Chai time cookies

If you’re like us and like to have tea or coffee at 4 pm with a little indulgence to tie you over to dinner time, then these chai cookies are the perfect bite of chewy and spicy and boosted with happiGut prebiotic fibre. The right amount of spice to be a top note on your taste buds so you can still enjoy it together with tea or coffee. The great thing about this recipe….you can add any kind of topping such as cinnamon sugar, dried fruits, nuts or chocolate chips. Look forward to this perfect marriage of a warm drink and these Chai cookies! Makes 25-30 medium-sized cookies

Ingredients:

• 1 cup unsalted butter, room temperature
• 1/2 cup sugar
• 1/2 cup brown sugar, (we used coconut sugar for a caramel taste)
• 1 large egg
• 1 teaspoon vanilla
• 2 cups spelt flour (for gluten-free, try coconut, oat or cassava flour)
• 1/2 cup gluten-free flour
• 2 tsp baking soda
• 2 tablespoons happiGut prebiotic fibre
• pinch of salt
• 2 to 3 teaspoons of chai masala (cinnamon, cardamom, cloves, ginger, black pepper) OR
• combination of
  • 1 tablespoon ground ginger or freshly grated knob of ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 teaspoon ground cardamom

Method:

1. Preheat oven to 350 degrees
2. Line a baking sheet with parchment paper.
3. In a bowl, mix together butter and sugars
4. Mix in beaten egg and add vanilla
5. Add flours mixing well into the wet ingredients
6. Blend in spices one at a time, and add happiGut prebiotic fibre
7. Add in happiGut prebiotic fibre
8. Add baking soda
9. Mix all ingredients well ensuring even distribution of spices.
10. If adding chocolate chips, dried fruit or nuts add-in and mix well.
11. Roll golf-sized balls of cookie dough and lay on a baking tray, spread apart
12. Bake for 9 to 10 minutes
13. Put the kettle on while cookies are cooling on the baking tray
14. Take a seat on your favourite chair and indulge in tea time.