Step 1

In a mixing bowl, whisk together; flour, baking soda, and salt. Set aside.

Step 2

Using a stand mixer or an electric hand mixer whip butter on medium speed until it's light and fluffy, at least 1 min.

Step 3

Drizzle in the oil, and mix on medium speed until combined.

Step 4

Add both sugars, aquafaba, vanilla, and chai tea leaves (without the bag), and combine on low.

Step 5

Add the dry mixture and mix on low until fully combined.

Step 6

Cover and chill in the fridge for 1 hour, or up to 24 hours before baking.

Step 7

Preheat the oven to 350F & line a baking sheet with parchment or a silicone baking mat.

Step 8

Roll the dough into 2 tbsp balls and place them onto the prepare baking sheet. Flatten slightly with your hands.

Step 9

Bake for 8-12 mins, or before the edges start to brown.

Step 10

Transfer cookies to a wire cooking rack to cool.

Step 11

Meanwhile, in a small mixing bowl combine; 1 cup powdered sugar, nutmeg, cinnamon, and vegan egg-nog, until smooth.

Step 12

When cookies are cooled, top with glaze and a sprinkle of cinnamon, if desired.