Chai Spiced Cookies

Hey all. Isn’t Friday just the best day of the week?! To celebrate this lovely [weekly] occasion, I made some of these yummy grain-free and gluten-free cookies. Do you like a lot of spice in your baked goods? If so, this is a recipe you need to try! These cookies have a spicy, nutty flavor. It seriously tastes like a warm cup of chai. In fact, I had this with a chai tea and it was SO GOOD. The outside is slightly crisp, with the inside soft and chewy. And without any refined flour! The whole family really enjoyed these and I will definitely be making this recipe again sometime in the (very near) future. 🙂 You can find the original recipe here on Texanerin Baking. I changed up a couple things, so I included what I did below. Enjoy!

Print Recipe

Chai Spiced Cookies

Grain-free, gluten-free, and delicious–these spiced cookies are a keeper!

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Dessert

Keyword: Cookies

Servings: 12

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup raw sugar
• 1/2 tsp baking soda
• 1 tsp arrowroot starch/flour*
• 1/2 tsp ground ginger
• 3/4 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/4 tsp pumpkin pie spice
• 1/4 tsp salt
• 1/4 cup coconut oil melted
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 large egg
• 2-3 tbsp sugar for rolling

Instructions

• Preheat the oven to 350 degrees F and line a baking sheet with a piece of parchment paper or silicon pad.
• In a small mixing bowl, stir together the flours, sugar, baking soda, arrowroot, and spices.
• In a larger mixing bowl, whisk together the melted coconut oil, maple syrup, vanilla and egg.
• Add the dry mixture to the wet and stir until just combined.
• Roll the dough into 1-inch balls, roll in the sugar, and place 2 inches apart on the prepared baking sheet.
• 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.
• Let cool completely and store in an airtight container for up to a week.

Notes

*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.