Chai spiced cookies

The perfect winter snack to dunk into a hot tea, these chai spiced cookies also happen to be vegan, gluten, grain and egg free and sweetened only with maple syrup. 

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I’m going through a real cookie phase. I assume its autumn doing this to me, but we just are loving weekly cookie baking sessions, and so is anyone who visits to eat said cookies. This week, we decided to combine a humble grain free cookie with one of my favourite things- chai spices. Perfectly Autumnal and wintery, and great to take on outside adventures. 

Chai spiced cookies

White chocolate chai spiced cookieLast week I shared a lactation cookie that was raspberry and choc chip flavour (find the recipe here), and a few weeks ago there no bake collagen cookies were released. These chai spiced cookies are totally different, and I think my fav!

The chai biscuits are the perfect friend to a cup of the or coffee- not too sweet, perfect for dipping, and a bit chewy and crunchy. They’re sweet, spiced and wholesome as well as gluten and grain free, egg free and vegan. 

White chocolate chai spiced cookie

Gluten free chai biscuitsINGREDIENT LIST

  • Almond meal or flour– my go-to for grain free baking, it is widely available and has a great flavour and texture. I have not tested this recipe with any other flour, sorry. 
  • Buckwheat flour pairs really well with the almond meal in these chai spiced cookies, and makes them light yet also moist and chewy. The flavour of buckwheat flour can vary a lot, but if you’re in Australia like me we have a great local one linked here
  • Pure maple syrup– maple syrup is great for baking as it adds both moisture and sweetness to a recipe and, unlike honey, it doesn’t burn easily or have an overpowering flavour. If you prefer honey and try it, let me know in the comments. 
  • Almond butter is used as our fat in this recipe, keeping these chai biscuits naturally vegan as well as gluten and grain free. Any roasted nut butter should work in replacement. 
  • Spices and salt. I used cinnamon, ginger, nutmeg and cardamom but if you have a chai spice mix this will work fine too. 

White chocolate chai spiced cookie

White chocolate chai spiced cookieIf you’re after more delicious and easy grain free snacks, try;

We hope you enjoy these chai spiced cookies as much as we do. They are just the perfect little snack for autumn weather, deliciously spiced without being too sweet. If you give them a go, please let me know in the comments from below- your reviews helps others find this recipe too. 

White chocolate chai spiced cookie

White chocolate chai spiced cookie

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Chai spiced cookies

Chai spiced cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Jade Woodd
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Category: Snacks
  • Method: Baking
  • Cuisine: India inspired
  • Diet: Gluten Free


The perfect winter snack to dunk into a hot tea, these chai spiced cookies also happen to be vegan, gluten, grain and egg free and sweetened only with maple syrup. 


  • 200g (2/3 cup) pure maple syrup
  • 140g (1/2 cup) roasted almond butter (see notes)
  • 120g (1 cup) almond flour or almond meal
  • 150g (1 cup) buckwheat flour
  • 2 tsp ground cinnamon (see notes for spices)
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cardamom
  • 1/4 tsp fine salt


Chai spiced cookie rolled in cinnamon sugar.

  • 1 tsp ground cinnamon
  • 1 Tbsp coconut sugar

White chocolate chai spiced cookie

  • 50 grams white chocolate


  1. I recommend using kitchen scales for accuracy in this recipe. If you don’t have scales, I use Australian standard cups, and follow the scoop and scrape method for measuring.
  2. Preheat the oven to 175 C (350F). Line a large baking sheet with baking paper (or a silicone mat) and set aside.
  3. Into a large mixing bowl add maple syrup and almond butter. Mix together until uniform.
  4. Sift in remaining ingredients. Use a wooden spoon to combine. The dough will seem dry and stiff at first, but keep on mixing. After initially mixing with a spoon, I find it easiest to use clean hands to kneed together until I have ball of dough with no spots left.
  5. Measure out dough into 12 even sized balls (around 2 Tbsp each, or 50g).
  6. These cookies will not spread, so place the 12 balls onto the lined tray (spaced out) and flatten into a cookie shape. Use a flat bottomed glass to do this, or the palm of your hand.
  7. Bake for 15-20 minutes or until they are a light golden brown. Remove from oven and cool 5 minutes before carefully transferring to cool on a wire rack.
  8. Store uncovered in the pantry for up to 5 days.


Chai spiced cookie rolled in cinnamon sugar 

  • Mix the extra cinnamon and sugar together in a little bowl. At step 5, simply roll each ball into this cinnamon sugar mixture and follow the rest of the recipe as is.

White chocolate chai spiced cookie

  • Follow the recipe as is. Once cookies have cooled completely, melt white chocolate (double boiler method or in a microwave) and spoon this onto chai spiced cookies.


  • Almond butter should be pourable in consistency. Stiff, raw almond butter won’t work well in this recipe. Almond butter could be substituted for any runny nut butter, though I have not personally tried this.
  • If you have a chai spice blend you may substitute all of the spices for 1 Tbsp chai spice blend
  1. I love recipes with almond flour and I love the health benefits buckwheat has to offer. These sound lovely!

  2. I want to love maple syrup but I just can’t so I made them with treacle cause I had heaps, whatever nut (soy) butters I had around almond meal flour and all the spices – hubby loved them! ?? thanks your recipes are always fun and inspiring ?

    1. Oh that is a really easy swap and I am glad it worked well for you. thank you for etc sweet comment, I very much appreciate the effort of you leaving such a lovely response.

  3. What can I substitute buckwheat for? I don’t have any on hand but have several others including almond, cassava etc

  4. I have used tahini instead of peanut butter and cookies turned out amazing. Thanks a lot for the recipe!

    1. Hi Fatma,

      You absolutely know what I’m doing this weekend now, don’t you (runs to pantry to grab tahini…)? Hehe, yum!

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