These Vegan Chai Cookies are thick, chewy and full of a masala chai spice blend. This recipe is easy to make, packed with spices and the dough requires no chill time, so you can have a warm cookie in just under 30 minutes!
It's Fall baking season! I know I am not alone in my love for Fall baking. There is just something about a pumpkin spice baked good that is utterly irresistible. I've already made my delicious Vegan Pumpkin Cake, and a batch of Vegan Pumpkin Chocolate Chip Cookies.
So, now I'm veering slightly from pumpkin spice into masala chai spice. And, these Vegan Chai Cookies are one of my favorite ways to use chai spices. They are easy to make, well-spiced and super chewy. So let's get into them!
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Why You'll Love This Recipe
- This recipe is super simple, so it's perfect for beginner bakers!
- It uses simple, easy-to-find ingredients.
- These Chai Spiced Cookies are vegan, dairy-free and eggless, so anyone can enjoy them!
- They are absolutely packed with spices like cinnamon, ginger and cardamom.
- And most importantly, they are incredibly delicious!
Ingredient Notes
Coconut Oil: I use refined coconut oil because it has no coconut flavor. And, the coconut oil should be room temperature for this recipe. Not completely melted, but not hard.
Molasses: A little molasses adds to the brown sugar flavor, which pairs so well with the masala chai spices.
Non-Dairy Milk: I used oat milk, but any non-dairy milk will work.
Masala Chai Spice Blend: Plenty of spices go into these cookies. I'll talk more about them below!
What is in a Masala Chai Spice Blend?
Masala chai is a tea drink with Indian origins. And the spice blend in masala chai varies depending on who is making it.
It always contains ginger and cardamom and it usually contains cinnamon and clove.
And sometimes it will contain black pepper, fennel, nutmeg or anise.
I use a combination of ground cinnamon, ginger, cardamom, allspice and clove in these Vegan Chai Cookies.
Step-by-Step Instructions
Step 1. First, using a hand mixer or just a rubber spatula, mix the room-temperature coconut oil, brown sugar and molasses together until well combined.
Step 2. Then, add non-dairy milk and vanilla and mix until well combined.
Step 3. Next, add flour, baking soda, salt, cinnamon, ginger, allspice and clove and mix to form the chai cookie dough.
Step 4. Use a 4-tablespoon cookie scoop to scoop cookie dough balls, then roll them in turbinado sugar and cinnamon.
Step 5. Place 6 cookie dough balls, evenly spaced onto a parchment-lined baking sheet and bake in a 350* F. oven for about 15 minutes or until the edges are set.
Step 6. Allow the Vegan Chai Cookies to cool for 5 minutes on the pan, then transfer them to a wire rack to continue cooling. Repeat with the remaining cookie dough. Serve!
Recipe FAQs
Place them in an airtight container and keep them at room temperature for up to 3 days.
OR place them into an airtight container and freeze them for up to a month.
If you use unrefined coconut oil, your cookies will have a slight coconut flavor. If you use refined coconut oil, your cookies will have no coconut flavor!
Instead of eggs, vegans use applesauce, mashed banana, pumpkin, a combination of ground flax and water or ground chia seed and water, or even just a splash of non-dairy milk!
Expert Recipe Tips
Make sure your spices are fresh! If your spices have been sitting around in your spice cabinet for longer than a couple of years, they will not be as strong and your Vegan Chai Cookies won't taste as well-spiced!
If you don't have turbinado sugar to roll the cookies in, you can use regular granulated sugar!
Looking for More Vegan Spice Recipes?
If you tried this Vegan Chai Cookies recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Vegan Chai Cookies
Equipment
- 1 Mixing Bowl
- 1 Hand Mixer or Wooden Spoon
- 1 Cookie Sheet
- Measuring Cups and Spoons
- Parchment Paper
Ingredients
- ½ Cup Refined Coconut Oil, room temperature see note
- 1 ¼ Cups Light Brown Sugar, tightly packed
- 1 tablespoon Molasses
- 6 tablespoon Non-Dairy Milk
- 1 teaspoon Vanilla
- 2 ¼ Cups All Purpose Flour
- ¾ teaspoon Baking Soda
- ½ teaspoon Kosher Salt half this amount if using table salt
- 1 ¾ teaspoon Ground Cinnamon
- 1 ¼ teaspoon Ground Ginger
- ½ teaspoon Ground Cardamom
- ¼ teaspoon Ground Allspice
- Pinch Ground Clove
To Roll the Cookies
- ⅓ Cup Turbinado Sugar See Note
- ½ teaspoon Cinnamon
Instructions
Mix the Rolling Sugar
- In a small bowl, combine turbinado sugar and cinnamon. Set aside.⅓ Cup Turbinado Sugar, ½ teaspoon Cinnamon
Make the Cookie Dough
- Preheat oven to 350* F. Line a baking tray with parchment.
- In a large bowl, using a hand mixer or a wooden spoon, combine coconut oil, brown sugar and molasses. Mix until well combined.½ Cup Refined Coconut Oil, room temperature, 1 ¼ Cups Light Brown Sugar, tightly packed, 1 tablespoon Molasses
- Add the non-dairy milk and vanilla and stir well. The mixture will look broken here and that's okay.6 tablespoon Non-Dairy Milk, 1 teaspoon Vanilla
- Add flour, baking soda, salt, cinnamon, ginger, allspice and clove and stir until just combined.2 ¼ Cups All Purpose Flour, ¾ teaspoon Baking Soda, ½ teaspoon Kosher Salt, 1 ¾ teaspoon Ground Cinnamon, 1 ¼ teaspoon Ground Ginger, ½ teaspoon Ground Cardamom, ¼ teaspoon Ground Allspice, Pinch Ground Clove
- Using a ¼ cup measuring cup or 4 tablespoon cookie scoop, portion 6 mounds of dough onto a parchment-lined cookie sheet. (See Note!)
- Roll each dough dough ball in your palms to create a sphere and then roll the dough in the turbinado sugar mixture and place them back onto the baking sheet.
- Bake in a 350* oven for 14-16 minutes or until the edges are set and starting to turn golden.
- Allow to cool on the cookie sheet for 5 minutes before moving them to a wire rack to continue cooling.
- Repeat with the remaining cookie dough.
Courtney says
The PERFECT cookie recipe! First of all, I so appreciate when the measurements are also included in the step by step directions, so thank you for that added touch! These cookies are so very yummy and spiced perfectly! Thank you! ❤️
Jade says
My friends and I loved this recipe so much!!