Gingerbread spiced choc chip cookies

makes 12 cookies
prep 10 mins
bake 12 mins
Saved to clipboard!
Gingerbread spiced choc chip cookies


You will need

  • 1 x Noshu 98% Sugar Free Choc Chip Cookie Mix
  • Digital kitchen scales

for the cookies

  • 1 x Noshu 98% Sugar Free Choc Chip Cookie Mix
  • 30 g butter, melted
  • 1 x extra large egg
  • 1/2 tsp mixed spice
  • 1 tsp cinnamon


Preheat oven to 150°C (140°C fan forced) and line a baking tray with baking paper.


  1. In a mixing bowl, combine cookie mix with egg, melted butter and spices. Mix with a fork until the butter is well distributed.
  2. Using your hands, work the mixture until it comes together to form a smooth dough.
  3. Divide and roll the dough into 12 evenly sized balls and place them onto your lined baking tray, allowing 5cm between each for cookies to spread.
  4. Flatten each ball into a round shape approximately 5cm wide.


  1. Bake for 12 minutes for a soft and chewy cookie or continue baking for a further 5 minutes for a crunchier cookie.
  2. Allow them to cool for 2 minutes on the tray.
  3. Enjoy warm or at room temperature!


Store your cookies in an airtight container for up to 1 week.


you may also like

festive chocolate truffles
Gingerbread cookie cake
choc chip oat slice