Saturday, September 7, 2013

Chai Spice Cookies (vegan, paleo, sugar free)

First of all, I'm terribly sorry about my long posting break. There was just no way for me to keep up with my posting schedule and not lose it with everything else going on. As a result, I may space out my posts a bit more, though I haven't quite decided yet.

Since Wedmesday, I've been doing one of my detox cleanses I choose to do every so often. It consists of a seven day diet of vegan, gluten free, and sugar free foods. While on it, alcohol is to be avoided. Organic produce is favoured. Additionally, I avoid "useless" carbs like potatoes and white rice. I'll probably write a post about my detoxes sometime.

I ran out of probiotics, so the scary creatures in my belly have started acting up again. I figure that doing a detox is the best way to not worsen the state of my gut flora until I can get my hands on more probiotics. I have, however, been struggling with this detox. It was easier to do when I lived alone and all I had in my house was healthy food. Now, I share a place with my partner. When there's bacon in the house, he'll eat it on a daily basis. Torture, much?

Because I've been struggling with my detox this time, I decided to indulge in mostly inoffensive cookies. I keep telling myself that the spices in these cookies are helping my detox along. I was originally just going to make one dozen, but my partner went bananas over the idea of chai cookies, so I made more. I'm glad I did, because we're working through them quite fast.

Chai Spice Cookies (vegan, paleo, sugar free)

1 3/4 cups + 2 tbsp almond meal
1/2 cups tapioca starch (or arrowroot)
1/8 tsp salt
3/4 tsp ground ginger
3/4 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp cardamom
1/8 tsp nutmeg
1/2 cup coconut oil (in solid form)
1/3 cup maple syrup
1 tsp vanilla extract

Preheat oven to 350F.

Combine all the dry ingredients in a large bowl. In a small bowl, mix together the oil, maple syrup, and vanilla until completely blended. Pour the wet ingredients over the dry ingredients and mix well.

Drop the cookie dough on a cookie sheet. It will spread a bit as it cooks (and thus flatten), but not an awful lot.

Bake for 10-12 minutes. These cookies will not look golden when they're done. Makes two dozens.


  1. Any suggestions for subbing out the maple syrup for honey or stevia?

    1. I'm sorry, I thought I had replied to this before. You can switch it out for honey with the same measurements no problem. I don't use stevia so I wouldn't be able to tell you.

  2. It smells like Starbucks in my kitchen. Thanks for this awesome recipe!!

  3. can u sub the arrowroot for almond flour

    1. I haven't tried it, but because the almond flour and arrowroot would have very different densities, I wouldn't recommend it. Let me know if you do try it.

  4. I substituted the tapioca starch with rice flour (I found the correct proportions), do you think that will work? They're in the oven now, smelling gorgeous!

    1. Just took them out. I overcooked them as they look very brown-nothing like your photo! But I think they worked out fine apart form that :)

    2. Hah thanks for letting me know :) Maybe the rice flour affects the cooking time? I should test that out at some point.