I like to freshly grind the spices because it really makes the flavour pop. For me, the fennel seed is key here as is the black pepper. But technically both are optional.
Ingredients
2.5 cups of cassava flour (I like this one: http://www.ottosnaturals.com/)
⅔ cups of coconut sugar
2 tsp ground cinnamon
1 tsp ground cardamom
1 tsp ground fennel seed
1 tsp freshly grated ginger
¼ tsp ground cloves
freshly ground pepper, to taste
½ tsp baking soda
½ cup pumpkin seeds
⅔ cup room temperature coconut oil
3 tbsp maple syrup
1 tsp vanilla extract
Instructions
Preheat oven to 350 F. Line a large baking sheet with
In a large bowl, whisk together the cassava flour, coconut sugar, spices, salt and baking soda.
Add in the pumpkin seeds and stir.
Lastly, pour in the oil, maple syrup and vanilla and mix well until fully combined. The dough will be crumbly.
Using a 1 inch cookie scoop, scoop up the dough and press firmly into the scoop. Release the dough onto the baking sheet.
Place in the oven and bake for 10-13 minutes, until the house is fragrant and the bottoms are slightly golden.
Allow them to cool on the cookie sheet for a few minutes before transferring them to a cooling rack.
Recipe by Marilene Caetano at https://www.marilenecaetano.com/chai-spice-cookies/