Cinnamon Chai Oatmeal Cookies with Chai Caramel Glaze. Vegan, gluten-free, oil-free and made with oats and just 8 ingredients. Amazing chai flavors from cinnamon and allspice.
I'm in a little bit of shock today. I am officially 40 years old today and I don't know why, but no birthday has ever really hit me quite like this one. No offense to anybody, but 40 has just always sounded old to me, and well, now I'm there too, haha. As my friend told me today, "welcome to the 40's grown and sexy club" hahaha! I know it's just a number though and I feel fantastic!
Well, I decided to share these absolutely delicious cookies on my birthday with you all. I looooooooove chai tea and anything flavored with chai. It is a borderline obsession. From the smell to the intense, distinct flavor, it is so addicting to me. These cookies embody my love for both cinnamon and chai, which by the way, cinnamon is my all-time favorite flavor....even more than chocolate. Shocker, I know. What's not to love about oatmeal cookies? Even better that these are vegan, gluten-free and oil-free oatmeal cookies. Then, the fact they are cinnamon and chai oatmeal cookies, just sends them over the top. Especially with this chai caramel glaze. It is incredible. I love cookies that are slightly crispy, but then I also love soft cookies that are super chewy. Heck, let's be real, I just love cookies period. Well, these are so soft and so chewy. SO GOOD. They are just bursting with chai and cinnamon flavor....to die for really.
I hope you enjoy these VeganCinnamon Chai Oatmeal Cookies with Chai Caramel Glaze and as always, if you make them, please leave me feedback below after. Working hard in the kitchen to share all these recipes with you is so rewarded when I hear from you! I love to keep track of feedback on my recipes here, so a big thank you. If you take a photo of them, I'd love to see it, so make sure to tag me onInstagram with my hashtag #thevegan8 so I won't miss it!
Cinnamon Chai Oatmeal Cookies with Chai Caramel Glaze
Yields 10 cookies
10 minPrep Time
10 minCook Time
20 minTotal Time
1/2 cup (128g) creamy almond butter
1/4 cup + 1/2 tablespoon (90g) pure maple syrup
1/2 tablespoon water (if needed)
1 teaspoon vanilla extract
2 teaspoons cinnamon
1 teaspoon ground allspice
1/8 teaspoon fine sea salt
1/2 cup gluten-free rolled oats
1 tablespoon brown rice flour or sorghum works too
2 tablespoons (32g) creamy almond butter
4 teaspoons (28g) maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon allspice
Water to thin if desired (I added about a teaspoon so that it was a glaze to drizzle on top)
Note: I used a really short cut simple version of spices here of just cinnamon and allspice, if you want the traditional range of chai spices, you can replace those above with a chai spice blend.
Preheat an oven to 350 degrees and line a sheet pan with parchment paper.
Warm your almond butter to a smooth consistency prior to measuring, especially if it's super thick or cold. Combine the almond butter, syrup, water, vanilla, cinnamon, allspice and salt into a medium bowl and stir until completely smooth. Then add the oats and brown rice flour.
Stir everything until completely smooth and thick. It should be thick but still able to stir, if it is really thick/stiff, add a tiny bit more water just to loosen it up some. Start with just a teaspoon. If you are subbing the almond butter with another nut butter, please note that this may affect your need for a tiny amount of water as well.
Drop by using a tablespoon cookie scooper scant scoops onto the pan. You can make larger cookies if you want, but there will be less of course. Using a cookie scooper, I got 10 cookies. The batter should very slightly spread out once dropped onto the pan. If your batter is super thick, just slightly press down the cookies. Bake for 10-11 minutes, don't overbake. They should be puffed up and just starting to turn golden on the edges.
Let them cool about 10 minutes on the pan before transferring with a spatula onto a cooling rack.
Make the glaze by combining the ingredients until smooth and spread on top. Add water if desired and drizzle on top. For the glaze, don't add water and it will stay smooth and firm up some on the cookies like an icing.
Recipe Type: Dessert
Nutrition for the glaze per tablespoon: 84.8 calories, 5.35 g fat, 2.3 g protein, 8.3 carbs, 5.55 g sugars, .85 mg sodium (See below for cookie stats)
Hi! I'm Brandi, a wife and mom behind this blog who healed her husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not including salt, pepper and water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!