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Chai Breakfast Cookies (gluten-free, dairy-free, vegan option)

Oct 22, 2019 · 3 Comments

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A cooling rack filled with Chai Breakfast Cookies

Filled with warm spices like cinnamon, ginger, cardamom and allspice, these healthy Chai Breakfast Cookies are the best easy Fall breakfast that you’ll be jumping out of bed for!

Where are my Chai lovers?!

I love a warm, spiced Chai on a chilly Fall day. It’s the epitome of Fall to me.

So, of course, I like to bake with chai flavors too! For example, my:

  • Chai-Spiced Granola
  • Chai Snack Balls
  • Dirty Chai Oat Muffins

During the Fall season, Chai spices run through my blood. ๐Ÿ˜‰

Extra bonus, these Chai Breakfast Cookies are super easy to make and are loaded with healthy ingredients like oats, oat flour, flax seed and almonds. With no refined sugar, these cookies are naturally sweetened with maple syrup (or honey) and coconut too.

Gluten-free, dairy-free, and made vegan with maple syrup and a flax egg, these flexible breakfast cookies are a great recipe to keep in your back pocket, or make every week while the leaves are falling ๐Ÿ˜‰

A wood tray with two rows of Chai Breakfast Cookies

So, tips on how to make the best Chai Breakfast Cookies ever?

First, let’s talk oats and oat flour.

Be sure to use rolled oats and fine oat flour. You can make the oat flour yourself by blending your oats for a few minutes in a food processor or high powered blender, but you need to be sure your oat flour is fine. Or, your cookies will crumble too easily and may fall apart.

If you need these Breakfast Cookies to be gluten-free, be sure to use certified gluten-free oats and oat flour as well. If not, use regular oats and regular oat flour.

These cookies also work well if you use regular all-purpose flour, not oat flour. I prefer to use oat flour for a little extra healthy kick though. ๐Ÿ™‚

Now, coconut: What is the best kind of coconut to use?

You can really use whatever shredded coconut you have on hand. I really love this coconut though.

And almond butter: Don’t want to use almond butter or can’t?

I’d recommend cashew butter instead. It gives a great simple, neutral flavor. You can also try sunbutter, however I haven’t tried it personally, but it should work well in these too.

Last but not least, vegan friends, be sure to use maple syrup and a flax egg. I like to make my flax egg first (mixing 1 tbsp ground flax seed with about 3 tbsp water) and let it set. Then, preheat my oven and mix all of my other ingredients. Then, by the time my flax egg has gotten more gelatinous, I’m ready for it!

Last tip: “rounded tsp” for a few of the spices just means an overflowing teaspoon of spices!

three Chai Breakfast Cookies on a plate

Friends, I hope you try these easy, yummy Chai Breakfast Cookies and love being drowned in Fall spices for breakfast ๐Ÿ˜‰

Also, these taste great with a hot cup of coffee! ๐Ÿ™‚

And if you like these, you may also like… my Pumpkin Chocolate Chip Breakfast Cookies, Zucchini Bread Breakfast Cookies, or Banana Bread Breakfast Cookies.

A close up of cookies
Print
Chai Breakfast Cookies (gluten-free, dairy-free, vegan option)
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 
Servings: 12 breakfast cookies
Calories: 107 kcal
Ingredients
  • 1/3 cup oat flour (certified gluten-free)
  • 1/2 cup oats (certified gluten-free)
  • 1/4 cup ground flax seed
  • 1/2 cup almonds, finely chopped
  • 1/2 cup unsweetened shredded coconut
  • 3/4 tsp cinnamon
  • 1/4 rounded tsp ginger
  • 1/8 rounded tsp cardamom
  • 1/8 rounded tsp allspice
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup almond butter
  • 3 tbsp maple syrup (if vegan) or honey
  • 1/2 tsp vanilla
  • 1 egg (or flax egg, for vegan option)
Instructions
  1. To begin, preheat your oven to 375 and line a pan with parchment paper.

  2. In a large mixing bowl, add your dry ingredients and stir them together (oat flour, oats, flax seed, almonds, coconut, cinnamon, ginger, cardamom, allspice, baking soda, salt).

  3. In a large mixing bowl, whisk together your almond butter and maple syrup. Then add your vanilla and egg to the bowl and whisk them in too.

  4. Pour your wet ingredients into your dry ingredients and stir them together till well incorporated. You should have a thick "cookie dough."

  5. Scoop the dough onto your pan, spacing the cookies evenly apart. I use a small cookie scoop and do overflowing scoops for larger breakfast cookies. Flatten your cookies out with your hand or a fork, as these cookies don't spread much.

  6. Bake in the oven for 10-12 minutes, or till the edges of the cookies are set and gaining a little color.

  7. Let cool, then devour!

Recipe Notes

Store these in an airtight container. At room temperature they will only last a couple days, but in the fridge the should last about a week. You can also freeze them.

Chai Breakfast Cookies on a wood tray and a cooling rack

All Recipes, Breakfast, Fall Breakfast, Gluten-free & Dairy-free, Gluten-free & Vegan

Reader Interactions

Comments

  1. Debbie says

    January 9, 2021 at 11:30 pm

    Weโ€™re not impressed with these cookies. They are crunch and fall apart and have no taste.

    Reply
  2. Kerry says

    September 18, 2020 at 12:42 pm

    1/2 cup oats? That doesnโ€™t seem correct

    Reply
    • Chelsea Green says

      September 19, 2020 at 5:55 pm

      Hi Kerry. Yes, that measurement is correct – this is a small recipe, so it only makes 12 small breakfast cookies. If you want to make more cookies (or large cookies) you can easily double it!

      Reply

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ABOUT ME

Hey, Iโ€™m Chelsea! I'm a Colorado Mom baking up simple, gluten-free recipes at over a mile high above sea level. Here you'll find healthy breakfasts and snacks, decadent desserts, fun drinks, and high altitude adjustments. Join me, with a green smoothie in one hand and a cookie in the other! Read Moreโ€ฆ

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