Easy, dairy-free and eggless chai cookies that are soft and chewy in the middle.
Preheat your oven to 200°C/400°F (180°C/350°F if you're using a fan or convection oven). Line a large tray or 2 with baking paper.
Mix the flax seeds and water together and set aside for a few minutes to thicken.
In a large bowl, mix together the margarine, caster sugar, brown sugar and vanilla. Then stir in the flax mixture.
Add the flour and all of the spices. Mix well until it starts sticking together, then use your hands to press it into a ball of dough.
Divide the dough into 12 equal pieces and roll into balls. Place the balls onto your baking tray and use your fingers to flatten them to around 1-inch thick. Leave some space between them as they'll spread while baking.
Bake for 12 minutes. Let the cookies cool completely before removing them from the tray. They'll be soft at first but will firm up as they cool.