Ingredients

The following ingredients have 4 Servings
  • 1 tsp ground cardamom
  • 1 tsp ground allspice
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 3 tsp ground ginger
  • 2 cups gluten-free flour blend ((I use Bob's Red Mill))
  • 1/4 tsp xantham gum (if your g/f flour blend doesn't contain it)
  • 1 tsp cream of tartar* ((see note))
  • 1/2 tsp baking soda
  • 2 tsp Chai Spice Mix*
  • 1/4 tsp salt
  • 1/2 cup butter or coconut oil
  • 1 cup coconut sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 2 tbsp coconut sugar
  • 1/2 tsp Chai Spice Mix*

Instruction

  • Combine the spices to make a small bottle of Chai Spice Mix to use in this recipe and save the remainder for another time.
  • Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
  • In a medium bowl, whisk the dry ingredients together--flour, (xantham gum), cream of tartar, baking soda and 2 teaspoons of the Chai Spice Mix.
  • In the bowl of a stand mixer, or in a large bowl, beat the butter or coconut oil with the sugar until well combined, scraping the sides of the bowl when necessary. On low speed, add eggs one at a time, then the vanilla extract and beat until smooth and creamy.
  • On low speed, add the dry ingredients until a soft dough forms. Cover the bowl and refrigerate for at least an hour or up to 2 days. At this point, you can also freeze the dough to bake at a later date.
  • Make the rolling mixture by combining 6 tbsp coconut sugar with 1 tsp Chai Spice Mix in a small bowl.
  • Using a cookie scoop or a tablespoon, scoop the dough and roll it into balls in the palm of your hands. Roll in the sugar/spice mix and space 2 inches apart on the prepared baking sheets.
  • Using the base of a glass, gently flatten each cookie slightly.
  • Bake one sheet at a time for 10 to 12 minutes or until edges are set. The cookies may look slightly under-baked. Don't overbake or they will be dry. Leave on the baking sheet for 5 minutes then transfer carefully to a rack to cool completely.