Chai-Spiced Breakfast Cookies
These chewy chai-spiced cookies are a nutrient-dense fusion of traditional Indian masala chai and classic oatmeal bakes. Naturally gluten-free and oil-free, they blend hearty oats with creamy almond butter, sweet dates, and a custom spice blend. Perfect for a cozy breakfast on the go or a wholesome morning snack, they offer a satisfying balance of flavor and energy.
Instructions
- 1
Prepare the flax eggs by combining ground flaxseed meal (2 tbsp) with 5 tablespoons water. Stir and let sit for 15 minutes to gel.
- 2
Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- 3
Prepare the spice blend by mixing ground cinnamon (1 tbsp), ground ginger (1.5 tsp), ground cardamom (0.5 tsp), ground nutmeg (0.25 tsp), ground allspice (0.25 tsp), ground cloves (0.25 tsp), and black pepper (1 pinch) until combined.
- 4
In a large bowl, whisk together the old-fashioned rolled oats (2 cup), unsweetened shredded coconut (0.5 cup), baking powder (0.5 tsp), baking soda (0.5 tsp), fine salt (0.5 tsp), and the prepared chai spice blend.
- 5
In a medium bowl, whisk the prepared flax eggs, smooth almond butter (0.75 cup), pure maple syrup (0.5 cup), and pure vanilla extract (1.5 tsp) until smooth.
- 6
Pour the wet ingredients into the dry and mix with a spatula until a cookie dough forms. Fold in the hemp seeds (0.33 cup), chopped dates (0.5 cup), and chopped pistachios (0.33 cup).
- 7
If the dough is too sticky, refrigerate it for 10 minutes to firm up slightly.
- 8
Scoop approximately 3-tablespoon portions of dough onto the sheets, spaced 0.5 inches apart. Lightly flatten each cookie.
- 9
Bake for 17 to 20 minutes until the bottoms are slightly brown and the cookies are baked through.
- 10
Let the cookies cool on the sheet for 5 minutes before transferring them to a cooling rack.
Nutrition Facts
Per portion