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.
I skipped using flax egg for this recipe. But if you would like to use it, 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 tried it before.
For leftovers keep in a clean airtight container and it can last for up to a week in the fridge.
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.
Keyword chai spice, chai spice cookies, vegan cookies