Chai Cookies Recipe

Almond flour: A gluten-free flour made from finely ground almonds, providing a nutty flavor and moist texture.

Coconut sugar: A natural sweetener derived from the sap of coconut palm trees, offering a caramel-like flavor.

Ground cinnamon: A warm spice that adds a sweet and woody flavor to the cookies.

Ground ginger: A spice with a slightly peppery and sweet flavor, adding warmth and depth.

Ground cardamom: A fragrant spice with a complex flavor, combining citrusy and herbal notes.

Ground cloves: A strong, aromatic spice with a sweet and slightly bitter flavor.

Salt: Enhances the flavors of the other ingredients.

Baking soda: A leavening agent that helps the cookies rise and become fluffy.

Vanilla extract: Adds a sweet and aromatic flavor to the cookies.

Coconut oil: Provides moisture and a subtle coconut flavor, also helps bind the ingredients together.

Egg: Acts as a binder, giving structure and stability to the cookies.

When mixing the almond flour and coconut sugar with the spices, make sure to sift them together to ensure an even distribution of flavors. This will prevent any clumps of cinnamon, ginger, cardamom, or cloves from forming, which can lead to an uneven taste in your chai cookies.

• almond flour - Substitute with coconut flour: Coconut flour is also gluten-free and has a similar texture, but you may need to adjust the quantity as it absorbs more moisture.

• coconut sugar - Substitute with maple sugar: Maple sugar is a natural sweetener with a similar glycemic index and can provide a comparable sweetness and flavor.

• ground cinnamon - Substitute with ground allspice: Ground allspice has a warm, sweet flavor that can mimic the spiciness of cinnamon.

• ground ginger - Substitute with ground nutmeg: Ground nutmeg has a warm, spicy flavor that can complement the other spices in the recipe.

• ground cardamom - Substitute with ground coriander: Ground coriander has a citrusy, slightly sweet flavor that can work well in place of cardamom.

• ground cloves - Substitute with ground allspice: Ground allspice has a similar warm, spicy flavor that can replace cloves.

• salt - Substitute with sea salt: Sea salt has a similar flavor profile and can be used in the same quantity.

• baking soda - Substitute with baking powder: Baking powder can be used as a leavening agent, but you may need to use more of it (about 3 times the amount).

• vanilla extract - Substitute with almond extract: Almond extract has a strong, sweet flavor that can complement the other ingredients.

• coconut oil - Substitute with ghee: Ghee is a clarified butter that is lactose-free and can provide a rich, buttery flavor.

• large egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) is a common vegan substitute that can provide similar binding properties.

• To keep your chai cookies fresh and delightful, store them in an airtight container at room temperature. They will stay delicious for up to a week.
• If you prefer a longer storage option, place the cookies in an airtight container and refrigerate them. This will extend their shelf life to about two weeks.
• For those who love to plan ahead, freezing is a fantastic option. Arrange the chai cookies in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the cookies to a freezer-safe bag or container. Be sure to label with the date. They can be stored in the freezer for up to three months.
• When you're ready to enjoy your frozen treats, simply remove the desired number of cookies and let them thaw at room temperature for about 15-20 minutes.
• For a freshly baked taste, you can also warm the thawed cookies in a preheated oven at 300°F (150°C) for 5-7 minutes. This will bring back their delightful aroma and slightly crisp edges.
• If you prefer to freeze the dough instead of the baked cookies, roll the dough into balls and freeze them on a baking sheet. Once solid, transfer to a freezer-safe bag or container.
• When ready to bake, place the frozen dough balls on a parchment-lined baking sheet and bake as directed, adding an extra 2-3 minutes to the baking time. This way, you can enjoy freshly baked chai cookies anytime you crave them.

• Preheat your oven to 300°F (150°C). Place the chai cookies on a baking sheet lined with parchment paper. Heat for 5-7 minutes until they are warm and slightly crispy.

• Use a microwave-safe plate and arrange the chai cookies in a single layer. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 10-15 seconds. Check and add more time if needed, but be careful not to overheat.

• If you have an air fryer, preheat it to 300°F (150°C). Place the chai cookies in the basket in a single layer. Heat for 3-4 minutes, checking halfway through to ensure they don’t overcook.

• For a quick stovetop method, heat a non-stick skillet over low heat. Place the chai cookies in the skillet and cover with a lid. Warm them for about 2-3 minutes on each side, checking frequently to avoid burning.

• If you prefer a toaster oven, preheat it to 300°F (150°C). Place the chai cookies on a baking tray and heat for 5-7 minutes until they are warm and slightly crispy.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Baking sheet: A flat sheet used to place the cookie dough balls for baking.

• Parchment paper: Lining for the baking sheet to prevent the cookies from sticking.

• Mixing bowl: A large bowl used to combine all the ingredients.

• Measuring cups: Used to measure out the almond flour, coconut sugar, and coconut oil.

• Measuring spoons: Used to measure out the spices, salt, baking soda, and vanilla extract.

• Spatula: Used to mix the ingredients together until well combined.

• Wire rack: Used to cool the cookies completely after baking.

• Hand: Used to roll the dough into small balls and flatten them slightly.

• Oven mitts: Used to safely remove the baking sheet from the oven.

Pre-measure ingredients: Measure and set aside all ingredients before starting. This will streamline your process.

Use a food processor: Combine dry ingredients in a food processor for quick and even mixing.

Melt coconut oil in microwave: Melt coconut oil in the microwave for 20-30 seconds to save time.

Use a cookie scoop: Use a cookie scoop to form uniform dough balls quickly.

Cool on wire rack: Transfer cookies to a wire rack immediately to cool faster and free up your baking sheet.