One of my very best friends in the whole wide world has some food sensitivities…to say the least. Whenever we all get together, I always try to make something that she can enjoy and that doesn’t compromise flavor. When I came across this gluten-free recipe, I knew she’d like it because it also uses maple syrup! Since she is a true Vermont girl to the core, maple syrup makes up part of her blood I believe. 🙂
(( Fun fact: She just got married in October at the BEAUTIFUL and rustic Skinner Barn in Waitsfield, VT. As a wedding favor, the happy couple gave out the cutest bottles of real VT maple syrup in a glass leaf-shaped bottle! I didn’t use it with this recipe because I’m still saving it for nostalgia. 🙂 ))
Anyway, these cookies are chewy, sweet, spicy and have a really fun texture. They taste like a yummy cup of Chai and would go great with a cup of coffee…or would be perfect to just jam into your mouth on their own. Ya know…whatever 🙂
I am new to the world of gluten-free so I made a few slight alterations to this because I didn’t particularly want to buy two kinds of flour. I also tend to use almond flour in other recipes, too 🙂
Until I used granulated sugar, I guess these were paleo, too. If you like coconut sugar, these can easily be made paleo-friendly!!
Maple Chai Cookies (Gluten-Free)
- 2 1/4 c. almond flour
- 1/4 c. granulated sugar (brown sugar would probably be good, too!)
- 1/2 tsp. baking soda
- 1/4 tsp. cream of tartar
- 3/4 tsp. ground ginger
- 3/4 tsp. ground cinnamon
- 1/4 tsp. ground cardamom
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- pinch (itsy bitsy pinch) of cayenne pepper — optional
- 1/4 tsp. salt
- 1/4 c. coconut oil, melted
- 1/4 c. REAL maple syrup
- 1 tsp. vanilla
- 1 large egg
- granulated sugar for rolling
~ In the bowl of your stand mixer, mix together all of the dry ingredients. This would be everything on the ingredient list from almond flour – salt.
~ In another bowl, mix together the coconut oil, maple syrup, vanilla, and egg.
~ Slowly incorporate the wet ingredients into the dry ingredients, scraping down the sides of the bowl as needed.
~ Scrape the dough into a bowl and turn it out into plastic wrap. Refrigerate for two hours.
~ Preheat oven to 350 degrees when you are ready to start baking the cookies. Pour some granulated sugar out onto a small plate. Unwrap the dough and roll the dough into 1″ balls, tossing each in the sugar as you go.
~ Place on Silpat, parchment paper, or greased baking sheet and bake for 8-10 minutes. The cookies will slightly crack.
~ Allow them to sit on warm baking sheet for a couple of minutes before transferring them to rack to cool completely.
~ Behold the magic of gluten-free cookies!! 🙂