There’s something truly irresistible about the warm, spicy aroma of chai combined with the classic comfort of snickerdoodle cookies. Now imagine that delightful fusion in a vegan version—soft, chewy, and bursting with fragrant chai spices like cinnamon, cardamom, and cloves.
These chai snickerdoodles are perfect for cozy afternoons, holiday gatherings, or anytime you crave a comforting treat without any animal products. Whether you’re vegan, lactose-intolerant, or simply looking to try something new, this recipe is designed to satisfy your sweet tooth while keeping things plant-based and wholesome.
In this blog post, I’ll guide you step-by-step through making these spiced vegan snickerdoodles that roll in a chai sugar blend, giving each bite a little extra magic. Plus, I’ll share equipment tips, ingredient details, and ideas for variations that let you customize your chai snickerdoodles to your liking.
Let’s dive into this delicious, dairy-free, egg-free cookie recipe that’s sure to become a new favorite in your baking rotation!
Why You’ll Love This Recipe
This vegan chai snickerdoodle recipe stands out for a few reasons. First, it uses simple, accessible ingredients that you probably already have in your pantry.
No complicated vegan substitutes or specialty items required! The chai spice blend adds a unique twist that elevates the traditional snickerdoodle flavor, making these cookies fragrant and inviting.
They come out perfectly soft with just the right amount of chewiness—never dry or crumbly. Plus, the recipe is flexible, allowing you to swap ingredients if needed, and it’s great for sharing with friends or family, whether they follow a vegan diet or not.
Finally, these cookies bake quickly and are easy to prepare, even if you’re new to vegan baking. So, if you want a comforting, spiced cookie that’s plant-based and delicious, this recipe is for you!
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp cream of tartar
- ½ tsp salt
- 1 tbsp ground cinnamon
- 1 tsp ground cardamom
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¾ cup organic cane sugar
- ½ cup coconut oil, melted (or vegan butter)
- ⅓ cup unsweetened applesauce (as egg replacement)
- 1 tsp vanilla extract
- For rolling:
- ¼ cup sugar
- 1 tsp ground cinnamon
- ½ tsp chai spice blend (cinnamon, cardamom, ginger, cloves mixed)
Equipment
- Large mixing bowl
- Medium bowl for rolling sugar
- Measuring cups and spoons
- Electric mixer or whisk
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
- Spatula or wooden spoon
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, whisk together the flour, baking soda, cream of tartar, salt, and chai spices (cinnamon, cardamom, ginger, cloves). This dry spice blend gives the cookies their signature chai flavor.
- In a separate bowl, mix the melted coconut oil with the sugar until well combined. Add the applesauce and vanilla extract, then stir until smooth and creamy.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until a soft dough forms. If it feels too sticky, chill the dough for 15-20 minutes.
- Prepare the rolling sugar by mixing ¼ cup sugar with 1 tsp cinnamon and ½ tsp chai spice in a medium bowl.
- Use a tablespoon or cookie scoop to portion the dough into balls. Roll each ball in the chai sugar mixture, ensuring they are evenly coated.
- Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake for 10-12 minutes, or until the edges are set but the centers remain soft. Avoid overbaking to keep them chewy.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Tips & Variations
For best results, use fresh spices. The chai flavor really shines when spices are vibrant and aromatic.
- Make it gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
- Add a touch of heat: Sprinkle a pinch of cayenne pepper or black pepper in the chai sugar coating for a spicy kick.
- Use vegan butter: If you prefer the flavor of vegan butter over coconut oil, swap it 1:1.
- Experiment with sweeteners: Swap cane sugar for coconut sugar for a deeper, caramel-like sweetness.
- Storage tip: Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
| Nutrient | Per Cookie (approx.) |
|---|---|
| Calories | 120 kcal |
| Fat | 6 g |
| Saturated Fat | 4 g |
| Carbohydrates | 18 g |
| Fiber | 1 g |
| Sugar | 10 g |
| Protein | 1 g |
Serving Suggestions
These chai snickerdoodles are perfect served alongside a hot cup of chai tea or your favorite plant-based latte. They also pair wonderfully with a scoop of vegan vanilla ice cream for an indulgent dessert.
For brunch or afternoon snacks, arrange them on a platter with fresh fruit and nuts. They make fantastic gifts when wrapped in parchment paper tied with twine, especially during the holiday season.
Looking for more vegan baking inspiration? You might enjoy our Lemon Ricotta Pasta With Arugula Recipe for a savory complement, or check out the Lion’S Mane Mushroom Crumble Recipes for hearty vegan mains.
For a fun drink pairing, try the refreshing Huckleberry Margarita Recipe.
Conclusion
These vegan chai snickerdoodles combine the timeless appeal of a classic cookie with the exotic warmth of chai spices, creating a treat that’s both comforting and exciting. Using simple pantry staples and a clever applesauce egg substitute, this recipe is approachable for bakers of all levels.
The best part? They’re completely plant-based without sacrificing flavor or texture.
Whether you’re making them for a cozy night at home or a festive gathering, these cookies are sure to delight everyone. Don’t forget to experiment with the tips and variations to make the recipe your own.
Happy baking, and enjoy the heartwarming flavors of these chai-infused vegan snickerdoodles!
📖 Recipe Card: Chai Snickerdoodles Recipe Vegan
Description: Delicious vegan snickerdoodles infused with warm chai spices, perfect for cozy snacking. Soft, chewy, and rolled in a cinnamon-sugar chai blend.
Prep Time: PT15M
Cook Time: PT12M
Total Time: PT27M
Servings: 24 cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/4 tsp ground black pepper
- 1/2 cup vegan butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1/4 cup granulated sugar
- 2 tsp cinnamon (for rolling)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together flour, baking powder, baking soda, salt, and chai spices.
- In another bowl, beat vegan butter and brown sugar until creamy.
- Mix in applesauce and vanilla extract until combined.
- Gradually add dry ingredients to wet ingredients and mix until dough forms.
- In a small bowl, combine granulated sugar and cinnamon for rolling.
- Roll dough into 1-inch balls, then roll in cinnamon sugar mixture.
- Place on baking sheet lined with parchment, spaced 2 inches apart.
- Bake for 10-12 minutes until edges are set but centers are soft.
- Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Nutrition: Calories: 130 | Protein: 1g | Fat: 5g | Carbs: 20g
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