Gingerbread & White Chocolate M&S Dupes Cookies Recipe

The veganised version of the viral M&S gingerbread cookies!

These cookies are thick and chunky with a delicious chewy texture, filled with white chocolate chips and crystalised ginger pieces.

This recipe makes six large cookies. They will stay fresh for around a week in an airtight container or you can freeze them for longer.

Makes 6 large cookies

Cookie ingredients;

240g plain flour                                 

100g soft brown sugar                                             

90g white granulated or caster sugar                   

4g baking powder                                                     

2g baking soda                                                           

12g ground ginger

90g vegan block butter

80g vegan white chocolate chips or chunks

80g crystalised ginger pieces - optional

40g cold water

You will also need; a mixing bowl, baking tray, baking paper, spoon

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How to make your cookies;

1. Pre heat the oven to 180°c

2. Line your baking tin with baking paper, this will make sure your cookies do not stick

3. Make your cookie dough by adding the vegan butter, brown sugar and white sugar into your mixing bowl and stirring until it is light, fluffy and combined

4. Add the flour, baking powder, baking soda, ground ginger and cold water and mix again to make a thick dough

5. Add your white chocolate chips and crystalised ginger pieces (if using) and knead the dough with your hands to roughly combine everything

6. Scoop the dough into six even balls. Each dough ball should weigh around 120-130g

7. Place the cookie dough balls on the baking paper lined tray. Make sure to space them out

8. Put the baking tray with the cookie balls on into the fridge for around 30 minutes to chill.  This is optional, but will help keep your cookies thicker and stop the dough from spreading as much in the oven

9. Bake the cookies for around 12 minutes at 180c until lightly golden

10. Remove from the oven and bang the tray firmly on the worktop.  This helps release any trapped air bubbles and makes the cookies have a lovely chewy centre

11. Leave the cookies on the tray to cool as the cookies will be soft to touch while they are hot

12. Eat and enjoy!

Tips & Tricks!

• I used a block style vegan butter to make my cookies. You can use a spreadable butter will make the dough wetter, so you'll need to add a little less water. I used Flora unsalted block butter.

• The crystalised ginger pieces are optional. They add a nice fiery touch, but you can leave them out if they're too spicey for you.

• These cookies would also be delicious with dark or 'milk' chocolate chunks as well