So many chai blends, so little time!
Chico Chai is a great local option – either Original or Red Chai (with naturally decaf Rooibos) are perfect in this recipe. Hola Granola lends a flavorful crunch.
Ingredients
- 2 cups all-purpose flour
- ¾ cup confectioner’s sugar, sifted
- 3-4 Tbsp loose leaf chai – we like Chico Chai Original
- ½ tsp kosher salt
- 1 tsp vanilla
- 1 cup butter, room temperature
- 1½ cups granola – we like Hola Granola’s Original flavor
Directions
- In a spice grinder, grind loose leaf chai until pieces are very tiny but not yet powder.
- Add flour and chai to a food processor and pulse to combine. Add salt, confectioner’s sugar, vanilla and butter. Pulse until dough forms.
- Remove dough from food processor and put in a mixing bowl. Add granola and gently fold in with a spatula. Cover and refrigerate 1 hour so dough can firm up a little.
- Preheat oven to 375°, line a baking sheet with parchment.
- Using a tablespoon, place rounded scoops on baking sheet with 1 inch between them. Press down gently so dough is about ½ inch thick. Bake about 12 minutes or until edges begin to turn golden brown.
- Cool a few minutes on baking tray before transferring to a rack to cool completely.
- Makes about 2 dozen cookies.