These vegan, organic ginger and pumpkin seed butter cookies are a taste sensation, complete with delicious, melty dark chocolate chips. Pop the kettle on, put your feet up and tuck in to these super yummy bad boys!
Equipment
- Mixing Bowls
- 2 Large Baking Trays
Ingredients
- 100g Dairy Free Olive Oil Butter
- 10g Ginger Powder
- 1 Tsp Bicarbonate of Soda
- 1/8 Tsp Ground Nutmeg
- 3 Tbsps Water
- 1 Tsp Organic Raw Vanilla Powder
Method
- Start by beating the pumpkin seed butter, olive oil butter and light brown sugar together until it has a creamy consistency.
- Put the water, oil and vanilla into a small bowl and save it for a little later on.
- Mix all of the dry ingredients (wholemeal buckwheat flour, bicarbonate of soda, nutmeg and ginger powder) together in a separate bowl before slowly adding it into the creamy, sweet butter mixture, along with the little bowl of vanilla, oil and chocolate chips. You can do this by hand, you'll just need a little elbow grease!
- Now that all the ingredients are together, they should hold a fairly "batter" like consistency.
- Pop the mixture into the fridge for around 30 minutes to chill.
- Whilst the mixture is chilling out in the fridge, pre-heat the oven to 175 degrees Celsius and grease one or two large baking trays/tins with some of the olive oil butter.
- Once the mixture has had it's down time in the fridge, separate and roll the mixture into 12-18 balls, depending on how big or small you want your cookies to be. Place the balls onto a ready greased baking tray and gently squish them on the top, but there's no need to flatten them.
- Pop the tray(s) into the oven for just 12 minutes. When you take your super delicious smelling cookies out of the oven, they will still feel rather soft, upon cooling they'll harden more than you'd think. Give the cookies about 5 minute's before you transfer them to a cooling rack, just to avoid any fatalities!
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Notes
Try using Organic Raw Virgin Coconut Oil as a substitute for the Olive Oil Spread and Sunflower Oil.
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