So it’s almost the weekend, the sun is shining (which in British Columbia seems even more rare than in Seattle!) and I am in a great mood! Wilbur is camping out on set with me today while Coco films, Pete and Pia are taking advantage of some beautiful Spring skiing up in the mountains here. Also, the incredible catering team here made homemade, freshly chopped pico de gaillo to go with lunch…. So, basically there is a lot to be happy about.
In order to keep this pleasantness going (it’s the little things up here guys!), let’s just add cookies to the mix. Also, I feel like I need to share these while it’s still February and not full-blown Spring. Because Chai just has a cozy vibe to it and I know I will be appreciating these when the weather is back to being absolutely awful this weekend.
These cookies are crispy and sugary while also being chewy at the same time, and are full of the chai flavors that I love like cinnamon, ginger and cardamom. Perfect with a cup of milky tea in the afternoon- I can sit down with a whole stack of these! I hope they bring a little extra something to your weekend too
- 1 cup butter flavored shortening or vegan butter
- 1 ½ cups brown sugar
- 2 teaspoons vanilla
- 2 tablespoons molasses
- ⅓ cup unsweetened pumpkin puree
- 2 ½ cups gluten free all-purpose baking flour (I used king Arthur brand)
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon xanthum gum
- 1 tablespoon cinnamon
- 2 teaspoons cardamom
- 2 teaspoons ginger
- 1 teaspoon nutmeg
- ½ teaspoon ground allspice
- ⅓ cup sugar in a small bowl
- Preheat the oven to 350 degrees.
- In the bowl of a standing mixer fitted with a paddle attachment, whip together the shortening and brown sugar until fluffy and well combined. Add the vanilla, molasses and pumpkin puree and mix until well combined.
- In a smaller bowl, combine the flour, salt, baking powder, baking soda, xanthum gum and spices then add it to the mixing bowl, a little at a time while running the paddle attachment on low speed.
- When you have a smooth, thick dough, its done. Prepare two sheetpans with silpats or parchment paper. Scoop the cookie dough by rounded spoonfuls into the bowl of sugar. Roll into a ball and make sure its coated in the sugar. Place on the prepared sheetpans, leaving a little space to let them spread.
- Bake the cookies for 10 minutes and then let them cool for a few minutes before removing them from the sheetpan to a cooling rack or counter top. Makes 24 cookies.
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Delicious!
These sound delicious! If I wanted to make them non-vegan and nongluten-free, would I still need to add xanthan gum to the recipe?
You would definitely get rid of that!
These look so good! How much of each spice do you put in? I can’t seem to find that information other than in your description. Thanks so much!
Hi Theresa! Sorry I added them, not sure how that typo happened!
I actually don’t see any spices listed in the ingredients. You said there’s cinnamon, cardamom and ginger in these? They sound amazing even without the spices, but I’d love to try them with the spices first!
Ha! Thank you! What a weird typo on my part! All added Marina- thank you!
Heather do you happen to have any measurements for sugar replacement. I’d like to make these keto. They sound great!
I would like to see the nutritional breakdown for your recipes. I am a type 1 diabetic and the carbohydrate grams are super important to me.