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–+ servings
a stack of chai brown sugar cookies

Vegan Chai Sugar Cookies

Lauren Casolaro
Soft and chewy, these vegan chai-spiced brown sugar cookies are about to become your go-to fall dessert! They're easily made in one bowl and are perfect for a cozy night in with friends or for a holiday dessert.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 12 Cookies
Calories 185 kcal

Equipment

Ingredients
 

  • 1 cup (113 g) vegan stick of butter softened to room temperature
  • ½ cup (100 g) dark brown sugar packed
  • ½ cup (100 g) light brown sugar packed
  • 1 teaspoon cinnamon
  • ½ teaspoon cardamom
  • ½ teaspoon ground ginger
  • ½ teaspoon ground all-spice
  • ¼ teaspoon ground cloves
  • ¼ teaspoon nutmeg
  • 2 flax eggs 2 tablespoons flax seed meal + 6 tablespoons water
  • ½ tablespoon vanilla extract
  • ¼ teaspoon almond extract
  • 2 ¼ cups (270 g) all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda

Instructions

  • Start by prepping your replacement egg by mixing together flax seed meal or replacement egg powder and water, and letting it set for at least 5 minutes, until thickened.
    2 flax eggs
  • Add room temperature butter, dark brown sugar, light brown sugar, cinnamon, cardamom, ground ginger, ground all-spice, ground cloves, and nutmeg to a bowl. Cream together using a hand-held mixer or kitchen-stand mixer until combined and fluffy.
    1 cup vegan stick of butter, ½ cup dark brown sugar, ½ cup light brown sugar, 1 teaspoon cinnamon, ½ teaspoon cardamom, ½ teaspoon ground ginger, ½ teaspoon ground all-spice, ¼ teaspoon ground cloves, ¼ teaspoon nutmeg
  • Add the flax egg and extracts to the bowl and whisk together until combined.
    2 flax eggs, ½ tablespoon vanilla extract, ¼ teaspoon almond extract
  • Add in the flour, baking powder, baking soda, and salt to the bowl. Mix with a rubber spatula until just combined and the cookie dough has formed. Cover the bowl with plastic wrap and chill in the fridge for at least 1 hour.
    2 ¼ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
  • About 10-15 minutes before removing the dough from the fridge, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  • Using a cookie scoop or your hands, scoop out and roll 12 evenly sized cookies, placing on the baking sheet, 2 inches apart.
  • Sprinkle the cookies with white granulated sugar, then bake for 10-12 minutes, until the bottoms and edges are lightly browned but the centers are still soft. 
  • After removing the oven, drop the baking sheet onto the counter to deflate them and get that crinkle effect. Let cool for 5-10 minutes, then serve and enjoy! 

Notes

Make sure your baking soda is fresh and active. If it has been open for 30 days or more, replace it.
The cookies will not all fit on one baking sheet (you'll likely need two).  Bake one tray at a time rather than putting both trays in the oven at the same time. This will allow for even heating/baking of the cookies. 
Leftover, unbaked cookie dough can be stored in the freezer for up to 3 months. Baked cookies can be frozen for up to 3 months, kept in an airtight container at room temperature for3-4 days, or in the fridge for 1 week.
Nutritional values are estimates only. Please see our full disclosure here.

Nutrition

Serving: 1CookieCalories: 185kcalCarbohydrates: 11.6gProtein: 0.9gFat: 13.8gSaturated Fat: 6.7gCholesterol: 41mgSodium: 260mgFiber: 0.5gSugar: 9.3g

Disclaimer: Although apinchofparsley.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Apinchofparsley.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

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