Amy Leung shares two festive twists on the traditional chocolate chip cookie – the perfect baking project, how ever you’re spending your holidays.

If you’re still craving something sweet, here are some easy biscuit recipes to make for the holidays! These recipes are easy to modify with some festive cookie cutters or an extra sprinkle of powdered sugar. Stock up on biscuits to eat behind the screen as you call friends and family, and maybe even share these recipes with them!
Christmas Spiced Tea Cookies
Ingredients:
130g plain flour
30g granulated sugar
1 tablespoon of cinnamon
1 tea bag (any flavour will do but I’m personally a fan of chai, earl grey, or anything apple related!)
110g vegan butter
1 tablespoon of vegan honey alternative/maple syrup
Powdered sugar for decoration!
Method:
- Mix the flour and sugar in a bowl
- Gradually add the vegan butter to the dry ingredients, combining with your hands until the mixture resembles coarse breadcrumbs
- Add the tea, cinnamon, and honey. Mix well until incorporated into a soft dough
- Chill dough in the fridge for 30 minutes, either rolled into a log for easy slicing into round cookies or rolled into a sheet if you want to put Christmas cutters to use!
- Preheat oven to 180 degrees
- Slice your cookie dough into rounds or use cutters on the rolled out dough
- Bake cookies until golden brown for around 10 to 15 minutes
- Leave to cool for 15 minutes
- Sprinkle powdered sugar on top!

Chocolate & Berry Cookies
Ingredients:
20g milk chocolate pieces
40g dark chocolate pieces
30g caster sugar
110g brown sugar
200g plain flour
30g freeze dried raspberries/strawberries
Pinch of salt
40g plant milk
40g flaked almonds
20g cocoa powder
100g maple syrup
60g coconut oil
70g almond butter
½ teaspoon bicarbonate of soda
Method:
- Preheat oven to 180°C
- Mix the flaked almonds, caster sugar, brown sugar, cocoa powder, flour, fruit pieces, salt and chocolate pieces into a large bowl
- Mix the almond butter, oil, milk and maple syrup together and add to the bowl.
- Combine the wet and dry ingredients until a dough is formed
- Line a baking tray with greaseproof paper. Split your dough into 8 golf ball-sized balls and flatten slightly with the palm of your hand
- Bake for 10 minutes until the edges are firm
- Leave to cool for 15 minutes
About the author: Amy Leung is a first-year geography student at Oxford and is WILD’s Deputy Food and Drink Editor. She is especially interested in sustainable agriculture, plant-based diets, and being more eco-friendly at university.