Chai Spiced Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
Grain-free, gluten-free, and delicious--these spiced cookies are a keeper!
  • 2 cups almond flour
  • ¼ cup coconut flour
  • ¼ cup raw sugar
  • ½ tsp baking soda
  • 1 tsp arrowroot starch/flour*
  • ½ tsp ground ginger
  • ¾ tsp ground cinnamon
  • ¼ tsp ground cardamom
  • ¼ tsp pumpkin pie spice
  • ¼ tsp salt
  • ¼ cup coconut oil, melted
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • 1 large egg
  • 2-3 tbsp sugar for rolling
  1. Preheat the oven to 350 degrees F and line a baking sheet with a piece of parchment paper or silicon pad.
  2. In a small mixing bowl, stir together the flours, sugar, baking soda, arrowroot, and spices.
  3. In a larger mixing bowl, whisk together the melted coconut oil, maple syrup, vanilla and egg.
  4. Add the dry mixture to the wet and stir until just combined.
  5. Roll the dough into 1-inch balls, roll in the sugar, and place 2 inches apart on the prepared baking sheet.
  6. Bake for 8-10 minutes or until the tops are firm and no longer wet. They should not be brown and may have cracked a little.
  7. Let cool completely and store in an airtight container for up to a week.
*Arrowroot is optional and used for thickening. If you don’t have any, just omit and place dough in fridge for at least half in hour before baking or until firm enough to roll.
Recipe by Will Bake for Books at