Chai Cookies (grain-free, gluten-free)

Last Updated on September 3, 2025 by Carrie Korem, FNTP

If you’re craving a cookie that’s cozy, comforting, and full of flavor, these chai cookies are the perfect treat. They’re soft on the inside, lightly crisp on the edges, and infused with all the warm chai spices we love—cinnamon, ginger, nutmeg, cardamom, and cloves. And the best part? They’re gluten-free, grain-free, and made with real-food ingredients, so you can enjoy them without compromise.

Whenever I bake with grain-free flours, I always use finely ground almond flour and Bob’s Red Mill coconut flour. This combination ensures the best texture (no crumbly cookies here!). For that signature chai flavor, the dough is spiced generously and then topped with a frosting that’s steeped in black tea for a subtle, authentic chai finish. To take them over the top, I like to sprinkle in a touch of coarse sea salt—it’s the perfect sweet-and-salty balance in every bite.

These cookies are simple to make, and they’re just as lovely for holiday baking as they are for an afternoon tea or coffee break. If you love chai lattes, you’re going to love these cookies!

Ingredients for Chai Cookies

For the cookies:

• • 2 cups finely ground almond flour

• 2 tablespoons coconut flour (Bob’s Red Mill)

• 1/2 cup organic cane sugar

• 1/2 teaspoon grass-fed gelatin

• 1 teaspoon arrowroot flour

• 1/2 teaspoon ground ginger

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/8 teaspoon ground cardamom

• 1/8 teaspoon ground cloves

• 3/4 teaspoon coarse Celtic sea salt

• 1 teaspoon vanilla extract

• 8 tablespoons unsalted butter, cold and cut into tablespoons

For the icing:

• 2 cups organic powdered sugar

• 4 tablespoons unsalted butter, softened

• 3 tablespoons whole milk

• 1 teaspoon vanilla extract

• 1 organic black tea bag

How to Make Chai Cookies

1. Preheat oven to 350ºF and adjust the rack to the middle position.

2. Place almond flour, coconut flour, sugar, gelatin, arrowroot, all the spices, and sea salt in a food processor. Process for about 20 seconds to combine.

3. Add the vanilla and butter, pulse 8 times, and then process until the dough forms a ball. Let sit for 10 minutes.

4. Line a baking sheet with parchment. Using a small cookie scoop, portion dough onto the sheet. Press each cookie down gently to about 1/2” thick.

5. Bake for 15 minutes, until golden on the edges. Cool completely.

Make the frosting:

1. Warm the milk and steep the tea bag for 5 minutes.

2. In a standing mixer, combine powdered sugar, butter, steeped milk, and vanilla. Beat on low until light and fluffy.

3. Frost cooled cookies and enjoy immediately.

Tips for the Best Chai Cookies

• Don’t skip the tea frosting – it really enhances the chai flavor.

• Bake and frost on the same day – these cookies taste best fresh.

• Want extra chai flavor? Add a pinch more cardamom or cinnamon to the frosting.

Chai Cookies (grain-free, gluten-free)

These chai cookies bring together everything you love about a chai latte in cookie form—warm spices, just the right sweetness, and a cozy feel.

They’re gluten-free, grain-free, and made with simple, wholesome ingredients you can feel good about serving your family. Perfect for holidays, entertaining, or anytime you want to bake something special.

Chai Cookies (grain-free, gluten-free)

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For the cookies:

• 2 cups finely ground almond flour
• 2 tablespoons coconut flour (bob’s red mill)
• 1/2 cup organic cane sugar
• 1/2 teaspoon grass-fed gelatin
• 1 teaspoon arrowroot flour
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon ground cloves
• 3/4 teaspoon coarse grey Celtic sea salt
• 1 teaspoon vanilla extract
• 8 tablespoon unsalted butter, cold and cut into tablespoons 

For the icing:

• 2 cups organic powdered sugar
• 4 tablespoons unsalted butter, softened
• 3 tablespoons whole milk
• 1 teaspoon vanilla extract
• 1 organic black tea bag

• Author: Deliciously Organic
• Prep Time: 30
• Cook Time: 10
• Total Time: 40 minutes
• Category: dessert
• Diet: Gluten Free

Ingredients

Preheat the oven to 350ºF and adjust the rack to the middle position. Place the almond flour, coconut flour, sugar, gelatin, arrowroot, all of the spices, and sea salt in the bowl of a food processor. Process to combine, about 20 seconds. Add the vanilla and butter and then pulse 8x to combine and then process until the dough forms a ball. Let the dough sit for 10 minutes. Line a baking sheet with unbleached parchment paper. Using a small cookie dough scoop, scoop cookie dough onto the baking sheet and then gently press down on each cookie dough ball with flat fingers so the cookie is about 1/2” thick. Bake for 15 minutes, or until just golden on the edges. Remove and let cool completely. For the icing: Heat the whole milk until just warm, remove from the heat, and then add the tea bag. Let steep for 5 minutes. Place the butter, powdered sugar, steeped milk and vanilla in the bowl of a standing mixer. Mix on low until the mixture is fluffy, about 1 minute. Frost cookies. Cookies are best served the day they are made.

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