Cookies for breakfast? Yes please! These crispy, chewy and lightly sweetened cookies are actually packed full of healthy goodness and perfect for breakfast time. They are naturally gluten free, free from processed sugar and vegan friendly too!

Here’s how to make my favourite breakfast cookies using the aromatic flavours of masala chai tea.

Healthy Breakfast Cookies With Chai Tea

Made with natural, healthy, whole foods.
Enjoy these chai spiced breakfast cookies any time of the day!

Commonly Asked Questions

Here are some commonly asked questions about the popular breakfast time cookies and a bit about chai tea too:

What are Breakfast Cookies?

Breakfast cookies are called such because they are jam packed with nutritious ingredients that are perfect for morning time paired with a lovely cup of tea. Many recipes for breakfast cookies call for oats, nuts, seeds and nut butter. These are all the ingredients that you would find in porridge or in overnight oats but in a delicious biscuit. My breakfast cookie recipe also includes the addition of steeped masala chai. I like to add a cup of milky chai to my oats for added creminess and flavour. Oatmeal together with flavourful chai is a winning combination.

What is Chai Tea Good For?

Masala chai is a traditional Indian tea that has been used in Ayurveda for it’s healing qualities for centuries. Traditional masala chai is enjoyed steeped in hot milk with added cream and sugar or honey. This wonderful aromatic tea can be used in many ways and in different recipes including in cakes, pies, spicy hot chocolate and in these breakfast cookies.

These breakfast cookies are rammed with healthy and nutritious ingredients. If you love sweet and healthy tea inspired recipes, you may also love these:

Sweet tea poached pears: Made with black tea, vanilla and a splash of maple syrup. Serve with ice cream, whipped cream or yogurt and a sprinkle of chopped nuts and seeds.
Chai smoothie bowl: Made with frozen fruit, frozen chai tea latte and an optional scoop of protein powder. Top with chopped nuts and chocolate chips!
Fat Rascals: A skinnier version of the famous Betty’s scone infused with aromatic masala chai. Serve with homemade chia berry jam and a lovely cup of tea.
Matcha simple syrup: Use this bright green syrup over pancakes, waffles, ice cream or simply top your homemade tea lattes with a drizzle of simple syrup.

Tips for Making the Best Breakfast Cookies

Tea: The best tea to use for these recipes is a strong and bold masala chai. There are different variations from many tea brands including options such as vanilla chai, pumpkin chai and even caffeine free versions such as rooibos chai. Use 6 tea bags or 6 teaspoons of loose leaf tea for this recipe.
Nut butter: I like to use almond butter or cashew butter for these cookies, however, you can use any of your favourite nut butter.
Dried fruit: Use whatever dried fruit that takes your fancy. I like to use a mix of dried cranberries and sultanas but you can also use raisins, chopped apricots, chopped dates or dried fruit that you already have in your pantry.
Sweetener: My favourite type of sweetener to use with spicy chai is maple syrup. Maple syrup is natural sweetener with a smoky taste and aroma that pairs perfectly with chai. However, you can also replace the maple syrup with honey or agave. Rice syrup also works but will give the cookies a crunchier texture and will not be as sweet.
Cool them: Once out of the oven, your cookies will be soft so allow them to fully cool for that perfectly chewy texture.
Serve them: Serve with a lovely hot cup of tea, coffee or a creamy chai latte. I highly recommend serving these healthy superfood cookies with a warming cup of this coconut chai latte.

How to Make Breakfast Cookies With Chai From Scratch

INGREDIENTS (Makes 18-20)

6 Teaspoons of Chai (or 6 Tea Bags)
1 Cup (8fl oz) of Milk (Regular or Plant Based)
3 Cups (240g) of Old Fashioned Rolled Oats
1/2 Cup (125g) of Unsweetened Applesauce
1/2 Cup (170g) of Maple Syrup
1/2 Cup (125g) of Almond Butter
1/2 Cup (100g) of Dried Fruit (Cranberries, Sultanas etc…)
1/2 Cup (75g) of Chopped Nuts
1/4 Cup (30g) of Pumpkin Seeds
2 Tablespoons of Chia Seeds
2 Tablespoons of Ground Flaxseed
1 Teaspoon of Vanilla
1 Teaspoon of Baking Powder
Pinch of Salt

METHOD

Preheat the oven to 150*C/350*F/Gas Mark 4 and line a baking sheet with parchment paper.
Prepare your milky chai by allowing your tea to infuse in hot milk for 5-10 minutes and remove your tea. If you are using loose leaf, it’s easiest to strain out the leaves using a fine mesh tea strainer.
In a bowl, add the steeped tea, maple syrup, nut butter, applesauce and vanilla. Combine all of the ingredients using a whisk and keep mixing until all the ingredients are fully combined and no lumps remain.
Next, add the oats, dried fruit, chopped nuts, seeds, baking powder and a pinch of salt.
Spoon the mixture using a large dessert spoon (or small ice cream scoop) onto your prepared baking sheet and press down into round cookie shapes.
Place your cookies in the centre of your preheated oven and bake for 20-25 minutes.
Once out of the oven, allow to cool on your baking sheet for 5-10 minutes before moving them onto a wire rack.
Enjoy for breakfast, dessert or an afternoon snack!