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Prep Time 25 minutes
Author Rachael DeVaux


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

Chai Spice

  • 3 tsp ginger powder
  • 3 tsp cinnamon
  • 1 tsp allspice
  • 1 tsp cardamom
  • 1 tsp cloves
  • 1 tsp nutmeg
  • pinch black pepper


Chai Spice

  1. Mix together and store in airtight container in a cool, dry place.

Chai Chocolate Chip Cookies

  1. Preheat oven to 325 degrees F.

  2. 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.

  3. 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.

  4. 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!

  5. *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.