Can’t decide on a sweet indulgence? These chai sugar cookies are the perfect solution! This vegan coffee dessert blends the warm, spicy flavors of chai with the classic comfort of a snickerdoodle and a hint of espresso. It’s a dreamy combo of gluten-free flour, rich brown sugar, oat milk creamer, chai tea concentrate, vanilla and dark, delicious coffee. Get ready to dive into this dirty chai-spiced delight.
Vegan Dirty Chai Snickerdoodle Cookies
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Ingredients
- 2 cups Vitacost Gluten-Free Multi-Blend Flour
- 1 cup light brown sugar or coconut sugar, + 3 Tbsp. extra for rolling
- 2 shots espresso or 2 tsp. instant coffee + 4 Tbsp. water
- 1 Tbsp. flax meal + 3 Tbsp. water to create “egg”
- 1/3 cup chai tea concentrate
- 3 Tbsp. oat creamer
- 2 Tbsp. coconut oil melted
- 1 tsp. baking powder
- 1 tsp. cream of tartar
- 1 tsp. vanilla extract
- 1 tsp. cinnamon + 1 tsp. extra for rolling
- Pinch salt
Instructions
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Preheat oven to 350 degrees F.
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For flax egg, in bowl, whisk together flax meal and water and let rest 5 minutes to thicken.
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In large mixing bowl, combine flour, sugar, salt, cinnamon and baking powder and mix evenly.
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In second mixing bowl, whisk together vanilla, creamer, chai concentrate, coconut oil, espresso and flax “egg”.
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Pour wet ingredients into dry ingredients and fold until evenly combined.
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Combine 1 teaspoon cinnamon and 3 tablespoons brown sugar and mix until evenly combined.
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Using 1-inch scoop, portion out dough and roll each in cinnamon sugar mixture.
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Place on parchment lined baking sheet about 2 inches apart. Bake for 10-12 minutes. Let cool completely before serving.
Notes
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Nutrition
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The post Vegan Dirty Chai Snickerdoodle Cookies first appeared on The Upside by Vitacost.com.