Chai Cookies made with dark chocolate chunks is my gift to all you chocolate and chai lovers. A gluten free take on a spiced chocolate chunk cookie. Melted dark chocolate gooey center with a light crunch of a chai spice and sugar coating.
Chai tea lattes are my most ordered barista concoction. I just love the mixture of spices. If you've never had a chocolate chai tea latte, I suggest you run to your nearest coffee shop and get one. Otherwise just make a batch of cookies!
How to Make Homemade Chai Spice
Mix the following ingredients into a bowl and stir with a fork!
- 3 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons ground cardamom
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
Tips for Making Double Chocolate Chai Cookies:
- Mix your chai spice before starting. You will probably have some left over, just transfer to an air tight container and store with your spices for later use.
- Begin your cookie dough by simply hand whisking wet and dry ingredients in separate bowls.
- Mix ingredients together in a stand mixer using the paddle attachment.
- The cookie dough will resemble cake batter at first and needs time to chill and firm.
- Freeze your dough for 30 minutes or chill in the fridge for a couple hours before rolling into balls.
- Use baking quality dark chocolate chunks.
- Scoop cookie dough with a small ice cream scoop or measure 1.5 tablespoons with a spoon.
- Roll dough into a ball with your hands, then push three chocolate chunks into the center.
- Reshape dough ball, roll in sugar chai to coat and then set on baking tray.
- Place dough balls 1.5 inches apart and then bake.
- The cookies will spread into larger fatter 'cookie bomb' balls. They will not be large flat cookies.
Double Chocolate Chai Cookies
Double Chocolate Chai Cookies are gluten free cookies made with almond flour, a gooey chocolate center, and chai sugar coating.
Ingredients
Method
Cookie Dough
- Hand whisk together all dry ingredients and transfer to bowl stand mixer.
- In a separate bowl thoroughly stir together all wet ingredients.(let melted coconut oil cool to room temperature first)
- Add wet ingredients into mixer bowl.
- Use paddle attachment at medium speed until well blended. (may need to take spatula and push mixture down from sides and a couple strokes across the bottom) Dough will resemble a chocolate cake batter.
- Cover bowl with plastic wrap and place in the freezer for about 30 min or until dough has firmed. (just enough to resemble regular cookie dough texture, don't freeze solid)
- Preheat oven to 350F (176 C) and prepare two parchment paper lined cookie sheets.
- Now make your Chai spice coating by mixing all ingredients into a shallow bowl.
- Remove cookie dough from freezer.
- With a normal size tablespoon, scoop out one spoonful of dough. Press 2 small chocolate chunks into the dough and roll into a ball.
- Next gently place cookie ball into bowl of coating. Turning until completely covered with a light layer of Chai spices.
- Continue forming cookie dough balls and placing 1.5 in. apart on cookie sheets.
- Bake 15-20 min or until a crack appears across the top of the cookies. Let cool on rack for 5 min before eating.
Nutrition
Notes
*Warning* These cookies are highly addictive and people have been known to eat the entire tray!!
Bonnie
These are seriously some of the best cookies I have eaten. They are dangerously good-I could eat A LOT of them!
Jenn
me too!! they are so addicting:)
Maria
Hi, thanks for lovely recipi! Can I ask what "all grund allspice" is. I'a trying to find something simulat in Sweden.
Br
Maria
Christina O
May I please ask on how to substitute the almond flour? The cookies look delicious, would love to bake them, but I am allergic to almonds. Thank you!
Jenn
Hi Christina! Almond flour can be substituted with 1/3 cup Coconut Flour.
Abby
I have a similar question: what do you think of swapping the almond flour with regular flour and coconut oil with canola? I have no allergies and trying to use ingedients on hand. Thank you! Excited to try
Jenn
Hi Abby! You can give it a try, but the texture and shape will be altered since regular flour contains gluten. They will probably spread and be larger cookies 🙂 Let me know!