Vegan Chai Cookies
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!
Servings: 12 Cookies
Calories: 281kcal
Cost: $3
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.
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.
If you don't have turbinado sugar, you can use regular granulated sugar.
You can make smaller cookies than I did, but be sure to reduce the baking time by a couple of minutes!
Nutrition
Serving: 1Cookie | Calories: 281kcal | Carbohydrates: 48g | Protein: 3g | Fat: 9g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 177mg | Potassium: 98mg | Fiber: 1g | Sugar: 29g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg