trays
  • Sift the flour, bicarb and spices into a bowl
  • Cream the margarine with 3/4 of the sugar in a large bowl (I use my stand mixer for this)
  • Stir in the egg replacer and treacle
  • Mix in the flour and spices and stir thoroughly with a wooden spoon, bringing it all together to make a soft dough
  • Take walnut sized pieces of dough and roll into balls, roll the balls in the leftover sugar and place about 5cm apart on the baking trays
  • Bake for 10-12 minutes until the biscuits are just firm
  • Remove from the oven and bang the trays on your work surface (this was a tip from Ms Cupcake's book 'The Naughtiest Vegan Cakes in Town', it helps the cookies to spread and crackle like non vegan cookies do)
  • Using a spatula, transfer the cookies to a wire rack and leave to cool (or eat warm, they are delicious!)

To Make The Rhubarb

  • Put rhubarb and sugar in a small saucepan over a low heat and cover.
  • Simmer until soft, stirring occasionally.

To Make The Cashew Cream (makes more than you will need for this recipe)

  • Put the cashew, vanilla, maple syrup and half the water into your blender and blend on high speed until thick and creamy.
  • Add more water gradually if it's too thick, until you reach your desired consistency
  • Taste and add more vanilla or sweetener if required

Notes

 
Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.
 

Nutrition

Calories: 186kcal | Carbohydrates: 27g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 160mg | Potassium: 253mg | Fiber: 2g | Sugar: 15g | Vitamin A: 156IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 2mg