Chai Cookies

Ingredients

1/4 cup coconut oil

2 tbsp pure maple syrup

1/2 cup coconut sugar

1 cup almond meal

1/3 cup buckwheat flour

1/3 cup teff flour * you can use a total of 2/3 cup buckwheat flour here instead if teff isn’t available

1 1/2 tsps ground cinnamon

1 tsp ground cardamom

1/2 tsp ground ginger

1/4 tsp ground cloves

1 tsp baking powder

1/2 tsp baking soda

pinch / grind of black pepper

2-3 tbsps unsweetened almond milk

Method

Combine the coconut oil, maple syrup and coconut sugar in a small bowl and set aside.

Measure and place all the remaining dry ingredients into a large bowl (**DON’T put the almond milk in YET)

Whisk dry ingredients * together until all very well combined, with no little lumps hiding. And yes, I said whisk. Works really well to break everything up. :)

Add the coconut oil mixture to the dry ingredients in two parts, until fully combined, then gradually add some of the almond milk, a tablespoon at a time.

You want to form a firm to squishy dough here. Cover with glad wrap and place the dough in the fridge for about 20 minutes.

Line your trays with baking paper. Preheat the oven to 180*c or 160*c for fan forced oven.

Roll the dough into balls, placing on the trays leaving space for expansion. Lightly and evenly press them down a little.

Bake for 16-18 minutes or until firmed and slightly browned. The aroma will let you know they’re ready here too.

Remove from the oven, allowing them to sit on the tray for 5 minutes before cooling them completely on a rack.

Store at room temperature in an airtight container. (makes about 16-18 cookies)

*TIP - have all your ingredients lined up on your bench ready to go. Seems like a basic instruction, but this way you won’t forget anything xx

Happy Baking xx Shaz