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.
– Ground flaxseed – Old-fashioned rolled oats – Unsweetened shredded coconut – Baking powder – Baking soda – Sea salt – Almond butter – Maple syrup – Pure vanilla extract – Ground cinnamon – Ground ginger – Cardamom – Nutmeg – Ground allspice – Ground cloves – Black pepper – Hemp seeds – Chopped dates – Pistachios
Start by making your flax eggs. Mix together the flaxseed meal with water, and set aside for 15 minutes to thicken. Make the chai spice blend. Split open the cardamom pods and crush the black seeds using a mortar and pestle (or spice grinder).
Mix the ground cardamom with the other chai spices.
Finely chop your pistachios. Mix together the dry ingredients in a large bowl: oats, coconut, baking powder, baking soda, salt, and Chai Spice Blend.
Mix together the wet ingredients in a medium bowl until smooth: prepared flax egg, almond butter, maple syrup, and vanilla. Pour the wet ingredients into the dry and whisk together until the mixture resembles cookie dough.
Fold in your mix-ins: dried fruit, seeds, and nuts. Scoop about 3 tablespoons cookie dough onto lined baking sheets, 1/2-inch apart. Bake at 350ºF/175ºC for 17-20 minutes. Wait 5 minutes before transferring cookies to a wire rack.