Chai Ginger Cookies

Chai Ginger Cookies

Shivangi Rao
By Shivangi Rao
Course Dessert


  • 1 tablespoon solid coconut oil
  • 3 tablespoons pure maple syrup
  • 2 tablespoons blackstrap molasses
  • 1 teabag of masala chai contents
  • 1 large egg
  • 2 cups almond flour I use Bob’s Red Mill brand
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Himalayan pink salt


  • Preheat oven to 375 degrees, and place a piece of parchment paper on a baking sheet.
  • Combine the coconut oil, molasses, and the pure maple syrup to a large bowl until thoroughly mixed. Then, to the same wet mixture, add the egg.
  • In a separate bowl, combine the almond flour, baking soda, tea bag contents, dry spices, and salt to make your dry flour mixture.
  • Add this dry mixture to the wet mixture and stir together until combined.
  • Take out one tablespoon at a time of the batter and gently mold it into the shape you want (mine are usually slightly flat and round).
  • Bake for 10 minutes or until golden. Remove from the oven and let cool.
  • Serve warm!
Tried this recipe?Mention @raodyrecipes if you like it!

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