Description
These Vegan Chai-Spiced Cookies are fragrant, chewy, and naturally sweetened treats infused with warming chai spices. Made with wholesome ingredients like rolled oats, almond butter, and flaxseed as an egg replacer, these cookies offer a delicious vegan and gluten-free option perfect for cozy snack times or festive occasions.
Ingredients
Dry Ingredients
- 2 cups old-fashioned rolled oats (certified gluten-free, as needed)
- 1/2 cup unsweetened shredded coconut
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 tablespoon ground cinnamon
- 1 ½ teaspoons ground ginger
- 1/2 teaspoon freshly crushed cardamom (plus more to taste)
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1 pinch black pepper
Wet Ingredients
- 2 tablespoons ground flaxseed meal
- 5 tablespoons water (for flax eggs)
- 3/4 cup smooth, creamy almond butter or cashew butter
- 1/2 cup pure maple syrup
- 1 1/2 teaspoons vanilla bean paste
Mix-ins
- 1/3 cup hemp seeds
- 1/2 cup dates (or other dried fruit), finely chopped
- 1/3 cup shelled pistachios, chopped
Instructions
- Prepare the flax eggs: Combine the ground flaxseed meal with 5 tablespoons of water. Stir well and let the mixture sit for 15 minutes to gel and mimic the binding properties of eggs.
- Preheat and prepare baking sheets: Preheat your oven to 350ºF (175ºC). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Make the Chai Spice Blend: In a small bowl, thoroughly mix together cinnamon, ground ginger, crushed cardamom, allspice, cloves, and a pinch of black pepper until evenly combined.
- Combine dry ingredients: In a large bowl, mix the rolled oats, shredded coconut, baking powder, baking soda, sea salt, and the prepared chai spice blend.
- Mix wet ingredients: In a medium bowl, whisk together the flax eggs, almond butter, maple syrup, and vanilla bean paste until smooth and well combined.
- Combine wet and dry mixtures: Pour the wet mixture into the dry ingredients. Using a silicone spatula, mix until the dough resembles a cookie dough consistency. Fold in the chopped dates, hemp seeds, and chopped pistachios. Taste the dough and add more cardamom if desired for extra warmth.
- Chill the dough if needed: If the dough feels too sticky to handle, refrigerate it for 10 to 15 minutes to help it firm up slightly and become easier to scoop.
- Form the cookies: Use an ice cream scoop or a tablespoon measure to portion approximately 3 tablespoons of dough per cookie onto the prepared baking sheets. Space the dough balls about 1/2 inch apart. Lightly flatten each cookie using your hands or a fork to help them bake evenly.
- Bake the cookies: Bake in the preheated oven for 17 to 20 minutes until the cookies are set, slightly brown at the bottom, and chewy. Remove from the oven and let cool for 5 minutes on the baking sheets.
- Cool and store: Transfer the cookies to a cooling rack to cool completely or enjoy them warm after 5 minutes. Store any leftovers in an airtight container or resealable bag at room temperature for 2 to 3 days.
Notes
- You can substitute almond butter with cashew butter for a different flavor profile and similar texture.
- Adjust the amount of cardamom to your taste preferences; this spice adds a signature chai warmth to the cookies.
- The pinch of black pepper enhances the depth of the chai spice blend without adding heat.
- If you prefer, substitute dates with other dried fruits such as raisins or chopped dried figs.
- Make sure to use certified gluten-free oats if you require a gluten-free recipe.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Gluten-Free American
