Our Chai-Spiced Nut Butter makes a great gift, but can we blame you if you decide to keep it all for yourself? No way. Especially now that cookies are on the table! And not just any cookies…Chai-Spiced Oatmeal Cookies that come together in 1 bowl in just 25 minutes!
These chewy, flourless, spiced cookies are vegan, gluten-free, naturally sweetened, wholesome, and SO delicious! Let’s bake, friends!
When you have Chai-Spiced Nut Butter around, these cookies are about as EASY as it gets: stir, scoop, and bake! They might even win a world record for having the fewest wet ingredients: just nut butter + maple syrup. That’s it!
The dry ingredients are almost as simple and filled with wholesome goodness: oats, chia seeds, and pecans. AMAZING cookies with no oil, butter, refined sugar, or flour?! Is this real life?
The only remaining ingredients are baking soda for a little lift and sea salt to enhance the flavors. That brings us to just 7 INGREDIENTS for these incredible oatmeal cookies!
We can’t wait for you to try them! They’re:
Crisp on the edges
Chewy in the centers
Caramelly
Nutty
Salty-sweet
Spiced
& SO delicious!
Bring them to holiday cookie parties, share with neighbors, enjoy as snacks throughout the week, or make a batch any time you’re craving a wholesome sweet treat in a hurry!
Love Wholesome Cookies? Try These Next:
- Fluffy 1-Bowl Banana Chocolate Chip Cookies
- Vegan Trail Mix Cookies (Gluten-Free + Grain-Free)
- Seedy Quinoa Breakfast Cookies
- Healthy Oatmeal Chocolate Chip Cookies
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Chai-Spiced Oatmeal Cookies (Flourless!)
Ingredients
- 1/2 cup Chai-Spiced Nut Butter (or store-bought)
- 1/4 cup maple syrup
- 1/4 tsp baking soda
- 1/8 tsp sea salt
- 3/4 cup rolled oats (ensure gluten-free as needed)
- 1 Tbsp chia seeds
- 1/2 cup coarsely chopped raw pecans
Instructions
- Preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Set aside.
- In a medium mixing bowl, combine the chai-spiced nut butter, maple syrup, baking soda, and salt and stir or whisk until smooth and thoroughly combined.
- Add the rolled oats, chia seeds, and chopped pecans and stir well to evenly distribute ingredients.
- Scoop out ~1 ½ Tbsp portions of dough using a cookie scoop (we like this one) or two spoons, place on the baking sheet, and press lightly to make a thick, flat cookie about 2 ½ inches in diameter (they will not spread much, so it’s okay if they are close together). It’s normal for them to stick to your hands a bit when pressing — you can lightly oil your hands if needed!
- Bake the cookies for 12-15 minutes, until the edges begin to turn golden brown. Let cool slightly before enjoying.
- Let cool completely before storing in an airtight container at room temperature for up to 3-4 days or in the freezer for up to 1 month.
Video
Notes
*Prep time does not include making the nut butter.
*Adapted from our Easy Flourless Granola Cookies.
*Nutrition information is a rough estimate.
Shanon says
These were SO good. YUM! Easy to make. I doubled the recipe and they turned out great.
Whoop! We’re so glad you enjoyed these cookies, Shanon. Thank you for the lovely review! xo
Karin says
Replaced with peanut butter and pine nuts. These were so addictive and delicious! Thank you!
Sounds delicious! Thanks so much for sharing, Karin!
Monica says
These are devastatingly delicious. We rarely bake, but we could not pass these up. The chai spiced nut butter, oats, and chopped nuts are an absolute dream combination.
Yay! We’re so glad you enjoy the cookies, Monica. Thank you for the lovely review! xo
Cheryl says
I would love to make this recipe and would like to purchase a
Chai-Spiced Nut Butter/ This brand I located
https://revivalfoodco.com/collections/almond-butters/products/cinnamon-chai-spice
and this brand
https://bigspoonroasters.com/products/chai-spice-peanut-almond-butter
Which one would be best for the recipe? Many thanks!
Hi Cheryl, we haven’t tried either of those products, but think the second one would be better because it has added sweetener, similar to our homemade version. It might not have as much cinnamon though, so consider adding more. Hope that helps!
Lindsay says
I love these cookies–they come together in a snap and taste great. They will work perfect for pre-run bites! :)
Yum, so perfect for that! Thank you for the lovely review, Lindsay! xo
Nicole says
These were nice, quite wholesome. I used ready-to-go almond butter and subbed half the pecans with raisins, which I definitely recommend!
Sounds delicious! Thanks so much for sharing, Nicole!
Michelle says
Are the chia seeds necessary for texture? Can they be replaced with hemp seeds?
Hemp seeds would work!
Jordyn says
These cookies are yummy, but really nothing special in my opinion. It’s essentially nut butter and oats mixed together and baked. It really didn’t create any sort of dough similar to a cookie. I found pre-made chai spiced nut butter at Whole Foods instead of making my own. They tasted good, but I wouldn’t make it again.
Sorry you didn’t love them, Jordyn! These should be super delicious and we wonder if perhaps the store-bought nut butter wasn’t as sweet or flavorful?
Joanna says
I have saved and printed hundreds of your recipes over the years, and prepared few of them. But I did make these cookies in December, and they are the best vegan cookies I’ve ever eaten. I substituted spelt flakes for the rolled oats, but kept everything else the same. Next time I’m going to make a triple batch!!
Amazing! We’re so glad you got to make these cookies and enjoyed them so much. Thank you for sharing, Joana! xo
Sasha says
So good and easy even with making my own nut butter (did it in a Vitamix). Used pecans+cashews for the chai butter, skipped the chia, added raisins plus extra chai seasoning for the cookies.
Amazing! Love your modifications, Sasha. Thank you for sharing! xo
Annette Marblo says
These cookies are my new mantra. They are astonishingly forgiving. My first batch only had almond butter. It was anguishing to stop the “one more” process. Second batch, mixed cashew and almond – Anandamaya Kosha has been achieved. One thing to note, silly me mixed my metals and one was on a dark metal cookie sheet and spread quite a bit – guess that needs a lower temp… but I’ll still eat em. Also giving to sisters in law for gifts, for all the hard work during the season. Thank you on all the levels for all these recipes – I enjoy 99% of all your flavor profiles. Don’t stop!!!!
Aw, thank you for this AMAZING review, Annette! We’re so glad you enjoy our recipes! xoxo
The Vegan Goddess says
Ding, Ding, Ding! Yeah, baby! This hits all checkmarks that I look for and love in homemade goods: healthy, vegan, free of chemicals and DELICIOUS!
No eggs, dairy (milk, butter), flour, oils (other than in the nut butter)! High in protein and fiber! (The only caveat is for people with nut allergies that can’t eat this but subbing seeds might work for them.)
It would be difficult to find this equivalent in a restaurant or grocery store.
I made the chai-spiced nut butter from scratch so that added to the time it took to make the cookies but it was worth it and is fun to watch it form and come together. And I love that I have leftover nut butter to enjoy.
The nut butter and cookies would make great gifts.
We’re so glad this is your ideal cookie! Thank you for sharing! xo
E Hud says
These cookies were fantastic. Even my picky husband loved them. I baked them a minute or two longer so they would be crisp and they turned out great.
Whoop! We’re so glad you both enjoyed them. Thank you for sharing! xo
Rachel Matthews says
I made the chai spiced oatmeal cookies and they flew off the counter! I just made a triple batch and have requests for yet more! Delicious, easy, healthy, what’s not to like!? YES YES YES
Whoop! We’re so glad they were a hit, Rachel. Thank you for the lovely review! xo
Jan says
I was kind of wondering how these would turn out without using a butter or oil of some sort. Am I glad I made them, they are simply fabulous! You could add a few mini choc. chips or a few raisins and that would be good but they are very delicious as is. I used flax meal as I was all out of chia seeds. Thank you for another super good cookie, MB! ❤️
Aw, thank you for another lovely review, Jan! We’re so glad you loved the cookies. xoxo
Amaya Gayle says
These cookies are incredible. They are a helalthy snack that tastes better than a regular cookie. Thanks so much for this recipe. I would have never guessed that these ingredients would turn into what seems like a real cookie. I am going grain free (most of the time) and am already dairy free so these are simply perfect.
We’re so glad you enjoy these cookies, Amaya! Thank you for sharing! xo
Dakota says
Just made these tonight and they’re insanely good! I’ve been trying to find ways to eat more nuts and I think these will become a new staple!
Only regret is not doubling the recipe! I also used a chai nut butter blend I found at Whole Foods. Would love to try to make my own next time.
Amazing! We’re so glad you enjoyed the cookies, Dakota. Thank you for the lovely review! xo
Lisa says
These are so crunchy and delicious! I was concerned they wouldn’t hold together before baking as they seemed so chunky. I let them sit for a few minutes before baking so the oats and chia would have some time to hydrate and they baked up beautifully. Also, the chia nut butter is fantastic on toast!
Amazing! We’re so glad you’re enjoying the cookies and nut butter, Lisa. Thank you for sharing! xo
M says
Are the chia seeds needed? I have a denture and can’t get along with tiny seeds no matter how much I try. Are they optional or is there an alternative? These look really good otherwise!
Hi! The chia seeds help a bit with binding, but it might work to leave them out! Another option would be flaxseed meal.
Wendy says
I have the same problem with chia seeds, I used flaxseed meal instead, not so crunchy but sooo delicious!
We’re so glad they turned out well! Thank you for sharing, Wendy! xo
Emily says
Is 1 tbsp of chia seeds the right amount? the pictures look like a lot more chia is used. can’t wait to try these!
Hi Emily, 1 tablespoon is correct! Let us know what you think :)
Abby says
Could we make these into no-bake balls by omitting the baking soda and perhaps pulsing the pecans into finer bites? I’m thinking you could combine it all in the food processor, roll into balls, and eat directly? The oats will soften with time?
Ooo that sounds incredible! Great idea! You might want more oats + pecans. Let us know how it goes!