You only need to take one look at my parents’ kitchen to know that I’m home. It’s always messy. However, I did experiment with a recipe by Petite Kitchen and came up with these chai spiced cookies! They are so chewy and delicious, you have to try them!
The addition of psyllium husk to these cookies gives them a denser texture that’s more like a flapjack. You can find psyllium husk in some supermarkets as well as most bulk bin and health food stores.
Chai Spice Mix
This spice mix keeps for ages so you can store it in a small container and use it on pretty much anything e.g. smoothies, porridge, granola.
- 2 Tbsp ground cinnamon
- 2 Tbsp crushed cardamom seeds – I just used the seeds from inside a few cardamom pods
- 1-2 tsp ground turmeric
- 1 tsp ground cloves
- 2 Tbsp ground ginger
Chai Spiced Breakfast Cookies
- 2 ripe bananas
- 4 Tbsp of peanut butter – I used Pics
- 1 Tbsp rice malt syrup/ pure maple syrup
- 2 Tbsp coconut oil
- ¼ cup sultanas (you can also use dried cranberries/ raisins which are low FODMAP in small amounts)
- ½ cup sesame seeds
- ¼ cup shredded coconut
- ¼ cup pumpkin seeds
- ½ cup sunflower seeds
- ¼ cup linseeds/ flaxseeds
- 2 Tbsp chai spice mix (see above)
- 1 tsp psyllium husk
- Preheat the oven to 180°C/350°F and line a baking tray with baking paper or a baking sheet.
- In a food processor, add the bananas, peanut butter, rice malt syrup/ maple syrup and coconut oil. Process until smooth and then mix in the rest of the ingredients.
- Spoon the mixture onto the tray, about a dessertspoon per cookie. You can fit about 12 cookies onto 1 tray.
- Bake for around 10 minutes or until the bottoms of the cookies are golden brown. The cookies cooled quickly so I transferred them onto a cooling rack and then used the same tray to bake the rest of the mixture.
- Store in an airtight container.