Feel Good Friday · Recipes

Chocolate Chip Spice Cookies

One thing is for certain: Christmas = cookies on cookies on cookies. 

Actually two things are for certain:

  1. Christmas = cookies on cookies on cookies.
  2. 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


  1. Preheat the oven to 350°F and line two cookie sheets with parchment paper.
  2. Stir together oats, flour, ginger, clove and salt in a large bowl.
  3. In a separate bowl, combine cooled butter, maple syrup, milk, and vanilla.
  4. Add wet ingredient mixture to dry and stir until well combined.
  5. Finally, mix in the chocolate chips with a spoon.
  6. Spoon dough onto parchment paper-lined baking sheets.
  7. Use the backside of a spoon (or your hand) to flatten the dough out as thin as possible.
  8. Bake 15-18 minutes or until the edges brown slightly.
  9. Let cool on cookie sheet for about five minutes to allow them to become crunchy.
  10. Munch away!

Have a great holiday, by the way! 



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