Chai Spiced Cookies (paleo, vegan)
These chai spiced cookies are perfect for fall with almonds, almond butter and lots of autumnal spice. They’re paleo with a vegan option.
I recently made an old recipe of mine, these paleo chai spiced cookies, wanting to retake the photos but decided against it. Why? Because the texture of those cookies isn’t nearly as good as the one in my paleo chocolate chip cookies.
It’s like those chocolate chip cookies have ruined other paleo cookies for me. That’s why I keep using the same base again and again.
I have to admit that I don’t think these chai spiced cookies are the most exciting cookies in the world, just because gooey chocolate (like in these paleo peppermint cookies, which is also adapted from the original recipe) wins over spice + almonds, at least for me.
But they’re still delicious! So here they are for the 4 or 5 readers who don’t like chocolate. ;)
If you like other spiced goodies, try my paleo spice cake! And if you want something more like spicy Christmas cookies, check out these paleo gingerbread cookies.
Substitution questions for these chai spiced cookies?
Can I use something instead of almond flour?
Almond flour is only really interchangeable with other nut flours, so cashew or hazelnut meal would probably work.
Can I use something instead of coconut flour?
Nope! There isn’t a really good sub for coconut flour. A few people have mentioned using oat flour (for a non-paleo version) with success, but I haven’t tried it myself.
Can I use something instead of almond butter?
For these spice cookies, I definitely think almond butter is the best fit! I don’t think they’d taste too good with other types.
Can I use something instead of coconut / brown sugar?
Subbing in a liquid sweetener won’t work. There’s no liquid to reduce to make up for the added liquid, so it’d made the cookies cakey. Any other granulated sweetener would probably work.
What can I use instead of the egg or chia egg?
I’ve tried flax eggs but I don’t like the taste (people say that flax eggs don’t taste like anything but I think they do).
Can I make these cookies smaller?
Yes, but I think they have a better texture when they’re baked as huge cookies. Several reviewers on the original recipe agree with me!
If you try these spice cookies, I’d love to hear how they come out!
Chai Spiced Cookies (paleo, vegan)
Ingredients
- 1 cup (100 grams) almond flour finely ground, blanched
- 1/4 cup (32 grams) coconut flour
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons (84 grams) coconut oil room temperature – not melty at all
- 3/4 cup (150 grams) coconut sugar very tightly packed
- 6 tablespoons (98 grams) natural almond butter the kind with just almonds in it and no added fat / sugar
- 1 1/2 teaspoons vanilla extract
- 1 large egg 50 grams out of shell, room temperature; or 1 chia egg for vegan
- 3/4 cup (83 grams) almonds chopped
Instructions
- In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda, salt and spices. Set aside.1 cup (100 grams) almond flour, 1/4 cup (32 grams) coconut flour, 1 1/2 teaspoons ground ginger, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground cardamom, 1/2 teaspoon ground cloves, 1 teaspoon baking soda, 1/4 teaspoon salt
- In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the fat, sugar, almond butter and vanilla extract at medium speed until well combined, about 1 minute.6 tablespoons (84 grams) coconut oil, 3/4 cup (150 grams) coconut sugar, 6 tablespoons (98 grams) natural almond butter, 1 1/2 teaspoons vanilla extract
- Beat in the egg on low and mix until well incorporated. Stir in the flour mixture until well combined. Then stir in chopped almonds. Chill the dough for an hour or until easy to roll into balls.1 large egg, 3/4 cup (83 grams) almonds
- Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
- Roll the dough into 8 (75-gram) balls. Place 4″ apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.
- Bake for 11-14 minutes or until the surface of the center of the cookies no longer appears wet. They’ll be very soft but will continue to cook as they sit on the cookie sheet.
- Let cool completely on the baking sheet. Store in an airtight container for up to 3 days.
Notes
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
These sound amazing. Can you make them with Canola oil instead of coconut oil?
Thanks! I haven’t tried it, but I think it’d work. I can’t say for sure without trying it, though. I hope you’ll enjoy them if you try them. :)