These Vegan Chai Spice Cookies Are Bound To Put You In The Holiday Spirit
There’s nothing quite like the aroma of chai tea around the holidays. The warm and cozy spiciness of cardamom, cinnamon, ginger, cloves and nutmeg has a magical way of enlivening our senses and soothing our souls at the same time. So why not branch away from the teapot and bake those bad boys into some delicious treats, too?
We got to experimenting in our kitchen, and it turns out that chai spices not only make decadent cookies, but also make vegan baking a breeze. We concocted a recipe that all of your friends can indulge in during your holiday party this year, and it’s foolproof for even the most novice cook out there. Get ready to rock your taste buds, friends.
Vegan Chai Spice Cookies
For the dough:
- 2 cups of organic baking flour of your choice
- 1 teaspoon of baking soda
- 1/2 teaspoon of cinnamon
- A dash of salt
- 1/2 cup of apple butter
- 3/4 cup of organic cane sugar
- 1/4 cup of pure maple syrup
- 3 tablespoons of unsweetened, unflavored almond milk
- 2 1/2 teaspoons of vanilla extract
For the coating:
- 1/4 cup of organic cane sugar
- 3/4 teaspoon of ground cardamom
- 1/4 teaspoon of ground ginger
- 1/4 teaspoon of cinnamon
- A pinch of ground cloves
- A pinch of ground nutmeg
Preheat your oven to 350 degrees Fahrenheit with the rack on the middle rung, and line two large baking sheets with parchment paper.
In a medium-sized mixing bowl, combine the flour, baking soda, cinnamon and salt. In a larger mixing bowl, combine the apple butter, sugar, maple syrup, almond milk and vanilla extract. Carefully add the dry mixture to the wet ingredients, stirring so that no lumps form in the dough. The dough will have a slightly wet and sticky consistency. (Welcome to vegan baking, friends.)
In another bowl, combine all of the sugar and spice coating ingredients and then pour the mixture onto a lipped dinner plate. Coat your hands with a cooking spray or coconut oil (this is key to preventing the cookie dough from sticking to your hands), and then, one by one, roll the dough into small balls, roll the balls in the sugar-spice mixture until coated and place them on the baking sheet at least an inch or two apart from one another.
Bake the cookies for 10 to 12 minutes until the edges are slightly golden brown. They might seem a little underdone, but take them out anyway — they will set as they cool and remain nice and chewy in the center. Let them cool for 10 minutes, transfer them to your festive serving plate and enjoy all of their sweet-and-spicy goodness with your friends.
This recipe yields approximately two dozen cookies.
Pro tip: Brew some espresso and nosh on these cookies for a delectable dirty chai latte effect!
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