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.

Ingredients:

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

Instructions:

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! 

Elizabeth