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One of my favourite hot drinks to order is a Chai Tea Latte – so I created a Chai Tea Latte in a cookie. They are soft and quite similar to Snickerdoodles enhanced with warm chai tea spices. And they also happen to be vegan, whole wheat and healthy! They are perfect for your afternoon cup of tea. Since moving to Ireland, I have fully embraced the tea drinking culture – they don’t take coffee breaks here, they take tea breaks!

You can also see our adopted kitty in the background of the picture, or you might say that he adopted us! We often leave the door in our living room open to our little outside patio and lately this cat has been coming in our house to check us out. He’ll crawl right into our laps and sleep for as long as we’ll let him. Matt has even named him “Marble” because of the patterns in his fur – but it always makes me think of Marbled Cheesecake and then I’m hungry!

Chai Spice Vegan Cookies

  by Emily Ratzlaff

  Prep Time: 20 minutes

  Cook Time: 6-8 minutes


Ingredients (makes 18 cookies)

  • 1.5 cups of whole wheat flour
  • 1/2 teaspoon of baking powder
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of cream of tartar
  • 3/4 teaspoon of baking soda
  • 1/2 cup plus an extra 1/3 cup of demerara sugar
  • 4 tablespoons of milk (I used almond milk)
  • 1 teaspoon of vanilla extract
  • 2 tablespoons of vegan butter or margarine
  • 6 tablespoons of almond butter
  • 1.5 teaspoons of cinnamon
  • 3/4 teaspoon of ginger
  • 3/4 teaspoon of cardamom
  • 1/4 teaspoon of all spice
  • dash of finely ground black pepper


Cream together vegan butter, almond butter, milk, vanilla extract, and 1/2 cup of sugar.

Combine flour, baking soda, baking powder, salt, and cream of tartar in a separate bowl.

Combine cinnamon, ginger, cardamom, allspice, pepper and remaining 1/3 cup of sugar in a separate bowl. Add 4 tablespoons of this spice/sugar mixture into flour mixture, reserving the rest for rolling.

Add flour mixture to wet ingredients and stir well. If dough seems too dry or crumbly, add an extra tablespoon of milk.

Form into balls and roll in reserved spice/sugar mixture. Place on a greased cookie sheet and flatten balls with palm.

Bake at 325 degrees for 6-8 minutes for soft cookies or longer if you like crunchy cookies. (If you want cookies to be soft, be sure to take them out before the top hardens – they will seem undercooked but they will harden a bit as they cool.)

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