Cookies are the perfect accompaniment to a cup of tea or coffee – or just by themselves! This chai cookie recipe combines your favorite Indian spices with a savory oatmeal base for a satisfying snack you won’t be able to resist.
But this time, you don’t have to control yourself! It’s low-sugar and vegan – so it’s the perfect treat for anyone who’s saving space for Thanksgiving dinner or just trying to avoid dairy.
Ingredients:
(Recipe makes about 35 cookies)
1/3 cup almond milk or soy milk (not pictured)
1 1/3 cup of flour
1 1/3 cup of rolled oats
1/2 cup of brown sugar
1/2 tsp of baking powder
1/2 tsp of baking soda
1/4 cup of coconut oil (melted)
1/4 cup of dark chocolate chips (make sure they’re vegan!)
1 tsp. of chai masala
1 tsp of cinnamon
1 tsp of maple syrup
1 tbsp of vanilla extract
Prep Time: 10 minutes
Total Time: 30 minutes
How-To:
1. Preheat the oven to 350 degrees.
2. Cream the sugar and melted coconut oil together in a large mixing bowl.
3. Add the vanilla extract and maple syrup. Mix thoroughly.
4. Add the flour, oats, baking powder, baking soda, and spices to the mixing bowl.
5. Pour the milk on top and add the chocolate chips to the mixture. Mix with a whisk or large spoon. Make sure to break down any clumps. It should be a chunky dough consistency.
6. Scoop a tablespoon of the dough onto an ungreased cookie sheet. Pat it down into a circular shape. It can be flattened a little, but not too much – the mixture will spread in the oven.
7. Bake the cookies for 15-20 minutes.
8. When the cookies have turned dark brown and are firm to the touch, they are done. Remove them from the oven.
9. ENJOY!
What are your favorite cookie recipes?