I know I have been going a bit overboard with the cookies. First, I made my Chocolate Chip Orange Macadamia Cookies, then I made Gluten-Free Sugar Cookies and now these Chocolate Chai Spiced Cookies! Tis’ the season, right?
No complaints have been made in this Koch household. It helps that Paul is pretty much a garbage disposal. I am convinced that he has a hollow leg where all the food that he consumes is being stored. Come on, the guy can eat whatever he wants to without gaining anything, besides a full belly. Pure sorcery, I tell ya! Me on the other hand…. It’s SO not fair!!
Trust me when I tell you that these Chocolate Chai Spiced Cookies are worth every single bite. They are rich and chocolaty, studded with chocolate chips, and laced with warming chai spices. Their texture is soft and fluffy. Excuse me while I wipe the drool from my keyboard!
Chocolate + Chai spices = perfection. True story! Chai spices and chocolate were meant to be together. If you don’t have a chai spice blend on hand you can easily make one yourself. Or you can omit the chai and replace it with a teaspoon of cinnamon. That will be delicious, but really the Chai spice blend turns what would have been just a plain old chocolate cookie into something that will wow people.
Good news for me, there are a few Chocolate Chai Spiced Cookies waiting for me at home to devour during lunch. Don’t worry, the good news for you is that you can whip a batch of these bad boys up in no time! Bonus, these gems would make a great edible gift, wrapped up in something pretty. A tip: make a batch for you to hoard all to yourself, otherwise you will end up eating all of them before you give them away. Don’t be ashamed, we’ve all done it, at least once before!
I hope everyone has a wonderful Christmas filled with family, friends, and joy. I will see you back here with more recipes just in time for New Year’s Eve!
- 1 cup oat flour (rolled oats* that have been ground up in your food processor; measure after you have ground them)
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3 teaspoons chai spice (can sub 1 teaspoon cinnamon)
- ¼ teaspoon fine sea salt
- ¼ cup coconut oil, melted
- 1 large egg, room temperature
- ½ teaspoon pure vanilla extract
- ¼ cup honey
- ¼ cup unsweetened, unflavored applesauce
- 2 tablespoons coconut sugar
- ½ cup dark chocolate chips
- In a small mixing bowl combine the dry ingredients; set aside.
- Using a stand mixer with a paddle attachment, or a hand mixer, beat together the oil, egg, vanilla, honey and applesauce until well incorporated.
- Add the coconut sugar and beat.
- Add half of the dry ingredients at a time and beat until a dough has formed. Make sure to scrape down the sides. Stir in the chocolate chips.
- Cover the bowl and chill in the freezer for 15 minutes.
- Preheat the oven to 350 degrees and line a cookie sheet with a silpat mat or parchment paper.
- Once the dough has chilled use a medium-sized cookie scoop to scoop the dough onto the cookie sheet. Use the back of your cookie scoop to flatten the cookies, just slightly.
- Bake for 8 to 10 minutes.
- Allow the cookies to cool for 10 minutes before transferring them to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature for up to 4 days.
Prep time does not include the amount of time it takes to chill the cookies.
Heavily adapted from my Pumpkin Oatmeal Raisin Cookies