Looking for some healthier alternatives this Thanksgiving? Check out some of our team members' favorite healthy home recipes and tell us which one you're going to try this year! We have a whole series of recipes you can look through here to make sure you're having a truly unique Thanksgiving.
Our office administrator Setareh hits it out of the park with this one: These gluten-free chai spice oatmeal cookies with cacao nibs are equal parts unique, indulgent, and healthy! With maple syrup instead of sugar, gluten-free flour and oats instead of traditional flour, coconut oil instead of butter, and cacao nibs instead of conventional chocolate chips, you can rest assured this recipe delivers on both healthy alternatives and decadence.
Gluten-Free Chai Cacao Cookies Recipe
- 1 cup (100g) gluten-free instant oats
- 3/4 cup (90g) gluten-free flour
- 1 3/4 tsp homemade chai spice
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tbsp (21g) coconut oil
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/2 cup (120mL) pure maple syrup, room temperature
- 3 tbsp (42g) cacao nibs
- In a medium bowl, whisk together the oats, flour, homemade chai spice, baking powder, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Gently fold in 2 1⁄2 tablespoons of cacao nibs. Chill the cookie dough for 30 minutes.
- Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width with a spatula. Gently press the remaining miniature chocolate chips into the tops. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.
- For the homemade chai spice, use as follows: 3⁄4 teaspoon ground cinnamon, 1⁄2 teaspoon ground ginger, 1⁄4 teaspoon ground cloves, and 1⁄4 teaspoon ground cardamom.
- For the gluten-free flour blend, use as follows: 1⁄2 cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (15g) brown rice flour, and 1⁄2 teaspoon xanthan gum. Most store-bought gluten-free blends will work as well.
- It’s extremely important to measure both the oats and flour correctly using a kitchen scale. Too much of either will dry out the cookies and leave them crumbly instead of chewy.