These chai cookie bars are an update on classic cookie bars, and they have so much amazing flavor! Even if you’re not a chai person, you’ll love these—the flavor is subtle enough to be a total crowd-pleaser. These bars are also naturally gluten-free and grain-free and they’re made with all whole and healthy ingredients. They’re sweetened with only a small amount of maple syrup, and they’re sweet enough that you’ll love them but not so sweet that they’ll make you feel sick.
You can have these bars as a snack or as a dessert, and I’ve even crumbled them onto my smoothie bowls—it’s so good. I may or may not be addicted. Also, you can make these into classic cookie bars by omitting the spices and chai tea bags, but I don’t know why you would want to since the chai flavor is so good! Let’s get into it!
YIELDS
6-8 bars
PREP TIME
COOK TIME
TOTAL TIME
- 2 cups almond flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp chia seeds
- 3 tbsp water
- 3 tbsp apple sauce
- 3 tbsp maple syrup
- 2 tbsp almond butter
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp pumpkin pie spice
- 1/4 tsp cloves
- 1/4 tsp cardamom
- 2 chai tea bags
- to taste cacao nibs or vegan chocolate chips
- 2 cups almond flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp chia seeds
- 3 tbsp water
- 3 tbsp apple sauce
- 3 tbsp maple syrup
- 2 tbsp almond butter
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp pumpkin pie spice
- 1/4 tsp cloves
- 1/4 tsp cardamom
- 2 chai tea bags
- to taste cacao nibs or vegan chocolate chips
Directions
1. Preheat oven to 350 degrees Fahrenheit. The first thing you’ll want to do is combine 1 tablespoon chia seeds with 3 tablespoons water and set aside to firm up and form your chia egg (I have not tried this recipe with flax seeds but I imagine it would work well).
2. Next, mix all ingredients in a large bowl. Cut open the two chai tea bags and empty the grounds and spices into your bowl, and incorporate with the other ingredients. Mix the formed chia egg in last.
3. Place mixture into an 8×8 (you could also get away with 9×9) brownie pan, and bake for 20-25 minutes or until golden brown on the top.
Enjoy!
Banana Chai Brown Rice Pudding
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Photo: Maille O’Donnell
