We are going to take a bet that you've all been nice this year TGBK friends! And with Christmas quickly approaching that means that you deserve a special gift from us. This cookie recipe is just the thing - it's a special recipe that Jess once received as a gift and has been perfecting over the years. And oh how perfect it now is! We even made this recipe vegan for those of you who prefer your diet that way - but of course you can't go wrong with butter as a substitute. Let's first learn more about the spice in these spice cookies before we get to baking.
As you may have guessed, the star of these cookies is truly the spice - one of those spices being star anise. Star anise has a strong licorice flavor that is complimented by clove, which can also have a sweet licorice taste. Clove is actually the dried, unopened flower bud from a tree primarily found in Indonesia. One interesting fact about clove is it's use as an antiseptic. Clove contains eugenol, an active component known to kill bacteria and viruses helping to keep food fresh longer. And we can't forget about the cinnamon in these cookies which provides a warm and subtle sweetness. What we also want to highlight is how exceptional a flavor profile you can produce when these spices are ground from whole dried products, specifically clove and star anise. Each spice truly shines and can be distinguished, unlike when compared to using pre-combined spice blends. An electric spice grinder works best for this use. If after grinding you still notice large pieces of spice we suggest straining through a small metal strainer to avoid tough, large pieces of spice in your final product. Okay, so it's time to grind your spices and get to the recipe!
Giant Spice Cookies
PREP TIME: 20 mins
TOTAL TIME: 33-35 mins
Servings: ~24 large cookies
4 ½ cup flour (4 Cups white whole wheat flour* & 1/2 Cup buckwheat flour)
2 Tbsp fresh ginger juice OR 1 ½ Tbsp ground ginger
2 tsp baking soda
1 tsp ground clove
1 tsp ground star anise
2 Tbsp ground cinnamon
½ tsp salt
3/4 Cup melted coconut butter
3/4 Cup room temperature coconut oil (soft but not melted)
1 1/2 Cups coconut sugar
1/2 Cup pure maple syrup
½ cup raw sugar (reserved to roll the dough in)
2 Tbsp ground flax mixed into 6 Tbsp liquid (if using fresh ginger juice mix 2 Tbsp ginger juice with 4 Tbsp water)
½ cup dark molasses
Preheat oven to 350°. In a large bowl mix together flour, spices, salt, and baking soda, then set aside.
In a small bowl, combine the ground flax seed, ginger juice and water. Let sit until gelatinous, about 3-5 mins.
In a bowl of electric mixer fitted with a paddle attachment, mix the melted coconut butter and coconut oil on high until smooth—about 2 mins. Add coconut sugar and maple syrup to the bowl and mix on high until light and fluffy. Add in flax seed mixture and molasses and continue to mix, scraping down the sides of the bowl as needed. Slowly add the flour/spice mixture into the bowl of the electric mixer. Continue to add flour mixture until fully combined making sure to not over mix the dough. Roll dough into golf ball size balls, then roll in raw sugar. Place cookies on parchment lined baking sheet and cook at 350°for 13 mins. If needed, mid-way through cooking lightly press dough down with a flat bottomed glass. Allow to cool then store in an air tight container for 3-5 days if there is still any left!
*We used King Arthur brand (info here), but if you can't find white whole wheat flour then substitute with white, whole wheat, or a mixture of both.
These cookies represent everything nice about the holidays; delicious treats, simple pleasures, and sharing love and time with friends and family. The balance of sweet and spice and cakey texture make these cookies a yearly favorite. Once you try them we can bet you won't let a Christmas go by without them. We know we sure don't.
Jess and Cecelia
Jess and Cecelia welcome you to our kitchen. We are fun-loving and passionate foodies working to make the world a healthier, happier place one plant based recipe at a time.