vegan molasses chai cookies3

vegan molasses chai cookies

Vegan Molasses Chai Cookies – A vegan recipe that is crispy on the outside and soft inside. An adaptation that overshadows the flavor I remember from our childhood. New generation kids will be happier than us with these vegan cookies … 🙂

Note to those who have never tried chai before: reminds how experiencing something, rather than hearing about it or reading about it, changes everything.

So, what is chai: Chai is steeped in a rich history. The name “chai” is actually the Hindi word for “tea”, which was derived from “cha”, the Chinese word for “tea”. In this case, the Hindi term chai means a mix of spices steeped into a tea-like beverage. Recipes for chai vary across continents, cultures, towns and families. But the traditional ingredients of a spiced tea blend usually include black tea mixed with strong spices, like cinnamon, cardamom, cloves, ginger and black peppercorns. The spiced tea mixture is typically brewed strong with plant milk and sweetened with sugar. However, the milky sweet tea treat we order in coffee and tea shops today has very little in common with the origins of Indian chai.

These soft and chewy Vegan Molasses Chai Cookies are very similar to old-fashioned molasses cookies, but are complemented by the addition of delicious chai spices – cardamom, cloves, cinnamon, nutmeg, pepper, and ginger. Maybe sometime, when I have plenty of chai in my hand, I will prepare a vehan chai drink. Say what … 🙂

vegan molasses chai cookies 1
Vegan Molasses Chai Cookies rools

The recipe is easy and straight forward. Just follow the directions and you’ll be happy with the results. Know that the dough must be refrigerated until its hard enough to roll into balls- 2 hours, or overnight. Also, the dough keeps for up to 5 days in the fridge, if wanting to make ahead, or bake in smaller batches. Roll the dough into small walnut sized balls and roll in coarse sugar. Place on a parchment-lined sheet pan ( or use a silicone baking mat). Bake for 8-10  minutes, until edges are crisp and cookies begin to crack. As they cool and deflate, they will crackle more. And- the cookies stay soft and chewy for several days after being baked, although they may not last that long!

This is my first cookie recipe 🙂 But don’t forget to browse for other dessert recipes.

Vegan Molasses Chai Cookies Ingredients

  • 1 cup plant butter or coconut oil, room temperature ( don’t melt, let it come to room temp naturally)
  • 2/3 cups granulated white sugar
  • 2/3 cups packed brown sugar (You can use only white sugar or only brown sugar. it doesn’t matter, I used it by mixing.)
  • Flax Egg : 2 tablespoons ground flax seeds and 1/3 cup water mix (Prepare this beforehand)
  • 1/3 cup molasses
  • 1 tsp vanilla
  • 3 cups (380 grams) all-purpose flour
  • 3 teaspoons baking soda
  • 3 teaspoons ground ginger, plus 1 for more spicy
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon cardamon
  • ½ teaspoon pepper
  • 1/2 teaspoon ground cloves
  • ½ teaspoon nutmeg
  • 3/4 teaspoon salt
  • Coarse sugar for rolling
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Vegan Molasses Chai Cookies before bake

Vegan Molasses Chai Cookies Instructions

  • Phehead 350 F Oven.
  • Vegan butter or coconut oil and sugars together in a stand mixer or large bowl. Whip until light and fluffy. Add flax egg mix, molasses and vanilla, and whip until combined.
  • Whisk flour, baking soda, and ginger, cinnamon, cardamon, cloves, nutmeg, pepper and salt together in medium bowl (If you have ready chai on hand, you can add up to 6 dessert spoons instead of these spices.), whisk until well combined. If you can weigh the flour, do so, otherwise fluff up the flour with a fork, before measuring.
  • Gradually add flour mixture to the butter mixture and mix well. Refrigerate 2 hours or overnight, so you can easily roll them into balls. Here’s the magic of this business 🙂
  • Roll into small, 1 inch wide, walnut-sized balls and coat all sides with coarse sugar.
  • Place on a parchment-lined sheet pan, 3 inches apart. Or use a silpat – definitely more green!
  • Bake 8-10 minutes, until edges crisp and tops begin cracking.  They will puff up a bit, then flatten out, and this is what creates the beautiful crackling. Cool on a wire rack. The will crack more as they cool.
vegan molasses chai cookies3
Vegan Molasses Chai Cookies after bake

Notes

  • Keep it in an airtight container after it cools down. and consume as fast as possible.
  • In fact, you can adapt this recipe by changing the same basis spices as you wish.

vegan molasses chai cookies

Recipe by CuhabegCourse: DessertCuisine: IndianDifficulty: Intermediate
Servings

32 cookies

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

125

kcal
Total time

30

minutes

Vegan Molasses Chai Cookies – A vegan recipe that is crispy on the outside and soft inside. An adaptation that overshadows the flavor I remember from our childhood. New generation kids will be happier than us with these vegan cookies … 🙂

Ingredients

  • 1 cup plant butter or coconut oil, room temperature ( don’t melt, let it come to room temp naturally)

  • 2/3 cups granulated white sugar

  • 2/3 cups packed brown sugar (You can use only white sugar or only brown sugar. it doesn’t matter, I used it by mixing.)

  • Flax Egg : 2 tablespoons ground flax seeds and 1/3 cup water mix (Prepare this beforehand)

  • 1/3 cup molasses

  • 1 tsp vanilla

  • 3 cups (380 grams) all-purpose flour

  • 3 teaspoons baking soda

  • 3 teaspoons ground ginger, plus 1 for more spicy

  • 1 1/2 teaspoons ground cinnamon

  • 1 teaspoon cardamon

  • ½ teaspoon pepper

  • 1/2 teaspoon ground cloves

  • ½ teaspoon nutmeg

  • 3/4 teaspoon salt

  • Coarse sugar for rolling

Directions

  • Phehead 350 F Oven.
  • Vegan butter or coconut oil and sugars together in a stand mixer or large bowl. Whip until light and fluffy. Add flax egg mix, molasses and vanilla, and whip until combined.
  • Whisk flour, baking soda, and ginger, cinnamon, cardamon, cloves, nutmeg, pepper and salt together in medium bowl (If you have ready chai on hand, you can add up to 6 dessert spoons instead of these spices.), whisk until well combined. If you can weigh the flour, do so, otherwise fluff up the flour with a fork, before measuring.
  • Gradually add flour mixture to the butter mixture and mix well. Refrigerate 2 hours or overnight, so you can easily roll them into balls. Here’s the magic of this business 🙂
  • Roll into small, 1 inch wide, walnut-sized balls and coat all sides with coarse sugar.
  • Place on a parchment-lined sheet pan, 3 inches apart. Or use a silpat – definitely more green!
  • Bake 8-10 minutes, until edges crisp and tops begin cracking. They will puff up a bit, then flatten out, and this is what creates the beautiful crackling. Cool on a wire rack. The will crack more as they cool.

Notes

  • Keep it in an airtight container after it cools down. and consume as fast as possible.
  • In fact, you can adapt this recipe by changing the same basis spices as you wish.

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