A chai latte has always been one of my favourite drinks to order at coffee shops, but most of the time when I go Starbucks or other places, I'm in need of a bit more of a caffeine kick so I end up ordering some kind of latte (for those of you in Canada, I recommend the new maple macchiato!).
For those times when you're craving a chai latte but also want a bit more caffeine, a "dirty chai" - chai latte with a shot of espresso - should do the trick! Or if don't feel like going out to a coffee shop, you could make these cookies inspired by that drink (and by these caffeinated cookies from Healthy Food for Living) instead!
The original recipe was for healthier oat cookies with a dose of both brewed coffee and instant espresso in them. For my version, I used strong brewed chai tea for the liquid, with both instant chai and instant coffee added to the dry ingredients. And for even more chai flavour, I added some spices like cinnamon, ginger, allspice, and cardamom.
The first time I made these, I found them a bit too dry and not quite strong enough in the coffee flavour, so I adjusted the recipe a bit by reducing the flour and increasing the amount of coffee, and they came out just how I wanted - a soft and cakey cookie with a mix of both chai and coffee flavours!
I also replaced the oil with coconut oil and reduced the amount a bit to keep these cookies healthy enough to eat for breakfast, or any time of the day when you need a bit of an energy boost!
Dirty Chai Breakfast Cookies
Inspired by Healthy Food For Living
3/4 cup whole wheat flour
1 cup rolled oats
1 tbsp instant coffee
1 tsp dry chai mix powder (optional)
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp ginger
1/8 tsp allspice
Dash of cardamom
1/2 cup strong chai tea (I steeped one bag in ½ cup boiling water for about 5 minutes)
2 tbsp pure maple syrup
2 tbsp brown sugar
2 tbsp melted coconut oil
1/2 tbsp ground flax
1/2 tsp vanilla extract
2 tbsp finely chopped dates (about 3 dates)
2 tbsp cacao nibs
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, whisk together the dry ingredients (flour to cardamom).
In a separate bowl, stir together the chai tea, maple syrup, brown sugar, coconut oil, flax, and vanilla. Let cool a bit, then pour this mixture into the dry ingredients and stir until the dry ingredients are incorporated. Mix in the dates and cacao nibs.
Drop spoonfuls of the cookie mixture onto the prepared baking sheet and press down slightly to form a cookie shape. Since the dough will still be a bit warm (from the tea), place the baking sheet in the freezer for about 5 minutes so the cookies firm up. Bake in the preheated oven for about 12 minutes. Let sit on the pan for a few minutes, then transfer to a wire rack to cool completely.
Makes 12-13 cookies.