2teaspoonsChai Spice blend(use your favorite pre-mixed blend or make your own with the recipe below)
1teaspoonbaking powder
½cupmaple syrup
2Tablespoonscoconut oil(liquid)
1teaspoonalmond extract
1teaspoonvanilla extract
Chai Tea Icing
½cuppowdered sugar
1 ½teaspoonsChai Spice blend(see below)
2teaspoonsmaple syrup
4teaspoonsbrewed chai tea(extra strong)
½teaspoonvanilla extract
1Tablespoonsprinkles(optional, for decoration)
Chai Spice Blend (or use your favorite pre-mixed blend)
1 ½teaspoonsground cinnamon
1teaspoonground ginger
½teaspoonground allspice
½teaspoonground cardamom
¼teaspoonground cloves
¼teaspoonground nutmeg
Instructions
Preheat the oven to 350°F.
In a medium bowl, mix together the dry ingredients: almond flour, corn starch, Chai Spice blend, and baking powder.
Add the wet ingredients and stir thoroughly by hand: maple syrup, coconut oil, almond extract, and vanilla extract.
Using a cookie press, press the dough onto a cookie tray lined with a silicone baking mat or with parchment paper. If not using a cookie press, spoon teaspoon-sized balls of dough and gently flatten.
Bake for 8 minutes. Remove the cookies from the oven and allow them to remain on the tray for 4 minutes to further set before transferring them to a cooling rack. Allow the cookies to cool completely before adding the icing.
Icing
Boil ¼ cup of hot water and steep 1 bag of chai tea for 5-10 minutes. Allow the tea to cool.
In a small bowl, mix the powdered sugar and Chai Spice blend.
Add in 4 teaspoons of the freshly brewed chai tea, the maple syrup, and vanilla extract. Stir till mixed thoroughly. The icing will be thin.
Using a small spoon, spread the icing onto the cookies. Top each cookie with sprinkles (optional for decoration) while the icing is still wet.
Allow the icing to set for an hour to dry completely before stacking the cookies in an air-tight container.