Vegan Chai Coconut Oatmeal Cookies are 1 bowl, gluten-free, oil-free and 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!
VEGAN CHAI COCONUT OATMEAL COOKIES
People are always surprised to hear that I love spiced desserts more than chocolate. These 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.
These Vegan Chai Coconut Oatmeal Cookies were inspired by my super popular 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 feedback flooding in said the same thing.
HOW TO MAKE VEGAN CHAI COCONUT OATMEAL COOKIES
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
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!
WHY I USE CASHEW BUTTER AND ALMOND BUTTER
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.
I hope you love these Vegan Chai Coconut Oatmeal Cookies as much as we did! Be sure to come back and leave your feedback below!
Other Delicious Vegan Cookies to try:
- Best Vegan Gluten-free Chocolate Chip Cookies
- Vegan Snickerdoodles (#1 cookie on my blog)
- 4 Ingredient Peanut Butter Cookies
- Peanut Butter Chocolate Chip Cookies
- Old-fashioned Iced Oatmeal Cookies
Vegan Chai Coconut Oatmeal Cookies
- 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
Note: Using WEIGHT is what will yield exact results with baking. That is the point of following the weights I have listed here. There is no need to compare cups to weights (you don't even use cups), that defeats the point of using a scale. I write all my recipes BASED on weight, so that is what you will want to do for accuracy. This is because we all scoop and measure flours differently with cups, making it unreliable.
- Preheat the oven to 350°F and line 2 sheet pans with parchment paper.
- To a large bowl, add the oats, oat flour, coconut, baking soda, salt and chai spice blend and whisk very well until thoroughly blended.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per cookie: 131 calories, 5.8g fat, 2.9g protein, 18.2g carbs, 1.8g fiber, 7.8g sugar, 130mg sodium