You’re gonna want to raid your spice cabinet for this one! Packed with common spices like cinnamon and nutmeg, these Chai Spiced Flourless Cookies are sweet, spicy, and everything you love about chai tea in a delicious treat!
What’s great about these cookies is that they can totally be adjusted to fit your tastebuds. Personally, I go a little light-handed on the sugar, but that’s just me. You can add more if you like your cookies sweet!
The fiber from the chickpeas, healthy fat from the almond butter (I’m a fan of Georgia Grinders. ) and protein from Nuzest Probiotic Vanilla Protein Powder make this a super well-rounded recipe. Can we call it a meal? I support cookies for breakfast.
As always, I only recommend products I would fully stand behind. Since Nuzest is one of them – I have a code to share with you, my friends. THEKELLYKATHLEEN will save you 15% at checkout. Georgia Grinders is another company I could not recommend enough. When purchasing, feel free to use code KELLYK to save a percentage as well.
Even better, they’re super easy to make and are ready in less than 30 minutes! While they’re baking, all you have to decide is what you’re going to top them with. Yogurt, cream cheese, frosting – the choices are endless!
Dying to tell everyone you made this recipe and loved it?? Don’t forget to share a picture and tag @thekellykathleen so that I can profess my love to you and re-share it for all to see!
Chai Spiced Flourless Cookies
Ingredients
- 1 15 oz can chickpeas rinsed really well and pat dried
- 1 cup almond butter
- 2 servings probiotic pea protoen
- 1/4 cup coconut sugar
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3/4 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp cardamom
- 1 tsp maca powder optional
Instructions
- Preheat your oven to 350 degrees F.
- In your food processor, combined all the ingredients until smooth.Â
- Divide the batter evenly into 8 balls and roll them around in your hands and flatten them out slightly before placing them on your cookie sheet.
- Bake for 12-14 minutes.
- Let them cool completely before removing from the baking sheet.
- Top with yogurt, cream cheese frosting or eat plain.Â
- Best if kept in the fridge and eaten cold.
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