What a beautiful Friday morning, the high is supposed to be in the 20s today which is absolutely incredible! Last night I had attempted to start making some cookies with a recipe that I’ve been toying with for a little while. I’ve been trying to make gluten-free cookies for a friend of mine without having to use something boxed from the store. But, having two little ones means that things don’t ever usually go as planned! So I got as far as getting the oven preheated and putting the dry ingredients together. Thankfully when I woke up this morning Casey had ran into my room saying “mommy I want to bake something!” So I thought OK great things are half made in the kitchen already so it’ll work out for both of us. So we quickly made the cookies, she enjoyed it, and finally this time they turned out right. They didn’t flatten out into thin little pancakes like they did the previous two times. I greatly decrease the amount of maple syrup I was wanting to put in and decreased the amount of butter. Science!!They taste amazing with a cup of tea, shocker me having a cup of tea with something. After we ate a couple, (It made 13 so in the recipe I’m going to say it makes a dozen) I asked her if we should go the extra step and put chocolate drizzle on a few of them. Of course I knew the answers going to be yes because what toddler would say no to chocolate? So I took a quarter of a cup of chocolate chips and melted them in the microwave, which ended up being way too much than you actually need, but that little drizzle of chocolate just gives it that extra something special. Or maybe it’s because I made them with Casey that they taste so good.
So with that, I’m happy to give you guys my very first gluten-free cookie recipe! (Big day for me). I must give credit to https://tasting-thyme.com/chai-spice-cookies/ for her chai spice blend. I love it so much I’ve tried it in numerous recipes to spice up my life (queue Spice Girls music). Okay, I’m rambling, because I tend to do that, a lot. Let’s get to that recipe!
Also please make sure your butter is room temp before making these. It makes all the difference!
Chai Almond Cookies (gf)
- Prep Time: 10 minutes
- Bake Time: 10 minutes
- Yields: 1 dozen
- 1 cup almond flour
- 1/3 cup gf oats
- 3 teaspoons chai spice blend (see below for the blend)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup brown sugar
- 1/4 cup softened butter
- 1 Tablespoon maple syrup
- Handful of sliced almonds, a little less than 1/4 cup
- Optional; 3 Tablespoons of chocolate chips (for the drizzle)
Chai Spice Blend;
- 1 1/2 teaspoon cinnamon
- 1 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/4 teaspoon allspice
- Preheat oven to 350F. Line a baking sheet parchment paper or silicone liner.
- In a medium bowl mix almond flour, chai spice, oats, baking powder, baking soda, and salt together.
- Using an electric mixer, blend in your brown sugar, maple syrup, and butter until a soft dough-like texture forms. About 3 minutes.
- Fold in almonds.
- Place rounded tablespoonfuls about 2 inches apart on baking sheet, and bake for about 10 minutes or until bottoms are golden brown.
- For the chocolate drizzle, melt chocolate in a microwave safe bowl at 15-20 second intervals, mixing after each, until melted.
- Using a spoon, drizzle a little over each cooled cookie.
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