chai spiced

These Chewy Vegan Chai-Spiced Cookies are inspired by Indian masala chai as well as oatmeal cookies, and feature a homemade chai spice blend. They&#039;re healthy, vegan, gluten-free, and have no added oil, making them the perfect cozy but healthy breakfast, snack, or dessert.

Vegan Chai-Spiced Cookies (and 40 more Vegan Breakfast Ideas!)

(16 grams) ground flaxseed meal

oats

coconut

baking powder

baking soda

fine sea salt

almond butter

(120 mL) pure maple syrup

vanilla extract

cinnamon

ginger

allspice

cloves

black pepper**

(50 grams) hemp seeds

dates ((90-100 grams),

pistachios ((45 grams), chopped)

Prepare the flax eggs. Combine the ground flaxseed meal with 5 tablespoons water. Stir and let sit for 15 minutes to gel together.

Preheat the oven to 350ºF/175ºC. Line two large baking sheets with parchment paper.

Make the Chai Spice Blend. Mix all the spices until well combined.

In a large bowl, mix together the dry ingredients: the oats, coconut, baking powder, baking soda, salt, and Chai Spice Blend.

In a medium bowl, mix together the wet ingredients: flax eggs, almond butter, maple syrup, and vanilla. Whisk until smooth.

Pour the wet mixture into the dry ingredients, using a silicone spatula to mix everything until the mixture resembles a cookie dough. Fold in Mix-ins: dates or raisins, hemp seeds, and pistachios. Taste the dough. If desired, add a bit more cardamom or nutmeg to taste.

If the dough is too sticky to handle (more likely if you’re kitchen is warm), refrigerate it for 10-15 minutes to firm up slightly.

Use an ice cream scoop to scoop about 3 tablespoons of dough onto the prepared baking sheets (this scoop holds about 3 tablespoons), spacing them about 1/2 inch apart. Alternatively, measure out 3 tablespoons and shape the dough into a round using your hands. Lightly flatten the top of each cookie with your hands or a fork.

Bake the cookies for 17-20 minutes, or until cookies are baked through, slightly brown on the bottom, and chewy. After 5 minutes, use a spatula to transfer them to a cooling rack. These cookies aren’t too delicate, so you can start enjoying them shortly afterwards. Store leftover cookies in an airtight container or resealable bag on the counter for 2-3 days.

Chai Tiramisu has lady fingers dipped in warm chai, layered with sweetened mascarpone cream. This take on a classic tiramisu is delicious.

Chai Tiramisu

black peppercorns ((about 10 peppercorns))

cardamom pods

filtered water

black tea

sugar

mascarpone

white granulated sugar

dark rum

heavy cream

kosher salt

lady

cocoa powder (sifted, for topping)

On a cutting board, using the back of a chef's knife, crush the black peppercorns, cloves, and cardamom pods. Place them in a medium saucepan over medium heat. Add the ginger and cinnamon sticks and toast for 2 to 3 minutes, or until fragrant.

Add the water and bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 10 minutes.

Add the tea bags, turn off the heat and cover the pot so the tea can steep for 5 minutes. Discard the tea bags and pour in the sugar. Stir until the sugar dissolves. Pour the tea through a strainer and set aside. If you're moving super fast through this recipe, you may need to transfer the bowl of chai tea to the fridge to chill faster.

To Make the Chai Concentrate:

In the stand-up mixer (with the whisk attachment) or using a hand-held electric mixer, combine the mascarpone, sugar, egg yolks, dark rum, heavy cream and salt. Beat for about two minutes, until light and fluffy. The mixture should fall back onto itself.

To Make the Mascarpone Filling:

Spread about 1/3 cup of the mascarpone filling onto the bottom of a 2-quart baking dish. Dip about 6 to 7 lady fingers, one by one, into the chai tea, arranging them side by side. If there's a gap between the lady fingers and the baking dish, place a few in the opposite direction.

Spread about 1/2 cup of the mascarpone filling atop the lady fingers. Repeat layering with the remaining two layers. Smooth the top layer of mascarpone filling until nice and even. Lightly cover the tiramisu and transfer to the fridge to chill for at least 2 hours (or up to 1 day). Dust the top with the cocoa powder.

To Assemble the Tiramisu:

the mascarpone fillinf part of the recipe is so unclear. i saw other videos beat the eggs and sugar over heat (bain marie?). i wouldn’t recommend this recipe specifically but the idea is good

This recipe was super easy to follow and at first I assumed it wasn’t going to taste as good as it did but omg my taste buds were in for a treat. Thank you for sharing this recipe. I can’t wait to try the Earl grey one.

I tried this recipe and it was so easy to follow, It turned out so amazing I couldn’t believe it. Thank you for sharing this recipe with us.

10/10 I would recommend. Have really bad insomnia and decided to finally make this recipe and take it to work and everyone in the office loved it! I’ll make this again during better times but I did slightly adjust the recipe by using whiskey instead and adding a bit of espresso powder in with the coco (plus a bit of store bought chai powder)

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Vegan Chai-Spiced Cookies (and 40 m...

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Top 2 chai spiced recipes from across the web

The most viewed chai spiced recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Chai-Spiced Cookies (and 40 m...

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The most viewed chai spiced recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine