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Chai and White Chocolate Chip Cookies

Preparation Time
10 minutes

Cooking Time
9-12 minutes

20 cookies

Allergy Information
Gluten Free, Wheat Free


  • 130g Lucy Bee Coconut Oil, melted
  • 1 tsp. vanilla extract
  • 2 eggs
  • 180g Lucy Bee Coconut Sugar
  • 1 tsp. baking soda
  • 400g gluten free plain flour
  • 3 tbsp. Lucy Bee Coconut Milk
  • 4 tsp. Lucy Bee Chai Blend
  • 100-150g white chocolate chips


  1. Preheat the oven to 180C, 350F, gas mark 4.
  2. Whisk together the melted Lucy Bee Coconut Oil, Lucy Bee Coconut Sugar, vanilla extract, eggs and Lucy Bee Coconut Milk until it has combined.
  3. Sift in the plain flour, baking soda, and Lucy Bee Chai Blend and stir until the dry ingredients have formed a dough with the wet ingredients.
  4. Once this is incorporated, add in the white chocolate chips and fold until they are evenly within the dough.
  5. Add small scoops of the dough onto a lined baking sheet and bake for 9-12 minutes, once cooked transfer onto a wire rack to cool. Enjoy with a Lucy Bee Cacao hot chocolate or a glass of Lucy Bee Coconut Milk!

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