When I brought these into work, I asked my co-workers to see if they could name the ingre­di­ents. “Pump­kin?” one of them asked. “Sweet potato?” inquired another. “Nope!” I proudly dis­claimed. They con­tain nei­ther of those ingre­di­ents — but your taste buds will be fooled! These lit­tle cake/cookie-like con­fec­tions are entirely flour– and dairy-free. If you were to try using an egg sub­sti­tute, you could eas­ily make these egg-free as well.

The secret to their moistly good­ness is coconut flour. I like work­ing with coconut flour since it has some great health ben­e­fits attached to its name. High in fibre, low in net carbs, coconut flour is a great addi­tion for any­one with a gluten intol­er­ance or for some­one fol­low­ing a car­bo­hy­drate con­scious lifestyle. The trick to coconut flour, how­ever, is that it needs LOTS of mois­ture. Go ahead, put a bit on your fin­ger and eat it. You’ll notice within a few sec­onds that it feels like all the saliva in you mouth is being absorbed. So, keep in mind that when cook­ing with coconut flour, your bat­ter will need A LOT of liq­uid to keep it moist.

When mea­sur­ing these cakes out, I find a cookie scoop works best but you are wel­comed to use a table­spoon as well. This recipe will yield about 24–30 cook­ies, depend­ing on size of serving.

Coconut Chai Cakes

  • 1 cup coconut flour
  • 1/2 tsp. bak­ing soda
  • 1/2 tsp. bak­ing powder
  • 1/4 tsp. Kosher salt
  • 1/2 tsp. cinnamon
  • 1/2 c. honey
  • 3/4 c. melted vir­gin coconut oil
  • 1/2 c. strongly brewed chai tea, cooled
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/4 tsp. agave nectar

Pre­heat oven to 350°F.

In a large bowl, com­bine honey, coconut oil, chai tea, eggs, vanilla extract, and agave nec­tar. Com­bine flour, bak­ing soda, and bak­ing pow­der and sift into bowl with the liq­uids. Mix ingre­di­ents together.

On a bak­ing sheet lined with parch­ment paper, drop with a cookie scoop or by table­spoon­fuls onto the pan.

Bake for 12–15 min­utes or until the edges are lightly golden. Let cool for about 5 min­utes before remov­ing to a cool­ing rack lined with paper (if your slots are large). Cook­ies will be very soft, so use cau­tion when trans­fer­ring them to your cool­ing rack.

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