Chai Spice Chocolate Chip Oatmeal Cookies
Yields: 15 cookies
 
These are my all-time favorite chocolate chip oatmeal cookies to date! The cozy blend of chai spices makes them taste even more irresistible than plain chocolate chip oatmeal cookies. (Which might be a dangerous thing, if you’re a cookie monster like me!) Leftover cookies will keep for at least one week if stored in an airtight container in the refrigerator—if they last that long!
  • 1 cup (100g) instant oats (measured like this and gluten-free if necessary)
  • ¾ cup (90g) whole wheat or gluten-free* flour (measured like this)
  • 1 ¾ tsp homemade chai spice (see Notes below!)
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 1 ½ tbsp (21g) coconut oil or unsalted butter, melted and cooled slightly
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • ½ cup (120mL) pure maple syrup, room temperature
  • 3 tbsp (42g) miniature chocolate chips, divided
  1. In a medium bowl, whisk together the oats, flour, homemade chai spice, baking powder, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Gently fold in 2 ½ tablespoons of miniature chocolate chips. Chill the cookie dough for 30 minutes.
  2. Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
  3. Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width with a spatula. Gently press the remaining miniature chocolate chips into the tops. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.
Notes: For the homemade chai spice, use as follows: ¾ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon ground cardamom.

It’s extremely important to measure both the oats and flour correctly using this method or a kitchen scale. (← That’s the one I own and love! It’s been the best $20 I’ve ever spent!) Too much of either will dry out the cookies and leave them crumbly instead of chewy.

Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times or until they’re about half of their original size.

For a gluten-free version, use gluten-free instant oats and the following gluten-free flour blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (15g) brown rice flour, and ½ teaspoon xanthan gum. Most store-bought gluten-free blends will work as well, if measured like this.

For more tips and answers to ALL other questions {including substitutions and videos!}, see my Oatmeal Cookie FAQ Page.

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2017/03/30/chai-spice-chocolate-chip-oatmeal-cookies/