chai spice sugar cookies (vegan)



What?  Oh, hi.  I’m still alive; I just have one too many Serious Grown Up Paying Jobs (not that I’m complaining) and this little blog of mine has drawn the short stick as a result.  But I’m taking advantage of this unseasonably warm Sunday afternoon and the fact that I’m a few clicks away from submitting my latest article to my editor to share these chai spice sugar cookies with you.

These are for a vegan (ahem, mostly vegan) friend who celebrated a birthday on Friday — I couldn’t make it to her shindig, so I offered baked goods in return.  I know people say this all the time, but folks, these DO NOT taste vegan.  I don’t know what vegan cookies are supposed to be like, but these taste just as unhealthy as the buttery, eggy ones that I might decide to make one day anyway.  If you want to go whole hog (no pun intended), I suggest subbing in a cup of real butter in place of the vegan stuff and one egg in place of the flax.


I’m going to get to the recipe in a moment, but first, shameless promotion:  I’m a real life writer from time to time, and I’m lucky to be employed by one of my favorite websites,  Check out my stuff here:

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Most of these also have quizzes that go along with them, so search if you’re feeling smart.

Okay, enough of that.  Let’s talk cookies.  These were actually a little sweet for me (get back on your chair; I’ll wait) so I’m reducing the amount of sugar here a bit.  Feel free to increase if you’d like.  I used vegan margarine, but I’m sure you could do just as well with applesauce; just don’t yell at me if they come out weird.  Also, I know it’s weird and kind of ghetto to use actual tea, but I wasn’t going to spend $17 on spices for one recipe.  I’m sure dry tea is good for you.


Vegan Chai Spice Sugar Cookies

2 1/4 cups flour

1 tbsp baking soda

1/2 tbsp baking powder

1/2 tsp salt (optional; I omitted — I KNOW, what is going on with me?)

For cookies:

1 1/2 cups brown sugar

4 bags’ worth chai spice tea

1 tsp cinnamon

1 tsp ground ginger

1 tbsp ground flaxseed

1 tbsp water

1 cup vegan margarine

For rolling mixture:

1/2 cup sugar

2 bags’ worth chai spice tea

1/2 tsp cinnamon

1/2 tsp ground ginger

Preheat oven to 350*F.  Line two cookie sheets with parchment paper.  Set aside.

In a medium bowl, stir together flour, baking soda, baking powder, and salt (if using).  Set aside.  In a small bowl, stir together flaxseed and water.  Set aside.

In the bowl of a stand mixer, beat together sugar, spices, and margarine until light and creamy.  Add vanilla and flax mixture; beat until combined.

Slowly stir in flour mixture until dough is just mixed and rolls easily without sticking to your hands.  In a small bowl, combine sugar, tea, and spices.  Roll dough into 3/4-inch balls, then roll in sugar mixture.  Arrange 1 1/2 inches apart in rows on a cookie sheet.  Bake 8 minutes, or until just beginning to crack on top.  Cool completely on cooling rack.


playing catch-up


Whoooo’s a slacker?

Okay, that might not be true.  I might have gotten two new jobs, found an apartment,  moved my whole life thirty miles southish, and put out sundry fires associated with all of those things in the last month and a half.  Which is cool for me, but maybe not so cool for anyone who was actually expecting some kind of content from this blog.

Also, I’ve been feverish and hacking my lungs out on my boyfriend’s couch for the last week, and what a saint he is for not throwing me out on the street until my apartment opens up.  So there’s that.

Maple brown sugar pound cake

Since we last spoke, there have been Funfetti swirl cookies, a maple brown sugar pound cake, some actually kind of delicious macrobiotic vegan cookies, and a delicious two-layer brown sugar pound cake with dark chocolate ganache (which, unfortunately, was devoured before it could be photographed).

Funfetti swirl cookies

Today, we’ll kill two birds with one stone.  I’m going to direct you over to Peabody’s page for the Funfetti cookies pictured above – which were delicious as well as downright adorable – and write out this very simple vegan cookie recipe.  We have a self-proclaimed “level 12 vegan” in our offices who, in addition to following all of the regular vegan rules, doesn’t eat any processed sugars.  I based this recipe on one I found on Allrecipes, but I’ve printed it here to reflect the changes I made.

I know people turn up their noses at vegan desserts, but I’ll say one thing: they sure don’t get as pissed when you bring them in at breakfast time.

Ugly but rather tasty vegan cookies

Macrobiotic Vegan Cookies

1 cup almonds, toasted

1/2 cup oat flour

3/4 cups oats

1/2 cup maple syrup

1 teaspoon vanilla extract

1/2 teaspoon kosher salt

Preheat oven to 275 degrees Fahrenheit.  Line 2 baking sheets with parchment paper.

Pulse almonds in a food processor until they reach desired consistency (coarse or fine meal).  In a large bowl, stir together almonds, oat flour, oats, maple syrup, vanilla extract, and salt until thoroughly combined.

Form mixture into 2-tablespoon-sized balls; flatten slightly.  Arrange on prepared baking sheets.  Bake 12-15 minutes, or until edges are brown.  Remove carefully and cool completely on racks.