These chewy vegan chai cookies are slightly inspired by the Taylor Swift cookies. They’re not meant to be just like the originals. I did use them as inspiration for cookies using chai spice tea bags and an eggnog glaze. They’re simple and perfect for fall, winter or the holiday season.
Vegan Chewy Chai Cookies Ingredients and Substitutions:
Flax seeds: Ground and mixed with water to make a flax “egg”.
Vegan butter: I use soft tub vegan Becel. Make sure to use a soft salted vegan butter.
Sugar: This recipe uses a combination of white granulated sugar and brown sugar.
Vanilla and chai spice tea bags: To flavor the cookies. I used the Stash chai spice tea as that’s what I had on hand. I did include a measurement recommendation for loose leaf tea.
Flour: I used white all-purpose flour. I can’t guarantee the same results with different flours.
Salt and baking soda.
Powdered sugar: For the optional but recommended glaze.
Vegan eggnog or milk of choice: I tested this recipe with both vegan eggnog and regular oat milk. Use what you have on hand.
How to Make Vegan Chai Cookies:
Prepare the wet ingredients
Add the ground flax seeds and water in a small bowl. Set aside and let thicken. In a medium bowl, cream the vegan butter, granulated sugar and brown sugar together. Add the vanilla and flax egg and mix until combined.
Prepare the dry ingredients
In another medium bowl, add the flour, chai spice tea, baking soda and salt. Stir to combine. Transfer the dry mixture to the wet mixture and stir until just combined. Avoid overmixing.
Bake
Bake for 11 minutes at 350°F.
Make a glaze
In a medium bowl, whisk together all the ingredients. Once cooled completely, top the cookies with the glaze and a small sprinkle of cinnamon.
Chai Cookies FAQ:
Which Vegan Butter Should I Use?
This recipe has been tested with soft tub vegan Becel. I can’t guarantee the same results with hard blocks of vegan butter. I recommend choosing a soft salted vegan butter.
Can I Use Chai Spices Instead of Tea?
This recipe is made with chai spice tea instead of simply using chai spices. If you prefer, you can experiment using a chai spice mix to taste.
Can I Make These Cookies Gluten-Free?
You can try a 1:1 gluten-free flour mix for a gluten-free option, but I can’t guarantee the same results.
Delicious chewy chai cookies made vegan. These soft cookies are made with simple ingredients in less than 30 minutes. Take them to the next level with a sweet eggnog glaze.
Course Dessert
Cuisine vegan
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 12
Ingredients
1tablespoonground flax seeds
2tablespoonswater,room temperature
3/4cup (165g)vegan butter(see notes)
3/4cup (155g)granulated sugar
1/4cup (40g)brown sugar,packed
2teaspoonsvanilla extract
2cup (280g)all-purpose white flour,spoon and leveled
2teaspoonschai spice tea(loose leaf tea or about the content of 2 tea bags)
1/2teaspoonbaking soda
1/2teaspoonsalt
Sprinkle of ground cinnamon(optional for topping)
Icing
3/4 cuppowdered sugar
1tablespoonvegan eggnog or plant-based milk of choice,or more if needed
1/4teaspoonvanilla extract
Instructions
Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Set aside.
Add the ground flax seeds and water in a small bowl. Set aside and let thicken.
In a medium bowl, cream the vegan butter, granulated sugar and brown sugar together. Add the vanilla and flax egg and mix until combined.
In another medium bowl, add the flour, chai spice tea, baking soda and salt. Stir to combine.
Transfer the dry mixture to the wet mixture and stir until just combined. Avoid overmixing.
Form 12 cookie dough balls and place them on the prepared baking sheet, keeping some distance. You might need to work in two batches. Bake for 11 minutes at 350°F. Let them cool completely on the baking sheet.
Meanwhile, prepare the glaze: In a medium bowl, whisk together all the ingredients.
Once cooled completely, top the cookies with the glaze and a small sprinkle of ground cinnamon. Enjoy!
Notes
Store in an airtight container on the counter or in the fridge for up to 4-5 days. You can also keep them in the freezer for longer.This recipe was tested with soft tub vegan Becel margarine. This is a soft margarine and it’s salted. I can’t guarantee the same results with hard block vegan butter or margarine. Also note that I’m using the butter straight from the fridge as it’s already soft. You don’t need to let it come to room temperature.I can’t guarantee the same results with any other flours. You can try a 1:1 gluten-free flour mix for a gluten-free option, but I can’t guarantee it will be the same.Make sure to spoon and level the flour or measure it in weight. Avoid scooping the flour directly with the measuring cup or you will end up using too much flour.For lightly spiced cookies, feel free to add less tea. If you prefer, you can use a chai spice mix to taste instead of tea.
If you make these chai cookies, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!