These chai latte cookies are soft, spiced sugar cookies made with chai leaves, protein powder, and coconut flour, topped with a sweet nutmeg glaze. They are sugar-free, gluten-free and keto with 3.02g protein and 0.78g net carbs per iced cookie. Made in under 30 minutes.
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I originally developed this recipe in November 2023 when Taylor Swift's chai latte cookies started trending again. Back then, I just dumped everything in a bowl and went for it. They turned out okay by keto and gluten-free baking standards, but I revised the recipe with a little extra care to get a fluffier and more flavorful cookie like my chocolate chip protein cookies.
What really sets these apart is the whole bag of chai tea leaves poured right into the dry ingredients. This was inspired by the Taylor Swift's original handwritten recipe. More on that below.
Make a batch for your Fall listening party, gathering, or bake sale. Or maybe just Saturday when you want your kitchen to smell like chai latte goodness. I hope you enjoy this version as much as I did!
About Chai Cookies
Taylor Swift first shared this cookie back in 2014 as a handwritten note on Tumblr after a fan spotted it in one of her photos and asked for it. She'd baked a big batch for the listening parties she hosted around the original 1989 album. The base recipe came from a 2009 vanilla sugar cookie by Joy the Baker.
The cookies had a huge moment again in Fall 2023, right around the release of 1989 (Taylor's Version) on October 27. Joy the Baker herself made a version. Fans threw their own cozy re-release listening parties and baked the same cookies to recreate that original moment. "Cozy fall" baking content took over TikTok around the same time, and the Eras Tour had introduced a whole new wave of fans to her older eras, chai cookies included. And that's when I developed my version!
Ingredients
Here's what you'll need to make these:
Find the complete ingredient amounts and step-by-step instructions in the printable recipe card at the bottom of this post (or use the 'jump to recipe' button at the top of this post).
For the Cookies
- Protein powder - Adds structure and extra protein to the dough. I use Vanilla Keto Chow, which is a milk protein isolate with xanthan gum, which binds and helps replace gluten. Use preferred whey or milk protein powder, best results if it has added xanthan gum or acacia fiber.
- Coconut flour - Helps absorb moisture and hold the dough together. It's very absorbent, so if you swap in almond flour, you'll need 3x the amount.
- Baking powder - For extra lift.
- Butter - Creamed with the sweetener for that soft texture. Best if room temperature or softened.
- Powdered sugar-free sweetener - For sweetness that blends in smooth. Use your preferred sweetener. I recommend erythritol or a monk fruit blend. Swerve confectioners is my top pick. If you use allulose, note that it will brown faster so keep an eye on the oven.
- Egg - Binds the dough together, best if room temperature.
- Vanilla extract - Rounds out the chai spices with warm flavor.
- Chai (tea) bag - Cut it open and mix the loose leaves right into the dry ingredients for bold, true chai flavor. Or use a chai spice blend.
For the Icing
- Powdered sugar-free sweetener - The base of the glaze. Use your preferred sweetener. For frosting texture, use powdered erythritol and less milk. For glaze, use allulose and more milk.
- Nutmeg - Adds warm spice on top of the icing. Sprinkle a little more on before it sets if you want extra.
- Unsweetened almond milk - Thins the icing to the right consistency. Add it a splash at a time so it doesn't get too thin.
Instructions
These are super easy to make and here's how to make them!
Before you get started
Cut open the chai tea bag ahead of time so the loose leaves are ready to go, and let your butter and egg sit out until they're room temperature. Preheat the oven to 350°F. Line a baking sheet with parchment paper or silicone baking mat.
- Whisk together dry ingredients in a small bowl. Set aside.
- Cream butter and powdered sweetener together in a medium bowl until light and fluffy.
- Mix in the egg and vanilla extract.
- Add dry ingredients and mix until a soft dough forms.
- Scoop the dough into balls, roll smooth, then flatten into discs with clean hands.
- Place discs on a parchment or silicone-mat lined baking sheet.
- Bake for 10 to 12 minutes, until golden brown.
- While the cookies bake, whisk icing ingredients.
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Important: Let the cookies cool completely about about 10 minutes on the baking sheet.
Finally, glaze the tops of each cookie, then sprinkle with more nutmeg if desired.
Tip: Use a medium cookie scoop so they bake evenly.
The hardest part is waiting for them to cool!
Look at the spices!
Top Tip
Use the whole chai tea bag. It sounds like a lot of loose tea for one batch of cookies, but that's what gives these their bold chai flavor. Rather than tasting like cinnamon sugar cookies. Start with half a bag if you'd rather keep things milder, or use a homemade chai spice mix.
Variations
- Make it milder. Use half a chai tea bag instead of the whole thing for a lighter spice flavor.
- Swap the icing spice. Cinnamon works instead of nutmeg if that's what you have, or use a bit of both.
- Make the icing thicker. Use less milk and powdered erythritol for a thick frosting instead of a thin icing/glaze.
These protein maple pecan blondies use the same protein powder baking approach if you want another fall-flavored option beyond cookies.
Storage
Store these cookies in an airtight container at room temperature for up to 5 days. The icing sets firm enough that you can stack them with parchment paper in between if you need to save space.
They also freeze well. Seal the cooled, iced cookies in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature for about 20 minutes, or pop one in the microwave for a few seconds if you want it slightly warm.
The perfect stack!
FAQ
Yes. Swap the tea bag for about 1 to 1 ½ teaspoons of a chai spice blend (cinnamon, cardamom, ginger, cloves, black pepper) mixed into the dry ingredients. The flavor will be a little milder than using real tea leaves, but still cozy.
Yes, I use Vanilla Keto Chow, which is a milk protein isolate with xanthan gum, which binds and helps replace gluten. Use preferred whey or milk protein powder, best results if it has added xanthan gum or acacia fiber. I do not recommend collagen protein powder, and I haven't tested beef or plant-based with this recipe.
Coconut flour is extremely absorbent, so a little extra can dry the dough out fast. If your dough won't hold together, add a teaspoon of almond milk at a time until it comes together.
Yes. The dough keeps in the fridge for up to 2 days; let it sit out for about 10 minutes before scooping so it's easier to roll. You can also freeze scooped, unbaked dough balls for up to 3 months and bake straight from frozen, adding a couple of extra minutes.
Not exactly. This version swaps in protein powder and coconut flour for the flour in the original, uses a sugar-free sweetener, and skips the oil, but keeps the same whole chai tea bag that makes the original so recognizable.
If you swap in almond flour, you will need 3 times the amount, about 6 tbsp.
Find the printable recipe card below with all ingredient measurements, instructions, and my notes.
Related
Recipe
Protein Chai Latte Cookies
Ingredients
Cookie Ingredients
- ½ cup vanilla protein powder (40 grams)
- 2 tablespoon coconut flour
- 1 teaspoon baking powder
- ½ cup butter softened
- ¼ cup powdered sugar-free sweetener
- 1 egg room temperature
- 2 teaspoons vanilla extract
- 1 teabag chai cut open and remove tea leaves
Icing Ingredients
- ½ cup powdered sugar-free sweetener
- 1 teaspoon nutmeg
- 3 tablespoon unsweetened almond milk
Instructions
- Preheat oven to 350 degrees F.
- Combine protein powder, coconut flour, baking powder and loose tea bag leaves in a small bowl. Set aside.
- Cream together butter and sugar-free sweetener in a medium mixing bowl until light and fluffy.
- Mix in egg and vanilla extract until combined. It may look broken, that's okay.
- Add dry ingredients and mix until a soft dough forms.
- With a cookie scoop or tablespoon, scoop out about 2 TB of dough, roll into a ball, and flatten into disc with your clean hands. Repeat with remaining dough. Note: Gluten-free and keto cookies do not spread, hence the flattening.
- Place discs on a parchment-lined or silicone baking mat-lined baking sheet.
- Bake for 10-12 minutes at 350 degrees F until golden brown.
- Meanwhile, prepare the icing by mixing sugar-free powdered sweetener, nutmeg, and unsweetened almond milk in a small bowl.
- Take out of the oven and allow to cool completely, about 10 minutes on the cookie sheet.
- Glaze the tops of each cookie. Sprinkle with more nutmeg if desired.
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