Like a chai latte in cookie form, these soft-baked treats are chewy, full of warm winter spices, sweetened with maple syrup, and finished with a creamy maple glaze.
If you’ve seen the viral chai cookie recipes around the web, this version will look familiar but offers a few deliberate swaps. I used that inspiration and adapted the ingredient list to create a cookie that is naturally gluten-free, dairy-free, and can be made refined sugar–free.
The outcome is a batch of Soft-Baked Chewy Chai Cookies with Maple Glaze — tender, chewy, and perfectly spiced for the holidays.
These cookies are ideal for holiday gatherings or whenever you crave a cozy, spiced treat. The spice blend evokes chai: cinnamon, nutmeg, ginger, cardamom, allspice, and a hint of cloves. They’re nostalgic and comforting, a little like holiday shopping trips and warm drinks on cold afternoons.
These cookies disappear fast — be sure to set a few aside for yourself before guests find them.
Key Ingredients for Chewy Chai Cookies
The ingredient list may look long because of the spice combination, but each one contributes to the classic chai profile. Here’s what you’ll need and why.
- Almond Flour: This recipe is written and tested for almond flour only. It provides a tender, slightly nutty crumb and keeps the cookies gluten-free.
- Spices: Use ground cinnamon, ginger, cardamom, nutmeg, allspice, and ground cloves for that warm chai flavor.
- Egg: The egg binds the dough and helps the cookies hold their shape. For an egg-free version, use a flax egg (see Notes).
- Maple Syrup: The primary liquid sweetener here — it adds sweetness and a subtle maple note that pairs beautifully with the spices.
- Nut Butter: A creamy nut butter (cashew or almond work well) adds moisture and chew. Cashew butter is mild and lets the chai spices shine.
- Monk Fruit or Powdered Sugar: Powdered monk fruit is a refined sugar–free option for the glaze; powdered sugar works too if you prefer it.
- Flaky Sea Salt: A light sprinkle of flaky sea salt on top of the glazed cookies balances the sweetness and elevates the flavors.
Step-by-Step Instructions for Chewy Chai Cookies with Maple Glaze
Follow these steps for tender, chewy cookies with a smooth maple glaze.
1. Preheat and prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Combine dry ingredients: In a small bowl, whisk together almond flour, baking soda, tapioca starch, cinnamon, ginger, cardamom, nutmeg, allspice, ground cloves, and salt until evenly distributed.
3. Mix wet ingredients: In a medium bowl, add the egg (or flax egg), maple syrup, creamy nut butter, vanilla extract, and coconut sugar. Beat with a hand mixer or whisk until smooth and slightly glossy, with no lumps.
4. Make the dough: Add the dry ingredient mixture to the wet mixture and mix until a smooth, thick dough forms. The dough should hold together and be easy to shape; if it seems dry, add a small splash of additional maple syrup or nut butter.
5. Shape: Divide the dough into about 12 portions and roll each into a ball. Place the dough balls on the prepared baking sheet and gently flatten them into cookie shapes with your palm or the back of a spoon.
6. Bake: Bake for 16–18 minutes, or until the edges are lightly golden and the bottoms show a touch of color. Avoid overbaking to keep the centers soft and chewy.
7. Cool: Remove the cookies from the oven and transfer them to a wire rack to cool completely before glazing.
8. Make the maple glaze: While the cookies cool, whisk together powdered monk fruit (or powdered sugar), maple syrup, 2 tablespoons of creamy nut butter, avocado oil (or melted coconut oil), and a pinch of salt. Stir until the glaze is smooth and pourable. Adjust thickness with a little more powdered sweetener to thicken, or a splash of maple syrup or oil to thin.
9. Glaze and finish: Drizzle the cooled cookies with the maple glaze and finish with a light sprinkle of flaky sea salt. Let the glaze set for a few minutes, then serve.
These cookies stay fresh in an airtight container at room temperature for up to 4 days. You can refrigerate them for longer storage; allow to come to room temperature before serving for the best texture.
Other Gluten-Free Holiday Cookie Recipes
- Pumpkin Spice Chocolate Chunk Cookies
- Vanilla Salted Cashew Butter Cookies
- Chocolate Chip Cookies (Egg-Free, GF, DF, Refined Sugar–Free)
- Gluten-Free Shortbread Cookies
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SOFT-BAKED CHEWY CHAI COOKIES WITH MAPLE GLAZE
Ingredients
For the Cookies:
- 3 cups almond flour
- 1 teaspoon baking soda
- 2 tablespoons tapioca starch
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cardamom
- 1/8 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1/8 teaspoon ground cloves
- 1 teaspoon salt
- 1 egg (or flax egg — see note)
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 1/2 cup creamy nut butter (cashew or almond)
- 2 teaspoons vanilla extract
For the Maple Glaze:
- 1/4 cup powdered monk fruit (or powdered sugar)
- 3 tablespoons maple syrup
- 2 tablespoons creamy nut butter
- 1 1/2 tablespoons avocado oil or melted coconut oil
- Pinch of salt
- Flaky sea salt for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- Combine the almond flour, baking soda, tapioca starch, cinnamon, ginger, cardamom, nutmeg, allspice, ground cloves, and salt in a small bowl and stir until evenly mixed.
- In a medium bowl, add the egg (or flax egg), maple syrup, nut butter, vanilla, and coconut sugar. Beat until smooth and lump-free.
- Mix the dry ingredients into the wet mixture until a smooth, thick dough forms.
- Divide the dough into approximately 12 portions, roll into balls, and place on the prepared baking sheet. Gently flatten each ball into a cookie shape.
- Bake for 16–18 minutes, until the edges are golden and the bottoms show a light brown color. Avoid overbaking for a chewy center.
- Remove from the oven and transfer cookies to a wire rack to cool completely before glazing.
- Whisk together the glaze ingredients — powdered monk fruit (or powdered sugar), maple syrup, nut butter, avocado oil, and a pinch of salt — until smooth. Adjust consistency as needed.
- Drizzle or spread the glaze over cooled cookies and finish with a sprinkle of flaky sea salt. Allow glaze to set before serving.
- Store leftovers in an airtight container at room temperature for up to 4 days.
Notes
To make a flax egg as an egg substitute: mix 1 tablespoon ground flaxseed with 2 1/2 tablespoons water. Let sit for about 5 minutes until the mixture becomes gelatinous and somewhat thick. Use in place of one egg in the recipe.