This is the second version of my Chai Spiced Iced Biscuit recipe. These cookie balls are made without butter, flour, egg or brown sugar. Instead I tried to use alternative ingredients: coconut oil, oat flour, flaxseed and dates. I still used confectioners sugar to decorate the cookies but instead of brewing a chai tea bag, I ripped the bag open and blended the chai spices into the icing sugar, giving the topping a stronger flavour.
The nutritional content of these cookies is similar to traditional cookies that use butter, eggs, flour and sugar. However there's more fibre and protein in these cookie balls, with less sugars, than the original spiced biscuit recipe. This version is also cholesterol free!
Chai Spice Iced Cookie Balls
Makes 19
Click HERE for a printable recipe card.
Ingredients:
- 7g / 1tbsp flaxseed meal
- 45ml / 3tbsp water
- 80g / 3oz dates, pitted and chopped
- 60ml / 4tbsp coconut oil
- 300g / 11oz oat flour
- 1/2tsp salt
- 1/2tsp baking powder
- 1.5tsp mixed spice
- 1 chai tea bag
- 80g / 3oz confectioners sugar / icing sugar
Method:
Mix the flaxseed with 3tbsp water and sit for 5 minutes.
Soak the dates to soften, drain and blend in a food processor.
Add the coconut oil and flaxseed and blend to combine.
Mix together the oat flour, salt, baking powder and mixed spice.
Stir in the wet ingredients to form a dough.
Form small balls and bake in the oven for 10 minutes at 175C / 350F.
Whilst cooling on a wire rack, blend the chai tea bag in food processor with the icing sugar and a little water.
Spoon icing sugar over the top of each ball. ENJOY!
Nutritional Information:
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