These Hazelnut Chai Spice Cookies are the perfect blend of warm, cozy spices and nutty goodness. They’re a simple, wholesome treat you can whip up in no time, making them a great snack or treat option. With flavours of cinnamon, cardamom, and ginger, these cookies are ideal for the colder months or whenever you crave something warming.
They are also gluten-free, dairy-free, grain-free, egg-free and low fructose. They only take minutes to make and are the perfect after school snack or weekend treat for the kids.
Health benefits
Made with hazelnut meal and natural sweeteners, these cookies offer a nutrient-dense alternative to traditional treats. The hazelnuts are a rich source of protein, essential fats, and fibre. They also contain antioxidants and many minerals. The coconut oil is so very nourishing. The cinnamon stabilises blood sugar levels for a sustained release of energy. The ginger and cardamon are warming spices that support digestion.
Ingredients
You’ll need hazelnut meal, coconut oil, rice malt syrup or honey, vanilla extract, cinnamon, cardamom, ground ginger, and a bit of tea or water to bring it all together. This mix creates a rich, spiced flavour profile with a chewy texture.
How to make Hazelnut Chai Spice Cookies
In a medium bowl or food processor, combine all the ingredients until well mixed. Roll tablespoons of the mixture into balls and place them on a baking sheet (tray) lined with baking paper (parchment paper). Flatten each one with a fork and sprinkle a little extra cinnamon on top if you like. Bake at 150℃ for around 15 minutes until golden. They firm up as they cool.
Serving suggestions and how to store
These cookies are best enjoyed fresh out of the oven (once cooled) but can be stored in an airtight container in the fridge or freezer. They make a great addition to your afternoon tea or as a sweet treat any time of day.
Vary these Hazelnut Chai Spice Cookies to suit your needs
To make these Hazelnut Chai Spice Cookies low-fructose, opt for brown rice syrup instead of honey. For a vegan option, choose rice malt or maple syrup as your sweetener. You can even throw in some cacao nibs or dark chocolate for a chai-spiced chocolate twist! No hazelnut meal? Almond flour or meal works just as well.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
For more delicious, healthy and easy to make wholefood treats, click HERE.
Ingredients
- 150 g hazelnut meal (1¼ firmly packed cups)
- 55 g coconut oil (¼ cups) melted if solid
- 85 g rice malt syrup or honey (¼ cup approx.)
- 1 tsp vanilla -powder, extract or essence
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- ½ tsp ground ginger
- 1 tbsp tea -or water (this is important or they will spread)
Method
- Preheat your oven to 150℃/300°F (fan-forced).
- In a mixing bowl or food processor, combine all of the ingredients above until well combined (if you have a Thermomix mix 5-10 seconds, speed 5).
- Roll tablespoons of the mix in your hands and place them onto a tray lined with baking paper (parchment paper).
- Flatten with the back of the fork. Sprinkle a little extra cinnamon on top (optional).
- Bake for 15 minutes or until starting to brown on top.
Store
- In an airtight container in the fridge or freezer.
Variations
Low-fructose
Use the brown rice syrup, not honey.Vegan
Choose rice malt or maple syrup as your sweetener.Choc-Chip Chai
Add cacao nibs or a piece of dark chocolate. SO yum!No hazelnut meal?
You can use almond meal instead.Coconut-free
Replace with macadamia nut oil.I love these cookies, I hope you do to? As always I'd love your feedback. Please post a comment or rate this recipe below.
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BelindaSJ says
I am going to have a go at making these today…just in time for lunchbox treat! (loving that there is Thermomix instruction too!)
Thank you
Georgia Harding says
Hope you enjoy them, they have been extremely popular on social media. G x
Miriam says
Just made a batch and they are delicious! Nice to see a recipe with a nut meal other than almond, which I’m not meant to have. Thanks so much ?
Georgia Harding says
Great Miriam, I really love these. Yes hazelnut meal is a great substitution for almond meal, thanks so much for your feedback. G x
Jess says
I just made these yesterday and my batter was really runny – no way I could roll into balls. I used cashew nut meal (I ground myself) and used less that 50g rice malt syrup. I did add the meal into the the warm melted coconut oil and I am wondering if I should have chilled the mixture first. I ended up doubling the amount of cashew meal to make them rollable but they turned out quite crumbly. I made the lemon macadamia ones with success a while back so just wondering what I did wrong this time? The batter did taste yummy though!
Georgia Harding says
Any nut meal milled freshly will alter the amount of oil you need (usually less) depending on how much you’ve milled them. I’m not sure if you’ve ever done this – but they can go from nut meal to nut butter in seconds. The fresh ground nuts just aren’t as dry as commercial or meal you’ve milled in advance. I also generally don’t bake with cashew nut meal, I just find them wetter than other nut meals (with makes them great for other things like raw desserts and cashew nut cream). Hope this helps for next time G x
Erin says
These popped up on my instagram yesterday and I was keen to try but didn’t have some of the ingredients. So I swapped the hazelnut meal for 75g wholemeal spelt flour and 75g protein plus and swapped the coconut oil for almond oil (and reduced to 40g)… And they are perfect! MY favourite thing about wholefood baking is that you can do almost anything and still succeed :):)
Georgia Harding says
Beautiful Erin – glad they worked out and thanks for sharing G x
Sian says
Oh my goodness these are the best things I’ve ever baked. Ever (I know I said that already). They’re delicious and I can eat them on my crazy AIP diet (obviously with some introductions). The only bad thing is I made the mistake of letting my kids try them and now I have to share.
Georgia Harding says
Ha ha – so glad you love them Sian, thanks for your comment and the 5?’s, Georgia x
Sue says
These are so yummy! How long do you think they would last in the freezer/fridge??
Georgia Harding says
Hi Sue, in the fridge a week, freezer 3 months as long as they are airtight Georgia x
Sally says
Everyone adored the flavor but they did spread out to be huge!
Georgia Harding says
Maybe a bit more meal next time will help and the added water is important to stop this too. Glad you loved them regardless G x