Description
Chocolate Chai Spiced Cookies are rich and chocolaty with the warming spices of chai. They are gluten-free and easy to make.
Ingredients
Units
Scale
- 1 cup oat flour (rolled oats* that have been ground up in your food processor; measure after you have ground them)
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3 teaspoons chai spice (can sub 1 teaspoon cinnamon)
- 1/4 teaspoon fine sea salt
- 1/4 cup coconut oil, melted
- 1 large egg, room temperature
- 1/2 teaspoon pure vanilla extract
- 1/4 cup honey
- 1/4 cup unsweetened, unflavored applesauce
- 2 tablespoons coconut sugar
- 1/2 cup dark chocolate chips
Instructions
- 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.
Notes
* Make sure you use certified gluten-free oats if consuming gluten is a concern for you.
Prep time does not include the amount of time it takes to chill the cookies.
Heavily adapted from my Pumpkin Oatmeal Raisin Cookies
