Dear reader,
Masala, the Hindi word for spice, is a blend of aromatics traditionally used in Indian cooking, The spice blend in this particular recipe plays with the warm, rich flavor profile of a drink we all know and love: Chai. These Masala Chai Chocolate Cookies are fluffy, soft, and oozing with melted dark chocolate. The warm, aromatic spices, and a hint of citrus balance of spicy and sweet.
How they’re made:
- First, create your chia or flax egg by combining 1 tablespoon of chia or ground flax seeds with 3 tablespoons of water. Let them chill together for a few minutes. It will soon become the consistency of a raw egg, that’s when you know it’s ready!
- Then, toast the spices: Whether you are using whole or ground spices, it’s an important step to toast them up first! This will release the natural oils and give you optimal flavor and aroma. Add all of the spices to a small, dry skillet, and toast on medium heat for 30 seconds or so, stirring constantly to avoid burning. Immediately remove from heat and set aside.
- Next, whisk together all dry ingredients and wet ingredients in separate bowls, then combine them and stir until the dough appears completely homogenous. Toss in your chocolate, and bake away!
- Finally, use visual and tactile cues to monitor the doneness of these cookies, because the last thing you want is a dry, crumbly mess. When the cookies appear slightly dry around the edges, and the top is just losing that glossy sheen, they are ready, The center may set and fall a bit as they cool, this is normal for these cookies! They will be soft for days on end.
These Masala Chai Chocolate Cookies are:
- Gluten Free: Made with oat flour, almond flour, or a mix of both.
- Dairy and Egg Free: Chia or flax egg used as the binding agent, and tahini and olive oil for healthy fat agents.
- Naturally Sweetened: Date syrup used as primary sweetening agent.
- Vegan: sustainably sourced ingredients, no animal products needed.
A perfect match to a chai latte, a cup of Joe, or my favorite Turmeric Spiced Hot Cocoa.
Until next time,
Bridget
Masala Chai Chocolate Cookies
Equipment
- Small skillet or frying pan
- Vitamix, or any high speed blender
- large baking tray, lined
Ingredients
- 1 chia egg Combine 1 tablespoon of chia seeds with 3 tablespoons of water and let them chill together for a few minutes. It will soon become the consistency of a raw egg, that's when you know it's ready!
- 1 ½ cups oat or almond flour
- ½ teaspoon each of: ground cardamom, ground allspice, ground nutmeg, and ground cloves
- 1 teaspoon each of: ground cinnamon and ground ginger
- ½ teaspoon sea salt
- 1 tablespoon cocoa or cacao powder
- ½ teaspoon baking soda
- ¼ cup tahini any drippy nut/seed butter works here too, but I recommend tahini
- ¼ cup extra virgin olive oil
- ¼ cup date syrup
- 1 teaspoon vanilla extract
- ½ tablespoon orange zest
- ¼ cup dairy free chocolate chocolate chips Obviously, measure with your heart…
Instructions
- Preheat the oven to 350°F.
- Make the chia or flax egg by combining 3 tablespoons of cold water with 1 tablespoon of chia or flax seed. Set aside while you prepare the rest of the ingredients. It will be ready, thickened to egg consistency, and ready to use in ~5 minutes.
- Toast the spices: Whether you are using whole or ground spices, it's an important step to toast them up first! This will release the natural oils and give you optimal flavor and aroma. Add all of the spices to a small, dry skillet, and toast on medium heat for 30 seconds or so, stirring constantly to avoid burning. Immediately remove from heat and set aside.
- In a mixing bowl, whisk together the flour, the toasted and ground spices, the salt, the cacao powder, and the baking soda. In a separate, small bowl, whisk together the olive oil, the tahini, the date syrup, and the vanilla extract.
- Add the wet ingredients to the bowl of dry ingredients, and don't forget to toss in the chia egg and orange zest! Stir until the dough appears completely homogenous.
- Last, mix in the chocolate chips, then scoop and ball the cookies onto a lined baking tray. Press the cookie dough balls lightly with the bottom of a glass or jar, and top with additional chocolate chips and maldon sea salt flakes. This recipe yields about 10 small cookies.
- Bake for 10 minutes, until they appear slightly dry around the edges, and the top is just losing that glossy sheen. The center will set and fall a bit as they cool, this is normal for these cookies! They will be soft for days on end. After they have completely cooled, enjoy! Pairs wonderfully with a chai latte, cup of Joe, or hot coco.
Did you make this? Comment below and let me know what you think. Don’t forget to follow @sunnyandspiced on Instagram for more travel eats and plant based recipes.
s & S