Easy Vegan Chai Spice Chocolate Cookies

Soft, moist, sweet, and chewy that’s what you’ll taste in these delicious vegan chai spice chocolate cookies. 

I just recently made my chai spice mixture and craved sweets so I decided to bake vegan chai spice chocolate cookies. The idea is to make vegan chai-spiced bread but I’m inspired to adapt the recipe of my vegan cookies.

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I ended up with these delicious and easy vegan chai spice chocolate cookies. Baking them for about 15 minutes, these vegan chai spice cookies are soft and chewy but they don’t fall apart.

For the chai spice mixture, I use my homemade chai spice mix which includes cinnamon, nutmeg, cloves, cardamom, ginger, and black pepper.

Having your own chai spice mixture is super easy and has so many uses aside from using it in baking bread, cakes, and cookies. You can also make your own masala chai, chai latte, or add it into your coffee.

VEGAN MASALA CHAI

HOMEMADE CHAI SPICE MIXTURE

For these chai spice cookies, I use vegan butter, brown sugar, and unsweetened oat milk. I also use a cream of tartar and reduce baking soda.

I decided to use a cream of tartar to make it chewy and soft. As it helps prevent the crystallization of sugar and therefore removing the crunchy effect in the cookies.

Also, it complemented well the baked cookies because it helped reduce the taste that comes out when using baking soda.

Now, the chocolate chips are optional, I just added a few so it wont over power the flavor and taste of the chai spice cookies.

WHAT YOU NEED

• 2 Mixing bowls
• Spatula / Wooden spoon
• Measuring cups and spoons
• Hand Mixer (optional)
• Ice cream scoop (optional)

While baking this the whole kitchen smelled so good because of all the spices added to the recipe. These chai spice cookies are guilt-free and so good to enjoy because all the ingredients are vegan. Make them in advance, keep in an airtight container and grab them for your snack.

I wanted extra cinnamon so I decided to add another ¼ teaspoon to the mixture. Instead of making another mixture again, I decided to use the one I have to maximize it.

I love adding it too in my coffee about half a teaspoon if I’m feeling I need my caffeine fix and add one teaspoon when making vegan chai drink which you can enjoy caffeine-free.

SUBSTITUTIONS

Flour – add whole wheat flour or use it alone as an alternative or gluten-free flour of your choice. 

Vegan Butter – opt for coconut oil or high-grade cooking oil of your choice.

Brown Sugar – you can use white sugar just make sure it’s vegan if you are following it or use maple syrup or seedless dates.

Oat Milk –  I haven’t tried other milk for this recipe. But make sure you are using unsweetened milk.

Cinnamon – while I’m not an expert with this I have two powdered Cinnamon: Ceylon cinnamon and cinnamon. Ceylon cinnamon has a sweet taste which is ideal to be sprinkled in bread or fruits and baking while the latter is more bitter and usually use in cooking.

Note: For the chai spice mix I made I use cinnamon and added extra ceylon cinnamon in this recipe.

IS CHILLING IMPORTANT

Just to make sure my dough will hold up I chill it for about 30 minutes in the fridge. It is also easier to scoop and put in the baking tray before baking. If you are using flax egg in the recipe, you can try to skip the chilling part.

VEGAN CHAI SPICE CHOCOLATE COOKIES

INGREDIENTS

• 1 ½ cups unbleached all-purpose flour
• ¾ cups brown sugar
• 1 tablespoon chai spice mix
• ¼ teaspoon baking soda
• ¼ teaspoon cream of tartar (optional)
• ½ teaspoon salt
• ¼ cup or 60ml unsweetened dairy-free milk
• 1/3 cup or 75g vegan butter
• 1 tablespoon vanilla
• Chocolate chips (optional)

INSTRUCTIONS

• Preheat the oven to 350F or 180C.
• In a medium-size bowl, combine sugar and butter. Mix until combined and the sugar is dissolved.
• Add the remaining liquid ingredients, unsweetened milk and vanilla.
• In a separate bowl, sift flour and other dry ingredients such as baking soda, cream of tartar, salt, chai spice mix, and add salt. Mix until combined.
• Slowly transfer dry mixture with liquid mixture and mix well. Add the chocolate chips to this part.
• Cover the dough and chill in the fridge for about 30 minutes or more.
• Once ready, prepare your baking tray. Use a parchment paper or silicone mat to ensure cookies will not stick in the tray.
• Use a spoon or ice cream scoop and scoop the dough to the baking tray giving enough spaces in between.
• Bake for about 15 minutes and remove from the oven to cool down.
• Transfer in a cooling wire rack tray and let it cool for 20-30 minutes because during this time the cookies are still settling or cooking inside.
• Serve and Enjoy.

RECIPE NOTES

• I skipped using flax egg for this recipe. But if you would like to use, create a mixture of (1 tbsp flaxseed powder and 3 tbsp water) mix and let it sit for 5 minutes before adding to the liquid mixture.
• You can use a ready-made chai spice mix if you do not have time to make it from scratch.
• For the gluten-free option, I cannot recommend a flour to use as I have not try it before.
• For leftovers keep in a clean air tight container and it can last for up to a week in the fridge.

NUTRITION DETAILS

This recipe can yield up to 12-14 servings depending on the size of your scooper with 160 calories per serving. Total Fat 6.1g | Saturated Fat 2.1g | Cholesterol 1mg | Sodium 179mg | Total Carbohydrate 23.4g | Dietary Fiber 0.6g | Total Sugars 11g | Protein 1.9g | Vitamin D 0mcg | Calcium 17mg | Iron 1mg | Potassium 53mg

Nutrition calculation is based using an online calculator (verywellfit) and for reference use only.

MORE FESTIVITY COOKIES

• VEGAN GINGER SPICE COOKIES
• WHOLE WHEAT VEGAN CHOCOLATE CHIP COOKIES
• EASY VEGAN RED VELVET COOKIES
• DAIRY-FREE CHOCOLATE CRINKLES
• EGGLESS PINEAPPLE TART

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