We can tell it’s the holidays because we’re knee deep in flour (the Vancouver equivalent to a white Christmas). Our Carlsbad store keyleader, Maiah, took to her kitchen determined to infuse some classic Christmas flavour and baking into her vegan diet. These cookies are quick to whip up and are the perfect combination of sugar and spice. Chai cookies for all! #yum
vegan chai cookies
prep: 10 min
bake: 12-15 min
cool: 5 min
ingredients:
- 2 sticks non-dairy margarine or butter (such as Earth Balance Vegan Buttery Sticks)
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cardamom
- 1 1/4 teaspoon ground cinnamon
- 1 teaspoon ground clove
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup powdered sugar
directions:
Preheat oven to 350F.
Grease several cookie sheets with nonstick spray.
Mix butter and sugar until creamy.
Add in flour, vanilla, spices and salt; mix well.
Roll dough into desired sized balls (I like to do 1 or 2 tablespoons.)
Space out the cookies evenly on cookie sheets and bake for 12-15 minutes or until golden.
Let cool for five minutes, then roll each ball in powdered sugar to coat.
Recipe yields a few dozen (depending on how much batter you eat!)
While these cookies will appeal to all (vegan or not) you can substitute for regular dairy butter for an equally delicious treat. What family holiday recipe screams Christmas in your household?
Also, may sure the butter or non-dairy butter isn’t melted; it needs to be soft, like room temperature, but not too the point where it is actually melted.
