Taylor Swift Inspired Chai Spiced Oat Cookies
Gluten-Free, Vegetarian // Makes 24
Swifties, this one is for you! We took Taylor's famous chai tea cookie recipe and put our Purely twist on it! Featuring our Original Superfood Oats, uplifting spices like cinnamon, cardamom, and cloves, and delicious coconut sugar, we have a feeling this recipe will be a new holiday favorite.
Gather your besties, throw on your Taylor playlist, and fire up the oven! These cookies might just become your new obsession.
Prep time: 1 hour
Cook time: 12 minutes
1 10oz pouch Purely Elizabeth Original Superfood Oats, processed into flour
½ cup gluten-free flour
¾ tsp baking soda
½ tsp baking powder
1 ½ tsp ground ginger
1 tsp ground cinnamon
½ tsp ground allspice
¼ tsp ground nutmeg
¼ tsp ground cardamom
⅛ tsp ground cloves
½ tsp sea salt
½ cup (1 stick) unsalted butter, room temperature
½ cup coconut oil, melted
½ cup coconut sugar
⅓ cup maple syrup
2 large eggs
2 tsp vanilla extract
Cinnamon/coconut sugar for rolling
1 ½ cups powdered sugar
1 tbsp almond milk (sub milk or plant-based milk of choice) TIP: add more liquid depending on desired thickness of glaze
¼ tsp ground nutmeg
1. In a medium mixing bowl, combine the ground oats, gluten-free flour, baking soda, baking powder, ginger, cinnamon, allspice, nutmeg, cardamom and cloves.
2. Using a mixer fitted with a paddle attachment, beat the butter in a large bowl on medium speed for about 2 minutes. Add the coconut oil, coconut sugar and maple syrup. Beat together until coconut sugar is creamed into the butter.
3. Add the eggs and vanilla, beating on medium speed until incorporated.
4. With the mixer on low, slowly add the dry ingredients until just combined.
5. Cover the dough and refrigerate for 1 hour to let the dough hydrate and chill.
6. Once dough has properly chilled, scoop cookie dough into balls (2 tbsp) and roll each ball in cinnamon sugar.
7. Preheat the oven to 350 degrees.
8. Place cookies 2 inches apart on a cookie sheet and bake for 6 minutes, turn in the oven followed by an additional 4-6 minutes. Let cookies cool on the baking sheet for at least 7-10 minutes before transferring to the cooling rack to cool completely.
9. While cookies are cooling, prepare glaze by adding all glaze ingredients to a medium bowl and whisk together. Consistency should be spreadable and not too runny. If it’s too thick, add more liquid, if too runny, add more sugar.
10. Once cookies are fully cooled, spread glaze across each cookie. Sprinkle it with a bit of fresh nutmeg. Store cookies in an airtight container at room temperature for up to 4 days. These can be stored in the freezer for up to 3 months in an airtight container.