1 Bowl Vegan Gluten-free Chai Coconut Oatmeal Cookies infused with a delicious blend of chai spices, oats, coconut, cashew butter and almond butter! These are incredibly chewy with crispy edges and are also dairy-free and oil-free. Just 8 ingredients and ready in 20 minutes!
People are always surprised to hear that I love spiced desserts more than chocolate. Now, it's a very close love, but cinnamon, ginger and spiced baked goods send me into complete bliss. This new cookie recipe, Vegan Chai Coconut Oatmeal Cookies are the kind that it's hard to not eat half the batch within minutes. That's when you know that you got a good recipe on your hands.
Chai spice I have major deep love for. I just love the way all the different spices bounce around your tongue and linger in the back of your throat. Add them with a hot drink like tea or coffee and oh my, pure heaven.
This recipe was inspired by the cookie recipe that has become my most popular cookie recipe of all-time here on my blog, which is saying a lot, considering I have a ton of cookie recipes that are made all the time and really popular with readers. I'm talking about these Grain-Free Chocolate Coconut Cookies. Using coconut in those gave them a delicious, extra layer of chewiness, without them tasting like coconut. Just as I mentioned in that post that even coconut-haters would love them, all the feedbacks flooding in said the same thing.
So, just like that recipe, these Chai Coconut Oatmeal Cookies, too, contain coconut, but it's barely detectable since all the amazing Chai spices are front and center. Try them out and see for yourself!
For this easy 1 bowl cookie recipe, you will need:
- Old-fashioned rolled oats and oat flour
- shredded coconut
- baking soda
- raw cashew butter
- roasted almond butter
- pure maple syrup
- chai spice blend
As you'll notice, there is 2 nut butters used in this recipe. I made an amazing discovery while creating this recipe. Typically when I create cookie recipes or baked goods, I use 1 nut butter and it's usually either cashew butter or almond butter. This time though I decided to use mostly cashew butter and then a small amount of roasted almond butter. Using all almond butter is way too strong of a flavor competing with the chai spices. But adding a small amount lets them shine and deepens the flavor of the spices, without overpowering them.
HOW TO MAKE VEGAN CHAI OATMEAL COOKIES
Step 1: Make the chai cookie batter. Chill the batter for 30 minutes in the fridge before baking. This will help the cookies to hold their shape better and puff up more.
Step 2: Add about 2 tablespoons worth of batter to the cookie sheet using a cookie scoop, spaced 2 inches apart, as they will spread a ton.
Step 3: Fill a small bowl with water and dip your fingertips in the water to press down each cookie to 1/2 inch thick. Don't press them down to flat or they will over-bake, they will flatten out as they cook. Repeatedly dip your fingertips as needed, shaking excess water off and form the edges of the cookies into a round shape. Remember, the better you shape them, the more uniformed they will bake up.
Step 4: Bake at 350 for 10-11 minutes until puffed up and spread into nice giant cookies and have a warm golden color. Be careful about over-baking these or they will dry out from the coconut!
Do you see how big, beautiful and amazing those cookies look and spread?!