Fall is around the corner, even though it’s 100 every day in Texas, I’m keen to start fall baking. Just opening my cinnamon and nutmeg, has me dreaming of autumn and cozy wool sweaters, books, blankets, and all the things in the hygge book that rests on my coffee table. These chai spiced oatmeal cookies are not only vegan, but gluten free too. They are more on the crumbly side with a chewy center and plenty of texture and spice. They could almost be classified as a breakfast cookie, if that is really a thing. I mean, why not! You can eat cookies for breakfast if you want to! Paired with a cozy cup of chai tea, these are autumnal bliss!
What Type of Flour Can I Use?
Since finding out from an allergy test that I am sensitive to gluten, Bob’s 1:1 baking flour is my go to! You don’t have to buy super expensive xanthum gum. Just use 3/4 cup of the gluten free flour and you would never know the difference. Of course, all purpose works fine in the recipe too.
What Spices Can I Add to the Cookies?
Chai Spice – My go to favorite spice is from The Spice House. It’s called chai spice and I have been using it year round! It’s such a lovely addition to lattes, smoothies, ice cream, and well any dessert in fact!
Shredded Coconut – Bob’s makes my favorite kind. And the more texture the merrier!
Cinnamon- the most warming herb! Yes, it’s an herb, and great for circulation and an anti-inflammatory. Which obviously makes the cookies good for you right? If you love cinnamon, and fall flavors you may also love this granola!
Do They Freeze Well?
But of course! My grandma always kept a tub of her German chocolate chip oatmeal cookies in the freezer and there was never a time we visited with out there being a full tub. I’ve only ever wanted to eat them frozen. So of course, any cookie with oatmeal, will be immediately frozen. And do you want to know the trick? Bake them a few minutes less than you would, then pop them in the freezer instantly and they will stay chewy!!! For more cookie baking tips from my favorite vintage cookbooks, check out this post!
I promise these chai spiced cookies will be a perfect addition to your fall baking. Tie them up in cellophane bags and deliver them to your friends and family with the recipe attached!
Vegan Chewy Chai Spiced Cookies
Chewy, vegan, gluten free chai spiced oatmeal cookies with earl grey glaze. Melt in your mouth amazing and all the cozy fall vibes come included!
- Prep Time10 min
- Cook Time13 min
- Total Time23 min
For the Cookies
- 1.5 cups (144g) gluten free rolled oats
- 3/4 cup (125 g) Bob’s 1:1 gluten free baking flour
- 1 cup (80g) shredded coconut
- 1 teaspoon (6 g) baking soda
- 1/2 teaspoon (3 g) salt
- 1.5 teaspoon (about 5 g) cinnamon
- 1.5 teaspoon (about 5 g) chai spice
- 1 cup (200 g) brown sugar
- 1/2 cup (113 g) Fora Foods vegan butter
- 3 tablespoons (about 60 g) maple syrup
- 1 teaspoon (4.9 ml) vanilla extract
- 1 tablespoon (15 ml) oat milk
Earl Grey Glaze
- 1 cup (120 g) powdered sugar
- 2 tablespoons (30 ml) infused oat milk
- 1 tablespoon (14 g) butter melted
- Pinch of salt
For the Cookies
Allow the butter to sit out to room temperature. Then cream your butter with the brown sugar using an electric mixer.
In another bowl, sift together your dry ingredients. Using a spatula, combine the wet and dry ingredients, adding in the maple syrup, and oat milk. If the dough is too dry, at a tablespoon of oat milk at a time.
Form into balls the size of golf balls and gently press into a thick disc.
Use a piece of parchment paper on a baking sheet and bake cookies for 12-13 minutes at 350 degrees.
For the Glaze
To make the glaze- In a saucepan, heat 1/2 cup of oat milk. When it starts to boil, remove from heat and place an earl grey tea bag in the pot. Press it down with a spatula to release the tea, and let steep for 5 minutes.
Gently heat the butter in a sauce pan on the stove over low to medium heat. Whisk in the powdered sugar, pinch of salt, and 1 tablespoon of the earl grey oat milk until you reach a desired consistency. Allow the cookies to cool before spreading on the glaze.