These delicious little spiced cookies are the perfect accompaniment to a warm cup of tea, or as a delicious after-school treat for your little cherubs. Infused with the delicious chai spices of cinnamon, vanilla, nutmeg and ginger, they provide all the flavours we love in a cup of chai in a tangible treat we can sink our teeth into. What's not to love about that?
This recipe is gluten and dairy free and refined sugar free, meaning it is super easy for our gut to digest and assimilate the countless nutrients contained in the wholesome ingredients used in this recipe including nuts, coconut oil and anti-inflammatory, blood sugar stabilising spices.
Oh and an added bonus, as is the case with all my recipes, they are a real cinch to make, and can be whipped up in less than 15 minutes. They are a staple in the Meades household!
This recipe makes 14 standard sized cookies, which will keep well in an airtight container for up to a week (provided the kids don't find where you are storing them, in that case they will last less than a day!).
2 cups almond meal
1 tsp vanilla bean powder
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
2 tbsp cacao nibs
2 tbsp coconut oil, melted
1/4 cup raw honey
Preheat oven to 160 degrees. Place all dry ingredients in a mixing bowl and stir well to combine.
Melt the coconut oil and honey together in a small saucepan and then add to the dry ingredients.
Mix well to fully combine. Roll small balls of mixture in your hands, and then place them on a lined baking tray and press them down slightly to flatten with the back of a fork.
Bake in the pre-heated oven for 10 minutes, before turning the tray and cooking for a further 5 minutes, until golden brown.
Allow the cookies to cool completely before eating. They firm up as they cool.