There’s something about chai spices wrapped up in a chewy cookie that just feels like a hug in edible form. These vegan brown sugar chai cookies are soft in the center, lightly crinkled on top, and filled with the warming notes of cinnamon, cardamom, ginger, and a hint of black pepper. If you’ve ever wanted a cookie that tastes like a cozy afternoon with tea, this is it.
What makes this recipe special? Brown sugar. Unlike white sugar, it locks in moisture thanks to the molasses content, which means cookies that stay chewy for days (if they last that long). They’re quick to make, only need one bowl, and chill time is minimal, just an hour in the fridge to help them set.
Ingredients
- ½ cup vegan butter (sticks work best; see notes below)
- ½ cup + 2 tbsp dark brown sugar (light brown works but gives crisper edges)
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom
- ¼ tsp ground ginger
- ⅛ tsp star anise (optional, for depth)
- ⅛ tsp black pepper (optional, adds subtle heat)
- 1 flax egg (1 tbsp ground flax + 3 tbsp water, rested 5–10 min)
- 1 tsp vanilla extract or vanilla bean paste
- 1 cup + 2 tbsp all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 2 tbsp granulated sugar (optional, for rolling)
Instructions
- In a large bowl, cream vegan butter, brown sugar, and all spices until fluffy.
- Add flax egg + vanilla, then mix again until combined.
- Sift in flour, baking soda, and salt. Mix until a slightly sticky dough forms.
- Cover bowl with wrap and chill for 1 hour.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop dough into 10–12 balls (about 45–50 g each). Roll in granulated sugar if desired.
- Place on baking sheet, spaced 2 inches apart. Do not flatten.
- Bake for 11–13 minutes, until edges are set and bottoms are lightly golden. Centers should look soft, not raw.
- Tap the tray on the counter to deflate cookies for crinkles. For perfect rounds, swirl inside a cookie cutter while still warm.
- Cool on the tray 5–10 minutes before transferring to a rack.
Tips & Tricks for Perfect Chai Cookies
- Cream the butter + sugar properly: This traps air and makes cookies soft yet structured. Don’t rush this step.
- Always chill the dough: Skipping this = cookies that spread into flat pancakes.
- Use parchment, not foil: Foil heats unevenly and can burn cookie bottoms.
- Tap & Scoot Method: Lightly tap tray post-bake, then “scoot” cookies into shape with a round cutter for bakery-style circles.
Variations & Substitutions
- Gluten-Free Option: Use a 1:1 gluten-free flour blend with xanthan gum. Results may be slightly softer.
- Oil-Free Version: Try solid coconut oil instead of butter (flavor will change).
- Refined Sugar-Free: Sub coconut sugar for brown sugar. Cookies will be less sweet and spread less.
- Flavor Twists: Add orange zest for a festive twist or fold in dairy-free white chocolate chips for extra indulgence.
Frequently Asked Questions
Why did my cookies spread too much?
Usually it’s one of three things: not chilling the dough, old baking soda, or mis-measured flour. Spoon flour into your cup (or weigh it) to avoid dense or flat cookies.
Can I skip the chai spices?
Yes, you’ll still have chewy vegan brown sugar cookies. For a cozy spin, swap with pumpkin pie spice or keep it plain for a classic brown sugar base.
How long do they stay fresh?
At room temp: 2–3 days. In the fridge: up to 7 days. In the freezer: 1 month. Pro tip → freezing helps keep them chewy!
Nutrition Information (per cookie, based on 12 cookies)
- Calories: 180
- Carbs: 23 g
- Protein: 2 g
- Fat: 9 g (Sat. fat 2 g)
- Sodium: 169 mg
- Sugar: 13 g
- Fiber: 1 g
(Values approximate; will vary with ingredient brands and substitutions.)
These vegan brown sugar chai cookies aren’t just another sweet treat, they’re comfort baked into chewy rounds. The brown sugar keeps them soft, the chai spices bring warmth, and the simple method makes them weeknight-friendly. Whether you’re baking for the holidays, freezing a batch for later, or just need something cozy with your tea, these cookies are the kind you’ll want to keep on repeat.
If you make them, drop a comment, leave a star rating, or share your batch on Pinterest. I’d love to see how yours turn out. Happy baking!
Vegan Brown Sugar Chai Cookies (Soft & Chewy Recipe)
Ingredients
- ½ cup vegan butter (sticks work best; see notes below)
- ½ cup + 2 tbsp dark brown sugar (light brown works but gives crisper edges)
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom
- ¼ tsp ground ginger
- ⅛ tsp star anise (optional, for depth)
- ⅛ tsp black pepper (optional, adds subtle heat)
- 1 flax egg (1 tbsp ground flax + 3 tbsp water, rested 5–10 min)
- 1 tsp vanilla extract or vanilla bean paste
- 1 cup + 2 tbsp all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 2 tbsp granulated sugar (optional, for rolling)
Instructions
- In a large bowl, cream vegan butter, brown sugar, and all spices until fluffy.
- Add flax egg + vanilla, then mix again until combined.
- Sift in flour, baking soda, and salt. Mix until a slightly sticky dough forms.
- Cover bowl with wrap and chill for 1 hour.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop dough into 10–12 balls (about 45–50 g each). Roll in granulated sugar if desired.
- Place on baking sheet, spaced 2 inches apart. Do not flatten.
- Bake for 11–13 minutes, until edges are set and bottoms are lightly golden. Centers should look soft, not raw.
- Tap the tray on the counter to deflate cookies for crinkles. For perfect rounds, swirl inside a cookie cutter while still warm.
- Cool on the tray 5–10 minutes before transferring to a rack.
Notes
- Vegan butter: Baking sticks like Earth Balance hold structure better than tub spreads. If using tub-style butter, add 1 tbsp flour to balance.
- Brown sugar: Dark = softer, chewier cookies. Light = slightly crispier.
- Spices: Feel free to double for stronger chai flavor or swap in nutmeg, cloves, or allspice.
- Smaller cookies (2 tbsp size) → bake 9–11 minutes.
- Dough can be frozen in pre-scooped balls. Bake from frozen, adding 2–3 extra minutes.