Ginger and Cinnamon Cookies

Nutty Bruce

Ginger and Cinnamon Cookies

Perfect for a festive treat.

Makes 12 cookies.


60ml / 1/4 cup Nutty Bruce Activated Almond M*lk (or your preferred plant milk)

125ml / 1/2 cup vegetable or coconut oil 

500g / 2 cups wholemeal flour 

1 tsp baking soda 

1 tbsp ground cinnamon 

1 tbsp ground ginger 

1/2 tsp salt 

200g / 1 cup brown/coconut sugar 


  1. Sift the dry ingredients (flour, baking soda, cinnamon, ginger, salt & sugar) into a bowl and mix together. 
  2. Add the wet ingredients (almond milk & oil) and mix together until combined to form a dough. 
  3. Roll out 12 balls of the dough and place on a lined baking sheet with plenty of space between them (they will spread a little). 
  4. Bake at 180 degrees for 10 minutes, then allow to cool on the tray. 

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