These cookies are a mix of my favorite drink (soy dirty chai with an extra shot hellooooo) and my favorite thing to bake – vegan cookies! I’m personally not vegan, but I believe in impact minimizing recipes and making sustainable subs where we can. I used Earth Balance for these cookies, but other vegan butter subs work just as well. And I know the world of chai concentrates is huge, but if I had to choose a favorite, it would Tazo (I know, I know, I’m basic…)
Watch the recipe video here:
Ingredients
- ⅓ cup Earth Balance vegan butter, or unsalted butter
- ⅓ cup light brown sugar, packed
- ¼ cup chai concentrate of choice
- 1 cup and 2 tbsp all-purpose flour, 135g
- 1 tbsp cornstarch
- ½ tsp baking powder
- Pinch of salt
- 1 tsp instant coffee powder or espresso powder, optional
For the icing:
- ½ cup powdered sugar
- 2 tsp brewed coffee
- 1 tsp instant coffee powder or espresso powder, optional
Instructions
- Cream together the butter and sugar until fluffy, about 3-4 minutes. Add in the chai concentrate and cream again. It might not fully emulsify, but don’t sweat it.
- In another bowl, whisk together the flour, cornstarch, baking powder and salt.
- Gradually add your dry ingredients to the wet ingredients until a batter forms. If you want your chai “dirty,” fold in 1 tsp of instant coffee or espresso powder.
- Chill the dough in the freezer while you preheat your oven to 400F.
- Make an icing by whisking together the powdered sugar, brewed coffee and instant coffee or espresso powder.
- Form the dough into 9 equal sized balls, place on a parchment lined baking sheet and make a small indent in the middle of each cookie. This will help them spread evenly.
- Bake at 400F for 12-15 minutes.
- Place them on a cooling rack to fully cool, then top with the icing in the middle of the cookie!
- Store in an airtight container at room temperature for up to 5 days.
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