Guest Post: Autumn Almond Chai Cookie Recipe by Ashlee Piper
I first met Ashlee a couple of months ago. She came across One Part Plant and sent me a really sweet note, asking if I wanted to meet up. She thought that since we loved all things green, it was a no-brainer. She was right. I was really charmed by her witty and cool approach to healthy eating, and also amazed by her story. In September 2012, she left a 10-year corporate career as a governmental strategist to become a plant-based health consultant, chef, and writer. Sort of a ballsy move that she admits was super scary. But with some major hustling (and that charm I mentioned above), she started a successful consultancy practice (All Is Wellness) and launched food and style website, The Little Foxes. Not to mention that she’s written and contributed to Reader’s Digest, Ecorazzi, Vegucated, and others.
I asked if she could contribute one of her fine Tuesday Cookie Recipes for OPP…and she was into it. When she says these are addictive, trust her. Check out the recipe below.
Here’s Ashlee:
There are those among us who pine for summer all year long, while people like me wish for an ever-present autumn. Crisp fall breezes. Crackling campfires. Cozy scarves. These cookies are the very embodiment of seasons changing from warm to cool. Be warned: these unpretentious golden cookies are highly addictive.
Freshly milled almond flour gives these cookies a chewy, toothsome texture, while maple syrup and salt provide a delectable sweet and salty balance. Exotic chai spice and bright orange make these cookies spicy and ideal for wintry gatherings, but also timeless enough to enjoy right now on a summer picnic or a rainy afternoon. Pair with a tall glass of cold almond milk or a cup of coffee for maximum awesomeness. Oh and PS, these are a cinch to make – a handful of wholesome, easy-to-find ingredients + a few minutes = Instant cookie gratification. Many thanks to Jessica for having me on One Part Plant today!
{ Autumn Almond Chai Cookies }
by Ashlee Piper
2 cups of raw almonds, dry (or 1 1/2 cups almond flour, but I prefer using milled almonds)
1 cup all-purpose gluten-free flour
1/3 cup coconut oil, melted
1/2 cup maple syrup
1 teaspoon vanilla extract
1 tablespoon cinnamon
1/2 teaspoon fresh orange zest, minced
2 chai tea bags, opened
1/2 teaspoon salt, to taste
Preheat oven to 350F degrees and prepare two cookie sheets with parchment or silpat liners.
In a high-speed blender with a dry blade, add two cups of dry, raw almonds and mill in to a dry almond meal. You can choose the consistency. I like a slightly coarse consistency. In a large bowl, add milled almond meal with the flour, salt, cinnamon, and chai tea bag contents. In a smaller bowl blend melted coconut oil, vanilla extract, and orange zest. Add maple syrup to liquid mixture. This mixture will smell like heaven. Once stirred, fold liquid into dry mixture. The dough should be slightly sticky, but firm enough to form in to balls. This is when I taste the dough to see if it has the right amount of salt for my liking.
Begin pinching dough and rolling into ping-pong ball sized balls and arrange on baking sheets. This is a sticky job, but focus on using the palm of your hands instead of the fingers. Push down slightly on the cookies to flatten, but leave some volume, which will keep them thick and chewy. Place cookie sheets in oven to bake. Set a timer for 8 minutes. Check your cookies after 8 minutes. For some ovens, they will be done. For others, you may need a bit more time. If the bottoms of the cookies start to look more brown than the tops, or smell slightly on the verge of burning, your cookies are done. Remove from oven and place on cooling rack. Wait until these puppies cool to taste them. The wait will be worth it.
Check out more of Ashlee’s Tuesday cookie posts and recipes at The Little Foxes.
With Fall approaching…what snacks and goodies are you looking forward to snuggling in with?
