Gluten-Free Chocolate Chai Latte Cookies
Spiced chocolate cookies infused with chai tea latte mix, delivering warm spice notes balanced by rich cocoa. The cinnamon-sugar glaze adds texture and sweetness. Perfect for afternoon tea, holiday gifts, or pairing with coffee. This version combines convenience of cake mix with chai's complexity for a sophisticated cookie that tastes homemade.
Ingredients
- 15 ¼ ounce butter recipe chocolate cake mix, 1 package
- 3 tablespoon instant chai tea latte mix2 teaspoons chai spice blend mixed with 1 teaspoon instant coffeecustom blenddietary
stronger spice flavor, control sweetness
- ½ cup butter, softened
- 1 large egg
- 3 tablespoon milk
- 1 cup milk chocolate chips
- 1 ½ cup powdered sugar
- 1 ½ teaspoon ground cinnamon
- 3 teaspoon water(optional)
Instructions
- 1
Heat oven to 350°F.
- 2
Combine cake mix, chai tea latte mix, softened butter, egg, and milk in a bowl. Beat at medium speed until well mixed.
- 3
Stir in chocolate chips.
- 4
Shape dough into 3/4-inch balls and place 2 inches apart on ungreased cookie sheets.
- 5
Bake 9-11 minutes or until tops are set and cracked.
- 6
Cool 2 minutes on cookie sheets, then transfer to cooling rack and cool completely.
- 7
Combine powdered sugar and cinnamon in a bowl. Add water until desired drizzling consistency is reached.
- 8
Drizzle glaze over cooled cookies.
Tips
Measure water gradually when mixing glaze; start with 3 teaspoons and add more in 1/2 teaspoon increments for thinner or thicker consistency.
Store cookies between waxed paper layers to prevent sticking and help preserve texture for up to one week.
Good to Know
Store between sheets of waxed paper in container with tight-fitting lid at room temperature up to 7 days.
Dough can be refrigerated up to 2 days before shaping and baking. Baked unglazed cookies freeze up to 3 months; glaze after thawing.
Serve at room temperature with tea, coffee, or hot chocolate. Ideal for holiday gatherings, gift boxes, or afternoon entertaining.
Common Mistakes
Do not overbake; remove at 9-11 minutes when tops are set but centers still slightly soft to avoid dry cookies.
Do not skip cooling on sheet 2 minutes; this allows structure to set so cookies transfer cleanly.
Do not add all water at once to glaze; add gradually to reach proper drizzling consistency and prevent runny coating.
Substitutions
Dairy-Free Swaps
General Alternatives
stronger spice flavor, control sweetness
FAQ
Can I make these without instant chai tea latte mix?
Yes. Mix 2 teaspoons chai spice blend (or 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cardamom, 1/8 teaspoon clove) with 1 teaspoon instant coffee and 1 teaspoon sugar. Substitute 3 tablespoons of this blend for the chai mix.
What if my glaze is too thick or too thin?
Glaze too thick: add water in 1/2 teaspoon increments. Too thin: whisk in additional powdered sugar one tablespoon at a time until it coats a spoon and drips slowly.
How long do these cookies keep?
Stored between waxed paper in a covered container, they stay fresh 5-7 days at room temperature. Unglazed baked cookies freeze up to 3 months; glaze after thawing for best texture.