These spiced choc chip cookies are just perfect! Especially for the holiday season. Not only are they friggin’ delicious, they’re also really easy to make! Either using a stand mixer or just your plain old hands will do. Read on to see how to make these, and waste no time before getting your hands on these seasonal, spiced cookies.
Here’s a few things that are just my personal preference. Things that I think really elevate this cookie to something more special than just a plain choc chip cookie.
First off: rolled oats. I prefer to use rolled oats because I like the chunky big oats. But you can also use steel cut oats if that’s what you’ve got in the cupboard.
Then: dark chocolate. I like taking a square of dark chocolate to press into the top of the cookie before cooling. This helps the shape of the cookie, it looks nice, and you get more chocolate! 🙂
Another couple of good cookie-baking tips:
- whip your butter with your sugar before adding the dry ingredients.
- place the shaped cookies in the freezer or fridge before baking. this helps them keep a nice shape and flatten less.
- leave the cookies to cool. i know it’s hard but just do it. part of the baking process is actually the cooling down, they’re still cooking on the inside.
spiced choc chip cookies
I used the spices that I associate most with the holiday season. They’re all warming, lovely spices that give this recipe a beautiful infusion of fragrance. If, however, there’s a spice that you don’t like you can simply just leave it out! I know that star anise isn’t necessary everyone’s favourite, it’s a very strong flavour. If that’s the case for you, just omit! Alternatively, if you LOVE cinnamon, by all means make these more cinnamon-y. Fill your boots.
I hope you like this recipe for spiced choc chip cookies! If you’re in the market for more seasonal recipes, be sure to check out our vegan bourguignon.
spiced choc chip cookies
- stand mixer (not necessary, can also use hands and a whisk!)
- freezer (or fridge will do)
- 120 grams butter (plant-based)
- 100 grams brown sugar
- 50 grams molasses (in spain i used miel de caña)
- 1 tbsp oil of your choice, to bind the mixture
- 140 grams spelt flour or another whole grain flour of choice
- 90 grams rolled oats
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 1/4 tsp ground cloves
- 1/8 tsp star anise
- 100 gram dark chocolate chips
- 20 grams dark chocolate
- Whip up the butter with the brown sugar and molasses.
- Add in the dry ingredients: oats, flour, spices, baking powder, salt, chocolate chips. Work into a cohesive cookie dough. No need to over-knead ;).
- Shape into balls. You can eyeball it or weigh them out. I like to weigh them to ensure even cooking. Around 75/80 grams per cookie.
- Place the cookies in the freezer whilst you preheat the oven to 180°C.
- Bake for 18 minutes. Let cool before taking them from the baking tray. They need to cool to set. You can eat these whilst warm, but wait a little bit before you try to pick them up!