Desserts

December 7, 2020

Vegan Chocolate Spice Cookies

Vegan Chocolate Spice Cookies are filled with classic winter spices and tons of chocolate for a soft, tasty, holiday treat. Gluten-free, sugar-free, and oil-free.

Vegan Chocolate Spice Cookies

These chocolate cookies ooze holiday flavor. They've got chocolate and molasses for deep, rich flavor. And they're filled with classic spices like cinnamon, ginger, and cloves for an absolutely sensational bite.

I'm not really a chocolate lover and I devoured the entire batch of these cookies in about two days. These Vegan Chocolate Spice Cookies are plenty chocolaty, to satisfy those chocolate cravings. But the spices just take them to the next level - they seriously taste like the holidays exploded in your mouth. SO GOOD.

Features

  • Dietary needs — this recipe is plant-based, oil-free, gluten-free, and refined sugar-free with an option for making it completely sugar-free
  • Perfect holiday dessert — these cookies are easy to make ahead of time, and bring to a holiday gathering or enjoy at home with a class of non-dairy milk under a cozy blanket
  • Versatile — since these cookies use flax eggs, you can increase or decrease the quantity easily, to make the specific number of cookies you'd like

Vegan Chocolate Spice Cookies

Ingredients

  • Flax Eggs: This is simply a mixture of ground flax and water. It serves the same purpose of regular eggs - binding. Alternatively, you can use ground chia seed.
  • Date Sugar: My favorite fruit sweetener. Date sugar is just dried dates ground into a sugar. It's fruit that's naturally sweet.
  • Almond Flour: Almond flour adds some extra flavor to these cookies - the more fat in a recipe, the more flavor there is.
  • Oat Flour: I personally make my own oat flour by grinding rolled or quick oats in my food processor. But you can also use store-bought, especially if you need certified gluten-free flour.
  • Cocoa Powder: For tasty chocolate flavor.
  • Spices: Cinnamon, cloves, and ginger. Don't skimp on the spices - they are what gives these cookies the depth of flavor.
  • Kosher Salt: Salt brings out the sweet flavors of the other ingredients. If you don't have kosher, just sub regular table salt and use 3/4 teaspoon instead of 1 teaspoon.
  • Maple Syrup or Date Syrup: I used maple syrup in this particular batch, but using date syrup will achieve the same taste and texture, without any non-fruit sweetener.
  • Molasses: Molasses adds a deep, rich flavor. If you can, use blackstrap molasses.
  • Vanilla Extract: Even chocolate cookies need some vanilla - it adds another layer of flavor.
  • Vegan Dark Chocolate: You can use unsweetened chocolate OR you can use a vegan brand like Enjoy Life or Hu. Keep in mind that unsweetened chocolate will give your cookies a rich chocolate flavor while a sweetened chocolate will make the cookies less chocolatey but more sweet.

Vegan Chocolate Spice Cookies

How to make Vegan Chocolate Spice Cookies

Step 1. Preheat oven to 375. Line two baking sheets with parchment paper.

Step 2. Make the flax eggs. Combine the ground flax and water and set aside to congeal.

Step 3. In a large bowl, combine the date sugar, almond flour, oat flour, cocoa powder, cinnamon, cloves, ginger, and salt.

Step 4. Stir in the flax eggs, maple syrup, molasses, and vanilla. Mix completely.

Step 5. Stir in the chocolate. I used my food processor to blitz the chocolate into small pieces before stirring it in. You can also finely chop the chocolate with a knife.

Step 6. Portion the cookies into 2-tablespoon sized balls. The best way to do this is to use a cookie scoop, but if you don't have one, just get your hands wet with water and use a measuring spoon. The water will keep the dough from sticking to your hands.

Step 7. Arrange the balls on the baking sheets and bake for 12-15 minutes, until lightly browned on the bottom and solid.

Vegan Chocolate Spice Cookies

Storage

Store these cookies in an air-tight container. I used a plastic bag, but a glass/plastic container will also work.

Since these cookies are sweetened with fruit, make sure to consume them within a week.

Recipe Prayer

Thank you God for all the blessings you give us. We praise you and are grateful for everything you do for us.

Related Recipes

Looking for other holiday dessert recipes? Check out some of my favorites:

Tried this recipe?

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Vegan Chocolate Spice Cookies

Vegan Chocolate Spice Cookies are filled with classic winter spices and tons of chocolate for a soft, tasty, holiday treat. Gluten-free, sugar-free, and oil-free.

Author:

Elizabeth

Serves:

24

Prep:

15

min

cook:

15

min

total:

30

min

Ingredients

  • 1/2 Cup Ground Flax + 3/4 Cup Water
  • 1 Cup Date Sugar
  • 1 Cup Almond Flour
  • 1 Cup Oat Flour
  • 1/4 Cup Cocoa Powder
  • 2 Teaspoons Cinnamon
  • 1/2 Teaspoon Cloves
  • 1/2 Teaspoon Ginger
  • 1 Teaspoon Kosher Salt
  • 3 Tablespoons Maple Syrup or Date Syrup
  • 1 Tablespoon Molasses
  • 1 1/2 Teaspoons Vanilla Extract
  • 3 Ounces Vegan Dark Chocolate, finely chopped

Instructions

  1. Preheat oven to 375. Line two baking sheets with parchment paper.
  2. Make the flax eggs. Combine the ground flax and water and set aside to congeal.
  3. In a large bowl, combine the date sugar, almond flour, oat flour, cocoa powder, cinnamon, cloves, ginger, and salt.
  4. Stir in the flax eggs, maple syrup, molasses, and vanilla. Mix completely.
  5. Stir in the chocolate.
  6. Portion the cookies into 2-tablespoon sized balls. You may want to wet your hands for this.
  7. Arrange the balls on the baking sheets and bake for 12-15 minutes, until lightly browned on the bottom and solid.

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography