Did these little nuggets need their own post? Absolutely.
I usually stick close to my Cashew Chocolate Chip Cookie recipe because it’s, in my opinion, the easiest and best healthy cookie recipe. For this Chai Chocolate Chip Cookie version I changed only one thing: I added 1.5 teaspoons of my homemade chai spice mix. Simple and delicious. The full chai spice recipe is included below.
Portion control tip: if you’re worried about eating the whole batch, scoop the dough into balls, place them in a Tupperware container, and freeze. They’ll keep for about a month. Remove however many you want and bake as needed—perfect when you only want one cookie. Full disclosure: the frozen dough balls make a tasty snack on their own, too.
This recipe is gluten-free and can be dairy-free if you use vegan chocolate (I like chopped dark chocolate). It’s refined sugar-free as well—the only sweetener is 3 tablespoons of maple syrup. No guilt here—your gluten-free and dairy-free friends will approve.
Rachael DeVaux
25 minutes
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cookies
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Ingredients
Chocolate Chip Cookie Dough
- 1 pasture-raised egg, (or substitute with a flax egg)
- 3 tbsp maple syrup
- 1 tbsp unsweetened almond milk
- 1/4 cup melted coconut oil
- 1/3 cup cashew butter, (or any nut or seed butter)
- 1 tsp vanilla extract
- 1 cup almond flour
- 3-4 tbsp collagen peptides, (optional — replace with extra almond flour if preferred)
- 1.5 tsp chai spice mix
- 1/4 tsp baking soda
- 1 dark chocolate bar, (or 1/2 cup chocolate chips, chopped if needed)
- 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
Instructions
Chai Spice
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Mix all spices together and store in an airtight container in a cool, dry place.
Chai Chocolate Chip Cookies
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Preheat the oven to 325°F (165°C).
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Whisk the egg in a large bowl. Add maple syrup, melted coconut oil, cashew butter, vanilla, and almond milk, and whisk until combined. (For a flax egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let sit 5 minutes, then use in place of the egg.)
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Stir in almond flour, baking soda, chai spice, cinnamon, collagen (if using), and a portion of the sea salt. Fold in chocolate chunks, saving a few pieces for the tops of the cookies.
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Use a cookie scoop to place dough on a parchment-lined baking sheet. Press reserved chocolate pieces onto the tops and sprinkle with sea salt. Bake on the center rack for about 12 minutes. Turn the oven to broil and broil for an additional 1–1½ minutes—watch closely so they don’t burn.
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Store cooled cookies on the counter under a paper towel or in a cookie jar for 1–3 days. After that, refrigerate to extend freshness for several more days.