Chai Spiced Cookies
Recipe type: Cookies, Gluten Free, Dairy Free
Prep time: 
Cook time: 
Total time: 
Serves: 12-16 cookies
  • 1½ cups gluten free all purpose flour, I use ‘Bob’s Red Mill Gluten Free 1-1 Baking Flour'
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1½ tsp ground cinnamon
  • 1½ tsp ground cardamom
  • ½ tsp allspice
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • Small pinch of pink salt
  • ½ cup coconut oil, room temperature
  • ¾ cup coconut sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla bean extract
  1. Preheat oven to 180ºC (356ºF). Line a baking tray with parchment paper, set aside.
  2. Combine flour, baking powder and baking soda together in a small mixing bowl, mix well.
  3. To the flour, add all spices and the salt, mix well and set aside.
  4. Using a hand mixer or a stand mixer fitted with the whisk attachment, whisk together coconut oil and coconut sugar in a large mixing bowl until well combined and smooth, approx. 1 minute.
  5. Add egg and vanilla, whisk until light, fluffy and smooth.
  6. Gradually add in flour mixture, whisking well until it begins to form a soft dough.
  7. Using your hands, form into a smooth dough then wrap in cling film and refrigerate for 15 minutes.
  8. Remove from refrigerator and form into balls/cookies. Approx. 2 tablespoons worth each. Place onto prepared tray, pressing down on them slightly. Leaving 2 inches between each cookie as they do spread.
  9. Bake for 7-9 minutes or until lightly golden.
  10. Remove and cool on tray for 10 minutes.
  11. Transfer to a wire rack to cool completely.
  12. Serve and Enjoy!
Store in an airtight container, in the pantry or refrigerated, for 4-6 days.
Recipe by Wholesome Patisserie at