Craving something sweet with a warm, fall twist? These gluten-free oatmeal chai cookies are the perfect balance of chewy and crisp, packed with the cozy essence of chai spices. Inspired by a sudden craving for oatmeal cookies and the rich flavors of David Rio's Red Panda Pumpkin Chai Mix, these cookies quickly became a hit both at home and the office. Whether you’re making a batch for a fall gathering or just looking for a seasonal treat, these oatmeal chai cookies are easy to whip up and sure to satisfy!
Why You'll Love These Gluten-Free Oatmeal Chai Cookies
- Chewy with Crisp Edges: The best of both worlds in one cookie.
- Fall in a Bite: The chai spices give a warm, cozy flavor, perfect for the fall season.
- Easy to Make: Simple ingredients and a straightforward process make these cookies a breeze to bake.
- Gluten-Free: Made with gluten-free flour, they're a delicious option for those avoiding gluten.
Ingredients you'll need
- 1 cup gluten-free flour
- 1 ½ cups rolled oats
- ½ cup butter, room temperature
- ¾ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon chai mix (I used David Rio's Red Panda Pumpkin Chai Mix)
- 1 teaspoon salt
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, rolled oats, and chai mix. Set aside.
- Cream Butter and Sugar: In a stand mixer or with a handheld mixer, cream the butter and brown sugar on medium speed until light and fluffy. Add the egg and vanilla extract, mixing until smooth.
- Combine: Gradually add the dry oat mixture into the wet ingredients, mixing until everything is well combined.
- Scoop and Bake: Scoop 12 cookies onto a large baking sheet lined with a silicone baking mat or parchment paper. Bake at 350°F for 15 minutes, then gently flatten the cookies with a spoon to create crisp edges. Bake for an additional 5 minutes until golden.
- Cool and Enjoy: Let the cookies cool on the pan for a few minutes before transferring them to a wire rack to cool completely.
Perfect Pairings: Enjoy these oatmeal chai cookies with a cup of coffee or your favorite latte. If you're feeling indulgent, try pairing them with a warm chai-spiced hot chocolate for the ultimate fall treat.
More Fall Favorites
- Pumpkin Protein Donuts – Another fall-inspired treat, perfect for a healthier dessert or breakfast treat.
- Cranberry Orange Oatmeal Bars – Ideal for breakfast on the go or a quick snack before a workout.
- Pumpkin Pie Overnight Oats – A simple and nutritious breakfast to keep you fueled throughout the day.
Storage Tips
- Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezer: Freeze any extra cookies for up to 3 months and thaw when ready to enjoy.
Ready to Bake?
If these oatmeal chai cookies sound like the perfect fall treat, give them a try and let me know how they turn out!
Gluten-Free Oatmeal Chai Cookies
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Diet: Gluten Free
Description
Craving a warm and comforting cookie that’s also gluten-free? These Gluten-Free Oatmeal Chai Cookies are the perfect blend of chewy oats and aromatic chai spices. Made with simple, wholesome ingredients, these cookies are gluten-free but full of flavor, thanks to the combination of cinnamon, cardamom, and cloves. They’re perfect for enjoying with a cup of tea or as an afternoon snack, offering a delightful balance of sweetness and spice. Easy to bake and customize, these cookies will be a new favorite for gluten-free and non-gluten-free eaters alike.
Ingredients
- 1 cup gluten-free flour
- 1 ½ cups rolled oats
- ½ cup butter, room temperature
- ¾ cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp chai mix (I used David Rio's Red Panda Pumpkin Chai Mix)
- 1 tsp salt
Get Recipe Ingredients
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, rolled oats, and chai mix. Set aside.
- Cream Butter and Sugar: In a stand mixer or with a handheld mixer, cream the butter and brown sugar on medium speed until light and fluffy. Add the egg and vanilla extract, mixing until smooth.
- Combine: Gradually add the dry oat mixture into the wet ingredients, mixing until everything is well combined.
- Scoop and Bake: Scoop 12 cookies onto a large baking sheet lined with a silicone baking mat or parchment paper. Bake at 350°F for 15 minutes, then gently flatten the cookies with a spoon to create crisp edges. Bake for an additional 5 minutes until golden.
- Cool and Enjoy: Let the cookies cool on the pan for a few minutes before transferring them to a wire rack to cool completely.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
