stack of chai snickerdoodle cookies with cinnamon sticks and glass of milk
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Vegan Chai Snickerdoodles

Soft pillowy cookies rolled in an aromatic sugar chai spice blend! Perfect for the holidays, this vegan cookie recipe is a must bake!
Course Dessert
Cuisine Holiday, Vegan
Keyword chai dessert, vegan christmas cookie recipe, vegan snickerdoodles
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 24 cookies (2 dozen)
Calories 188kcal
Author Amanda

Ingredients

  • 1 flax egg (1 Tablespoon ground flaxseed + 3 Tablespoons water)
  • 1-3/4 cups brown sugar packed
  • 1 cup (2 sticks) vegan butter Room temperature. I like Earth Balance or Miyokos
  • 1/2 teaspoon pure vanilla extract
  • 2-3/4 cups all-purpose flour can substitute with a gluten-free flour blend
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Sugar + Chai Spice Blend:

  • 3 Tablespoons cane sugar
  • 2-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground clover

Instructions

  • Preheat oven to 375 degrees Fahrenheit. Line baking sheet with parchment paper or a baking mat.
    375 for 6-8 minutes
  • Make flax egg: Mix ground flaxseed and water in small bowl and place in the fridge for 5-10 minutes to set.
  • In a large mixing bowl, beat butter and sugar using a hand mixer until nice and fluffy.
  • Add vanilla and flax egg to butter and sugar and beat until blended.
  • Whisk together flour, baking soda, baking powder, and salt in a separate mixing bowl.
  • Add dry ingredients to wet slowly and beat until just mixed. If the dough is too crumbly try adding 1/2 Tablespoon of water or almond milk.
  • Mix sugar and chai spices in a small bowl.
  • Using a cookie scoop, scoop out dough and roll in sugar chai spice blend. Place on baking sheet. Lightly press cookie dough down with two fingers.
  • Bake for 6-8 minutes. remove from oven and let cool for 5 minutes before transferring to cooling rack.

Notes

You can make this dough the day before and chill in the fridge before baking.
You can substitute the vegan butter with coconut oil; however, I would recommend chilling the dough before baking. Coconut oil tends to spread more than butter!

Nutrition

Serving: 1cookie | Calories: 188kcal | Carbohydrates: 21.7g | Protein: 1.7g | Fat: 10.3g | Saturated Fat: 3.2g | Sodium: 213mg | Potassium: 46mg | Fiber: 0.7g | Sugar: 10.3g | Calcium: 10mg | Iron: 0.9mg