Giant Soft Triple Ginger Cookies – vegan recipe for two

By lucylox on March 21, 2025

In my mind, ginger cookies are utterly heavenly, and these dairy-free and egg-free giant softies are most certainly up there with the very best.

If you love ginger then this is the recipe for you; two giant soft triple ginger cookies, jam packed full of sweet spicy ginger and perfect to share (or not!)

I'm really enjoying making smaller scale recipes, enough for one, two or a small family. For me it means I can bake more often, but i feel there are so many situations when a large batch is too much. Sometimes not everyone likes the same flavours and you don't want to waste freshly baked cookies! Also, if you want a sneaky treat just for yourself and have 20 minutes, you can have a batch of two gorgeously fresh cookies to devour!

I've used three types of ginger in these cookies - ground ginger, stem ginger and syrup and crystallised ginger for ultimate ginger punch. However, if you only have stem or crystallised feel free just to use one. I do use some of the ginger syrup from the stem ginger but you can easily replace that with maple or golden syrup. Equally if you're not keen on chunks of ginger in your cookies just leave out the stem and crystallised ginger and maybe up the ground ginger to 1/2 tsp. I used stem and crystallised ginger from M&S which is safe for our allergies.

straight out of the oven and still gooey inside

half an hour out of the oven, no longer gooey but still soft and delicious

This recipe is for two, so you can share (or not!), but should you want 4 or 8 cookies just multiply as necessary, the recipe will work just as well.

Giant Soft Triple Ginger Cookies - vegan recipe

Giant soft cookies full of sweet spice

dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan

baking sheet
sheet of non-stick baking paper

30 g dairy-free margarine
40 g dark soft brown sugar (you can use light brown sugar if that is what you have)
1 pinch salt
1 tsp syrup (preferably from the stem ginger)
60 g plain flour
⅛ tsp bicarbonate of soda
¼ tsp ground ginger
40 g chopped ginger (i used stem and crystallised)

Preheat the oven to 160℃ Fan (or 170℃ non-fan)
Cream together the margarine, sugar, salt and syrup until light and fluffy
Sift in the flour, ginger and bicarbonate of soda and mix to form a soft dough
Roughly chop the stem and/or crystallised ginger and stir into the dough
Form into two balls, each weighing approx 80g each and place on a lined baking sheet
If you have time, place in the fridge for half an hour to chill, but you can also bake immediately
Bake for 14 minutes until risen and slightly golden
Move to a wire rack to cool