Winter Spice Cocoa Cookies (Print Version)

Chewy, spiced cocoa cookies with warming winter flavors and vegan ingredients for a cozy treat.

# List of Ingredients:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon ground cloves

→ Wet Ingredients

10 - 3/4 cup packed brown sugar
11 - 1/4 cup granulated sugar
12 - 2/3 cup coconut oil, melted and cooled
13 - 1/4 cup unsweetened almond milk
14 - 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
15 - 1 teaspoon vanilla extract

→ Mix-ins

16 - 3/4 cup vegan dark chocolate chips

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Combine ground flaxseed and water in a small bowl. Stir and let thicken for 5 minutes.
03 - Whisk together flour, cocoa powder, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl.
04 - In a separate bowl, mix brown sugar, granulated sugar, melted coconut oil, almond milk, flax egg, and vanilla extract until smooth.
05 - Add wet mixture to dry ingredients and stir until just combined. Fold in chocolate chips.
06 - Scoop tablespoon-sized portions onto prepared baking sheets, spacing about 2 inches apart.
07 - Bake for 10 to 12 minutes, until edges are set but centers remain slightly soft.
08 - Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The chocolate stays fudgy in the center while the edges crisp up, creating that perfect textural surprise nobody expects from a vegan cookie.
  • Winter spices bloom together without overpowering—you taste the chocolate first, then the warmth hits you gently.
  • They come together in under 30 minutes and require zero fancy equipment or hard-to-find ingredients.
02 -
  • The flax egg needs those full five minutes to thicken, or your dough will be too wet and your cookies will spread into thin, cakey discs instead of chewy rounds.
  • Don't overbake out of fear—these cookies actually taste better slightly underdone in the center, where they stay fudgy instead of becoming hard little pucks.
  • Coconut oil temperature matters; if it's still warm when you mix it with sugar, it can scramble the flax egg, so let it cool to room temperature first.
03 -
  • Don't let your coconut oil be warm when mixing; cool it to room temperature first, or the flax egg can break and your dough will split.
  • These cookies bake better on the middle rack of the oven, where heat circulates evenly, rather than at the top or bottom where temperature can be inconsistent.

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