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Vegan Chai Spiced Cookies

Easy, dairy-free and eggless chai cookies that are soft and chewy in the middle.

Course Dessert
Cuisine vegan
Keyword vegan chai cookies
Prep Time 10 minutes
Cook Time 12 minutes
Servings 12 cookies
Calories 260 kcal


  • 1 Tablespoon Ground flax seeds + 1 tablespoon cold water
  • 200 g Vegan margarine (¾ cup + 1 tablespoon)
  • 150 g Caster sugar (¾ cup)
  • 100 g Soft brown sugar (½ cup)
  • 1 Teaspoon Vanilla extract
  • 320 g Self-raising flour (2+½ cups)
  • 1 Teaspoon Ground ginger
  • ½ Teaspoon Ground cinnamon
  • ¼ Teaspoon All spice (also known as mixed spice)
  • ¼ Teaspoon Ground cardamom
  • ¼ Teaspoon Ground cloves


  1. 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.

  2. Mix the flax seeds and water together and set aside for a few minutes to thicken.

  3. In a large bowl, mix together the margarine, caster sugar, brown sugar and vanilla. Then stir in the flax mixture.

  4. 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.

  5. 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.

  6. 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.

Recipe Notes

  • Store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Vegan Chai Spiced Cookies
Amount Per Serving (1 cookie)
Calories 260 Calories from Fat 90
% Daily Value*
Fat 10g15%
Sodium 96mg4%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 21g23%
Protein 3g6%
* All values are an estimate only and will vary depending on the food brands used.