coconut chai biscuits

DfDairy free
EfEgg free
GfGluten free
Share This Recipe
coconut chai biscuits
Makes about 40

The chai gives these gluten-free biscuits just the most lovely, delicately spiced flavour. If you have no wet chai on hand, you can find a recipe for it in my Sweet Nourish book.


115g (3/4 cup) cashews (raw, roasted or activated)

115g (3/4 cup) hazelnuts (raw, roasted or activated)

80g (1 cup) desiccated coconut

120g (1/3 cup) pure maple syrup

50g butter or coconut oil, softened (choose coconut oil for dairy-free)

½ tsp bicarbonate of soda

2 tbsp wet chai tea mixture

2 tbsp coconut flour


  1. Preheat oven to 180C (160C fan). Line 2 large baking trays with baking paper.
  2. Place cashews and hazelnuts into a food processor or high-powered blender and process until finely ground (Thermomix: 8 sec/speed 8). Add the coconut, maple syrup, butter/oil, bicarb soda, chai and coconut flour and process until the mixture is well combined (Thermomix: 10 sec/speed 5). Place mixture in fridge for 10 mins to firm slightly (may not be necessary in cool weather).
  3. Roll heaped teaspoons of the mixture into balls and place on prepared baking trays. Cook for about 20-25 minutes or until golden. Transfer to a wire rack to cool. Serve.