Wholewheat Chai Spiced Walnut Cookies

Wholewheat Chai Spiced Walnut Cookies

There are days when, despite being terribly busy, I just want to get into my kitchen and make something for myself. So I bake to get a break from baking!! Yes, my mind does work differently 🙂

These Wholewheat Chai Spiced Walnut Cookies were made on one of those days. I was totally exhausted from work and as I reached out for my jar of this amazing chai masala, made lovingly by  my dear friend Srujan,  I just had the urge to quickly bake some cookies using it. Thirty minutes later I was dunking these warm, aromatic cookies in my chai and letting my day’s worries slip away!!

Wholewheat Chai Spiced Walnut Cookies

I made these on the fly, with no particular recipe in mind. I just used my regular pantry ingredients right there on the counter top.  A few tweaks later, this recipe is ready to be shared. This was a very  happy kitchen experiment, I must say!

Wholewheat Chai Spiced Walnut Cookies

Slightly crispy on the outside, a little soft on the inside and eggless (yayy!!), I kept the cookies lightly sweetened as I wanted the flavour of my outstanding chai masala to shine through. Mmmm… all that cinnamon, cardamom, ginger, cloves, made these treats really special!

These are wonderful everyday , healthy wholewheat cookies which we have fallen in love with.

Wholewheat Chai Spiced Walnut Cookies

Notes:

  • I have used coconut oil here. Please feel to use butter if you wish. I’ve made these cookies with both and they are lovely with either.
  • You can use any good quality store-bought chai masala, if a homemade one isn’t available to you.

I’d love to  know how these turned out for you. Leave  a comment below and share a picture on INSTAGRAM  using the hashtag #tashasartisanfoods !

Wholewheat Chai Spiced Walnut Cookies
Yum
Print Recipe
Servings
14-16 Cookies
Servings
14-16 Cookies
Wholewheat Chai Spiced Walnut Cookies
Yum
Print Recipe
Servings
14-16 Cookies
Servings
14-16 Cookies
Ingredients
  • 160 gms Wholewheat flour
  • 75 gms sugar
  • 1/2 tsp Chai masala
  • 1 Tbsp Cornflour
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 3-4 tbsp Coconut milk
  • 115 ml Coconut oil
  • 100 gms Walnuts, chopped
Instructions
  1. Preheat the oven to 180C. Line a baking tray with parchment paper or silpat.
  2. In a large bowl, mix all the dry ingredients- flour, masala, sugar, salt,cornflour, baking powder and walnuts.
  3. Whisk the coconut oil with 2 tbsp of coconut milk. Add it to the dry ingredients. Mix well, using a wooden spoon. Add more coconut milk, if your mixture is too dry, one tbsp at a time. You are looking for a soft dough which can be easily made into a ball.
  4. Divide your dough into 14-16 even sized balls. Place them 1/2' apart on the prepared baking tray. Bake for 12-15 minutes until golden brown on top.
  5. Let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely. They will harden as they cool.
  6. Store in air tight container at room temperature.

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