Vegan Chai Coconut Oatmeal Cookies

Vegan Chai Coconut Oatmeal Cookies

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!

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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?!

I hope you love these cookies as much as we did! Be sure to come back and leave your feedback below!

Yields 20 cookies

Vegan Chai Coconut Oatmeal Cookies

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!

10 minPrep Time

12 minCook Time

22 minTotal Time

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5 based on 6 review(s)

Ingredients

  • 1 1/4 cups (125g) old-fashioned rolled oats (not instant!)
  • 1/2 cup (64g) superfine oat flour (up to 2 tablespoons (16g) more if needed)
  • 1/2 cup (40g) shredded unsweetened coconut
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon fine sea salt
  • 1 1/2 tablespoons chai spice blend (store-bought or use my blend below)
  • 3/4 cup (240g) pure maple syrup (as noted, this makes a large batch of cookies, so keep that in mind)
  • 1/2 cup + 2 tablespoons (160g) raw cashew butter (see this post under NOTE how to make, or make sure to use a store-bought with no added oils or sugar/salt)
  • 2 tablespoons (32g) super creamy roasted almond butter
  • Chai Spice Blend (use all of this for the recipe above)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground cloves

Instructions

  1. Preheat the oven to 350°F and line 2 sheet pans with parchment paper.
  2. To a large bowl, add the oats, oat flour, coconut, baking soda, salt and chai spice blend and whisk very well until thoroughly blended.
  3. To the same bowl, add the syrup, cashew butter and almond butter and mix for a good couple of minutes until the batter becomes very thick and sticky. If your batter seems to be a tad loose after mixing a couple of minutes, add the extra 2 tablespoons of flour. Your batter will be determined by the thickness of your nut butters. Warning: the batter is addictive.
  4. Chill the batter for a minimum of 30 minutes in the fridge before baking. This will help the cookies to hold their shape better and puff up more.
  5. After chilling, 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. 10 for each sheet.
  6. Fill a small bowl with water and dip your fingertips in the water to press down each cookie to 1/2 INCH (no less) thick. The batter will be way too sticky to do without dipping your fingers in water. Don't press them down too flat or they will over-bake and spread out too much-they will flatten out as they cook. Repeatedly dip your fingertips as needed, shaking excess water off and press and form the edges of the cookies into a round shape. Remember, the better you shape them, the more uniformed they will bake up, as they will bake up in the shape your form them in.
  7. Bake for 12-13 minutes. They should have puffed up and spread beautifully and have a nice warm, golden color. Remove and leave to cool on the pan for 10-15 minutes, so the bottoms firm up. Transfer them using a thin metal SPATULA to cool on a wire rack. Don't remove them with your hands or they will tear on the bottoms. It's important to let them cool for the first 10 minutes, as they firm up a lot as they cool, otherwise they are too crumbly while warm.
  8. You may need to bake them the first time to see if you would like them baked another minute or two, as this will greatly vary depending on the climate, your oven and nut butters used. I like to leave mine stored on the cookie rack with a towel covering them. Since these do soften after several hours, I find they store better NOT in a sealed container but on a plate or rack.

Notes

Nutrition per cookie: 131 calories, 5.8g fat, 2.9g protein, 18.2g carbs, 1.8g fiber, 7.8g sugar, 130mg sodium

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22 Comments

  1. Am I able to substitute an all purpose gf blend for oat florur? Or perhaps brown or white rice flour?
    • brandi.doming@yahoo.com
      Hi Estelle! Oh, you can make your own oat flour by just grinding up instant oats or regular oats if you have a vitamix or a food processor will work, it just won't get it as fine. You want it as fine as possible, so the batter turns out right. Since you need whole oats for the recipe, then use some extra to make the flour. If you don't have either appliance, you can try substituting with white rice flour. I would not do a gf blend (too many starches) or brown rice flour, those would not work well. But white rice flour would be your best best, but since it's much more absorbent and drying than oat flour, reduce the oat flour by 2 tablespoons and use just 6 tablespoons white rice flour (60g) and I *think* that should work. Just keep in mind this is my best guess, as I haven't tested it. Be careful not to over-bake them as rice flour will dry them out even more. Let me know if you make them!
  2. I will surely try to make it.
    • brandi.doming@yahoo.com
      Awesome, let me know when you do!
  3. Speaking of the rich creamy goodness of both almonds AND cashew...haha! Even though you say the coconut flavor isn't very detectable under all those spices, the combo of coconut and chai actually sounds delish together and like something I need to try in many forms😋 And agreed, I love the texture and moisture either nuts or coconut blended with oat flour gives. I am very on board with this double nut butter situation, but also very glad that it's mostly cashew butter ha. That stuff is just so dang good in baking! I can almost sense the butteriness from here just looking at that golden and slightly crispy exterior texture. It's a REALLY tough call for me between spiced desserts and chocolate, but if given a plate of these and their chocolate cousin side by side I think I'd pick these too (quickly followed by a chocolate one obviously😂) The perfect first fall-ish treat!
    • brandi.doming@yahoo.com
      Haha, for real, it kind of worked amazing the two flavors together! The smells, the flavor and the texture, yum! LOL, yes, it really does depend on my mood for sure. If I eat a lot of spiced things for awhile, then I get sick of it and need to move to chocolate. But I think I can honestly say that I like gingerbread cake more than chocolate, slightly, but still! Thank you Natalie!
  4. Brandi, these look amazing ! Thanks for sharing this wonderful recipe. Love the idea of using both cashew butter and roasted almond butter. Can't wait to make these - I'm absolutely in love with CHAI :) Like crazy in love haha. Will eat these with a big cup of chai tea. <3
    • brandi.doming@yahoo.com
      Thank you so much Tiina! I'm so glad to hear we both share the same obsession with chai, haha! Let me know if you make them! xx
  5. Brandi, these cookies are delicious! I just made them today and the house smelled like all the warm spices! The only change I made to the recipe was the size of the cookie. I like small bites for sweet treats so I used my 1 tablespoon cookie scoop and I got 40 smaller cookies. I baked this size for 9 minutes and got a perfectly crispy and chewy cookie. Only 2.5 WW Smart Points per cookie. As usual, your directions were spot on! I will definitely be making these all Fall! Love love love this recipe...thanks!
  6. Like Natalie, I tend to focus on chocolate for cookies---but when chai is so flavorful, I can forgo chocolate. I kept eating the batter, but still got (almost) 10 cookies. Loved them, but they did crumble and break apart some. Possibly I put two many in the container once they cooled. I make overnight oats twice a week and had only two flavors---mocha for one day and strawberry peanut jam and peanut butter---but I think I can adapt this into overnight oats. Maybe add some raisins. Cardamom is one of my favorite spices. When I make chai from a recipe or use loose chai tea, I always add extra---but these have a great cardamom flavor. Any advice for using the chai spice mix in tea? What type of tea do you use? Black/Assam? How much?
    • brandi.doming@yahoo.com
      Hi Ellen! So glad you loved them! I know, the batter is so delicious! Ok, if they crumbled, then they likely needed more baking time or the extra flour as noted. Since the moisture content is high in these cookies, cook them another minute or two and you can even leave them to sit out quite awhile at room temperature. I like to leave mine stored on the cookie rack covered with a towel and once the oven is fully cooled, I store them in there. Sounds a bit silly, but it retains their shape really well. Or just store them in the pantry that way. They will get soft, but they shouldn't crumble. Try more flour and a little extra baking time next time :) As far as cardamom, I absolutely love it too, like really love it. I have a cake using it coming to the blog eventually. I have not tried it in tea but I do have a chai caramel recipe in the book, haha! I would just add as much as you like to the hot tea while it steeps, I'd start with a teaspoon and adjust if needed. I bet it would be delicious! I like black tea.
  7. Hi Brandi, I made these yesterday and the whole house smelled like the warm spices in the chai spice mix! The only change I made was using a 1 tablespoon scoop since I like smaller sweet bites. I baked this size for 9 minutes and got perfectly crispy on the outside and chewy on the inside cookies. As usual, your instructions were spot on! Great recipe 😋
    • brandi.doming@yahoo.com
      Yay! Thrilled to hear that Michaela! Thank you so much for the wonderful feedback!
  8. Hi Brandi! These look absolutely phenomenal. I've never actually tried chai-flavoured treats before and think I'm missing out - it seems like a great alternative to my usual chocolate-based baking (which I can't complain too much about, but you gotta switch it up from time to time haha). Have a brilliant day!
    • brandi.doming@yahoo.com
      Thank you so much Maria, you are too sweet! Chai is SO SO good in baked goods, definitely give it a try! Thank you for stopping by :)
  9. Hi, I have superfine ground almond flour, would that work in place of the oat flour? Thanks Kathy
    • brandi.doming@yahoo.com
      Hi Kathy, no, almond flour won't work here. Almond flour makes things very moist and these cookies already have a ton of nut butter and moisture in them so the almond flour would just turn them into fudge and wet. It needs to be a dry flour. You can grind your own oats into a superfine flour with a vitamix or a food processor if you have one. Just try to get it superfine. Or you can try white rice flour (not brown) instead and see if that works!
      • Thanks, just checking because I had the almond flour. I found the oat flour ;)
  10. These cookies were out of this world! I followed the recipe exactly, and they were easy to make, but tasted quite complex. Quite the treat. Thanks so much!
    • brandi.doming@yahoo.com
      Thank you so much Jenny! So thrilled you enjoyed them so much!!
  11. Do you think I could use more almond butter instead of cashew butter? Allergy to cashews.
    • brandi.doming@yahoo.com
      Hi Hilary, since almond butter is much oilier then it will definitely change the batter and cookie flavor. I tried all almond butter the first time and didn’t care for it as much. I would use 2 tbsp less of the almond butter because it’s so much runnier. If the batter is too loose, add a bit more flour. That would be my guess.

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