These chai white chocolate cookies burst with flavor the second you bite into them! The warm masala chai spice pairs so well with the creamy white chocolate and nutty brown butter!
Chai White Chocolate Cookies
Put a fun twist on white chocolate chip cookies by adding chai spice! The base for these soft-baked cookies are chickpeas but you but you won't be able to taste it! By using oats, they're also gluten-free, which makes me feel less guilty about having half a batch of cookies to myself. I mean... a couple cookies.
These chai white chocolate chickpea cookies are so easy to make because the cookie dough comes together in a blender! That's right, no need for a standing mixer, and no need to beat your butter either!
What's in chai spice?
There are so many chai spice blends out there, but the main flavor in chai spice should be green cardamom pods. Other spices like cinnamon, ginger, cloves, and peppercorn are added to complement the flavor! Some people also add fennel, star anise, and nutmeg as well.
Just like the ever so popular pumpkin spice, you can get creative with the ratio of the spices to fit your tastebuds! In my blend, cardamom is the dominant flavor, followed by cinnamon and ginger, and then a hint of cloves and black pepper.
How to make chai white chocolate cookies
If you've made my classic chocolate chip chickpea cookies (and you so should if you haven't already!), you know this already. You simply add all ingredients except the chocolate chips into a blender or food processor. That's it! You don't even have to rest your cookie dough in the fridge!
Once the chickpea cookie dough is smooth, fold in the white chocolate chips, divide the dough into 16 balls on a parchment paper-lined baking sheet, and bake for 20 minutes in a preheated oven at 340°F/170°C.
The toughest part about this recipe is that you have to wait until the cookies are cooled. It'll take about 20 minutes. They're pretty delicate while they're warm, and the chickpea flavor doesn't disappear completely until they've cooled.
You can wait 20 minutes. If I can wait, and I have very little patience, then you can definitely wait. Take the cookies out of the oven, do some dishes, fold some laundry, maybe lie down, and your chai white chocolate cookies will be ready to eat!
Tips for baking beautiful chocolate chip cookies
1. Use a cookie scoop! Cookie scoops ensure even sized cookies on top of keeping your hands dough-free, so I highly suggest using one to divide the dough.
2. Top your chickpea cookies with extra chocolate chips! With regular chocolate chip cookies, I would suggest topping the cookie dough with chocolate chips before baking, but white chocolate tends to brown when it bakes. So add extra white chocolate chips on top of the cookies right when they come out of the oven, so they stay beautifully white. I usually aim for 5 chocolate chips per cookie.
Chewy, soft-baked cookies are my absolute favorite kind of cookie. But add some chai spice and white chocolate? Oh mama.
Want more gluten free cookies? Check out my bird's nest cookies!
Chai White Chocolate Chip Chickpea Cookies
- ¼ cup (57g) unsalted butter
- 1 (15oz/400g) can chickpeas, drained and rinsed well
- ½ cup (45g) gluten-free old fashioned oats
- 1 teaspoon ground cardamom
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground black pepper
- ¼ cup (50g) granulated sugar
- ¼ cup (60ml) maple syrup
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon apple cider vinegar
- ¾ cup (130g) white chocolate chips
- Put the butter in a saucepan and melt it over medium heat. Swirl the pan so it melts evenly. The butter will foam and the color will turn yellow, to tan, to amber. Take the pan off the heat and transfer to a heatproof bowl or dish and set aside to let it cool.
- Preheat the oven to 340°F/170°C and line a baking sheet with parchment paper, and set aside.
- In a blender or food processor, add all the ingredients except the chocolate chips, and process until smooth. Stir in the chocolate chips.
- Scoop out cookie dough onto the parchment paper, about a heaped tablespoon each, and bake for 20 minutes. Cool completely.