Vegan Chocolate Chai Cookies Recipes

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VEGAN CHOCOLATE CHAI COOKIES



Vegan Chocolate Chai Cookies image

These rich, spiced, one-bowl Chocolate Chai Cookies with pepitas are what autumnal dreams are made of. Soy-free, dairy-free, and nut-free, they bake up wonderfully and are great for sharing.

Provided by Jackie @ Vegan Yack Attack!

Categories     Dessert

Time 52m

Number Of Ingredients 16

1/2 cup (120 ml) melted coconut oil
1/2 cup (121 g) sugar
1/2 cup (92 g) packed brown sugar
1/3 cup (70 ml) unsweetened non-dairy milk
2 teaspoons vanilla extract
2 cups (266 g) unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon ground cardamom
1/2 cup (76 g) raw pepitas (hulled pumpkin seeds)
1/2 cup (78 g) vegan semi-sweet chocolate chips

Steps:

  • In a large mixing bowl, place coconut oil, sugar, and brown sugar. Using a whisk (or stand mixer), whisk vigorously until combined, then add non-dairy milk and vanilla, whisking again until the sugar starts to dissolve.
  • On top of the wet mixture, add the flour, baking powder, cinnamon, baking soda, ginger, salt, cloves, allspice, and cardamom. Using a spatula, mix everything together until there are no dry spots left in the dough.
  • Next, add the pepitas and chocolate chips to the bowl, folding them into the dough until evenly combined throughout. Place dough in the refrigerator to chill for 30 minutes.
  • In the last 15 minutes of chilling, preheat the oven to 350F (180C or gas mark 4), and line two baking sheets with parchment paper.
  • After the dough has chilled, spoon 2 tablespoon-sized (30 g) scoops onto the parchment, roughly 2 inches or more apart. Once all of the dough is scooped, press down gently on the dough to flatten slightly.
  • Bake for 12-15 minutes, switching rack placement of the baking sheets half-way through. Bake until the bottom edge begins to lightly brown, and as soon as you take them out of the oven, firmly tap the baking sheets on a solid surface to flatten the cookie a bit. Then cool on a rack for 10 minutes before enjoying! These will stay fresh (depending on your kitchen and container) for up to 1 week.

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