SOFT-BAKED CHEWY CHAI COOKIES WITH MAPLE GLAZE
on Nov 05, 2024, Updated Jan 11, 2026
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Like a chai latte in cookie form, these chewy baked treats are filled with warm winter spices, maple syrup, and almond flour.
If you’ve seen Taylor Swift’s infamous chai cookie recipe floating around the internet, then this cookie may look similar to you.
I loosely used that recipe for inspo, but opted for ingredients to make it gluten-free, dairy-free, and refined sugar-free. The result? These Soft-Baked Chewy Chai Cookies With Maple Glaze!
These are THE perfect holiday spiced cookies.
Filled with warming, holiday spices including cinnamon, nutmeg, ginger, cardamom, and allspice, these cookies bring me right back to my childhood and holiday shopping trips with my mom.
Just like Taylor’s Era’s Tour tickets, these cookies are going to go fast!
Be sure to grab one before your holiday guests eat them all on you. Enjoy!
Key Ingredients for Chewy Chai Cookies
It may look like a lengthy ingredient list, but there are a lot of spices to get that perfect chai taste. Here’s what you will need.
- Almond Flour: I haven’t tested another type of flour, so I’d suggest sticking with almond flour for this recipe.
- Spices: You’ll need ground cinnamon, ginger, cardamom, nutmeg, allspice, and ground cloves for this spiced cookie.
- Egg: This helps bind the dough together. You can also use a flax egg to keep this recipe egg-free (see Note below).
- Maple Syrup: My sweetener of choice during the holiday season.
Pin this recipe for later!
Pin It- Nut Butter: I opted for creamy cashew butter here because it has a subtle nutty taste without being too overpowering.
- Monk Fruit: Powdered monk fruit is a great substitute for powdered sugar for the glaze. Either will work, but monk fruit tends to not spike your blood sugar as much and keeps this recipe refined sugar-free.
- Flaky Sea Salt: A sprinkle of @maldonsalt makes every baked treat just so much better, in my opinion
Step-by-Step Instructions for Chewy Chai Cookies with Maple Glaze
First, go ahead and preheat the oven to 350°F.
Add the almond flour, baking soda, tapioca starch, cinnamon, ginger, cardamom, nutmeg, allspice, ground cloves, and salt to a small mixing bowl and stir to combine with a fork.
Next, add the maple syrup, nut butter, vanilla extract, and coconut sugar to a medium-sized mixing bowl. Beat with a hand mixer until no lumps remain.
Mix the dry ingredients into the wet mixture with the mixer until a smooth, thick dough forms.
Roll the dough into about 12 cookies and place them on a parchment or silicone-lined baking sheet.
Pop the cookies in the oven for 16 to 18 minutes. You know they’re done with the bottoms are slightly brown.
Remove the cookies from the oven and place on a wire rack to cool.
While the cookies cool, whisk together the glaze ingredients: powdered monk fruit, maple syrup, nut butter, avocado oil, and salt. Mix until smooth.
Drizzle the cooled cookies with the maple glaze and sprinkle with flaky salt.
Serve and ENJOY!
Other Gluten-Free Holiday Cookie Recipes:
- Pumpkin Spice Chocolate Chunk Cookies
- Vanilla Salted Cashew Butter Cookies
- Chocolate Chip Cookies (Egg-Free, GF, DF, Refined Sugar-Free)
- Gluten-Free Shortbread Cookies
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SOFT-BAKED CHEWY CHAI COOKIES WITH MAPLE GLAZE
Ingredients
For the Cookies:
- 3 cups almond flour
- 1 teaspoon baking soda
- 2 tablespoons tapioca starch
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon cardamom
- ⅛ teaspoon nutmeg
- ⅛ teapsoon allspice
- ⅛ teaspoon ground cloves
- 1 teaspoon salt
- 1 egg (or flax egg – see note)
- ½ cup maple syrup
- ½ cup coconut sugar
- ½ cup creamy nut butter (I used cashew butter)
- 2 teaspoons vanilla
For the Maple Glaze:
- ¼ cup powdered monk fruit (or powdered sugar)
- 3 tablespoons maple syrup
- 2 tablespoons creamy nut butter (I used cashew butter)
- 1 ½ tablespoons avocado oil or melted coconut oil
- Pinch of salt
- Flaky sea salt, for topping
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- Add the almond flour, baking soda, tapioca starch, cinnamon, ginger, cardamom, nutmeg, allspice, ground cloves, and salt to a small mixing bowl and stir to combine.
- Add the wet ingredients (egg, maple syrup, nut butter, and vanilla extract) and the coconut sugar to a medium-sized mixing bowl. Beat with a hand mixer until no lumps remain.
- Mix the dry ingredients into the wet mixture with the mixer until a smooth, thick dough forms.
- Roll the dough into about 12 cookies and place them onto the prepared baking sheet.
- Pop your cookies in the oven for 16 to 18 minutes, or until the edges are golden.
- Remove the cookies from the oven and place on a wire rack to cool.
- While the cookies cool, whisk together the glaze ingredients (powdered monk fruit, maple syrup, nut butter, avocado oil, and salt) until smooth.
- Drizzle the cooled cookies with the maple glaze and sprinkle with flaky salt.
- Serve and ENJOY! Store any leftovers in an airtight container at room temperature for up to 4 days.
Worked very well! They were chewy and delicious. However, there is a typo in the wet ingredients step. It does not include egg.
Thank you, Nina! Just updated the instructions. Glad you enjoyed these!
These cookies turned out so good! Will definitely make again.
Thank you so much, Joy!
I made this for Christmas. Everyone loved these! Thank you