Christmas spiced chocolate chunk cookies

This weeks guest recipe comes from wellness warrior Hannah Webb, a full time psychology student, foodie, yogi and blogger with the nameMy Life Is For Living. She's allll about a balanced diet and has a soft spot for choc (which is why we love her) 😋

Her blog is well worth a gander for some delisssssh recipes and inspiration on how to get through anxiety and live your life to the full. Follow her on insta @mylifeisforliving

With Christmas on it’s way, we’re loving anything Christmas spiced at the moment. Why not try your hand at a batch of chocolate chunk cookies with a Christmas twist? These cookies are soft on the inside and crumbly on the outside, sweet, but not too sweet, chocolatey and so delicious! 


Makes 9-12 cookies 



  • 100g coconut oil or butter 
  • 100g coconut sugar 
  • 220g all-purpose flour (e.g. plain, rice or spelt)
  • 1 large egg, beaten
  • 1 tsp vanilla extract 
  • 1 tsp. ground cinnamon 
  • 1 tsp. ground ginger
  • 1/2 tsp. ground nutmeg 
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 100g Doisy & Dam Goji & Orange Dark Chocolate



  • Preheat oven to 180°C / 350° F and line a large baking tray with baking parchment.
  • In a small dish, melt the coconut oil over a medium heat (or use a microwave). Once liquefied, leave to cool slightly.
  • In a large bowl, mix the melted coconut oil and coconut sugar until smooth, then add the beaten egg and vanilla extract. 
  • Add all the remaining ingredients (except the chocolate) into the mixing bowl and mix well until the dough comes together.
  • Using a sharp knife, finely chop the chocolate into small chunks and then fold this into the dough. 
  • Spoon out heaped tablespoons of dough onto your lined baking tray, making sure to leave a bit of space between them. Gently flatten each ball with your palm.  
  • Bake the cookies for 8-10 minutes, until the edges begin to brown. 
  • Remove from the oven and allow to cool. Once cool, gently remove each cookie using a pallet knife.