chai spiced cookies

These soft, chewy cookies are perfectly spiced and are the perfect cookie to bake up all fall and winter long! The molasses and chai spice blend give these cookies a gingerbread-like flavor that everyone in your home is sure to love.

Chewy Chai Spiced Molasses Cookies

white sugar

dark brown sugar

cinnamon

ginger

cardamom

cloves

nutmeg

black pepper

butter (two sticks, softened)

sugar

dark brown sugar (packed)

egg (room temperature)

dark molasses*

vanilla extract

all-purpose flour

baking soda**

Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper and set it aside.

Prepare the chai sugar by adding white and brown sugars, cinnamon, ginger, cardamom, cloves, nutmeg, and black pepper to a medium bowl. Whisk together until combined. Set aside.

In a separate large mixing bowl, add flour, baking soda, ginger, cinnamon, cloves, and cardamom. Whisk everything together until fully combined. Set flour mixture aside.

To the bowl of a stand mixer fitted with the paddle attachment, add butter, white sugar, and brown sugar. Beat on medium-high (a speed of 6-8 on a stand mixer) until butter and sugars are light and fluffy, scraping the bottom and sides of the bowl down a few times to ensure everything gets mixed evenly. This should take anywhere from 5-8 minutes.

Once the butter mixture is fluffy, turn off the mixer and add egg, molasses, and vanilla to the bowl with the butter and sugar. Beat on low, gradually increasing speed to medium, and mix until all of the ingredients are fully combined.

Add the flour mixture, about a cup at a time, to the bowl with the butter mixture and mix on medium after each addition to combine. Be sure and scrape the bowl to ensure everything gets combined. After adding the last of the flour, mix just until no more dry flour is visible and turn off the mixer.

Transfer the bowl of dough to the freezer to chill for 15 minutes or, for a thicker cookie, transfer the dough to the refrigerator and chill the dough for about an hour.

Scoop out balls of dough into your palm using a cookie scoop, and use both hands to form them into round balls. Roll each dough ball into the chai sugar, coating all sides, then transfer cookies to the prepared baking sheet, spacing them an inch or more apart.

Bake cookies for 7-10 minutes, until the edges are just set but the middles are still gooey. Allow the cookies to cool on the baking for about 10 minutes before transferring them to a wire rack to cool completely. The cookies will continue to firm up as they cool.

Sprinkle the cookies with a little more of the chai sugar while they cool if you like. Enjoy!

EASY, wholesome Chai-Spiced Oatmeal Cookies that come together in 1 bowl in just 25 minutes! Vegan, gluten-free, naturally sweetened, oil-free, and made without any flour.

Chai-Spiced Oatmeal Cookies (Flourless!)

Chai-Spiced Nut Butter ((or store-bought))

maple syrup

tsp baking soda

sea salt

rolled oats ((ensure gluten-free as needed))

Tbsp chia seeds

pecans

Preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Set aside.

In a medium mixing bowl, combine the chai-spiced nut butter, maple syrup, baking soda, and salt and stir or whisk until smooth and thoroughly combined.

Add the rolled oats, chia seeds, and chopped pecans and stir well to evenly distribute ingredients.

Scoop out ~1 ½ Tbsp portions of dough using a cookie scoop (we like this one) or two spoons, place on the baking sheet, and press lightly to make a thick, flat cookie about 2 ½ inches in diameter (they will not spread much, so it’s okay if they are close together). It’s normal for them to stick to your hands a bit when pressing — you can lightly oil your hands if needed!

Bake the cookies for 12-15 minutes, until the edges begin to turn golden brown. Let cool slightly before enjoying.

Let cool completely before storing in an airtight container at room temperature for up to 3-4 days or in the freezer for up to 1 month.

Made these last weekend, my husband declared these "the best cookies you have ever made"!  Today is his b-day asked him what kind of cake he wanted, he said those cookies you made last week would be better than cake!  But I had another MB recipe up my sleeve for today-the one bowl carrot cake. Spoiler alert-it was AMAZING as well!

I made these for non-vegan folks and they loved them! The crunch and texture are great. I made the Chai-Spiced Nut Butter just to make these cookies so now I have two different delicious sweet items to enjoy. I used cashews as written and a mix of almonds and pecans and it is especially buttery. Yet one more wonderful recipe.

These were SO good. YUM! Easy to make. I doubled the recipe and they turned out great.

Replaced with peanut butter and pine nuts. These were so addictive and delicious! Thank you!

These are devastatingly delicious. We rarely bake, but we could not pass these up. The chai spiced nut butter, oats, and chopped nuts are an absolute dream combination.

I love these cookies--they come together in a snap and taste great. They will work perfect for pre-run bites! :)

These were nice, quite wholesome. I used ready-to-go almond butter and subbed half the pecans with raisins, which I definitely recommend!

https://www.youtube.com/watch?v=uL4o3EwCAPs

EASY, wholesome Chai-Spiced Oatmeal Cookies that come together in 1 bowl in just 25 minutes! Vegan, gluten-free, naturally sweetened, oil-free, and made without any flour.

Full Recipe: https://minimalistbaker.com/chai-spiced-oatmeal-cookies/
 
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Chai-Spiced Oatmeal Cookies (Flourless!) | Minimalist Baker Recipes

Easy Gluten-Free Chocolate Chai-Spiced Oatmeal Cookies: flourless, oil-free, naturally sweetened, and ready in less than 30 minutes! 

Gluten-Free Chocolate Chai-Spiced Oatmeal Cookies

pecan-almond butter

rolled oats

DIY chai spice blend

chia seeds

baking soda

walnuts,

vegan chocolate chips

Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper or silicone baking mat.

In a large mixing bowl, combine the pecan almond butter, maple syrup, and vanilla extract and mix until it creates a smooth, velvety base.

Add the dry ingredients: rolled oats, chai spice mix, chia seeds, baking soda, and walnuts. Mix with a wooden spoon until well combined.

Using a cookie scoop or small ice cream scoop, form cookie dough balls and place them on the prepared cookie sheet. Flatten each ball slightly with a fork or your hand creating the perfect cookie shape.

Bake for 12-15 minutes, or until the edges turn golden brown. This creates a chewy texture with crispy edges.

Melt the chocolate chips in a small saucepan over low heat, constantly mixing until smooth. Spoon a small amount in the center of each cookie.

Allow your chai-spiced wonders to cool on a wire rack or the baking before indulging. Enjoy these cookies with a cup of coffee or a vegan chai latte, embracing the warm chai spices.

Easy Gluten-Free Chocolate Chai-Spiced Oatmeal Cookies: flourless, oil-free, naturally sweetened, and ready in less than 30 minutes!

Hey Shane, 
Making these tonight and I noticed in the ingredient list it says baking soda and in the directions it says baking powder 😊. These will be a favorite of mine for sure!! Thank you!!

If there were 5 more stars I would click on them!  These cookies are definitely a "10"!
Oh my goodness!  I made these at Christmas.  I thought my granddaughter and I were going to fight over the last cookie.....
Yum

Great flavor and crunch. Also easy to make once you have the nut butter.

These are so yummy! Actually, we love all of your cookie creations, Shane. And even better, the recipe makes a small batch of 12 cookies, which is perfect for the two of us. If the recipe made 3 dozen (like most recipes), I'd be in trouble because I would scarf them all down quickly! They are that good!

Okay I had to make this 2x this wknd.  I made exactly to the directions the first time, 1 TBSP chai spice, minus the chocolate, but accidentally overbaked them by a few minutes.  Still tasty but definitely overbaked.   So I HAD to give a 2nd shot before I could review!  The 2nd batch I soaked a little bit of dried fruit (raisins, golden raisins and apricots) in a few TBSP of hot water spiced with chai.  Then drained them and added the wet ingredients and the chia seeds while I mixed the dry ingredients (2 TBSP chai this time), prepped the pan, etc.  I put in for 15 minutes only that time.  SO GOOD!! This may be my Christmas cookie gifts to co-workers and small group.  Going to experiment with other dried fruits, etc in the future. Thanks, Shane!

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