Soft pillowy cookies rolled in an aromatic sugar chai spice blend! Perfect for the holidays, this vegan cookie recipe is a must bake!
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.
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!