{Flourless} Chai Spiced Choc Fudge Almond Butter Brookies taking my obsession with soft baked cookies (and chocolate and chai) to a whollllleeeeee new level!

Those of you who have been visiting this blog of mine for regularly over the years (or even just the last few weeks) will know how much I LOVE chocolate and chai!

A simple but magical combination of flavors that makes my heart (and belly) all kinds of happy.

I mean, chocolate on it’s own = happiness am I right?! You know I am!

And, chai just warms me down to the depths of my soul. I don’t know what it is about that  combination of spices, maybe it’s because it reminds me of Christmas (which is my absolute fave) – the smell alone just makes me all kinds of happy, and when you put the to together, you get pure magic.

And that my friend is exactly what we have here!

Subtly sweet, deliciously indulgent, seriously chocolatey spiked with the perfect heart and belly warming hum of chai inspired spices.

Crispy on the edges, soft, chewy and super fudgy in the middle , and choc full of choc chips.

I mean, does it get any better?!

Chocolate + chai + brownie meets cookie . . .

My life is now complete.

Wait, eating these while drinking coffee = life, complete!

Made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already and come together in 1 bowl with one spoon but, I must remind you, there is a catch . . .

The trick to getting that magical, super fudgy, soft and chewy brookie of your dreams will require a little patience . . .

You see, the trick to getting that perfect chewy texture is to chill the dough for at least 30 minutes (or you could speed it up and pop it in the freezer for 15 instead) !

DO NOT SKIP THIS STEP!

This is what helps your brookies hold their shape and get that game changing texture!

Will waiting be a little difficult? Possibly for some (some being me).
Will it be worth it . . . absolutely,  100%, without question, so, SO worth it!

Note – you can chill the dough for longer than 30 minutes so if you’re seeing this and it’s nearing bed time stop what you’re doing . . . head to the kitchen, mix up your brookie dough, it will take 2 minutes, cover it up then pop it in the fridge. Tuck your fine self into bed, have an amazing sleep dreaming about the magical, life changing brookies you will get to devour when you wake up in the morning.

And yes, because our brookies are made primarily with eggs and nut butter and also have a pinch of espresso and lots, and lots of chai, they automatically become acceptable for breakfast consumption. OoooO yes!

Upon waking, have yourself a nice hot shower, turn on your oven, bake up your cookies, 6 – 8 minutes later your current , brookie eating self will be totally high five-ing your last nights self for doing the work , mixing up that brookie dough for your morning self to enjoy with a monster size cup of coffee because, yes!

Gluten Free – Dairy Free – Grain Free – Refined Sugar Free – Low Carb – Keto – Paleo – Vegan Friendly

All natural, quick and easy, subtly sweet, seriously chocolaty, perfectly spiced soft and chewy, super fudgy, flourless chai spiced almond butter brookies . . .

Make them. Eat them. Love, love, love them!

{Flourless} Chai Spiced Choc Fudge Almond Butter Brookies

Gluten Free – Dairy Free – Grain Free – Refined Sugar Free – Low Carb  – Keto – Paleo – Vegan Friendly

Makes 10-12 deliciously indulgent, seriously chocolaty, perfectly spiced, soft and chewy, super fudgy almond butter brookies

Ingredients –

1 egg – or flax egg

1/2 cup of almond butter

2 Tablespoons of coconut oil, melted and cooled

2 Tablespoons of maple syrup

1 teaspoon of vanilla

3/4 cup of almond flour/meal

1/4 cup of cacao

1 Tablespoon of chai spice mix
Or 2 tsp ground cinnamon – 1/2 tsp ground ginger – 1/4 tsp each of nutmeg, cardamom, cloves & a pinch of black pepper.

1/4 cup of monk fruit sweetener or coconut sugar

1 teaspoon of baking soda

1/2-1 teaspoon of instant espresso – optional to help enhance the richness of the chocolate

Dark chocolate – chips or chopped – measure with your heart

1 pinch of salt

Optional add ins;

1-2 scoops of unflavored collagen – for gut health

1 teaspoon of maca – hormone balance

Method –

1 – Place egg, almond butter, coconut oil, maple syrup and vanilla in to a bowl and stir until smooth, creamy and well combined.

2 – Add almond flour, cacao, instant espresso (if using),  baking powder, baking soda, spices and salt and stir to combine.

3  –  Fold in your chocolate , if using. Now comes the hard part – place your cookie dough in the fridge for 30 minutes to chill (or freezer for 10-15) DO NOT SKIP THIS STEP this is what helps your cookies maintain their shape and ensures they get that dreamy, fudgy, chewy, brookie texture!

Note – You can chill for longer then 30 minutes,  you can even mix it up and leave over night if you like.

Once your dough has chilled – and you’re ready to bake –

4 – Preheat your oven to 175’C / 350’F line a baking tray with baking/parchment paper (or a silpat mat) and set aside.

5 – Use a cookie scoop or spoon to portion out your dough and roll into desired shape and size.

Note – they should not spread much so shape them roughly how you want to eat them.

6 – Bake for smaller cookies for 6-8 minutes – larger cookies for 8-10

DO NOT OVER BAKE – they will still be slightly soft, that’s what you want – set them aside for 2-3 minutes to cool – they will now be nice and chewy.

Enjoy xo

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Question of the day –

Do you prefer crisp and crunchy or soft and chewy cookies??

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your brookies (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to ox

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