Taylor Swift Chai Sugar Cookie - Healthy & Sugar-free

Fall is around the corner - aka the best time to try these chai-flavored cookies!

Ever since Taylor Swift posted about her favorite autumn dessert, it’s ‘In’ in the baking world. Bakers and Swiftes go crazy every fall over these delights. So, I created a recipe that appeals to health freaks, too.

This Taylor Swift chai cookie recipe is gluten-free, dairy-free, eggless, and sugar-free. It's the perfect delight to bid farewell to August and take out your autumn cardigan, all while keeping you healthy. Here’s more about why you will love this recipe:

• It’s Taylor Swift’s original! - This Taylor Swift cookie recipe is straight from her baking diary. The quantities, flavors, and baking methods are as close to what the artist posted for her fans.
• Aromatic Fall Flavor - Chai is hands down the true fall love story. When topped with cinnamon and nutmeg, the cookies taste perfectly spice-ful for the cozy season.
• Dairy-Free Icing- The dairy-free topping adds sweetness to these chewy, crumbly cookies with a perfect hint of cinnamon for your spicy taste buds.
• A Healthy Christmas Dessert - These cookies are the perfect guilt-free indulgence for the festive season and to win (+ save) everyone’s heart at family gatherings.
• Low-Allergen— With our Detox Swaps, you can try this crazy unique recipe all too well without worrying about egg, dairy, or gluten allergies.

Honestly, I am a big fan of chai and anything with its flavor. So, I had to try Taylor’s favorite cookies, and for that, I used the original recipe that she mentioned in response to a fan’s blog. To say the least, I was enchanted by the texture and flavor of the finished cookie.

This recipe was very easy to detox. I used the 1:1 Swaps for flour, sugar, eggs, and butter and used ¼ tsp salt to boost flavor. I took the icing game one level up with a sprinkle of nutmeg and cinnamon, which turned out better than revenge.

Also, I made another important change. I replaced Taylor’s vegetable oil with unrefined avocado oil for baking, as it is much healthier and the finished cookie turns out extra soft and chewy. Regular vegetable oil is highly refined, which feeds inflammation and is bad for heart health. Our detoxed version is anti-inflammatory and contains ingredients that promote healthy cholesterol levels.

Choosing Between Whole-Grain vs Grain-Free Flour Swap:

I made these healthy Taylor Swift baking cookies with both Whole-Grain and Grain-Free Flour Swaps, and the results were equally delicious. The Whole-Grain Swap cookies will have a few extra healthy carbs and a soft, crumbly texture. The Grain-Free version will give you keto/paleo/low-carb benefits, and it bakes up dense and chewy. The best idea would be to stay middle ground and use both swaps in equal parts for balanced carbs and an amazing texture.

Try this easy calculation to select the best flour swap for a balanced macronutrient meal. If your meal consists of just protein and veggies, I recommend eating Whole-Grain Swap cookies to serve as a healthy carb source. However, if your meal already has a good carb source, choose the Grain-Free Swap so you don’t overeat carbs. Easy, right?!

Fats: 

The Detoxed recipe uses cold-pressed extra virgin olive oil or avocado oil in place of regular vegetable oil. The substitute oils are full of Omega-3 and Omega-9 fatty acids and are the healthiest because of their anti-inflammatory benefits.

Protein: 

Our Egg Swap has 50% more protein than an egg without cholesterol or allergy triggers. The Grain-Free Flour and Butter Swaps also contain more protein than regular flour and butter. The Swap ingredients work together to provide a balanced macronutrient dessert that will nourish and satisfy the body.

Fiber: 

The soluble plant fiber coming from the whole psyllium husk in our Flour Swaps provides digestive benefits. It keeps you full while feeding your friendly gut bacteria . Psyllium also binds toxins in your intestines and helps clean them from the body, promoting detoxification.

Carbs and Sugar: 

One serving of these healthy TS chai cookies has only 3g of net carbs. This amount is ideal for keeping your body in ketosis and optimizing metabolism. Also, it is sugar-free and is ideal for people dealing with diabetes or insulin resistance.

Preheat the oven to 350 degrees. Line 2 cookie sheets with parchment paper.

1. Mix dry cookie ingredients well, then add wet ingredients and blend with a spoon or hand mixer until smooth cookie dough consistency is achieved and no lumps remain.

2. Let the dough rest for about 5 minutes to allow the fiber to absorb all of the moisture. Then mix for another minute.

3. Use your small cookie scoop to make equal sized dough balls, roll them in your hands, then press on your parchment lined cookie tray.

4. Bake for 8-10 mins (both Grain-Free and Whole-Grain cookies were perfect at 9 minutes in my oven) until they turn barely golden around the edges.

5. Remove from the oven and allow to cool for a few minutes on the warm tray before transferring to a rack to completely cool before frosting.

6. Make your frosting by putting all ingredients except the plant milk in a bowl. Slowly stir in plant milk using a wire whisk until smooth, spreadable consistency is reached.

7. Frost each cookie and allow them to sit on the counter for a couple hours until hardened.

8. Transfer the finished Chai Sugar Cookies to the fridge to fully set overnight. 

A few tips to make the best Taylor Swift Chai Sugar Cookies:

• Use HOT water in your Egg Swap. The warmth helps the psyllium husk in the Flour Swap open up and absorb moisture. It also helps intensify the chai flavor.

• Don’t forget to let your dough rest for about 5 minutes after mixing your wet and dry cookie ingredients. This resting period allows the fiber to absorb the moisture from the hot water. The dough will noticeably thicken after the resting period.

• Use a cookie scoop to create equal-sized dough balls for even baking. You can use small or medium size scoops for these cookies.

• Roll your cookies, then press them down on your cookie tray. They won’t spread much as they bake. Use wet hands to make this process easier.

• The 9-minute baking time is for small cookies. If you decide to make larger cookies, increase your baking time.

• Don’t overbake! Watch your first batch closely; remove them when the tops start to crack, and the edges barely turn golden.

• Slowly add the plant milk to your frosting so it doesn’t get too runny. If this happens, simply add a little more Powdered Sugar Swap.

• Store your cookies tightly sealed in the fridge for up to 5-7 days or freeze up to 3 months for long term storage.
• *For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging.

*An important note on carbs:

Net carbohydrates are the sum total of carbohydrates that convert into glucose (therefore raise blood sugar) in the body. Anyone following a keto or diabetic diet should count net carbs NOT total carbs. To determine net carbs, simply subtract the fiber and sugar alcohols from the total carbohydrates on the nutrition label. If you count macronutrients (carbs, fats, protein) you should always count net carbs, not total carbs.