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. 😉
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 😉
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. 🙂
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!
Friends, I hope you try these easy, yummy Chai Breakfast Cookies and love being drowned in Fall spices for breakfast 😉
Also, these taste great with a hot cup of coffee! 🙂
And if you like these, you may also like… my Pumpkin Chocolate Chip Breakfast Cookies, Zucchini Bread Breakfast Cookies, or Banana Bread Breakfast Cookies.
- 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)
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To begin, preheat your oven to 375 and line a pan with parchment paper.
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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).
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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.
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Pour your wet ingredients into your dry ingredients and stir them together till well incorporated. You should have a thick "cookie dough."
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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.
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Bake in the oven for 10-12 minutes, or till the edges of the cookies are set and gaining a little color.
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Let cool, then devour!
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.
Just an FYI if you have nut allergies. I have made these with sunflower butter and they turn out fine. I think I added a little extra maple syrup to counter the strong taste of it. BUT….they change color! I guess there must be some kind of chemical reaction that occurs, because they slowly turn into green cookies! But still delicious! Thanks for a great recipe! I love the gingerbread ones too!
These came out pretty disappointing, they also barely made 10 cookies, using a very small ice cream scoop.they also got super dark after just 10 minutes. Very dry.
How would they turn out without the coconut flakes? Is there a non-coconut replacement I could use? Otherwise these look fantastic
Hi Eli. You can omit the coconut, and either leave it out completely or add more nuts in it’s place. It’s just there for some added flavor and texture so it’s not necessary. I hope you enjoy the cookies!
What are the calories for one cookie?
Hi Jaclyn. If you get 12 breakfast cookies, they’re roughly 107 calories each.
Followed the recipe using a flax egg and they came out perfectly. Perfect amount of sweetness. Thanks for the great recipe!
Great to hear, thanks Kristi!
Really lovely recipe!
I used a chia egg and about half fiber syrup and half agave instead of the maple syrup, and it worked out great. Cookies come out crumbly and tasty with just enough sweetness for me and they’re some of the healthiest breakfast cookies I’ve seen out there. I enjoyed them with my green smoothie for breakfast. Thanks!
Thanks Nora! Love hearing that.
We’re not impressed with these cookies. They are crunch and fall apart and have no taste.
1/2 cup oats? That doesn’t seem correct
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!