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.
Do you space the cookies out on the pan or leave them close like your photo?
Cannot wait to able these up with my littles 🤗
Rachael Devaux says
I space the cookies out 🙂 Hope you love them!
Hey! These look amazing!! Do you have a substitute for the almond flour for but allergies?
Cailey Stedam says
These were so delicious! I love the chai flavor. Mine seemed to be a little under-baked, but I love when cookies are still soft in the middle.
Is there any sub for almond flour?! I LOVE almonds but recently found out I’m sensitive and I’m trying to reduce inflammation. This was my favorite cooking recipe before that!!
Alice we use Tigernut flour as an almond flour sub pretty often and it works great! It’s pricey (and can only find on Amazon) but worth it for a treat!
Rachael Devaux says
You can use coconut flour, but you’ll need a bit less because it’s more dense. I’d say about 3/4 cup 🙂
Kim Petrusha says
These cookies are soooo…good!😋
Rachael Devaux says
They’re my weakness 😉
Katie L. says
Can you substitute the maple syrup with honey or brown rice syrup?
Made these last night – they are AMAZING! HOWEVER, I didn’t use the collagen powder and the 3-4 tbsp almond flour substitute didn’t feel like enough – the dough was still really wet. I ended up adding probably another 1/3 to 1/2 cup almond flour, which made the batch puff up into more beautiful “cookies”. Otherwise, these are DELICIOUS!!!
Can you sub the chai spice for anything? I can’t seem to find it!
LOVED THESE! But I thought it was funny in your instructions you said to move to the fridge after 3 days because in what world are these existing for more than 3 days in my house?! 🤍🤷🏻♀️
I’ve made these three times now! They are so good!! I was wondering what what the Nutritional info/calorie count is?
Julie L Stout says
When I made these my batter was very wet and sticky and not scoopable into cookies. I ended up adding a cup of oats to the batter, mixed it well and baked them as brownies! They were amazing!
yum! i just tried these and swapped the chai mix for some cacao rasa herbs and used sun butter and they are delicious! also saved half the dough for later for portion control / fresh cookies with minimal effort 🙂