If you’re looking for a cozy winter treat, you will love these chai spiced cashew butter cookies! Warming aromatic spices are paired with creamy nut butter to create the ultimate chewy, flavor-packed cookie. As a bonus, these cookies are gluten free, dairy free, and egg free – perfect for anyone with dietary restrictions or those following a vegan diet. They’re sure to become a staple in your cookie jar!
Ingredient Notes
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Almond flour – Generally, I find superfine blanched almond flour provides the best texture in baked goods. However, any type of almond flour should work in this recipe.
- Chai spices (cinnamon, cardamom, ginger, cloves) – In this recipe, I’m using spices traditionally found in chai tea preparations (though in reality, saying chai tea is like saying tea tea, as chai actually means tea in Hindi). While specific spice profiles can vary in chai, the ones used here – cinnamon, cardamom, ginger, and cloves – are pretty common in most preparations.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by making a “flax egg” – mix together the ground flaxseed with hot water, and let it sit for a few minutes. It will thicken and become gelatinous, similar to the texture of an egg.
Meanwhile, mix the dry ingredients in a small bowl: the almond flour, baking powder, cinnamon, cardamom, ginger, cloves, and salt.
In a large mixing bowl, combine the cashew butter, brown sugar, vanilla, and the flaxseed mixture.
Add the dry ingredients to the wet ingredients, and stir until combined.
Portion out the cookies on parchment-lined baking sheets, using a cookie scoop or heaping tablespoon. Flatten the cookies a bit using a fork or the palm of your hand.
Bake ‘em for 9-11 minutes, until cooked through. They should be a very light golden brown along the edge, and no longer look moist on top. Avoid overbaking these.
Let them cool on the pan, then enjoy! They may not be the prettiest cookie out there, haha, but they are incredibly tasty.
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Store the cookies in an airtight container or ziptop bag at room temperature for up to 4 days. For longer storage, freeze.
Cashew butter has a relatively neutral flavor, and lets the spices shine through. While you could technically substitute with natural peanut butter, the peanut butter flavor would likely overpower some of the spices.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free, gluten free, egg free, and soy free. (Just double check that there is no added soy oil in your cashew butter).
This recipe does contain tree nuts, both cashews (in the cashew butter) and almonds (in the almond flour).
More Dairy Free Gluten Free Cookies
If you’re looking for more cookies that are both dairy free and gluten free, be sure to give one of these a try:
- Chocolate peanut butter crinkle cookies
- Almond flour Christmas cookies
- Dairy free almond flour shortbread cookies
- Tahini oatmeal cookies
- Ginger cookies
- Almond flour peanut butter cookies
I hope you enjoy this recipe! If you get a chance to try it, please leave a recipe rating or comment below.
Chai Spiced Cashew Butter Cookies
Ingredients
- 1 tbsp ground flaxseed
- 3 tbsp hot water
- ¾ cup almond flour
- 1 tsp baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup cashew butter
- ½ cup brown sugar (vegan if necessary)
- 1 teaspoon vanilla extract
Instructions
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Preheat the oven to 350°F. Line two baking sheets with parchment paper.
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In a small bowl or cup, combine the ground flaxseed and hot water. Let sit for a few minutes until the mixture thickens.
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In a mixing bowl, combine the almond flour, baking powder, cinnamon, cardamom, ginger, cloves, and salt.
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In a large mixing bowl, combine the cashew butter, brown sugar, vanilla, and flax mixture.
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Add the dry ingredients to the wet ingredients, and stir until well combined.
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Use a cookie scoop or heaping tablespoon to portion the dough onto the parchment-lined baking sheets. Use a fork or your palm to slightly flatten each cookie.
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Bake at 350°F for 9-11 minutes, or until the edges are a very light golden brown and they no longer look moist on top. (Avoid overbaking). Let cool on the pan, then enjoy!
Recipe Notes
Nutrition analysis (approximate per cookie): 123 calories, 8.5 g fat, 1.5 g saturated fat, 95 mg sodium, 10 g carbohydrate, 1 g fiber, 6.5 g sugar, 3.5 g protein, Vitamin D: 0%, Calcium: 3%, Iron: 5%, Potassium: 2%
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