The second instalment in the Christmas cookie extravaganza are these oh-so-cute domes of Chai spice goodness. I’ve been making these cookies for years and I have adapted them to be gluten free, once again using cassava flour.
My favourite thing about these cookies is that they’re small and dainty which makes them the perfect little snack for a holiday tea or coffee break. The spices really shine here and they are truly reminiscent of masala chai. I like the pumpkin seeds as well which add a hint of green and make them more festive.
These cookies have the added bonus of being dairy free and totally vegan so they are sure to meet all the dietary needs at your next holiday party.
You’ll notice that the cookie dough is a bit crumbly. Don’t fret, they will hold together. I strongly recommend using a small 1inch cookie scoop like this one. Press the dough into the scoop and then gently release the dough onto a baking sheet. They will look like little domes. They won’t spread at all so you don’t have to space them that far apart.
Without further ado, here’s the recipe for these darling little cookies. As you can see I like my cookies spicy and sweet. Leave a comment below with your favourite spicy cookie. Questions are also welcome, so please don’t hesitate to ask.
| Chai Spice Cookies | Print |
- 2.5 cups of cassava flour (I like this one: http://www.ottosnaturals.com/)
- ⅔ cups of coconut sugar
- 2 tsp ground cinnamon
- 1 tsp ground cardamom
- 1 tsp ground fennel seed
- 1 tsp freshly grated ginger
- ¼ tsp ground cloves
- freshly ground pepper, to taste
- ½ tsp baking soda
- ½ cup pumpkin seeds
- ⅔ cup room temperature coconut oil
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- Preheat oven to 350 F. Line a large baking sheet with
- In a large bowl, whisk together the cassava flour, coconut sugar, spices, salt and baking soda.
- Add in the pumpkin seeds and stir.
- Lastly, pour in the oil, maple syrup and vanilla and mix well until fully combined. The dough will be crumbly.
- Using a 1 inch cookie scoop, scoop up the dough and press firmly into the scoop. Release the dough onto the baking sheet.
- Place in the oven and bake for 10-13 minutes, until the house is fragrant and the bottoms are slightly golden.
- Allow them to cool on the cookie sheet for a few minutes before transferring them to a cooling rack.
What cute cookies. I love their shape!
Thanks Thalia! I know they’re the perfect little nibble. Enjoy!