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) 😋
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.