These easy Chai Spiced Walnut Cookies are aromatic, slightly crispy on the outside, and a little soft on the inside. Packed with warm and delicious spices like cinnamon and ginger, these cookies are so comforting!
I made these on the fly, with no particular recipe in mind. I just used my regular pantry ingredients right there on the countertop. A few tweaks later, this recipe is ready to be shared. This was a very happy kitchen experiment, I must say!
Slightly crispy on the outside, a little soft on the inside, and eggless (yay!!), I kept the cookies lightly sweetened as I wanted the flavor of my outstanding homemade chai masala to shine through. All that cinnamon, cardamom, ginger, and cloves, made these treats really special!
These are wonderful everyday, healthy whole wheat cookies that we have fallen in love with.
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.
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these chai-spiced walnut cookies as much as we do!
📖 Recipe
Wholewheat Chai Spiced Walnut Cookies
Ingredients
- 160 gms Wholewheat flour
- 75 gms Sugar
- 1/2 tsp Chai masala
- 1 Tbsp Cornstarch
- 1 1/4 tsp Baking powder
- 1/4 tsp Salt
- 3-4 tbsp Coconut milk
- 115 ml Coconut oil
- 100 gms Walnuts, chopped
Instructions
- Preheat the oven to 180 C. Line a baking tray with parchment paper or silpat.
- In a large bowl, mix all the dry ingredients- flour, chai masala, sugar, salt, cornstarch, baking powder, and walnuts.
- 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.
- 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.
- Let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely. They will harden as they cool.
- Store in air tight container at room temperature.
Sheetal Soni says
Hello,
Your cookies recipe comes out just perfect.
My query is we should bake cookies with lower and upper heating rods or only lower heating rods.
Thanking you in advance ????
Natasha Minocha says
Hi Sheetal, thank you so much for your kind feedback! Cookies should be baked with both the rods on, for even baking. 🙂
Sheetal Soni says
Thank you so much Natasha ????
Natasha Minocha says
You're most welcome, Sheetal! 🙂