Spiced Chai Cookies Recipe (Gluten-Free, Paleo)
Spiced with ginger, cinnamon, cardamom, allspice, cloves, nutmeg and a smidge of black pepper, these chai cookies are soft, chewy, and easy to make. Recipe makes 12-14 cookies.
Servings 12 cookies
Preheat oven to 350°F.
Mix together the sugar coating ingredients (coconut sugar and chai spice mix) and pour them on a small plate. Set aside for now.
Combine the dry ingredients (almond flour, coconut sugar, chai spice mix, arrowroot, baking soda, and salt) in a medium bowl.
Whisk the egg and vanilla together in a small bowl and then add them to the dry ingredients along with the melted butter/coconut oil. MIx until the dough forms a ball, then pick it up and knead it a few times with your hands.
Line a large baking sheet with parchment paper. Scoop out one heaping tablespoon of cookie dough, roll it into a ball, and then flatten it between your palms.
Press one side of the cookie into the sugar coating and then place it on the baking sheet with the sugared side facing up. Continue this process until all the cookies are on the baking sheet.
Bake for 10 minutes, then allow the cookies to rest for 5 minutes before serving them. These cookies are best served warm so I recommend eating them right away. If you have leftovers, you can store them in an airtight container at room temperature for a day or two, in the fridge for a few days, or in the freezer for up to six months.
Serving: 0g | Calories: 181kcal | Carbohydrates: 10g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 119mg | Potassium: 14mg | Fiber: 2g | Sugar: 4g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg