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October 22, 2014
Chunky Chai Spice and Nut Cookies

We are so exited that autumn is here! It’s the season to get cosy with comfort food and warming recipes. One of our favourite bloggers, Papaya Sunshine, just sent us this delicious Chunky Chai spice and Nut Cookies recipe using our raw organic coconut oil. They are super rustic and perfect for a cosy snack with a warm Chi Coconut Milk.

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Ingredients:

1 cup of gluten free flour (wholegrain spelt flour is great if you are not gluten intolerant)

1/3 cup of ground almonds

2 teaspoons of baking powder

1/2 teaspoon of cinnamon

1/2 teaspoon of nutmeg

1 teaspoon of ground ginger

1/2 teaspoon of ground cardamom

1 tbs of vanilla extract

1/3 cup of Chi Coconut Oil

1/3 cup of pure maple syrup

1/4 cup of chopped nuts

Method: 

Mix the flour, baking powder, spices and ground almonds in a mixing bowl until evenly combined. In a separate bowl make sure the coconut oil is liquid but cooled and add the maple syrup and vanilla extract and mix well. Add the wet and dry ingredients together until you have a cookie dough batter. Gently fold in the chopped nuts until well combined. Take scoops of the mixture and make little balls with your hands and flatten them slightly on a well greased baking tray. You should get around 6 cookies depending on size. Bake in the oven on the middle shelf for around 8-12 mins on 160. Leave to cool and enjoy.

Check out Papaya Sunshine‘s lovely Instagram page for other amazing recipes.

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