Halo & Swoon Ginger Cookie - organic, vegan, gluten-free baking mix

Ginger Cookie

Our twist on the classic Anzac Biscuit. These cookies have just the right mix of sugar and spice, with hints of delicious caramel. Crisp on the outside and ever so slightly chewy in the middle. Lower the sugar content of this recipe further by adding a grated carrot to the mix and turn them into carrot cake cookies! This easy-to-bake, gluten-free vegan mix is made with organic, allergy-friendly ingredients and is truly a guilt free treat.

*Ginger Cookie is made in an allergen free room and is free from gluten, dairy, eggs, nuts, sesame and soy.

Enjoy FREE SHIPPING within NZ on orders over $99

Ingredients

*White rice flour, *Coconut (24%), *Coconut sugar, *Rapadura sugar, *Tapioca flour, *Ginger (1%), *Green banana flour, Baking powder, (*Certified Organic)

How to bake
  1. Preheat oven to 170°C fan bake (190°C conventional). Line tray with baking paper or mat. 
  2. Gently melt the coconut oil and leave to cool.
  3. Pour mix into bowl, add milk and melted coconut oil and stir until combined.
  4. Place spoonfuls of mixture onto lined tray 10 cm apart, flatten and shape into cookies.
  5. Bake in centre of oven for 16 to 18 minutes.
  6. Cookies are ready when golden brown and dent only slightly when pressed. Cook longer for extra crunch!
  7. Cool cookies on tray for 5 minutes.
Shipping & Returns


  • New Zealand orders under $99: Auckland delivery NZD $6 | rest of New Zealand NZD $15
  • New Zealand orders over $99: FREE SHIPPING
  • Australian orders: From NZD $15
  • Orders within New Zealand will be sent by NZ Post or Post Haste couriers and are tracked. Items will arrive within 1-3 working days of receiving tracking information.
  • Orders to Australia will be sent by NZ Post and are tracked. Items should arrive within 5-7 working days of receiving tracking information, however this may change depending on the parcel’s ultimate destination.
  • Please allow an additional 2 days for all rural addresses.
organic plant-based

organic plant based

gluten free

Dairy-free

dairy free

Egg-free

egg free

Nut-free

nut free

Soy-free

soy free

Preservative-free

preservative free

Artificial flavour free

artificial flavour free

GMO free

gmo free

Natural prebiotic fibre

natural prebiotic fibre

It’s what’s on the inside that counts...

We’ve sourced only the highest quality, organic ingredients for your mixes so that you can bake & share with confidence.

Learn more
organic green banana flour *green banana flour
organic tapioca flour *tapioca flour
organic white rice flour *white rice flour
organic coconut *dried coconut
organic ginger *ground ginger
organic coconut *coconut sugar
organic rapadura sugar *rapadura sugar
baking powder baking powder

*Certified Organic

Nutritional Information

Serving size : 28.75g (1 small cookie)

Servings per pack : 8 large or 16 small

Average Quantity Per Serve Prepared* Per 100g Prepared* Per 100g Dry Mix
Energy 581kJ
2020kJ
1790kJ
Protein
0.8g
3g
3.5g
Fat, Total
7.8g
27.1g
15.2g
SATURATED
6.8g
23.7g
12.8g
Carbohydrate
15.8g
55g
66.2g
SUGARS
8.1g
28.1g
33.8g
Sodium
60mg
209mg
251mg

*When prepared according to directions with coconut oil and coconut milk.


Recipe Adaption

Carrot cake cookie recipe:

After step 3 add 1 cup of grated carrot and mix well, then follow remaining steps.

Bake Me.

  1. Preheat oven to 170°C fan bake (190°C conventional). Line tray with baking paper or mat. 
  2. Gently melt the coconut oil and leave to cool.
  3. Pour mix into bowl, add milk and melted coconut oil and stir until combined.
  4. Place spoonfuls of mixture onto lined tray 10 cm apart, flatten and shape into cookies.
  5. Bake in centre of oven for 16 to 18 minutes.
  6. Cookies are ready when golden brown and dent only slightly when pressed. Cook longer for extra crunch!
  7. Cool cookies on tray for 5 minutes.

Bake Me.

What You’ll Need

  • 1/3 cup (70g) melted coconut oil
  • 1/4 cup (60g) plant milk at room temperature
  • Baking tray

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