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Chai Spiced Almond Butter Cookies

Winter in a cookie! Sweet, spiced, chewy and utterly moreish. Don’t blame me if you eat these all at once! Why not make up this chai spice mix to keep in a jar for when you fancy a chai latte at a moments notice?!


  • Combine coconut sugar, flaxseed/ground linseed, baking powder, baking soda and spice mix in a large bowl.

  • Add the almond butter, nut milk and vanilla extract and stir until the mixture resembles a firm dough. If you dough is not coming together in a ball add another tbsp of nut milk and mix again. Place the dough into the fridge for 30 minutes to chill.

  • Preheat the oven to 180c fan/200c/390f.

  • Remove the dough from the fridge and use your hands to form 12 heaped dessert spoon sized balls of the mixture to spread between 2 lined baking trays. Press each cookie down lightly with your hands before sprinkling with a small pinch of coarse sea salt. Bake in the oven for 10-12 minutes or until darkened at the edges but still soft to touch in the middle. Be careful not to over bake the cookies here, you want them to remain chewy not crispy.

  • Allow the cookies to cool and harden completely before serving.

These cookies will keep well in an airtight container for up to 3 days.

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