Awhile back, like an entire year ago, RawSpiceBar sent me a free 3-pack of their spices. One of them was a packet called German Gingerbread, which contained a mixture of ginger, coriander, cinnamon, allspice, nutmeg, black peppercorns, cloves, mace, and star anise. I had been wanting to use the spices, and decided to add a little bit to my regular chocolate chip cookie recipe. I figured they would probably be delicious or disgusting.
Luckily, they turned out delicious! The Gingerbread Spices add a little kick to the traditional recipe, and also give them a warm, wintry, holiday feel. Not to mention, they have a soft, chewy texture with just a bit of crunch around the edges. If you want to try something different, these “Spicy” Double Chocolate Chip Cookies will do the trick! Oh, and they’re healthy!
Ingredients You Will Need:
- 1 cup of chickpea flour
- 1-2 tbsp of chia seeds mixed in with 1/4 c. filtered water
- 1 tbsp melted coconut oil
- a pinch of salt
- 1/4 cup of rolled oats
- 1/2-1 tsp ground flax seed
- 1-2 tbsp non-dairy sweetened condensed milk
- coconut sugar to taste
- 1 tsp of Gingerbread spices (or more if desired)
- 1 tsp ground coffee
- 1 tsp cocoa powder (or more for darker chocolate taste)
- non-dairy milk (approx. 1/4 cup, want a wet but not watery consistency)
- dark chocolate chips
Steps:
- Preheat oven to 350.
- Make chia egg by mixing the chia seeds and filtered water, and put in fridge for a few minutes.
- Combine flour, salt, flax seed, oats in large bowl.
- Add coconut oil and milk. Fold in chia egg.
- Add cocoa powder, spices, coffee, condensed milk, and sugar. Adjust measurements until you have desired taste.
- Grease baking sheet with coconut oil or vegan butter.
- Spoon dough into 7 even cookies, leaving a little room between them.
- Bake about 10 minutes or until the edges of the cookies start to look brown.
You can actually order the Gingerbread Spices blend from RawSpiceBar (which is basically the same as the German Gingerbread Spices minus the cinnamon) or you can create your own mixture using all or some of the spices that I listed at the beginning of this post!
A lot of the ingredients can be optional. For example, you don’t have to add the ground coffee. The base of the cookie only has a little bit of cocoa, not a strong flavor, but you can omit the cocoa powder altogether. If you can’t find the non-dairy sweetened condensed milk, you may have to add a little extra sugar to your mixture. I found mine at HEB, a large grocery chain, in the baking aisle. Many natural health food stores carry it as well.
- 1 cup of chickpea flour
- 1-2 tbsp of chia seeds mixed in with ¼ c. filtered water
- 1 tbsp melted coconut oil
- a pinch of salt
- ¼ cup of rolled oats
- ½-1 tsp ground flax seed
- 1-2 tbsp non-dairy sweetened condensed milk
- coconut sugar to taste
- 1 tsp of Gingerbread spices (or more if desired)
- 1 tsp ground coffee
- 1 tsp cocoa powder (or more for darker chocolate taste)
- non-dairy milk (approx. ¼ cup, want a wet but not watery consistency)
- dark chocolate chips
- Preheat oven to 350.
- Make chia egg by mixing the chia seeds and filtered water, and put in fridge for a few minutes.
- Combine flour, salt, flax seed, oats in large bowl.
- Add coconut oil and milk. Fold in chia egg.
- Add cocoa powder, spices, coffee, condensed milk, and sugar. Adjust measurements until you have desired taste.
- Grease baking sheet with coconut oil or vegan butter.
- Spoon dough into 7 even cookies, leaving a little room between them.
- Bake about 10 minutes or until the edges of the cookies start to look brown.
These cookies are super delicious with coffee, tea, or a cold glass of non-dairy milk. They are really quick and easy to make, tasty, and healthy! They don’t contain filler ingredients (like white flour and white flour) and incorporate filling ingredients like flax seeds, chia seeds, and rolled oats. If you like these cookies and want to make them for friends and family, just double the recipe and you’ll get 14 cookies!
Jillian
Leave a Reply