Vegan Chai Cookies – Serene Trail

These Vegan Chai Cookies are soft, chewy and full of flavor! They are great all year round and so easy to make. You’ll love these perfectly spiced treats, especially with a hot cup of coffee on a lazy day!

The word “chai” means “tea” in Hindi and you’ll find that these cookies taste similar to a sweet cup of chai-flavored black tea. So tasty!!

Homemade or store-bought chai spices give these eggless cookies a delicious, warming flavor. The sweetness is deliciously balanced with a slightly spicy touch.

These classic chai cookies remind me of a cross between sugar cookies and snickerdoodles, but with some added fall-flavored spices.

Even though they contain warm fall spices, they are flavorful no matter the season. In fact, we found out at Christmas that Santa was obsessed with them!

Cinnamon Chai Cookies.Cinnamon Chai Cookies.

The edges are crispy and firm while the centers are so soft and chewy. Just like my S’mores CookiesThey will melt in your mouth!

You can also make them similar to Taylor Swift’s chai sugar cookies by adding a simple frosting made with powdered sugar and a little vegetable milk or eggnog.

Reasons to love this recipe

  • Soft and fluffy
  • Easy to do
  • Layers of unique flavors
  • Vegan, dairy-free, egg-free
  • Sweet but not too sweet
  • Ideal for a cookie exchange

Ingredients and Substitutions

Labeled ingredients for chai cookies.Labeled ingredients for chai cookies.
  • Chai Spice – Either use 2.5 tablespoons of a commercial product chai masala spice blend or make your own! I have a chai spice recipe below.
  • Sugars – A combination of cane And light brown sugar both sweeten these cookies perfectly. The brown sugar adds extra moisture and chewiness. Look for sugars that say “vegan” or “organic” on the label.
  • Vegan Butter – I like to use Country pot The sticks Or Earthly balance because they cream well with sugar. Add ¼ teaspoon of salt if your butter is unsalted.
  • Vegetable Milk – Any plant-based milk works to add moisture (soy, almond, oat, etc.).
  • Vanilla – Pure vanilla extract gives these cookies a warm sweetness.
  • Egg substitute – I like to use Bob’s Red Mill Egg Replacer here. A flax egg (1 tablespoon flax meal + 3 tablespoons water) or chia egg (1 tablespoon chia seeds + 3 tablespoons water) can also work.
  • Flour – Use all-purpose flour for a light and airy texture.
  • Baking soda – For a little rise and more softness.
  • Salt – A little salt enhances the flavors while providing balance.
Stacked chai cookies.Stacked chai cookies.

How to Make Vegan Chai Cookies

Here are some quick visual steps. Find the complete recipe with exact measurements on the recipe card below.

Make the egg substitute by mixing it with 2 tablespoons of water. Use a third tablespoon of water if using flax meal or chia seeds.

Mix chai spices together unless you already have a chai spice blend.

Mix cane sugar and chai spices in a large mixing bowl. Reserve 3 tablespoons of this sugar-spice mixture to roll the dough balls in later.

Add brown sugar and softened vegan butter to the bowl. Use a blender or fork to cream them together until well combined and fluffy.

Pour in the egg substitute, vegetable milk and vanilla. extract. Incorporate them into the mixture.

Sift the flour, baking soda and salt into a separate bowl and stir them.

Make chai cookie dough.Make chai cookie dough.

Add these dry ingredients in the bowl of wet ingredients. Gently mix the ingredients together with a spoon or spatula. Try not to overmix the dough.

Cover the bowl and chill the dough For 1 hour. This will help the wet dough firm up, intensify the chai flavors and make the cookies even softer.

Preheat the oven to 350°F and line two large baking sheets with parchment paper. You can use a reusable baking mat, but this can make it harder to spread the cookies.

Roll and bake!

Divide the dough into 2 tablespoon portions and roll them into balls. I like to weigh the cookie balls so they stay similar in size.

Roll the balls in the chai sugar spice mix until completely covered. Place them on the cookie sheets 2 inches apart.

Baking chai biscuits.Baking chai biscuits.

Bake them for 10 to 12 minutes. Remove them from the oven when the edges seem to start to firm up. The middle will still be soft and puffy, which is good. We don’t want to overcook them so they stay soft and chewy. They will firm up as they cool.

Press the cookie sheet several times on the counter when you first take them out so they can flatten out a bit or you can leave them as is. Let them cool for 5 minutes and enjoy!

Chai biscuits on a rack.Chai biscuits on a rack.

Ideas for recipe variations

  • Frost the cookies with a frosting like Taylor Swift’s famous chai sugar cookies. Simply mix ½ cup of powdered sugar with 1 to 2 tablespoons of plant-based milk, plant-based creamer, or even eggnog.
  • Sprinkle a pinch of cinnamon or nutmeg on top.

Storage

Store cookies in an airtight container to maintain freshness. Store them either on the counter for 2 days, in the refrigerator for 5 days, or in the freezer for 3 months.

What else can I use chai spices in?

Add it to your baked goods, sprinkle it on fresh fruit or ice cream, or mix it into your vegan yogurt, oatmeal, or coffee.

Chai cookies.Chai cookies.

More Vegan Cookies

Chai Cookies Pinterest Pin.Chai Cookies Pinterest Pin.

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Close view of chai cookies.Close view of chai cookies.

Vegan Chai Cookies

These Vegan Chai Cookies are soft, chewy and full of flavor! They are great all year round and so easy to make. You’ll love these perfectly spiced treats, especially with a hot cup of coffee on a lazy day!

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Course: Dessert

Kitchen: American

Preparation time: ten minutes

Cooking time: ten minutes

Cooling time: 1 hour

Total time: 1 hour 20 minutes

Servings: 15 cookies

Calories: 166kilocalories

Ingredients

Homemade chai spice blend

  • 1 teaspoon ground cinnamon
  • 1 teaspoon grounded ginger
  • 1 teaspoon ground cardamom
  • ½ teaspoon allspice
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground clove
  • teaspoon black pepper

Instructions

  • Prepare the egg substitute by mixing it with 2 tablespoons of water. Use a third tablespoon of water if using flax meal or chia seeds.

  • Mix in the chai spices, unless you already have a chai spice blend.

  • Combine the cane sugar and chai spices in a large mixing bowl. Reserve 3 tablespoons of this sugar-spice mixture to roll the dough balls in later.

  • Add the brown sugar and softened vegan butter to the bowl. Use a blender or fork to cream them together until well combined and fluffy. Pour in the egg substitute, vegetable milk and vanilla extract. Incorporate them into the mixture.

  • Sift the flour, baking soda and salt into a separate bowl and stir them together. Add these dry ingredients to the bowl of wet ingredients. Gently mix the ingredients with a spoon or spatula. Try not to overmix the dough.

  • Cover the bowl and refrigerate the dough for 1 hour. This will help the wet dough firm up, intensify the chai flavors and make the cookies even softer.

  • Preheat the oven to 350°F and line two large baking sheets with parchment paper. You can use a reusable baking mat, but this can make it harder to spread the cookies.

  • Divide the dough into 2 tablespoon portions and roll them into balls. I like to weigh the cookie balls so they stay similar in size. Roll the balls in the chai sugar spice mixture until they are completely covered. Place them on the cookie sheets 2 inches apart.

  • Bake them for 10 to 12 minutes. Remove them from the oven when the edges seem to start to firm up. The middle will still be soft and puffy, which is good. We don’t want to overcook them so they stay soft and chewy. They will firm up as they cool.

  • Tap the cookie sheet on the counter a few times when you first take them out so they flatten out a bit or you can leave them as is. Let them cool for 5 minutes and enjoy!

Video

Remarks

Use 2 tablespoons + ½ teaspoon (full) of chai spices if you already have one chai spice blend.
If you want to add frosting, mix ½ cup powdered sugar + 1 to 2 tablespoons plant-based milk, plant-based creamer, or eggnog. Start with a small amount of liquid and add more if you want it to be thinner.
Ground flaxseeds (flax meal) or chia seeds can be used in place of eggs if you don’t have them. baked egg substitute.

Nutrition

Portion: 1 biscuit | Calories: 166kilocalories | Carbohydrates: 18.7g | Protein: 1.5g | Fat: 9.2g | Saturated fat: 2.5g | Sodium: 328mg | Potassium: 163mg | Fiber: 0.9g | Sugar: 7.9g | Calcium: 33mg | Iron: 1mg

Nutrition information is estimated and may vary depending on brands and measurements used.

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