Imagine biting into a warm, soft cookie that transports your taste buds on an exotic spice journey while satisfying your chocolate cravings - all without gluten! These Chai Spiced Chocolate Chip Cookies are not just a treat; they're a culinary adventure that combines the comforting warmth of chai spices with the irresistible allure of melty chocolate chips. Perfect for those seeking a delectable gluten-free dessert that doesn't compromise on flavor, these cookies will become your new obsession.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: Gluten Free
Serves: 10 cookies
Ingredients
- 1 cup almond flour
- 1/2 cup coconut sugar
- 1/4 cup dairy-free chocolate chips
- 1 tsp chai spice blend
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup coconut oil, melted
- 1 egg
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a large mixing bowl, combine the almond flour, coconut sugar, chai spice blend, baking soda, and salt. Whisk these dry ingredients together until well incorporated and free of any lumps.
- In a separate small bowl, melt the coconut oil until it becomes liquid. Allow it to cool slightly to prevent cooking the egg when mixed.
- Crack the egg into the melted coconut oil and whisk thoroughly to create a smooth, homogeneous mixture.
- Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until a cohesive cookie dough forms.
- Gently fold in the dairy-free chocolate chips, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet. Space the cookies about 2 inches apart to allow for spreading.
- Gently flatten each cookie mound slightly with the back of a spoon or your fingertips to create a more traditional cookie shape.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the centers look set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes to firm up.
- Transfer the cookies to a wire rack to cool completely. The cookies will continue to set and become more crisp as they cool.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Ensure your coconut oil is slightly cooled before mixing with the egg to prevent accidentally cooking the egg.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Don't overbake! The cookies will continue to set as they cool, so remove them when the edges are golden but the centers still look slightly soft.
- For extra chai flavor, consider adding a pinch of ground cardamom or ginger to the spice blend.
- Store cookies in an airtight container to maintain their soft texture and prevent them from drying out.
- If you prefer a crispier cookie, flatten them more before baking; for a softer cookie, keep them slightly mounded.
- Allow the cookies to cool completely on a wire rack to achieve the perfect texture.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 12g
Protein: 4g
Fat: 13g
Saturated Fat: 6g
Cholesterol: 20mg
