it’s chai time

vegan-chai-cookiesWe can tell it’s the holidays because we’re knee deep in flour (the Vancouver equivalent to a white Christmas). Our Carlsbad store keyleader, Maiah, took to her kitchen determined to infuse some classic Christmas flavour and baking into her vegan diet. These cookies are quick to whip up and are the perfect combination of sugar and spice. Chai cookies for all! #yum

vegan chai cookies

prep: 10 min
bake: 12-15 min
cool: 5 min


  • 2 sticks non-dairy margarine or butter (such as Earth Balance Vegan Buttery Sticks)
  • 1/2 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons ground cardamom
  • 1 1/4 teaspoon ground cinnamon
  • 1 teaspoon ground clove
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup powdered sugar


Preheat oven to 350F.
Grease several cookie sheets with nonstick spray.
Mix butter and sugar until creamy.
Add in flour, vanilla, spices and salt; mix well.
Roll dough into desired sized balls (I like to do 1 or 2 tablespoons.)
Space out the cookies evenly on cookie sheets and bake for 12-15 minutes or until golden.
Let cool for five minutes, then roll each ball in powdered sugar to coat.
Recipe yields a few dozen (depending on how much batter you eat!)

While these cookies will appeal to all (vegan or not) you can substitute for regular dairy butter for an equally delicious treat. What family holiday recipe screams Christmas in your household?

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these look delicious! and a gluten-free flour could be substituted for the all-purpose as well. I’m all about the sparkly ginger cookies at Christmas, and frosted sugar cookies, and…

Comment by Dorry — December 23, 2011 @ 11:46 am

These turned out flat as a pancake…just wondering if baking powder (or some other leavener) has been omitted? Tasty though…thanks so much!!

Comment by kara — December 25, 2011 @ 5:07 pm

Yum! These sound delectable… I’ll be subbing an almond/tapioca/rice flour mix for all purpose to make these gluten free. Thanks for the inspiration!

Comment by Jen — December 25, 2011 @ 11:36 pm

Hey Kara!
That is so strange! Mine held their shape really well. Did you make any substitutions?

Comment by allessia — December 27, 2011 @ 3:11 pm

Gluten-free flour works great! (That’s the only way I can enjoy these; when I make them for myself, I use a oat flour-tapioca-rice flour blend).

Kara, they don’t change shape (they stay the same size as the ball you roll it into) Try not to over-mix; when using gluten (wheat) it is possible to over-mix, but those of use who use gluten-free flour don’t need to worry about that :) Also, may sure the butter or non-dairy butter isn’t melted; it needs to be soft, like room temperature, but not too the point where it is actually melted.

Happy baking and Happy New Year!

Comment by Maiah — January 2, 2012 @ 10:59 am

Can you use dairy butter? I’m not vegan and have no where to purchace the non dairy butter

Comment by Bonnie — November 23, 2012 @ 11:56 am

Hey Bonnie! You can definitely use regular butter – I made them that way too!

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Comment by Allessia — November 23, 2012 @ 3:20 pm

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