SOFT-BAKED CHEWY CHAI COOKIES WITH MAPLE GLAZE
Hands down, one of my favorite holiday cookie recipes. These Soft-Baked Chewy Chai Cookies with Maple Glaze rival anything that comes out of Taylor Swift’s kitchen!
Servings: 12
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.
Notes
To make a flax egg, mix 1 tablespoon of ground flaxseed with 2 1/2 tablespoons of water. Let sit for 5 or so minutes until the mixture is gelatinous.