Vegan Chai Cookies

5 from 3 votes

These Vegan Chai Cookies are thick, chewy and full of a masala chai blend of spices. They are simple to make and are the perfect flavor of fall and winter baking.

Prep Time15

Cook Time16

Total Time31

Course: Dessert

Cuisine: American, Indian

Diet: Vegan, Vegetarian

Servings: Cookies

Calories: 315kcal

Author: Megan Calipari

Equipment

1 Mixing Bowl
1 Spatula or Wooden Spoon
Measuring Cups and Spoons
1 Cookie Sheet
Parchment Paper

Ingredients

2 tablespoon Ground Flax
6 tablespoon Water
1 teaspoon Vanilla
½ Cup Refined Coconut Oil Room Temperature
1 ¼ Cups Granulated Sugar
2 tablespoon Molasses
1 ¾ teaspoon Ground Cinnamon
1 teaspoon Ground Ginger
½ teaspoon Ground Cardamom
¼ teaspoon Ground Allspice
Pinch Ground Clove
2 ¼ Cups All Purpose Flour
¾ teaspoon Baking Soda
½ teaspoon Kosher Salt ¼ teaspoon if using table salt.

To Roll the Cookies

⅓ Cup Turbinado Sugar
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 small bowl, combine the ground flax, water and vanilla. Stir and set aside.
2 tablespoon Ground Flax, 6 tablespoon Water, 1 teaspoon Vanilla
In a large bowl, combine coconut oil, sugar and molasses. Mix until well combined and fluffy.
½ Cup Refined Coconut Oil, 1 ¼ Cups Granulated Sugar, 2 tablespoon Molasses
Into the large bowl add cinnamon, ginger, cardamom, allspice and clove. Stir to combine.
1 ¾ teaspoon Ground Cinnamon, 1 teaspoon Ground Ginger, ½ teaspoon Ground Cardamom, ¼ teaspoon Ground Allspice, Pinch Ground Clove
Add the flax egg and stir.
Add flour, salt and baking soda and stir until just combined.
2 ¼ Cups All Purpose Flour, ¾ teaspoon Baking Soda, ½ teaspoon Kosher Salt
Using a ¼ cup measuring cup or large cookie scoop, portion 6 mounds of dough onto the cookie sheet.
Roll each dough mound in your palms to create a sphere and then roll the dough in the turbinado mixture.
Evenly space the cookie dough on the baking sheet. Then, gently press the cookies down a bit (see photo for reference).
Bake in a 350* oven for 15-17 minutes or until the edges are set and starting to turn golden.
Allow to cook on the cookie sheet for 5 minutes before moving them to a wire rack to continue cooling.
Repeat with the remaining cookie dough.

Notes

The coconut oil should be soft, but not melted for this recipe.

You can use unrefined coconut oil if you like, but the cookies will have a mild coconut flavor.

Nutrition