Vegan Brown Sugar Chai Spice Cookies
These soft and chewy vegan chai spice cookies are packed with warm cinnamon, ginger, cardamom, cloves, allspice and nutmeg. An easy dairy-free and egg-free cookie recipe perfect for fall baking, holiday cookie boxes, and cozy afternoons with a cup of tea.
Servings 24
Ingredients
Chai Spice Cookie Dough
- 310g (2 ½ c) All Purpose Flour
- 10g (2 Tbs) Chai Spice
- ½ tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 226g (1 c) Vegan Butter block style
- 212g (1 c) Brown Sugar
- 100g (½ c) Cane Sugar
- 2 Tbs Golden Flax ground
- 1 tsp Vanilla Extract
Chai Spice Sugar for rolling
- 75g (6 Tbs) Vegan Granulated Sugar
- 1 ¼ tsp Chai Spice
Instructions
- Make flax eggs: Whisk together 2 Tbs Flax + 6 Tbs filtered water. Set aside to thicken.
- In a medium bowl whisk together the flour, chai spice, baking soda, baking powder and salt.
- In a large stand mixing bowl with the paddle attachment, beat together the vegan butter, brown sugar and cane sugar until combined, but not creamed.
- Scrape down the sides of the bowl. Add in the flax mixture and vanilla extract. Mix until emulsified.
- Add in the flour mixture on low, mixing until just combined. Scoop out cookie dough into 24 even portions, about 1 oz each or 38-42g. Stir together the vegan granulated sugar and chai spice in a small bowl. Roll each cookie dough ball in the chai spice sugar. Place chai cookie dough balls on a parchment paper lined baking sheet pan. Chill in the fridge 1 hour or overnight for best results.
- The next day, preheat the oven to 350F. Line two baking trays with parchment paper.
- Bake 8 cookies at a time, 12-14 minutes, until the edges turn golden. Cool on the tray for 10 minutes and then move to a cooling rack.