Flourless Almond Chai Cookie Recipe

I recently made a spontaneous purchase of a giant bag of Almond Flour but then realised I needed to find some recipes to use it. I came across this almond meal cookie recipe from Minimalist Baker and wanted to alter it to make a spiced chai cookie using my favorite chai from Aslan Chai. I used the basics from the recipe and added in the chai to creative a delicious and very moist spiced chai cookie.

After a little bit of experimenting with the method of making these, I think I’ve found a good balance of ingredients and directions. Check out the chai cookie recipe below.

Ingredients
1 1/4 cups almond meal
1/2 cup toasted shredded unsweetened coconut
1-2 tbsp Aslan Chai ground finely with a mortar & pestle
1/2 tsp baking powder
1/4 tsp sea salt
1/3 cup brown sugar
1 egg
3 tbsp coconut oil melted
1/2 tsp vanilla extract

Directions
In a mixer, food processor or bowl, stir together almond meal, ground chai tea, toasted coconut, baking powder, salt, sugar. I found the mixture came together best when using a food processor or mixer.

In another bowl beat egg until light and fluffy, add melted but cooled coconut oil and vanilla.

Combine wet and dry ingredients and mix until combined. It should be a firm yet sticky texture.

Preheat over to 375 degrees F, form cookies into large tablespoon balls and flatten onto parchment lined cookie sheet leaving about a 1 inch gap between each cookie.

Bake for 10-12 minutes until golden brown. Be careful, the bottom of the cookies will brown faster than the top.

Let cool before removing from the pan.

The recipe makes about 12 cookies.

Note: you don’t have to grind the chai tea, but I found it helped incorporate the flavours and made for a smoother texture because Aslan chai is naturally grainy.