Chai Spice Cookies

Adapted from

These are the perfect snack to dip in hot tea or cacao.



200g (⅔ cup) Seedy Sister Pure Maple Syrup

140g (½ cup) Seedy SisterTahini

120g (1 cup) Seedy Sister Activated Almond Meal

150g (1 cup) Seedy Sister Buckwheat Flour

2 tsp ground Seedy Sister Cinnamon 

1/2 tsp Seedy Sister ground Nutmeg

½ tsp ground Seedy Sister Cardamon

¼ tsp fine Seedy Sister Himalayan Salt

Cinnamon Sugar to roll the mix in -

1 tsp ground Seedy Sister Cinnamon

1 Tbsp Seedy Sister Coconut Sugar




Method- Preheat the oven to 175°C and line a large baking sheet with baking paper.

Mix maple syrup and tahini together until well combined.

Sift in the remaining ingredients. Mix well with a spatula or wooden spoon and then finish by kneading together to form a ball of dough.

Measure into 12 even sized balls, (about 2 tbsp or 50g per cookie)

Roll each ball in the Cinnamon Sugar mix.

This mix will not spread so place onto your cookie tray and flatten into a cookie shape. Use the palm of your hand or a flat bottomed glass.

Bake 15-20 minutes or until golden brown. Cool on the tray for 5 minutes before  transferring to a cooling rack. 


Shopping Cart
Scroll to Top