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Vegan Chai-Spiced Cookies (and 40 more Vegan Breakfast Ideas!)

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
30 mins
Cook Time
30 mins
Chill Time
5 mins
Total Time
55 mins
Servings: 24
Calories: 137 kcal
Course: Dessert , Baked Goods

Ingredients

  • 2 tablespoons (16g) ground flaxseed meal
  • 2 cups old-fashioned rolled oats (190g) (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
  • 3/4 cup smooth, creamy almond butter or cashew butter**
  • 1/2 cup (120 mL) pure maple syrup
  • 1 1/2 teaspoons pure vanilla extract
Chai Spice Blend
  • 1 tablespoon ground cinnamon
  • 1 ½ teaspoons ground ginger
  • 1/2 teaspoon freshly crushed cardamom*, plus more to taste as needed
  • 1/4 teaspoon freshly grated nutmeg, plus more to taste as needed
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • Pinch of black pepper**
Mix-ins
  • 1/3 cup (50g) hemp seeds
  • 1/2 cup finely chopped dates (90-100g), or other dried fruit (see “substitutes” section in blog post)
  • 1/3 cup shelled pistachios (45g), chopped

Instructions

    Cup of Yum
  1. Prepare the flax eggs. Combine the ground flaxseed meal with 5 tablespoons water. Stir and let sit for 15 minutes to gel together.
  2. Preheat the oven to 350ºF/175ºC. Line two large baking sheets with parchment paper.
  3. Make the Chai Spice Blend. Mix all the spices until well combined.
  4. In a large bowl, mix together the dry ingredients: the oats, coconut, baking powder, baking soda, salt, and Chai Spice Blend.
  5. In a medium bowl, mix together the wet ingredients: flax eggs, almond butter, maple syrup, and vanilla. Whisk until smooth.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Calories 137kcal (7%) Carbohydrates 14g (5%) Protein 4g (8%) Fat 8g (12%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Sodium 72mg (3%) Potassium 157mg (4%) 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

% 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.