When I think of fall flavors, I, of course, think of the obvious first, pumpkin pie and apple spice. And yes, those are great. But fall to me is more about the turn of season from refreshing iced beverages to warm frothy mugs full of comfort. And perhaps no food feels more like warm woolen blanket to me than a steamy mug of chai latte. All the warm spices, like cinnamon, ginger, cardamom, coupled with some soothing nut milk is exactly what I want on a cool brisk day.
And thus, the inspiration of these Soft Baked Chai Spice Cookies. These cookies are like spiced little pillowy clouds of delicious coziness. Do I even need to say more??? Well, just in case, here are some further selling points. I use a blend of my favorite chai spices that is really well complemented by the natural rich flavor of the coconut sugar, of which, there is not much. These are sweet, but just perfectly sweet to be satisfying as a dessert, but not too sweet for a snack or breakfast. In my original recipe, I use tahini, which I think is just mild enough to not overpower any of the spices. I highly recommend you give it a try this way. All the warming spices, coconut sugar, and tahini just make these cookies feel oh, so comforting and just, yummy. And isn’t that really what fall baking is all about.
paleo friendly (gluten/grain/dairy free), no refined sugar
If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.
Soft Baked Chai Spice Cookies
These cookies are warm and spicy in all the right ways. Super easy to mix up, in just one bowl, and have only good-for-you ingredients. These cookies have a delicious crisp exterior and super soft interior. And, these will make your kitchen smell amazing!
paleo (gluten/grain/dairy free), no refined sugar
- ½ cup coconut sugar
- ¼ cup coconut oil melted and cooled
- 2 tbsp nut or seed butter see notes
- 1 egg
- 1 tsp vanilla
- 1 cup almond flour
- ¼ cup tapioca flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ginger
- ½ tsp cloves
- ½ tsp cardamom
- ¼ tsp nutmeg
- 1/8 tsp salt
In a stand mixer, or a medium bowl if mixing by hand, mix together the wet ingredients until everything is light and fluffy.
Add in the dry ingredients and mix again until just well combined.
Let the dough chill in the fridge for at least 15 minutes to allow for easy scoping.
Heat oven the 360 (yes, 360) and line baking sheet with parchment paper.
Scoop the dough onto the baking sheet, and lightly press the balls down with the palm of your hand to form a cookie shaped disc.
Bake for 9-11 minutes. For soft baked cookies bake for 9 minutes, for crispy and chewy cookies, bake for 10-11 minutes. Edges should be starting to brown.
Remove from oven and let cool on baking sheet for 5 minutes before moving to a cooling rack to cool completely.
I used and love tahini in this recipe. Just make sure your tahini (or any nut/seed butter for that matter) is well mixed and not too thick.
I like these cookies best baked for exactly 10 minutes, they have the crisp edges and soft chewy centers. Baked for 9 minutes these are super soft and little delicious spiced pillows that are also wonderful in their own right.
Keep in an airtight container for a few days, then move to freezer to store for longer.