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–+ servings
gluten-free chai spiced chocolate chunk cookies

Gluten-free Chai Spiced Chocolate Chunk Cookies

These gluten-free chai spiced chocolate chip cookies take the cookie we all love and add even more coziness with the addition of classic masala chai spices. *See notes for easy vegan options.
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Course Dessert
Servings 16 cookies

Ingredients
  

  • ½ cup (114 grams) softened butter*
  • ½ cup (120 grams) brown sugar
  • ½ cup (120 grams) white sugar
  • 1 egg*
  • 1 teaspoon vanilla extract
  • 1 ¼ cup (138 grams) oat flour
  • 1 cup (120 grams) gluten-free 1:1 flour blend**
  • 1 ½ teaspoon masala chai spice blend see below
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup chocolate chips or chopped chocolate bar***

For Masala Chai Spice Blend

  • 3 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 ½ teaspoons ground cardamom
  • 1 teaspoon ground cloves
  • 1 teaspoon ground black pepper

Instructions
 

  • Preheat the oven to 350° Fahrenheit. Line a large baking sheet with parchment paper. Set aside.
  • Make the masala chai spice by mixing the ginger, cinnamon, cardamom, cloves, and black pepper in a small bowl or jar. Mix together and set aside.
  • In a large bowl or stand mixer fitted with a paddle attachment, beat together the butter, brown sugar, and white sugar until the mixture is light and creamy. Add the egg and vanilla extract and continue beating until incorporated, scraping down the sides as needed.
  • Add the oat flour, gluten-free flour, chai spice blend, baking soda, baking powder, and salt to the bowl. Mix until just combined.
  • Add the chocolate chunks and mix until they’re evenly distributed.
  • Using a 1-2 tablespoon scoop, scoop the dough onto a parchment-lined baking sheet. Leave a couple inches between each cookie.
  • Bake at 350° Fahrenheit for 12-14 minutes, until the edges are just starting to turn golden.
  • Remove from the oven and let cool on the baking sheet for 5-10 minutes before transferring to a cooling rack. Allow to cool completely before serving.
  • Repeat with remaining cookie dough.
  • Store cookies in a lidded container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 6 months.
  • Remaining masala chai spice blend can be stored in an airtight container in the pantry for up to 12 months.

Notes

*Regular dairy or vegan butter works well. I didn’t love the results from coconut oil but feel free to give that a try, too.
*A flax egg or chia egg both worked perfectly in this recipe. To make either, combine one tablespoon of ground flaxseed OR ground chia seed with three tablespoons of water. Whisk and set aside for 10 minutes to thicken before using.
**I use Bob’s Red Mill Gluten-free 1:1 Baking Flour. You could also substitute regular wheat flour or almond flour.
***Using a chopped up chocolate bar instead of chips adds a fun variety of chocolate chunks throughout the cookies. But feel free to use chocolate chips instead.
Tried this recipe?Let us know how it was!