Gluten Free Chai Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 20 cookies 1x
- Category: Dessert
Ingredients
Scale
For the Chai Cookies:
- 1 cup coconut sugar
- 1/2 cup unsalted butter or dairy-free butter
- 1/4 cup melted coconut oil
- 1 egg
- 2 tsp vanilla extract
- 1 chai tea bag
- 1 3/4 cups gluten-free flour (such as Bob’s Red Mill or King Arthur)
- 1/2 cup almond flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp tapioca flour (or arrowroot powder or cornstarch)
For the Frosting:
- 1 1/2 cups powdered sugar
- 2–3 tbsp heavy cream or plant cream
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In an electric mixer, beat together the coconut sugar, melted coconut oil, and butter until creamy.
- Add the egg, vanilla extract, and contents of the chai tea bag to the mixture, mixing until combined.
- Gradually add the gluten-free flour, almond flour, baking powder, salt, and tapioca flour, mixing until well incorporated.
- Use a cookie scoop to place dough balls onto the prepared baking sheet, then flatten them slightly with your fingers.
- Bake for 12-14 minutes, until the edges are lightly golden.
- Once cooled, mix together the frosting ingredients and spread it over the cookies.
- Finish with a sprinkle of star anise or cinnamon on top, and indulge in these irresistible treats!
Notes
- Ensure your butter is at room temperature for easy mixing.
- Flatten the cookies slightly before baking for even cooking.
- Opt for heavy cream or plant-based cream for a rich frosting texture.
- Allow the cookies to cool completely before icing for the perfect finish.
