Gluten Free Chai Cookies
These perfect little Gluten Free Chai Cookies pair perfectly with a pumpkin spice latte! Spiced with, cinnamon, nutmeg, allspice, and ginger. Sweetened with maple syrup, and made with coconut flour—a dessert for any time or day!
Ingredients
- 1 1/2 Cups Coconut Flour
- 1 Teaspoon Baking Powder
- 1 Teaspoon Cinnamon
- 1 Teaspoon Nutmeg
- 1 Teaspoon Allspice
- 1/4 Teaspoon Ginger
- 1/4 Teaspoon Salt
- 1/4 Cup Granular Sweetener I used monk fruit
- 3 Eggs
- 1/4 Cup Nut Butter
- 1/2 Cup Maple Syrup
- 1/4 Cup Coconut Oil
- 1 Teaspoon Vanilla
Frosting Recipe
- 1 Cup Monk Fruit Confectioners Sugar
- 2 Tablespoons Nut Milk Creamer
- 1/2 Teaspoon Cinnamon
Instructions
- Preheat the oven to 350℉.
- In a medium bowl, combine all of the dry ingredients and mix well.
- In another medium bowl, combine all of the wet ingredients and mix well.
- Put the dry ingredients into the wet ingredients & stir until everything is well combined.
- Use a cookie scoop or spoon to scoop the dough. Make small balls and push them flat.
- Lay parchment paper on a large baking sheet, and bake the cookie for 6-8 minutes.
- While the cookies bake, combine the creamer, confectioners sugar, and cinnamon to make the frosting. Mix well.
- Once the cookie are finished, let them cool and add the frosting. Enjoy with a chai or pumpkin spice latte!