These chai cookies are packed with warm spices and are the perfect snack or dessert to enjoy after a long day. They are also vegan and gluten-free, making them a great option for those with dietary restrictions!
Preheat the oven to 350F/ 180C. Line two baking trays with parchment paper.
In a small bowl prepare the flax egg by mixing 2 tablespoon flax meal with 6 tablespoon water. Let it sit for 15 minutes till it becomes thick and gelatinous.
To a large bowl add all the dry ingredients including rolled oats, almond flour, baking powder, baking soda salt and all the spices (cardamom, ginger, cinnamon, and black pepper)
In a medium bowl mix all the wet ingredients tahini, maple syrup and vanilla.
Pour the wet ingredient into the dry, mix everything using a silicone spatula till the mixture resembles a cookie dough. Mix in chopped nuts and dried fruits. Taste the dough, add more spices if desired.
Refrigerate the cookie dough for 15-20 minutes. Using an ice cream scoop, divide the dough to form 18 cookies spacing them about an inch apart. Alternatively, lightly wet your hands and measure out about 2-3 tablespoons and shape the dough into round using your hands. Lightly flatten each cookie with your hand (you don’t want to completely flatten it).
Bake for 12-15 minutes, until the cookies are golden in the bottom but still chewy in the centre. After about 5 minutes transfer the cookies to a cooling rack and let it cool completely. The cookies will firm up slightly as they cool. Store them in an airtight container on the counter for 2-3 days (if they last that long that is ;))
Tahini needs to be runny, so ensure when you open a jar you give it a good stir so that there is no oil floating on top. The dough may stick to hand, but lightly wet your hands and it should do the trick.