30 Dec Off
Flourless Chai Cookie Recipe
Yield: 12 cookies
Chewy, creamy, and soothing this flourless chai cookie recipe hits the spot! Chock full of flavor with multiple health benefits these cookies will make both your mouth and your body happy. We are giving you the basic cookie recipe but if you would like to make them a decadent sandwich with some vanilla bean coconut cream check out this youtube video from Melissa King.
The cashew butter is an excellent source of magnesium which is a natural muscle relaxant, and let’s be honest, who doesn’t need a little relaxing at this time of the year 😉 Cashews are also a great source of plant-based protein to build strong muscles, high quality unsaturated fat for the brain, and they are low-carb to help stave off sugar cravings & tummy bulges.
If you choose the sunflower butter you’ll still be getting your magnesium to build strong bones & regulate calcium & Vitamin D, and you’ll be getting some zinc for a healthy immune system, iron to oxygenate your blood, and Vitamin E to moisturize the inside and outside of your body.
Maple syrup is chock full of lots of vitamins & minerals like zinc to keep you well, manganese which is a co-enzyme to assist with metabolic activity, potassium to regulate your heart, and calcium to build strong bones.
Spice it up with a finishing touch of some natural antibacterial agents like ginger to coat the stomach, cardamom for gastrointestinal & cardiovascular protection, cinnamon to lower cholesterol and blood sugar, allspice for medicinal purposes including relief from gas & a tonic for the nervous system, and cloves for Vitamin K, which assists in the blood clotting process.
Pair it up with some soothing herbal tea and you’ve got a sure winner! Get clean, get cozy, & get comfy on the couch with your loved ones!
- 1 1/4 cup cashew butter (use sunflower butter for a nut free option)
- 1/4 cup maple syrup
- 1 1/2 tsp ground ginger
- 3/4 tsp ground cardamom
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/8 tsp ground cloves
- Preheat oven to 350.
- In a food processor, combine all the ingredients. Mix only until a dough starts to form.
- Using a cookie scoop, drop cookies onto a lined baking sheet. Use a spatula to flatten them a little.
- Bake for 10 minutes.
- Let the cookie cool completely. They will crumble if they are still warm.
- Once they are completely cooled, then you can add the filling.
These cookies should last a couple weeks in the fridge. You can also freeze them for longer. Enjoy!
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