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    Home » Recipes » Fall Recipes » Vegan Brown Sugar Chai Cookies

    Vegan Brown Sugar Chai Cookies

    Published: Sep 2, 2021 · Modified: Nov 15, 2021 by Emily · This post may contain affiliate links.

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    You need these chewy, sweet, delicious vegan brown sugar chai cookies in your life ASAP! The warming spices in these cookies will be a hit for anyone who tries them. This recipe can be done in under 30 minutes with just one bowl!

    chai cookies on parchment paper with white pumpkin and cinnamon sticks.

    Even if you aren't a chai tea fan, these cookies are some of the best ever. This recipe uses a basic sugar cookie formula, but with more brown sugar and added chai spices. The brown sugar keeps the center of the cookies nice and soft even after they've cooled.

    Not only are these cookies fast and so darn delicious, you also probably already have all of the ingredients in your pantry! These cookies would be perfect at a fall or winter party, served with my Pumpkin Spice Margaritas!

    Why you'll love this recipe

    • Easy and Quick! You only need ONE mixing bowl for this recipe and the whole thing is done in less than 30 minutes. What could be easier than that??
    • Simple Ingredients - You might already have all of these ingredients at home! If not, they're easy to find! PLUS, no eggs means you can steal as many bites of cookie dough as you want!
    • Perfect for Fall & Winter! These are good all year, but especially when the weather is cooler. Have this for dessert after eating some Pumpkin Mac and Cheese!

    What you need for this recipe

    Ingredients and Substitutions:

    ingredients with labels.
    • Vegan Stick Butter - If you can, I highly recommend using vegan stick butter instead of tub butter. Earth Balance is the best I have found so far. If you can't find stick butter, tub butter will still work.
    • Light Brown Sugar - Brown sugar makes these cookie so moist and chewy! I don't recommend replacing this ingredient.
    • White Sugar - For flavor, a little bit of regular granulated sugar is needed.
    • Vanilla Extract - For a more robust flavor, try using vanilla bean paste instead!
    • Non-dairy Milk - I used almond milk, but any non-dairy milk is fine as long as it is plain and unsweetened.
    • All-Purpose Flour - Just regular all purpose flour is great. For gluten-free, try to find a 1:1 flour blend!
    • Chai Tea Bag - You can always make a chai spice blend, but I found the easiest method was to just tear open a chai tea bag and mix it into the dough!

    How to make this recipe

    Step 1: Prep the Oven and Ingredients

    Preheat your oven to 350º Fahrenheit.

    Pull out the butter to allow it to get to room temperature.

    Step 2: Make the Batter

    In a mixing bowl, use an electric mixer to cream together the softened vegan butter along with the brown and white sugar until well combined.

    To this mixture, add the vanilla and the non-dairy milk, then mix again.

    • butter and sugars in a bowl.
    • creamed together butter and sugars
    • butter, sugars, vanilla, and milk after mixing in a glass bowl.

    In the same bowl as the wet ingredients, add the flour, baking powder, and chai spices. Use a mixing spoon or spatula to combine until you get a doughy texture.

    • adding flour and spices to bowl.
    • completely mixed chai cookie dough.

    Step 3: Bake the Cookies

    Using a cookie scoop (or your hands), scoop out eight even-sized balls.

    Place each cookie dough ball onto a parchment lined baking sheet with at least 1 inch between each cookie.

    cookie dough balls before baking.

    Sprinkle the tops of the dough with a bit more white sugar before baking.

    Bake the cookies at 350 degree Fahrenheit oven for 10-11 minutes. For a fully soft cookie, 10 minutes. For a soft center and crunchy edges, 11 minutes is ideal.

    Allow the cookies to cool, then enjoy!

    stacked chai cookies on a cooling rack.

    Expert Tips & Tricks

    • To get evenly cooked and sized cookies, I highly recommend using a cookie scoop! For this recipe, I used a 1 ½ tablespoon scoop!
    • If you want to make your own chai spice blend instead of using the tea bag, mix together 1 tsp. cardamom, 1 tsp. nutmeg, 1 tsp. allspice, 2 tsp. cinnamon, 1 tsp. ground cloves, and 3 tsps. ground ginger.
    • For a version that uses less refined sugar, try using coconut sugar in place of brown sugar and a low-calorie sweetener like stevia in place of white sugar.
    • Fun Tip: Try making a vegan ice cream sandwich by putting my Vegan Mint Julep Ice Cream between 2 cookies!

    Recipe FAQs

    How long will these cookies last?

    Store these brown sugar chai cookies in a sealed container at room temperature for about 1 week, or in the refrigerator for up to a month.

    Can I make these into dirty chai cookies?

    Definitely! Turn these cookies into a dirty chai version by sprinkling a bit of ground coffee into the batter and mixing thoroughly!

    Do I have to use vegan stick butter?

    I highly recommend it, but if you must use tub butter, just add 1 extra tablespoon of flour to the dough so that the consistency remains.

    chai cookies on a green plate with pumpkin and cinnamon sticks.

    Related Recipes

    • Vegan Apple Butternut Squash Soup
    • Pumpkin Spice Margarita
    • Easy Vegan Pumpkin Mac and Cheese
    • Bourbon Mint Julep Ice Cream (Vegan)

    Love a recipe you've tried? Please leave a 5-star🌟 rating in the recipe card below and/or a review in the comments section further down the page. Don't forget to tag me on Instagram, Pinterest, and Facebook when you try one of my recipes!

    featured brown sugar chai cookies photo

    Vegan Brown Sugar Chai Cookies

    You need these chewy, sweet, delicious vegan brown sugar chai cookies in your life ASAP! The warming spices in these cookies will be a hit for anyone who tries them. This recipe can be done in under 30 minutes with just one bowl!
    5 from 8 votes
    Print Pin Rate
    Course: Breakfast, Dessert, Snack
    Cuisine: American, Vegan
    Diet: Vegan, Vegetarian
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 4 people
    Calories: 293kcal
    Author: Emily

    Equipment

    • Cookie Scoop (optional)
    • Electric Mixer
    • Glass Bowl
    • Baking Sheet
    • Parchment Paper

    Ingredients

    • ¼ cup Vegan Butter Stick butter, softened
    • ⅓ cup + 1 tbsp Brown Sugar
    • 2 tablespoon White Sugar
    • ½ teaspoon Vanilla Extract
    • 2 ½ tablespoon Non-dairy Milk
    • ¾ cup + 1 tbsp All-Purpose Flour
    • ½ teaspoon Baking Powder
    • ½ tablespoon Chai Tea Bag

    Instructions

    • Preheat your oven to 350º Fahrenheit. 
    • Pull out the butter to allow it to get to room temperature.
    • In a mixing bowl, use an electric mixer to cream together the softened vegan butter along with the brown and white sugar until well combined. 
    • To this mixture, add the vanilla and the non-dairy milk, then mix again.
    • In the same bowl as the wet ingredients, add the flour, baking powder, and chai spices.
    • Use a mixing spoon or spatula to combine until you get a doughy texture. 
    • Using a cookie scoop (or your hands), scoop out eight even-sized balls. 
    • Place each cookie dough ball onto a parchment lined baking sheet with at least 1 inch between each cookie. 
    • Sprinkle the tops of the dough with a bit more white sugar before baking.
    • Bake the cookies at 350 degree Fahrenheit oven for 10-11 minutes. For a fully soft cookie, 10 minutes. For a soft center and crunchy edges, 11 minutes is ideal. 
    • Allow the cookies to cool, then enjoy!

    Notes

    • This recipe makes 8 cookies.
    • To get evenly cooked and sized cookies, I highly recommend using a cookie scoop! For this recipe, I used a 1 ½ tablespoon scoop!
    • If you want to make your own chai spice blend instead of using the tea bag, mix together 1 tsp. cardamom, 1 tsp. nutmeg, 1 tsp. allspice, 2 tsp. cinnamon, 1 tsp. ground cloves, and 3 tsps. ground ginger.
    • For a version that uses less refined sugar, try using coconut sugar in place of brown sugar and a low-calorie sweetener like stevia in place of white sugar.
    • Vegan Stick Butter - If you can, I highly recommend using vegan stick butter instead of tub butter. Earth Balance is the best I have found so far. If you can't find stick butter, tub butter will still work, just add an extra tablespoon of flour.

    Nutrition

    Serving: 2cookies | Calories: 293kcal | Carbohydrates: 43.3g | Protein: 2.4g | Fat: 11.5g | Saturated Fat: 3.5g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 5.1g | Sodium: 130.8mg | Potassium: 31mg | Fiber: 0.8g | Sugar: 26g
    Tried this Recipe? Pin it for Later!Mention @LegallyHealthyBlonde or tag #LegallyHealthyBlonde!
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    Reader Interactions

    Comments

    1. Laura

      December 06, 2021 at 12:11 am

      5 stars
      These cookies practically melt in your mouth. I just made them for a holiday party and they were perfect and so easy to make!

      Reply
    2. Amy

      December 13, 2021 at 7:38 pm

      5 stars
      I followed the instructions besides switching up the chai tea bag to a home made chai spice mix without cardamom as well as using Earth balance vegan butter and adding the recommended extra tablespoon of flour and they came out perfect! The consistency of the dough helped form a good round shape. These were a hit in holiday cookie boxes. I’m trying the dirty chai version next! Thanks

      Reply
      • Emily

        December 14, 2021 at 2:51 pm

        Thanks so much for the comment, Amy! I'm so glad you loved them!

        Reply

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    Hi there, I'm Emily! I am the plant-based recipe creator behind Legally Healthy Blonde. This blog is where you'll find simple, delicious, and fulfilling plant-based recipes. I hope to inspire you to eat more plant-rich foods & to show you just how fun it can be to nourish your body! Click here to learn more about me!

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