Dive into delicious flavors of Paleo Chai Spiced Cookies for a fall-approved treat sure to make your tastebuds swoon! These gluten-free cookies are made with yummy ingredients like almond butter, chai spice, and white chocolate chips!
Your new favorite paleo cookies
The first time I made paleo chai spiced cookies, it quickly turned into the second time, and then the third, and the fourth, and so on. Long story short, I cannot stop making chai cookies! They are just too delicious.
When my friend Kelsey over on Little Bits of Real Food asked me to do a guest post, I knew this was the recipe that readers would love. I needed something just as good as her existing recipes (Tahini Freezer Fudge), so I knew this was perfect.
Something about the blend of flavors in this chai cookie recipe just makes me swoon. Not only do these taste like little pillows of chai heaven, they also make the entire house smell like a dream. When I made them it was like I was burning a fall spiced candle!
Safe to say, you’re going to absolutely fall in love with this recipe.
Ingredients in this chai cookies recipe
Chai cookies are made with a blend of yummy ingredients full of sweet, satisfying flavor. Everything is paleo approved as well! The texture is perfectly soft, but a little bit chewy. They definitely melt in your mouth and provide that great fluffy and light feel, unlike so many paleo treats out there (which are often so dense!).
My friends all love them, with one pointing out that they taste like a more flavorful snickerdoodle! Here’s everything that’s included:
- Almond butter
- Coconut oil
- Coconut sugar
- Almond flour
- Coconut flour
- Baking soda
- White chocolate chips
What’s in chai spice?
Did you know you can make chai spice by combining a few popular seasonings? Yep, and it’s easy! I made my own blend of chai spice that tastes absolutely divine.
To do so, I just mixed cinnamon, ginger, cardamom, and cloves.
I take these and sprinkle them onto my coffee or onto homemade muffins too! It’s one of my favorite fall spice mixtures.
Tools needed to make paleo chai cookies
Hardly any tools are needed to make paleo cookies. Just grab your baking sheet, mixing bowls, and a few other items and you’ll be good to go!
- Parchment paper
- Baking sheet
- 2 mixing bowls
- Stirring utensil
- Cookie scoop or spoon
- Measuring cups: 1/4 tsp, 1/2 tsp, 1 tsp, 1/4 cup, 1/3 cup, 1/2 cup, 1 cup
How to make paleo chai spiced cookies
Prepare to keep this recipe at the top of your go-tos, because these cookies couldn’t be easier to make. All you do is hand mix the ingredients, and then bake! No fancy equipment or kitchen gadgets are required.
To begin, preheat the oven to 350F and prepare a parchment lined baking sheet.
Add the baking soda, spices, and salt.
Pour the dry ingredients into the wet, and stir to combine.
Next, add the white chocolate chips.
Refrigerate the dough for at least 30 minutes.
Next, scoop about 2 tbsp of dough, either using a cookie dough scoop or a spoon. Place on the baking sheet and press down slightly.
Optionally top with extra sea salt for an added touch.
The most delicious gluten-free cookies
Do you or someone you know like to stay away from gluten? If so, these cookies are the perfect treat! Not only are they dairy-free, they’re also free of all things gluten and suitable for those with allergies.
Since we’re in full swing of all things fall, I figured this would be the best treat for the crisp, cool weather. Paired with the chai flavor, these are absolutely perfect.
How long do paleo chai cookies last?
These cookies will store quite well. After you bake them, keep them in an airtight container at room temperature. I like to use a glass container with a lid.
They will last about a week this way. Alternatively, you can keep them in the freezer and thaw a couple as needed. They will keep for up to 3 months when frozen.
More paleo desserts to try
Here are some more scrumptious paleo desserts. If you enjoyed my chai spiced cookies, you’ll really love these too!
- Paleo Lemon Blueberry Muffins
- Healthy Paleo Pumpkin Pie
- Paleo Strawberry Shortcake
- Healthy Banana Cream Pie (Gluten-Free, Paleo)
- Healthy Chocolate Truffles (Vegan, Paleo)
Recipe by Erin Morrissey and Photography by Moriah Sawtelle
- ¼ cup almond butter
- ¼ cup coconut oil
- 1/2 cup coconut sugar
- 1 egg
- 1 tsp vanilla
- 1 cup almond flour
- 1/3 cup coconut flour
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground cardamom
- ¼ tsp ground cloves
- ¼ tsp salt
- 1/2 cup mini white chocolate chips
- Preheat oven to 350F and prepare parchment lined baking sheet.
- In a large bowl, combine almond butter, coconut oil, coconut sugar, egg, and vanilla.
- In a separate bowl, mix together almond flour and coconut flour.
- Add in baking soda, spices, and salt.
- Pour dry ingredients into wet ingredients and stir to combine.
- Add in white chocolate chips.
- Refrigerate dough for at least 30 minutes.
- Scoop about 2 Tbsp dough either using a cookie dough scoop or spoon onto baking sheet, pressing down slightly.
- Bake for 12-14 minutes and let cool completely.
- I topped mine with extra sea salt for an added touch.
- Store on counter for up to 3 days or in freezer.
You can also use a chai spice mix, I’ve used 2 tsp of this one.
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