Did these little nuggets need their own post? You bet they did.
I don’t venture too far outside the realm of my Cashew Chocolate Chip Cookie recipe because, and I don’t mean to toot my own horn but, it’s the easiest & best healthy cookie recipe in my opinion! And with that, I didn’t change a thing when it came to creating this Chai edition, minus adding 1.5 teaspoons of my freshly homemade chai mix! Easy peasy, right? Full recipe for the chai is below.
Oh, and hot tip for portion control! If you’re worried about eating the entire batch or maybe you think a handful will go to waste if you bake all of them at once, then after scooping the dough into balls like so ^^, toss them in a tupperware container and store in the freezer! They’ll last about a month and are perfect to take out even just 1 at a time and bake as you normally would. Ideal for those nights you just want one cookie, you know? Try it out and lemme know what you think! p.s. I also wouldn’t say that the frozen cookie dough balls on their own aren’t bad either….. 😉
As always, this recipe is gluten-free, dairy-free when you use vegan chocolate (my go-to is Evolved Chocolate Signature Dark chocolate bars simply chopped up), and refined sugar-free as the only sweetener used is 3 tbsp of maple syrup. No feeling bad (I gotchu, my GF and DF friends!) about this one– you’ll love them, I promise!
Chocolate Chip Cookie Dough
- 1 pasture-raised egg (or sub using a flax egg)
- 3 tbsp maple syrup
- 1 tbsp unsweetened almond milk
- 1/4 cup melted coconut oil
- 1/3 cup cashew butter (or sub any nut or seed butter)
- 1 tsp vanilla extract
- 1 cup almond flour
- 3-4 tbsp collagen peptides (completely optional. Can leave out entirely and replace with 3-4 tbsp additional almond flour)
- 1.5 tsp chai spice mix
- 1/4 tsp baking soda
- 1 dark chocolate bar (or 1/2 cup chocolate chips)
- 1/4 tsp sea salt
- 3 tsp ginger powder
- 3 tsp cinnamon
- 1 tsp allspice
- 1 tsp cardamom
- 1 tsp cloves
- 1 tsp nutmeg
- pinch black pepper
Mix together and store in airtight container in a cool, dry place.
Chai Chocolate Chip Cookies
Preheat oven to 325 degrees F.
Whisk egg* in large bowl then pour in maple syrup, melted coconut oil, cashew butter, vanilla and almond milk to whisk again. *If using flax egg, mix 1 tbsp ground flaxseeds with 3 tbsp water & let sit for 5 min before adding to recipe in place of egg.
Stir in almond flour, baking soda, cinnamon, chai, collagen (if using) and some of the sea salt. Fold in chocolate chunks, leaving several aside for the topping.
Use cookie scoop to place cookies on parchment paper covered baking sheet. Place the last pieces of chocolate over the top of the formed cookies, sprinkle sea salt, then place in the oven for about 12 minutes on the center rack. Then, turn the oven on broil and cook 1- 1 1/2 additional minutes. **keep a close eye on it because they can burn quickly!
*Feel free to leave on the counter underneath a paper towel or in a cookie jar for the first 1-3 days. After that, transfer to fridge to keep an additional several days.