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.