Vegan Chai-Spiced Cookies (and 40 more Vegan Breakfast Ideas!)
User Reviews
5
42 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
20 mins
-
Chill Time
5 mins
-
Total Time
55 mins
-
Servings
24
-
Calories
137 kcal
-
Course
Dessert, Baked Goods
Vegan Chai-Spiced Cookies (and 40 more Vegan Breakfast Ideas!)
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 2 tablespoons flaxseed meal ground; 16g
- 2 cups rolled oats 190g) (certified gluten-free, as needed, old-fashioned
- 1/2 cup coconut unsweetened, shredded
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt fine sea salt
- 3/4 cup smooth, creamy almond butter or cashew butter**
- 1/2 cup maple syrup pure; 120 mL
- 1 1/2 teaspoons vanilla extract pure
Chai Spice Blend
- 1 tablespoon ground cinnamon
- 1 ½ teaspoons ground ginger
- 1/2 teaspoon cardamom plus more to taste as needed, freshly crushed
- 1/4 teaspoon nutmeg plus more to taste as needed, freshly grated
- 1/4 teaspoon ground allspice
- 1/4 teaspoon cloves ground
- Pinch black pepper
Mix-ins
- 1/3 cup hemp seed 50g
- 1/2 cup dates 90-100g), or other dried fruit (see “substitutes” section in blog post, finely chopped
- 1/3 cup pistachios 45g), chopped, shelled
Instructions
- Prepare the flax eggs. Combine the ground flaxseed meal with 5 tablespoons water. Stir and let sit for 15 minutes to gel together.
- Preheat the oven to 350ºF/175ºC. Line two large baking sheets with parchment paper.
- Make the Chai Spice Blend. Mix all the spices until well combined.
- In a large bowl, mix together the dry ingredients: the oats, coconut, baking powder, baking soda, salt, and Chai Spice Blend.
- In a medium bowl, mix together the wet ingredients: flax eggs, almond butter, maple syrup, and vanilla. Whisk until smooth.
- Pour the wet mixture into the dry ingredients, using a silicone spatula to mix everything until the mixture resembles a cookie dough. Fold in Mix-ins: dates or raisins, hemp seeds, and pistachios. Taste the dough. If desired, add a bit more cardamom or nutmeg to taste.
- If the dough is too sticky to handle (more likely if you’re kitchen is warm), refrigerate it for 10-15 minutes to firm up slightly.
- Use an ice cream scoop to scoop about 3 tablespoons of dough onto the prepared baking sheets (this scoop holds about 3 tablespoons), spacing them about 1/2 inch apart. Alternatively, measure out 3 tablespoons and shape the dough into a round using your hands. Lightly flatten the top of each cookie with your hands or a fork.
- Bake the cookies for 17-20 minutes, or until cookies are baked through, slightly brown on the bottom, and chewy. After 5 minutes, use a spatula to transfer them to a cooling rack. These cookies aren’t too delicate, so you can start enjoying them shortly afterwards. Store leftover cookies in an airtight container or resealable bag on the counter for 2-3 days.
Notes
- * I use whole green cardamom pods, then split them open and transfer the black seeds to a mortar and pestle and crush. You can also use a spice grinder. If you can’t find whole cardamom pods, you can use whole cardamom seeds.
- ** I know it sounds weird to have black pepper in cookies, but it’s an essential spice in Indian chai, and with just a pinch, the cookies definitely won’t taste peppery.
- *** Do not use a crunchy variety, or the dried remnants from the bottom of a jar. You need a smooth, drippy variety, as it’s the oil replacer in this recipe.
Nutrition Information
Show Details
Calories
137kcal
(7%)
Carbohydrates
14g
(5%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
3g
(15%)
Sodium
72mg
(3%)
Potassium
157mg
(3%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
25IU
(1%)
Vitamin C
1mg
(1%)
Calcium
54mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 72mg | 3% |
| Potassium | 157mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
42 reviews
Excellent
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