'Tis the season for spices. Try these Vegan Chai Spiced Cookies.
Recipe by Mimi Council.
Vegan Chai Spiced Cookies
115 grams (1/2 cup) organic coconut spread (or vegan butter), softened
175 grams (3/4 cup) organic cane sugar plus extra for topping
1 teaspoon organic vanilla extract
1 teaspoon organic cinnamon
1/2 teaspoon organic all spice
1/2 teaspoon organic ginger
1/4 teaspoon organic cardamom
1/4 teaspoon organic black pepper
1/4 teaspoon organic cloves
1/2 cup organic coconut milk
312 grams (2 1/4 cups plus 3 tablespoons) organic all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
Method Preheat the oven to 375°F.
In the bowl of a stand mixer fitted with the paddle attachment, cream vegan butter, sugar and vanilla extract.
In a separate bowl add flour, cinnamon, all spice, ginger, cardamom, black pepper, cloves, baking powder and sea salt and whisk together.
Add coconut milk and the flour mixture to the vegan butter mixture, and mix until everything is combined.
In a separate bowl, add the sugar and set aside.
On a cookie sheet with parchment paper, start forming your cookie dough balls. Dip the dough into the bowl of sugar to coat completely. When “balling” the cookies, you want your cookie dough balls to be about 2 1/2-inches in diameter and look like a round disk. Space them at least 1 inch apart, they will spread a little when baking.
Bake for 11 minutes or until cracked and puffy.
Store cookies in an airtight container for up to 7 days.
Gluten Free - Replace the flour for 340 grams (2 cups plus 3 tablespoons) organic gluten free flour blend. Our favorite is Namaste Organic Perfect Flour Blend.
High Altitude - Bake at 375°F for 8 minutes or until cracked and puffy.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!