These chai white chocolate cookies explode with flavor from the very first bite. Warm masala chai spices meld beautifully with creamy white chocolate and nutty browned butter for a cozy, comforting cookie that feels like autumn and winter in every mouthful.
Chai White Chocolate Cookies
Give classic white chocolate chip cookies a flavor boost by folding chai spice into the dough. The base for these soft-baked cookies is chickpeas, blended with oats to create a naturally gluten-free, tender cookie you won’t guess is made from legumes. Using oats also adds a pleasant chew that keeps every bite satisfying.
These chai white chocolate chickpea cookies are incredibly simple to make because the dough comes together in a blender or food processor. No stand mixer, no creaming butter—just pulse until smooth, fold in the chips, portion, and bake.
What’s in chai spice?
Chai spice blends vary, but cardamom is usually the star. Cinnamon, ginger, cloves, and a touch of black pepper are common additions that round out the mix. Some blends also include fennel, star anise, or nutmeg for extra complexity.
Like pumpkin spice, chai blends can be adjusted to suit your taste. In this recipe card, cardamom leads the profile with cinnamon and ginger supporting it, and a subtle hint of cloves and black pepper to warm the flavors.
How to make chai white chocolate cookies
If you’ve tried a chickpea cookie base before, this method will be familiar: add every ingredient except the chocolate chips to a blender or food processor and process until smooth. No resting in the fridge is required.
Once the dough is smooth, fold in the white chocolate chips, portion into 16 equal balls on a parchment-lined baking sheet, and bake at 340°F (170°C) for about 20 minutes.
The hardest part is waiting for the cookies to cool—about 20 minutes. They are delicate while warm and the chickpea character settles as they cool, resulting in a softer, rounder cookie flavor and texture.
Let the cookies cool on the baking sheet while you tidy up the kitchen or take a short break. Once cooled, they’re ready to enjoy with a cup of tea or coffee.
Tips for baking beautiful cookies
1. Use a cookie scoop. A scoop gives uniform cookies and keeps your hands clean—use it to portion the dough evenly.
2. Top with extra white chocolate chips after baking. White chocolate can brown in the oven, so press a few chips onto each cookie right after they come out. I aim for about five chips per cookie so they look as creamy and inviting as they taste.
Chewy, soft-baked cookies are a favorite, and chai plus white chocolate takes them to the next level. These cookies are warm-spiced, slightly nutty from browned butter, and studded with pockets of creamy white chocolate—perfect for sharing or keeping a stash for yourself.
Want more gluten-free cookie ideas? Try other chickpea-based cookie recipes for a similar soft, tender texture.
Chai White Chocolate Chip Chickpea Cookies
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Ingredients
- ¼ cup (57g) unsalted butter
- 1 (15oz/400g) can chickpeas, drained and rinsed well
- ½ cup (45g) gluten-free old fashioned oats
- 1 teaspoon ground cardamom
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground black pepper
- ¼ cup (50g) granulated sugar
- ¼ cup (60ml) maple syrup
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon apple cider vinegar
- ¾ cup (130g) white chocolate chips
Instructions
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Melt the butter in a saucepan over medium heat, swirling occasionally. Watch for foam and a color change from yellow to tan to amber. Remove from heat and transfer to a heatproof bowl to cool.
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Preheat the oven to 340°F (170°C). Line a baking sheet with parchment paper and set aside.
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In a blender or food processor, combine all ingredients except the white chocolate chips and process until smooth. Stir in the chips by hand.
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Scoop the dough onto the prepared baking sheet—about a heaped tablespoon per cookie—and bake for 20 minutes. Allow cookies to cool completely before serving.
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