Vegan Chai Spiced Cookies

'Tis the season for spices. I love spiced everything and especially cookies! Fall is the perfect time to enjoy Chai Spiced Desserts so today I made Chai Spiced Cookies and they just happen to be vegan. If you're not really into vegan stuff, but you want to start doing your part for the environment these cookies are where you should start. I bet you won't even be able to tell they are vegan! We sell our vegan cookies in the bakery to all kinds of customers who are scared, shy or not into "vegan cookies" and yet they love our vegan cookies. I promise, you will absolutely love these Vegan Chai Spiced Cookies. You can also make these cookies gluten free if you want with just one simple adjustment. These cookies are perfect for any fall gathering or even into Christmas for a cookie exchange. 

Making of Vegan Chai Spiced Cookies

Vegan Chai Spiced Cookies

Makes 18


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!