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Vegan Brown Sugar Chai Cookies

Delightful vegan cookies infused with aromatic chai spices, offering a crispy exterior and a chewy center.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 130
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup brown sugar
  • 1/2 cup coconut oil melted
  • 1/4 cup almond milk can be substituted with oat or soy milk
  • 1 teaspoon vanilla extract can swap with vanilla bean paste for flavor variation
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the brown sugar and melted coconut oil until well blended and creamy.
  3. Stir in the almond milk and vanilla extract until evenly combined.
  4. In another bowl, whisk together the all-purpose flour, baking powder, cinnamon, ginger, cardamom, nutmeg, black pepper, and salt.
  5. Gradually add the dry mixture to the wet mixture, stirring until just combined. Do not overmix.
  6. Drop tablespoons of cookie dough onto a parchment-lined baking sheet, spacing them out for spreading.
Baking
  1. Bake for 10-12 minutes, or until the edges turn golden brown.
  2. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Store cookies in an airtight container at room temperature for up to one week. Freeze in a freezer-safe container for up to three months. Reheat in the microwave for 10-15 seconds to enjoy warm.