Chai Spice Brown Sugar Cashew Flour Cookies

I asked River what kind of sweet treat we should bake this weekend and he said "Cookies!" I wasn't really sure what kind of cookies they should be, since River is allergic to chocolate he has forced me to step outside the box more when coming up with different flavors.

I knew I wanted to do something with one of my nut flours and bake a gluten free treat. I went to Instagram for some inspiration and found a brown sugar cookie that looked good. I decided to change up a few things including the flavor profile and chai spice these crispy treats.

The hubs immediately went back for seconds and proclaimed they were good with beer which is the highest of complements and Madden said all he needed was a cold glass of milk. Whatever beverage you choose I hope you enjoy them as much as we did.

Makes 3 dozen cookies

1 1/2 C Butter, softened

1 1/2 C Brown Sugar (not packed)

1 Egg,

plus 1 Egg Yolk

1tsp Vanilla

1 tsp Chai Spice * recipe below

2 C Cashew Flour, finely ground, any nut flour would also work

1 tsp Baking Powder

1 tsp Salt

1/3 C Brown Sugar for rolling dough

In a large bowl beat together butter and sugar. Add in eggs and beat until creamy. Next add in vanilla, chai spice, cashew flour, baking powder and salt. Mix until thoroughly combined.

Portion dough out into balls (I used a #50 scoop which is 1 1/3 tbs) on a tray and refrigerate 2 hours or overnight.

When chilled preheat oven to 375. Roll dough in remaining 1/3 cup sugar. Set dough balls on parchment lined baking sheet with ample room for spreading. Bake cookies 9 to 11 minutes until golden brown. Cook on sheet for a few minutes before transferring to a wire rack to cool completely.

**Chai Spice Blend

3 Tbs ground Cinnamon

1 1/2 Tbs ground Ginger

1 Tbs ground Cloves

1/2 Tbs ground Cardamom

1/2 Tbs finely ground Black Pepper

Stir all together and store in a sealed container.

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