Flourless Chai-Spiced Oatmeal Cookies (1 Bowl!)
Our Chai-Spiced Nut Butter makes a great gift, but can we blame you if you decide to keep it all for yourself? No way. Especially now that cookies are on the table! And not just any cookies…Chai-Spiced Oatmeal Cookies that come together in 1 bowl in just 25 minutes!
These chewy, flourless, spiced cookies are vegan, gluten-free, naturally sweetened, wholesome, and SO delicious! Let’s bake, friends!
When you have Chai-Spiced Nut Butter around, these cookies are about as EASY as it gets: stir, scoop, and bake! They might even win a world record for having the fewest wet ingredients: just nut butter + maple syrup. That’s it!
The dry ingredients are almost as simple and filled with wholesome goodness: oats, chia seeds, and pecans. AMAZING cookies with no oil, butter, refined sugar, or flour?! Is this real life?
The only remaining ingredients are baking soda for a little lift and sea salt to enhance the flavors. That brings us to just 7 INGREDIENTS for these incredible oatmeal cookies!
We can’t wait for you to try them! They’re:
Crisp on the edges
Chewy in the centers
Caramelly
Nutty
Salty-sweet
Spiced & SO delicious!
Bring them to holiday cookie parties, share with neighbors, enjoy as snacks throughout the week, or make a batch any time you’re craving a wholesome sweet treat in a hurry!
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If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 12 (Cookies)
- 1/2 cup Chai-Spiced Nut Butter (or store-bought)
- 1/4 cup maple syrup
- 1/4 tsp baking soda
- 1/8 tsp sea salt
- 3/4 cup rolled oats (ensure gluten-free as needed)
- 1 Tbsp chia seeds
- 1/2 cup coarsely chopped raw pecans
- Preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Set aside.
- In a medium mixing bowl, combine the chai-spiced nut butter, maple syrup, baking soda, and salt and stir or whisk until smooth and thoroughly combined.
- Add the rolled oats, chia seeds, and chopped pecans and stir well to evenly distribute ingredients.
- Scoop out ~1 ½ Tbsp portions of dough using a cookie scoop (we like this one) or two spoons, place on the baking sheet, and press lightly to make a thick, flat cookie about 2 ½ inches in diameter (they will not spread much, so it’s okay if they are close together). It’s normal for them to stick to your hands a bit when pressing — you can lightly oil your hands if needed!
- Bake the cookies for 12-15 minutes, until the edges begin to turn golden brown. Let cool slightly before enjoying.
- Let cool completely before storing in an airtight container at room temperature for up to 3-4 days or in the freezer for up to 1 month.
*Prep time does not include making the nut butter.
*Adapted from our Easy Flourless Granola Cookies.
*Nutrition information is a rough estimate.
Serving: 1 cookie Calories: 135 Carbohydrates: 13.3 g Protein: 3.2 g Fat: 8.5 g Saturated Fat: 1.1 g Polyunsaturated Fat: 2.2 g Monounsaturated Fat: 4.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 68 mg Potassium: 127 mg Fiber: 2.1 g Sugar: 6.1 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 32 mg Iron: 1.1 mg
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