What’s better than eating cookies for breakfast? These cookies are packed with wholesome ingredients like rolled oats, apple pieces, coconut oil, and of course, chai tea! The warm spices from our Chai Spice Gourmet Tea make this cookie taste like apple pie with the hand-held convenience of a protein bar. You can take these on the go for a quick snack or have a few of them for an easy breakfast when you’re in a hurry.
– 2 cups rolled oats
– 2 tea bags Chai Spice – 1/2 tsp salt
– 2 eggs
– 1/2 cup unsweetened apple sauce
– 1/4 cup maple syrup
– 1/4 cup coconut oil, melted
– 1 cup diced apple (about 1/2 of a large apple)
– 1/2 cup chopped walnuts or pecans
1. Preheat oven to 350 degrees.
2. In a large bowl, mix oats, salt, and the contents of 2 Chai Spice tea bags.
3. In a smaller bowl, whisk together eggs, applesauce, maple syrup, and coconut oil.
4. Add the wet ingredients to the dry ingredients, mixing to combine.
5. Fold in apple and walnut pieces.
6. On a parchment lined baking sheet, use a 1/4 cup measuring cup to portion out each cookie, flattening slightly after you place them.
7. Bake for 15-20 minutes.
8. Cool cookies on the baking sheet before storing them.
Makes approximately 12 cookies.
In need of the perfect indulgent treat to hunker down with this holiday season? Look no further than these delightful Chai Tea Cupcakes! The warming spice of chai puts us in the mood for cold weather, holidays, and staying inside.
– 2 & 1/3 Cups All Purpose Flour
– 1 & 1/4 Cups Sugar
– 2 & 1/2 tsp Baking Powder
– 1 tsp Cinnamon
– 1 Cup Softened Unsalted Butter
– 3 Eggs
– 1 tsp Vanilla Extract
– 2/3 Cup Milk
– 4 Chai Tea Bags (Our Masala Chai and Chai Spice work great!)
Cinnamon Cream Cheese Frosting:
– 8 oz Cream Cheese
– 1/2 cup Softened Unsalted Butter
– 1 & 1/2 tsp Cinnamon
– 1/2 tsp Vanilla Extract
– 3-4 cups powdered sugar
Preheat your oven to 350 degrees. Warm the milk (stove top or microwave works) but be sure not to boil. Remove milk from heat and place your chai tea bags in the milk to steep for at least 15 minutes. Sift flour, baking powder and a pinch of salt into a medium bowl. In a large bowl beat the butter for 30 seconds and then slowly add the sugar, 1/4 cup at a time. Add vanilla extract then add the eggs. Add flour mixture about 1/4 cup at a time alternating with about 1/3 cup of the tea infused milk. Mix these ingredients until just combined.
Evenly distribute batter into muffin cups. Place pan into the oven and bake for 20-25 minutes. Put a toothpick in the middle of a cupcake to test, they are done when the toothpick comes out clean.
Set aside cupcakes to cool.
Whip the cream cheese and butter with an electric mixer until fluffy. Add cinnamon, vanilla extract and powdered sugar until combined and raise the speed of your mixer to medium to reach your desired consistency of frosting. Refrigerate frosting while your cupcakes are cooling for easier spreading or piping.
Spread or pipe frosting onto your cupcakes and enjoy!