Giant Soft-Baked Chocolate Chip Ginger Snaps

Makes 9 Large Cookies

With just the right amount of ginger and chocolate, these soft melt-in-your-mouth cookies are seriously perfect!


1 ½ tablespoons ground flax meal


4 ½ tablespoons water

½ cup cold vegan butter


¾ cup coconut sugar, sifted if clumpy


½ cup dark brown sugar 

1 teaspoon vanilla

2 tablespoons ginger syrup

2 tablespoons fresh grated ginger


2 cups all-purpose flour 


1 teaspoon baking powder


1 teaspoon baking soda 

½ teaspoon salt


¼ cup caramelized or candied ginger, chopped


½ cup vegan chocolate chips


To make flax egg, mix flax meal with water. Stir and set aside to thicken.

In an electric mixer with whisk attachment, cream vegan butter and sugars. Stir vanilla into flax-egg and add to electric mixer, mix until combined. Before continuing, replace whisk attachment with paddle attachment. 


To mixer bowl, add ginger syrup, freshly grated ginger, flour, baking powder, baking soda, and salt. Make sure everything is well incorporated, but don’t over-mix. The batter should be thick and firm. Next, fold in caramelized or candied ginger and vegan chocolate chips.

Chill batter in fridge for 30-35 minutes. In the meantime, preheat oven to 350°F (180°C) and grease or line 2 cookie sheets. 

Once chilled, use a standard ice cream scoop to drop balls of dough onto cookie sheets, six cookies per tray. Leave 2-3 inches between each ball to give them space to spread out. Using your hands, flatten the balls to about ½ inch thickness.

To enhance crackle effect, I recommend baking these cookies one batch at a time, on top oven rack. Bake until cookies are golden brown and tops are crackled, 15-25 minutes. Let cookies cool completely on pans. 


Store in an airtight container at room temperature for up to 4 days.


I use Earth Balance butter for this recipe, but any vegan butter is fine. (Don't use coconut oil!)


For cookies, I always prefer to line my pans with parchment or silicone baking mats, rather than greasing them. This helps to keep the underside of the cookies from getting too browned.  

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