These cookies are a mix of my favorite drink (soy dirty chai with an extra shot hellooooo) and my favorite thing to bake – vegan cookies! I’m personally not vegan, but I believe in impact minimizing recipes and making sustainable subs where we can. I used Earth Balance for these cookies, but other vegan butter subs work just as well. And I know the world of chai concentrates is huge, but if I had to choose a favorite, it would Tazo (I know, I know, I’m basic…)
Watch the recipe video here:
Ingredients
- 1/3 cup (76g) Earth Balance vegan butter, or unsalted butter
- 1/3 cup (70g) light brown sugar, packed
- 1/4 cup (60g) chai concentrate of choice
- 1 cup (140g) all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- Pinch of Diamond Crystal kosher salt
- 1 teaspoon instant coffee powder or espresso powder, optional
For the icing:
- 1/2 cup (60g) powdered sugar
- 2 teaspoons brewed coffee
- 1 teaspoon instant coffee powder or espresso powder, optional
Instructions
- Cream together the butter and sugar until fluffy, about 3-4 minutes. Add in the chai concentrate and cream again. It might not fully emulsify, but don’t sweat it.
- In another bowl, whisk together the flour, cornstarch, baking powder and salt.
- Gradually add your dry ingredients to the wet ingredients until a batter forms. If you want your chai “dirty,” fold in 1 tsp of instant coffee or espresso powder.
- Chill the dough in the freezer while you preheat your oven to 400F.
- Make an icing by whisking together the powdered sugar, brewed coffee and instant coffee or espresso powder.
- Form the dough into 9 equal sized balls, place on a parchment lined baking sheet and make a small indent in the middle of each cookie. This will help them spread evenly.
- Bake at 400F for 12-15 minutes.
- Place them on a cooling rack to fully cool, then top with the icing in the middle of the cookie!
- Store in an airtight container at room temperature for up to 5 days.
Comments
Hi, I am LOVING your recipes! Does the chai concentrate need to been sweet? Can I use the unsweetened? Thank you
Kelly
Hi Kelly, you can truly use whichever – I personally used the Tazo!
Do you have this recipe written in grams? They look delicious! Thank you!
Hi Natalie! I’ve updated the recipe card to include the weight measurements. I hope you love them!
Thank you! I’ve made the cookies with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (the one that’s mostly white rice and whole grain brown rice flour) and they came out great! On the second day, they were slightly crunchy on the outside and gooey on the inside.
I’m so glad!!
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