One thing is for certain: Christmas = cookies on cookies on cookies.
Actually two things are for certain:
- Christmas = cookies on cookies on cookies.
- I’m obsessed with stacking cookies as high as possible for photos.
I’m rather partial to super thin and crunchy cookies so I made these oat cookies! They were originally designed to be nothing more than spice cookies, but while mixing the dough (having a taste or two…just to be safe), it dawned on me that perhaps the cookies were destined to be chocolate spice cookies!
Indeed they were.
Mini chocolate chips give these guys a rich, chocolate flavor that really makes every bite quite heavenly.
A fine decision for an even finer cookie.
Chocolate Chip Spice Cookies
7 tbsp earth balance soy free butter melted
6 tbsp maple syrup
4 tbsp plant based milk
1 1/3 cup rolled oats
1/3 cup all purpose flour
1/3 cup mini vegan chocolate chips
1 tsp ground ginger
a pinch ground clove
a pinch vanilla extract
a pinch salt
- Preheat the oven to 350°F and line two cookie sheets with parchment paper.
- Stir together oats, flour, ginger, clove and salt in a large bowl.
- In a separate bowl, combine cooled butter, maple syrup, milk, and vanilla.
- Add wet ingredient mixture to dry and stir until well combined.
- Finally, mix in the chocolate chips with a spoon.
- Spoon dough onto parchment paper-lined baking sheets.
- Use the backside of a spoon (or your hand) to flatten the dough out as thin as possible.
- Bake 15-18 minutes or until the edges brown slightly.
- Let cool on cookie sheet for about five minutes to allow them to become crunchy.
- Munch away!
Have a great holiday, by the way!