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Vegan Chocolate Chai Cookies

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Rich and cozy vegan chocolate chai cookies made in one bowl with warming spices, melty chocolate chips, and crunchy pepitas. These bakery-style cookies have soft centers and lightly crisp edges, perfect for everyday baking or gifting.

Ingredients

1/2 cup (105 g) coconut oil, melted

1/2 cup (121 g) granulated 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 ground 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

Instructions

  1. In a large bowl, whisk together the melted coconut oil, granulated sugar, and brown sugar until smooth and well combined.
  2. Add the non-dairy milk and vanilla extract, whisking until glossy and the sugar begins to dissolve.
  3. Add the flour, baking powder, cinnamon, baking soda, ginger, salt, cloves, allspice, and cardamom on top of the wet ingredients. Mix with a spatula until a soft dough forms and no dry spots remain.
  4. Fold in the pepitas and vegan chocolate chips until evenly distributed.
  5. Cover the bowl and refrigerate the dough for 30 minutes.
  6. Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
  7. Scoop the chilled dough into 2-tablespoon portions, place them 2 inches apart on the baking sheets, and gently flatten.
  8. Bake for 12–15 minutes, switching pans halfway through, until edges are lightly golden.
  9. Immediately tap the baking sheets firmly on a solid surface to slightly flatten the cookies.
  10. Transfer cookies to a rack and cool for about 10 minutes before serving.

Notes

Chilling the dough helps control spreading and improves texture.

For extra warmth, add a pinch of black pepper to the spice mix.

Pepitas can be swapped with sunflower seeds or shredded coconut.

Cookies keep well at room temperature for up to one week.

Dough balls can be frozen and baked directly from frozen with extra bake time.

Nutrition

Find it online: https://chocolatecoveredamy.com/vegan-chocolate-chai-cookies/