Chai-Spiced Cut-Out Cookies
These cookies are perfectly spiced with cinnamon, nutmeg, ginger and clove. They pair perfectly with coffee, tea or hot chocolate for a healthy snack or dessert. Sweetened with dates only and made with spelt flour, they would make a great healthy holiday treat!
Servings 18
Ingredients
- 1 cup Medjool dates, pitted
- 1/4 cup water
- 1/4 cup margarine or coconut oil, melted
- 2 teaspoons vanilla extract
- 1 1/2 cup spelt flour
- 1/2 teaspoon baking powder
- 1 1/2 teaspoon cinnamon, ground
- 1/2 teaspoon ginger, ground
- 1/4 teaspoon nutmeg, ground
- Pinch of clove, ground
- 1 can full-fat coconut milk (optional)
Instructions
- If decorating the cookies with coconut whipped cream, place a can of full-fat coconut milk in the fridge overnight.
- To make the cookies, preheat oven to 350F. Line a cookie sheet with parchment paper.
- In a food processor, add dates, water, melted butter (or coconut oil) and vanilla. Process until smooth, about 1-2 minutes.
- In a medium bowl, add flour, baking powder, cinnamon, ginger, nutmeg and cloves. Stir in your date mixture and mix everything together using your hands.
- Place the dough on a lightly floured surface. Roll the dough about 1/4 inch thin. Using a cookie cutter, form 18 cookies.
- Place the cookies on the prepared cookie sheet and bake 10 minutes. Let them cool.
- If decorating the cookies, make the coconut whipped cream: Scoop out the cream from the canned full-fat coconut milk. The cream should separate itself from the coconut water when chilled overnight. Using a stand-mixer or a hand-mixer, whip the cream until lightly fluffy.
- Place the cream in a decorating bag or in a plastic bag with a small hole in a corner. Decorate the cookies to your liking!
Notes
Store in an airtight container at room temperature or in the fridge or freezer if decorated.
To make these cookies gluten-free, you can try using light buckwheat flour!