Almond Chai Cookies
- 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.
Jessica Murnane http://www.jessicamurnane.com/