These Vegan Chai Sugar Cookies are chewy, flavorful, and infused with the authentic flavors of cinnamon + cardamon! These cookies are incredibly delicious, ready in under 30 minutes, and are made gluten-free, egg-free, and nut-free!
Tara’s Tips for Perfect Vegan Chai Sugar Cookies:
- If you have time + you don’t like your cookies to spread during baking, chill the dough in the refrigerator for one hour prior to baking. I did not chill mine as photographed and they were perfectly yummy.
- This recipe was not tested using real butter. I used Miyoko’s vegan butter.
- Play with the spices! If you love love cardamom, add more. You can also add extra cinnamon, black pepper, and even ground ginger works well with these.
- As I typically do, I created this recipe using alternatives to refined sugar and flour. I used a combination of buckwheat flour and oat flour with turbinado sugar and brown sugar. The large size of the turbinado sugar gives this cookie a lovely sugar crunch. If you prefer, you can use dark brown sugar or cane sugar. You can also substitute whole wheat flour and all purpose flour.
- Make these ahead of time! You can easily make the cookie dough and store in the freezer until ready to use. You could also store it in the refrigerator if you are going to bake them within the first 24 hours.
Love Cookies?
Try my other fabulous eggless cookie recipes:
- How To Make Quinoa Cookies
- Vegan Buckwheat Chocolate Chip Cookies
- Healthy Pumpkin Cookies (GF + Vegan + Refined Sugar Free)
- Vegan Sugar Cookies
- Sweet Potato Cookies (No Egg + GF + Vegan)
- 3 Ingredient Cookies
- Meal Prep Cookies
- Edible Vegan Cookie Dough (Easy +Healthy!)
- Carrot Cake Oatmeal Cookies
Vegan Chai Sugar Cookies
November 14, 2020
: 12 cookies
: Easy
Chewy + infused with authentic chai spices. These Vegan Chai Sugar Cookies are absolutely delicious!!!
Ingredients
- 1 flax egg ( 1 tbsp ground flax + 3 tbsp water)
- 1/4 cup melted vegan butter
- 1 cup brown sugar or raw turbinado sugar (I use 1/2 cup of each)
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp of each of the following: ground cinnamon, cardamom, baking powder, and baking soda
- optional: 1/8 tsp black pepper and 1/4 tsp ground ginger
- 1 cup oat flour (can substitute all purpose flour)
- 1/2 cup buckwheat flour (can substitute whole wheat flour)
Directions
- Step 1 Make flax egg by stirring together the ground flax and water, mix well and set aside.
- Step 2 Preheat oven to 350 degrees F.
- Step 3 Combine the melted vegan butter, sugar, vanilla extract, and salt in a large bowl. Stir until fully combined.
- Step 4 In a separate bowl combine the cinnamon, cardamom, baking powder, and baking soda (add in the black pepper and ginger powder if using – optional/I do not use but does add to the authentic chai spice). Gently stir until fully combined.
- Step 5 Fold the flax egg into to the vegan/sugar mixture. Once combined, add all of the dry ingredients to the wet ingredients. Mix together until a cookie dough ball forms. If chilling, cover the bowl and place in the refrigerator for one hour at this time.
- Step 6 Use a cookie scoop or measure out 1 1/2 tbsp cookie dough for each cookie. Scoop each ball onto a parchment paper lined baking sheet 2 inches apart. No need to flatten them as they will spread when cooking. Bake in a 350 degree oven for 12 minutes or until the bottoms of the cookies are light golden brown. The centers will remain soft but should not be raw. Let cookies cool on the baking sheet for 5 minutes, transfer to a cooling rack if desired. Serve or eat immediately! Leftovers can be stored in an airtight glass container in the refrigerator for up to 7 days. Alternatively, the dough can be made ahead of time and stored in the freezer until ready to use.
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