Mix all the ingredients except the stem ginger, in a mixer or food processor until well combined.[TM: 5 secs. / sp.5. Then scrape down the sides. Set again to 5 secs. / sp.5]
170 g gluten-free flour blend, 120 g muscovado sugar, 75 g vegan butter, 1 teaspoon ground ginger, 1 teaspoon vanilla extract, ½ teaspoon baking powder, ⅛ teaspoon salt, 1 tablespoon ground flax seeds
Empty the mixture into a bowl and stir in the chopped stem ginger with a spatula to ensure the ginger is well distributed.[TM: 5 secs. / REV sp.3]
90 g stem ginger pieces
Refrigerate for 10 minutes. Then take walnut sized pieces of mixture and roll into a ball then place onto the lined baking tray leaving a little gap around each to allow for spreading while baking. Put back into the fridge for 20 minutes to ensure they are really cold when you put them in the oven*.
Bake in the preheated oven for 25 minutes at 180°C / 350°F. They should be browned and springy to the touch. If they feel too soft when you take them out, just pop them back into the oven for another few minutes.
Transfer the baking paper (with the cookies on top) onto a cooling rack and leave to cool for at least 10 minutes. Store in an airtight container.
Notes
* You need to make sure the cookies are very cold before they go into the oven so that they don’t spread out into a big flat mess in the oven. They need to cook and firm up before they have had a chance to melt and spread!
Store the cookies for up to 5 days in an airtight container. If you find they start to go a bit soft, just reheat them in the oven at 180°C / 350°F for 5-10 minutes to firm up again.