White Choc Chai Cookies
PREP 5 MIN•COOK 14 MIN
Your afternoon pick-me-up has arrived. A batch of these not-too-sweet cookies takes less than 20 minutes to make. Tip: You can sub in a pre-made chai mix, or if chai isn't your thing, add in your favorite spice, e.g. cinnamon.
Number of servings
1⁄8 cup (10 3⁄4g) coconut oil
1⁄3 tbs maple syrup (honey or rice malt syrup)
1⁄8 large egg
1⁄4 cup (20g) almond meal
1⁄8 cup (10 3⁄4g) plain flour (or gluten-free if required)
1⁄8 tsp baking powder
1⁄8 tsp ground cinnamon
1⁄8 tsp ground cardamom
1⁄8 tsp ground ginger
1⁄8 tsp ground star anise
1⁄8 cup (6 2⁄3g) white chocolate chips (or dairy-free alternative)
Preheat the oven to 180°C/fan 160°C/gas 4 and line a baking tray with baking paper.
Warm coconut oil and maple syrup in the microwave or a small saucepan to combine. Allow to cool slightly then whisk in egg.
Whisk together remaining ingredients in a medium bowl and stir through combined wet ingredients.
Divide dough into four and then portion 3 cookies from each. Drop dough onto the prepared tray, allowing room for spreading. Flatten to about 1cm high with a damp finger.
Bake for 12-14 minutes or until lightly browned around the edges and just firm to touch.
Cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Note: substitute spices for 3 tsp of powdered chai tea
674 kJ / 161 cals
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