These vegan spiced chocolate chunk cookies are packed with large chocolate chunks and warming spices like cinnamon, ginger and nutmeg. They stay soft and chewy for days and make a cozy, slightly healthier treat.
When it comes to chocolate chip cookies, some people prefer a crisp bite while others want a gooey, chewy center. These cookies fall firmly into the chewy camp: soft in the middle with big pockets of melted dark chocolate and a rounded spiced flavor that feels perfect for cool weather.
To give these cookies a seasonal touch, the dough is flavored with cinnamon, ground ginger, and a hint of nutmeg. The spices add warmth without overpowering the rich chocolate. Enjoy them wrapped in a blanket with a hot drink for maximum comfort.
A few notes on this recipe:
Flour: White spelt flour was used here, but you can substitute all-purpose flour, a gluten-free blend, or almond flour for a grain-free version. Texture may vary slightly by flour choice.
Mixing: The recipe works well in an electric mixer, but you can mix by hand. Combine wet ingredients in one bowl and dry ingredients in another, then fold together until just combined.
Mix-ins: This recipe features chopped dark chocolate, but feel free to add nuts or dried fruit to suit your taste.
Shape and spread: The cookies will spread a bit but remain slightly domed. If you prefer flatter cookies, gently press the dough balls before baking.
These vegan spiced chocolate chunk cookies are:
- Made with wholesome-ish ingredients
- Loaded with warming fall spices
- Soft and chewy to perfection
On to the chewy goodness.
Vegan spiced chocolate chunk cookies
- Author: Jess
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12-16 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Chewy cookies filled with large pieces of dark chocolate and warm spices—perfect for cozy afternoons.
Ingredients
- 1 tbsp ground flax seeds
- 3 tbsp water
- 1/2 cup vegan butter or solid coconut oil (not melted)
- 1/3 cup coconut sugar
- 1/3 cup cane sugar
- 1 tsp vanilla extract
- 1 1/4 cup white spelt flour (or regular flour)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 tsp cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp nutmeg
- 1 dark chocolate bar, chopped into chunks
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine ground flax seeds with water and let sit for 5 minutes until gel-like.
- In a mixer (or by hand), cream together the vegan butter or solid coconut oil with the coconut and cane sugars until combined.
- Add the flax mixture and vanilla, mixing until incorporated.
- Whisk the flour, baking soda, salt, cinnamon, ground ginger, and nutmeg in a separate bowl.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold in the chopped dark chocolate.
- Chill the dough in the refrigerator for 15 minutes to firm up.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving 1–2 inches between cookies. For flatter cookies, gently press the dough balls before baking.
- Bake for 9–12 minutes, until edges are set and centers still look slightly soft.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a rack to finish cooling. Enjoy!
Notes
Measure flour properly for consistent results—scoop and level or weigh for best accuracy.
If you use coconut oil, make sure it is solid. If it’s soft, chill it in the fridge until firm before starting.
Nutrition
- Serving Size: 1 cookie
- Calories: 128
- Sugar: 9g
- Fat: 8.5g
- Saturated Fat: 5g
- Carbohydrates: 12g
- Fiber: 0.8g
- Protein: 0.7g
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