These chai cookies are soft, thick, and topped with a simple maple frosting. They are also completely AIP, paleo, gluten and dairy free!
Chai is one of my most loved flavors. I mean, who can resist the blend of warm chai spices? It’s just so SO good!
I usually enjoy chai in the form of a latté, but lately I’ve been all about the paleo cookies. So I knew I absolutely needed to make chai cookies.
And I’m so glad I did!
What you need to make these Chai Cookies
AIP / grain free flours
This recipe uses a mix of cassava, tigernut and coconut flour. I like the texture these flours create together. I also use this flour combination in my ginger cookies and chocolate peppermint cookies.
The gelatin acts as the egg, but no need to make a gelatin egg. In this recipe, the gelatin is whisked in with the dry ingredients and the water is added later. SO easy and way less messy!
Chai spices (AIP version)
This recipe uses cinnamon, ginger, cloves, and mace. Chai typically has nutmeg, but since nutmeg is not AIP compliant, I have omitted it, and have used mace, which is AIP compliant, instead.
Trust me, this AIP chai spice is just as good!
Just a 1/4 tsp to balance the flavor. I prefer to use sea salt or real salt!
Also can be labelled coconut palm sugar. It has been my sweetener of choice lately!
Palm shortening is my fat of choice when it comes to cookies. You can substitute with coconut oil if palm shortening isn’t available, but the texture will be slightly different.
The water activates the gelatin, making it a binder in this recipe!
If you’re following AIP, you don’t have to worry about the alcohol in the vanilla extract, as it is cooked off during baking!
The frosting is optional, as the cookies still taste amazing plain. But I find it’s a nice touch! This frosting does not harden so it’s best to apply it right before serving. OR if you choose to frost all the cookies, store them separately and not piled on top of each other.
To make the frosting you simply need palm shortening, maple syrup, and coconut butter!
Yield: 8 cookies
Chai Cookies (AIP/Paleo/Gluten Free)
These chai cookies are soft and thick, and topped with a simple maple frosting. They are also completely AIP, paleo, gluten and dairy free!
- 1/4 cup cassava flour
- 1/4 cup tigernut flour
- 2 tbsp coconut flour
- 1/4 cup coconut sugar
- 2 tbsp gelatin
- 1 tsp cinnamon
- 1/2 tsp ginger powder
- 1/4 tsp cloves
- 1/4 tsp mace
- 1/4 tsp salt
- 1/3 cup palm shortening
- 3 tbsp water
- 1/2 tsp vanilla extract
Maple Frosting (Optional)
- 1/3 cup palm shortening
- 3 tbsp maple syrup
- 1 tbsp coconut butter
- Preheat oven to 400F. Line a cookie sheet with either parchment paper or a silicone baking sheet liner. Set aside.
- Whisk together the cassava flour, tigernut flour, coconut flour, coconut sugar, gelatin, cinnamon, ginger, cloves, mace, and salt.
- Mix in the shortening. Then add in the water and vanilla extract. Mix until combined, when ready it will have a wet sandy texture.
- Roll 2 tbsp of the cookie dough/wet sand into a ball (you may have to squeeze it a bit to get it to form), then slightly flatten onto the prepared cookie sheet. Repeat until all the cookie dough is used. This should give you 8 cookies!
- Bake in centre of preheated oven for 12-15 mins or until edges are slightly browned.
- While cookies are baking, make the frosting! Maple frosting: add frosting ingredients to a small mixing bowl (if coconut butter is extra hard you can warm it in the microwave until softened – 10 seconds at a time) and mix vigourously until well incorporated.
- Allow cookies to cool complete before applying the frosting.