Vegan Chai-Spiced Cookies (and 40 more Vegan Breakfast Ideas!)

Name: Vegan Chai-Spiced Cookies (and 40 more Vegan Breakfast Ideas!)
Total time: 55 min
Yield: 24 servings
Cuisine: Indonesian
Ingredients: 2 tablespoons (16g) ground flaxseed meal; 2 cups old-fashioned rolled oats ((190g) (certified gluten-free, as needed)); 1/2 cup unsweetened shredded coconut; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine sea salt; 3/4 cup smooth, (creamy almond butter or cashew butter**); 1/2 cup (120 mL) pure maple syrup; 1 1/2 teaspoons pure vanilla extract; 1 tablespoon ground cinnamon; 1 ½ teaspoons ground ginger; 1/2 teaspoon freshly crushed cardamom*, (plus more to taste as needed); 1/4 teaspoon freshly grated nutmeg, (plus more to taste as needed); 1/4 teaspoon ground allspice; 1/4 teaspoon ground cloves; Pinch of black pepper**; 1/3 cup (50g) hemp seeds; 1/2 cup finely chopped dates ((90-100g), or other dried fruit (see “substitutes” section in blog post)); 1/3 cup shelled pistachios ((45g), chopped)

These Chewy Vegan Chai-Spiced Cookies are inspired by Indian masala chai as well as oatmeal cookies, and feature a homemade chai spice blend. They're healthy, vegan, gluten-free, and have no added oil, making them the perfect cozy but healthy breakfast, snack, or dessert.

⏱️ 55 min 🔪 Prep: 30 min 🔥 Cook: 20 min 📊 Medium 👁️ 41 views

👨‍🍳 Start Cooking

Vegan Chai-Spiced Cookies (and 40 more Vegan Breakfast Ideas!)

Foto: Rainbow Plant Life

Ingredients

24 servings

2 tablespoons (16g) ground flaxseed meal
2 cups old-fashioned rolled oats ((190g) (certified gluten-free, as needed))
1/2 cup unsweetened shredded coconut
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup smooth, (creamy almond butter or cashew butter**)
1/2 cup (120 mL) pure maple syrup
1 1/2 teaspoons pure vanilla extract
1 tablespoon ground cinnamon
1 ½ teaspoons ground ginger
1/2 teaspoon freshly crushed cardamom*, (plus more to taste as needed)
1/4 teaspoon freshly grated nutmeg, (plus more to taste as needed)
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
Pinch of black pepper**
1/3 cup (50g) hemp seeds
1/2 cup finely chopped dates ((90-100g), or other dried fruit (see “substitutes” section in blog post))
1/3 cup shelled pistachios ((45g), chopped)

Steps

Prepare the flax eggs. Combine the ground flaxseed meal with 5 tablespoons water. Stir and let sit for 15 minutes to gel together.
Preheat the oven to 350ºF/175ºC. Line two large baking sheets with parchment paper.
Make the Chai Spice Blend. Mix all the spices until well combined.
In a large bowl, mix together the dry ingredients: the oats, coconut, baking powder, baking soda, salt, and Chai Spice Blend.
In a medium bowl, mix together the wet ingredients: flax eggs, almond butter, maple syrup, and vanilla. Whisk until smooth.
Pour the wet mixture into the dry ingredients, using a silicone spatula to mix everything until the mixture resembles a cookie dough. Fold in Mix-ins: dates or raisins, hemp seeds, and pistachios. Taste the dough. If desired, add a bit more cardamom or nutmeg to taste.
If the dough is too sticky to handle (more likely if you’re kitchen is warm), refrigerate it for 10-15 minutes to firm up slightly.
Use an ice cream scoop to scoop about 3 tablespoons of dough onto the prepared baking sheets (this scoop holds about 3 tablespoons), spacing them about 1/2 inch apart. Alternatively, measure out 3 tablespoons and shape the dough into a round using your hands. Lightly flatten the top of each cookie with your hands or a fork.
Bake the cookies for 17-20 minutes, or until cookies are baked through, slightly brown on the bottom, and chewy. After 5 minutes, use a spatula to transfer them to a cooling rack. These cookies aren’t too delicate, so you can start enjoying them shortly afterwards. Store leftover cookies in an airtight container or resealable bag on the counter for 2-3 days.