Ingredients

The following ingredients have 6 Servings
  • 1 cup water
  • 1/2 inch cinnamon stick ((or 1/2 tsp cinnamon powder))
  • 1/2 tsp cardamom powder ((or 4 green cardamom pods))
  • 4 cloves
  • 1/2 inch grated root ginger ((or 1/2 tsp ginger powder))
  • 2 tbsp loose black tea leaves
  • 1/2 cup unsweetened coconut milk ((tetra pack/carton))
  • 2 cups old fashioned oats
  • 1 1/4 cups pitted dates ((soaked in hot water and drained))
  • 1 tbsp maple syrup
  • 2 tsp baking powder
  • 1/4 tsp salt

Instruction

  • In a sauce pan combine water and turn on the flame. As soon as the water is warm but just before boiling add cinnamon, cardamom, cloves and ginger. Let it boil for 1 minute.
  • Now, add tea leaves and boil again for 1 minute. Turn off the flame and add coconut milk. Remove from heat and let it cool.
  • Pre-heat oven at 350-degree Fahrenheit and prepare a cookie sheet with a parchment paper. In a food processor combine oats, dates, maple syrup, strain the cooked chai in it, baking powder and salt. Process it smooth.
  • With the help of a cookie scoop place 12 cookies with ¼ inch gap between each cookie. Now, from the back of a small bowl or a small measuring cup press the cookie from the center as much as possible without breaking it. While lifting the cup it might be sticky but gently separate the cookie and the cup and shape the top of the cookie round with the same cup. Repeat this process of shaping for all the cookies.
  • Place the cookie sheet in the middle rack of the oven and bake it for 30 minutes. Turn it off and take the cookie out. Let them cool completely and enjoy.