To make a really good cookie, you need to think outside the box. Try something new. Make that cookie different than the rest. Once I made chocolate chip cookies with bacon in them. They were pretty awesome. But not as awesome as these Spiced Chai Chocolate Chip cookies.
Last year around this time I started baking everyday. Something about having a child in school made me feel like he should come home to fresh treats everyday. I proceeded to gain ten pounds, because I ate them all. One of my favorite recipes was this one from Ashlee over at The Little Foxes. Ashlee’s recipe is amazing, but now that my family is officially gluten-free, I had to do some modifications this time around.
These cookies are uniquely tasty thanks to the combination of the spice from the chai tea and the sweet which comes from the sugar and chocolate. You see, a few days ago the temperature in Chicago dropped from 85 to 45 literally overnight and it has rained 4 out of the last 5 days. Fall is here and its giving me a taste for these sweet and spicy cookies. Fall is the time to sit around eating cookies while your kids are in school all day. Right?
Are you still wondering if I meant to say chai tea above? Yes, there is actually chai tea in these cookies. It was Ashlee’s rebel idea. Thank. you. Ashlee. I could never have that much culinary prowess.
I used to be a big fan of the Chai Latte from Starbucks… until the amazing Food Babe came out with this graphic:
Now that I know what kind of garbage are in those drinks, I must get my sweet and spicy chai-fix from other sources. Like these cookies!
The original recipe is soy-free, dairy-free and egg-free, and now I have made it gluten-free. Take that food allergies. Pretty much everyone can enjoy this recipe. Take it to an upcoming holiday party and let the compliments roll in! 🙂
Spicy Chai Chocolate Chip Cookies
via Mommy Lives Clean, adapted from Ashlee’s Chai Chocolate Chip Cookies
1/2 cup coconut oil
1/2 cup coconut palm sugar
3/4 cup almond milk
1 teaspoon of vanilla extract
1 1/2 cup gluten free All-purpose flour (I used this brand, but it is made from legumes and not paleo. Beware if you have digestive issues!)
1/2 cup coconut flour (I used this brand.)
1/2 teaspoon of Celtic Sea Salt (Purchase here.)
1 teaspoon baking soda
1 teaspoon baking powder
2 chai tea bags
a tiny amount of cayenne pepper, like 1/8 teaspoon
1/2 cup vegan chocolate chips (I used this brand.)
- Preheat the oven to 350 degrees.
- Mix together the coconut oil and sugar in a large bowl. Once combined, add the almond milk and vanilla. Mix completely. If your almond milk is cold, it will cause the oil to solidify a little but that is okay.
- In a separate bowl, combine the flour, coconut flour, sea salt, baking soda, baking powder, the contents of the tea bags, and the tiny pinch of cayenne. If you don’t like spicy, omit the cayenne. You will still love these cookies.
- Pour the dry ingredients into the wet and stir to combine.
- Add the chocolate chips to the batter and stir.
- Roll the dough into balls and flatten slightly onto a parchment paper lined cookie tray.
- Bake for 12-14 minutes, depending on how soft or crunchy you want them.