Get ready for a bite of fall with every mouth full of these unique Fall Chai Spiced Clouds. These were created special for all of our allergy friendly and vegan customers. Don’t be discouraged by all those terms, no-one will ever know they are missing anything! You won’t want to wait, these cookies won’t disappoint! Super soft and delicate these cookies are made with all the right spices to make you think you were floating in the clouds!
Fall Spiced Clouds
Get ready for a bite of fall with every mouth full of these unique Fall Chai Spiced Clouds. These were created special for all of our allergy friendly and vegan customers. Don't be discouraged by all those terms, no-one will ever know they are missing anything! You won't want to wait, these cookies won't disappoint! Super soft and delicate these cookies are made with all the right spices to make you think you were floating in the clouds!
(Allergy friendly, gluten free, vegan, CBD infused)
Ingredients: For Chai Spiced Cookie
2 ½ cups gluten free flour blend
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
5 chai tea bags to equal 1 tbsp. concentrated chai tea reduction (instruction included below)
½ tsp salt
1 cup organic raw cane sugar
½ cup Mt Joy Naturals Canna-Sugar
½ cup vegan soy free butter alternative
1 cup roasted sweet potato
1 tbsp. egg replacer mixed w/ 3 tbsp. warm water
1 tsp pure organic vanilla extract
Ingredients: For Chai Spiced Icing
1-2 cups powdered sugar, sifted
1 tablespoon oat milk
1 cup vegan soy free butter alternative
1 tsp concentrated chai tea reduction
To make Chai tea reduction:
Boil 1 cup of water in small sauce pan and steep 5-6 Chai Tea Bags for 10 minutes. Remove tea bags and discard. Return seeped tea to a boil. Bring down to simmer and reduce until less than half is remaining, approximately 10 minutes. Set to side until ready to use.
To make Chai Spiced Cookie:
Preheat oven to 350 degrees F. Place parchment paper on cookie sheets. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt into medium bowl. Set aside. In large mixer bowl beat sugar and ½ cup vegan butter alternative until light and fluffy. Beat in egg replacer, sweet potato, chai tea concentrate and vanilla. Gradually beat in flour mixture.
Drop by rounded tablespoons onto prepared cookie sheet, or roll into small balls.
Bake for 15-18 minutes or until the cookie bounces back and holds shape when lightly touched.
Cool on wire rack completely before icing.
To make Chai Spiced Icing:
Whip vegan butter alternative with mixer until light and fluffy. Add Chai Tea reduction and oat milk. Gradually adding in powdered sugar, a little at a time while whipping with mixer. Continue to add powdered sugar until desired consistency is reached. Refrigerate Icing until ready to use.