ONE BOWL Chai White Chocolate Chip Cookies

The kitchen is already a daunting environment to be in, especially when you throw scratch baking into the situation. Like bee keeping or swallowing knives, baking is not suited for everyone, especially because there’s much less room for error as opposed to cooking.

For example, if you add a pinch more of baking soda than a recipe called for, everything you had dreamed of your dessert becoming may be thrown out the windows. Goodbye, dreams of finally becoming a professional patisserie today!

I’ve been there too and, honestly, I’m fed up with the smoking ovens, wasted flour and excessive hours now up in flames similar to the last attempt I made baking something I saw on Tik Tok. I’ve got some good news to share with you amateur bakers like myself out there! Here’s a quick, easy, fool-proof cookie recipe to transition you into the fall season. This recipe is:

• Oil-free! The binding agent is the nut butter and the flax egg

• Perfectly sweetened and flavored with a conglomeration of spices

• Similar to cake, it has a dense, chewy texture that’s addictive!

• The perfect comforting fall dessert during these uncertain times

• Vegan and unnatural ingredients!

Chai White Chocolate Chip Cookies

20 minutes | Makes 12 cookies

INGREDIENTS

• 1 cup GF oat flour (blended GF oats, I use Bob’s Red Mill)

• 1/2 cup almond flour

• 1/2 cup cashew butter

• 1/4 cup maple syrup

• 1 flax egg (mix 1 tbsp flax with 3 tbsp water, let it rest for 5 minutes)

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp vanilla extract

• 2 tsp cinnamon

• 1 tsp nutmeg

• 1 tsp cloves

• 1 tsp ginger

• 1/2 tsp cardamom

• White chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees

2. Place oats in a blender and process until it’s the texture of flour

3. In a large bowl, combine everything together until it’s a wet dough texture. Add in the chocolate chips last.

4. Bake at 350 for 12 minutes. Enjoy!