Chai Tea Latte Cookies
These vegan Chai Tea Latte Cookies combine bold masala chai spice with classic cookie comfort to give you sweet, soft, and aromatic bites of joy.
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup brown sugar packed, because you’re not here to play
- ½ cup vegan butter softened
- ¼ cup unsweetened almond milk
- 2 tsp vanilla extract
- 1 tbsp chai spice blend* see tip below
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment because sticky disasters are not the vibe.
- In a large bowl, whisk flour, chai spice, baking powder, baking soda, and salt. Set aside like a queen with priorities.
- In another bowl, cream vegan butter and brown sugar until smooth. This is your workout for the day.
- Add almond milk and vanilla. Stir until the mixture looks like something magical might happen.
- Gradually mix the dry ingredients into the wet. Combine until a soft dough forms and resists being boring.
- Scoop tablespoon-sized balls of dough onto the sheet, spacing them like introverts at a party.
- Optional: sprinkle with cinnamon sugar. Required if you’re extra.
- Bake for 11–12 minutes. Edges should be set, centers should be soft. Like you on a bad date.
- Cool on the tray for 5 minutes, then transfer to a rack—if you can wait that long.
- Store in an airtight container or directly in your face. Your choice.
Notes
Nutritional Values (Per Cookie):
- Calories: 110
- Total Fat: 5g
- Saturated Fat: 2g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
Vitamins & Minerals (Per Cookie):
- Iron: 6%
- Calcium: 4%
- Magnesium: 5%
- Potassium: 3%
- Vitamin E: 2%
Notes & Tips:
- Chai spice blend: Mix 1 tsp each of cinnamon, ginger, cardamom, cloves, and nutmeg. Store it in your “I bake” jar.
- Use soft vegan butter, not melted—unless you enjoy flat, existential-crisis cookies.
- Try with a vanilla glaze if you’re feeling boujee.
- Pairs well with hot tea, cold weather, and pretending you’re baking for a “casual gathering.”