Lightly sweetened and made with whole grains, these dark chocolate dipped chai almond cookies are the perfect addition to your holiday baking!
It's the most wonderful time of the year - Christmas cookie time!
Ever since I was a kid and would count down the days until snow covered oreos were available, Christmas cookies have made me crazy happy. Although who are we kidding, cookies make me crazy happy year round! Candy and cakes do nothing for me, but cookies are everything.
When it comes to holiday baking, I tend to get delusions of grandeur. I think I've read too many issues of Southern Living, because I dream of making all my friends pretty little boxes filled with homemade and healthy holiday cookies. I pulled it off one year for my coworkers and it quickly turned into an all night affair! Maybe I'll attempt again when I retire :)
This year I wanted to whip up a batch of cookies to bring to a holiday lunch with my officemates. These were very loosely inspired by my memories of an Italian bakery we used to go to growing up in New York. I would stare into the glass case filled with dozens of kinds of cookies and basically turn into Veruca Salt, begging my parents 'I want them ALL!'
(Timeout. Just as I was writing this, Scott walked in the door with a box of Christmas cookies from a coworker. Universe, sometimes you are awesome).
Anyway, I remember this one buttery, crumbly, barely sweet almond cookie that was dusted with powdered sugar. Another one I loved was this sweet butter cookie dunked in chocolate. This is kind of a hybrid of the two. I don't remember anything with chai tea, but I like chai tea, so lets just throw it in there for giggles. Also, I think you could make these gluten free by swapping buckwheat or oat flour. If you give it a try, please let me know how it goes.
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What are your favorite Christmas cookies? Leave a comment or a link below!
- 1/2 cup coconut oil
- 1/3 cup turbinado or brown sugar
- 1 egg
- 2 tablespoons almond milk (or dairy of choice)
- 2 teaspoons vanilla extract
- 1 1/3 cup white whole wheat flour
- 1 cup almond meal
- The contents of 2 chai tea bags, finely ground (I used a [url href="http://www.amazon.com/gp/product/B001C2GWTI/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B001C2GWTI&linkCode=as2&tag=anavada-20&linkId=NN62FJVFPATVKVA7"]spice grinder[/url], or you could use a coffee grinder)
- 1/4 teaspoon salt
- 1/3 cup toasted almonds, finely chopped
- 1 cup dark or semi-sweet chocolate chips
- 1 teaspoon coconut oil
- Preheat oven to 350 degrees.
- In the bowl of a large standing mixer, mix coconut oil and sugar on high speed until fluffy and fully combined, about 1-2 minutes. Add egg, almond milk, vanilla extract and blend until combined, scraping down sides if needed. Slowly mix in whole wheat flour, almond meal, chai tea powder and salt while mixer is running on medium-high speed, stopping to scrape down sides as needed. Add chopped almonds, mix on medium-high speed until combined, then set aside.
- Using a tablespoon measure, form balls of dough. Place evenly on a large, greased cookie sheet (they won't spread much) and press down lightly to flatten. Bake 20 minutes until lightly browned.
- Remove cookies from oven and let cool. Once cool, heat chocolate chips and oil in the microwave in 15 second intervals, stopping to stir between each interval, until smooth. Dip cookies in chocolate, then place on a sheet of parchment paper over. Carefully place cookies and parchment paper in the refrigerator to harden. When chocolate is firm, store cookies in a container with a lid in the refrigerator or at room temperature.
More holiday baking inspiration: