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.

This post contains affiliate links and any purchases made may provide me with a small commission at no cost to you.

Comments

Grandma's Harvey Wallbanger Cake Makeover

My grandmother made Harvey Wallbanger cake at every family function for as long as I can remember. Birthdays, holiday parties, anytime we'd all get together this cake would be at the center of the table, but after grandma passed away and I became more conscientious of the ingredients that we were eating I stopped making the cake. It her version was made with yellow cake mix vanilla pudding mix which both contained artificial colors and flavors and oftentimes palm oil which I'm allergic to. For a few years I've been trying to find a recipe that matched what I remembered from Grandma's Harvey Wallbanger cake but was unable to find it from scratch recipe that really seemed to hit the mark. Finally I've come up with a recipe that matches the taste and texture of my grandma's Harvey Wallbanger recipe but without any of the artificial ingredients that they put in cake mixes and putting mixes now. I hope you enjoy it! Ingredients: 1 3/4 C Sugar 3/4 tsp Sal...

Sourdough Discard Chocolate Cake

I've made sourdough bread for years but recently started branching out and trying different things with my discard. I had made apple cheddar muffins with sourdough discard probably about 15 years ago, sourdough waffles like the ones I had tried in Las Vegas, but never really added it to anything else outside of bread products. I tried Chocolate Chip Cookies a while back with good results so it seemed natural to try a chocolate cake recipe. I tend to make my baked goods less sweet so I adapted a recipe I found to suit our tastes and topped it with a lightly sweetened peanut butter drizzle. This cake was moist and perfectly sweet. Ingredients: 1 3/4 cups all-purpose flour 3/4 cup cocoa powder 1/2 tsp salt 1 tsp baking powder 1 tsp baking soda 2 eggs 1 tsp vanilla extract 3/4 cup oil 1/2 cup sourdough discard 1/2 cup granulated sugar 3/4 cup brown sugar 1 cup milk of choice 1/2 cup hot, fresh and strong brewed coffee Preheat oven to 350° and grease a bundt pan, set aside. In a large ...

Pumpkin Waffles

Does anyone else find that a can of pumpkin is not two cups anymore? You don't have enough pumpkin to make two batches of any of your recipes. And you're always left with 3/4 of a cup of pumpkin, either having to open another can to get a full cup or not using enough pumpkin in your recipe. I found the perfect way to use up that extra 3/4 of a cup of pumpkin, pumpkin waffles. Besides being tasty, I'm looking at you pumpkin haters, pumpkin is a great source of vitamin A to up the health content of your waffles just a little bit, while still being delicious. You can serve the waffles with cinnamon brown sugar bacon, spiced cider, or a pumpkin spiced latte to increase your fall vibes. Ingredients: 2 Eggs, beaten 1 1/4 C Milk 3/4 C Pumpkin 2 TBS Molasses 2 C Flour 2 tsp Pumpkin Spice 4 tsp Baking Powder 1/2 tsp Salt 1/2 C Butter, melted Heat the waffle iron. Place the beaten eggs in a large bowl. Add the milk, pumpkin, and molasses and beat th...

Baking with the Bolliers

Search This Blog