Vegan Coconut Chai Cookies
Deliciously moreish Vegan Coconut Chai Cookies, crispy on the outside and chewy in the middle. These healthy, protein-packed cookies make a yummy guilt-free snack and are infused with the warmth of a custom chai-spice mix. The cookies satisfy both the crispy and chewy cookie lovers, with an incredible spice hit and a warm aftertaste of chai.
Ingredients 14
1 1⁄2 cups cashew nuts, raw, unsalted
1⁄2 cup desiccated coconut
1⁄3 cup coconut sugar
1⁄4 cup olive oil
1⁄2 tsp baking soda
1 flax egg
For The Chai Spice Mix
1⁄2 tsp ground cardamom
1⁄2 tsp ground ginger
1⁄2 tsp ground cinnamon
1⁄4 tsp allspice
1⁄4 tsp ground nutmeg
1⁄2 tsp fennel seeds
6 cloves
10 peppercorns
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Method 6
Pre-heat oven to 180°C (160°C fan-forced). Line a large, rimmed cookie sheet with baking paper or silicone lining.
Add , and to the bowl of a small food processor. Process into very fine crumb/meal. Scoop into a bowl.
Place , , , , , , and in a mortar. Grind to a fine powder using a pestle. Scoop into the bowl with the cashew mix.
Add , and to the bowl. Mix well with your hand. The mixture will form a soft dough.
Scoop 2 tablespoons worth of the cookie dough into your hand, roll into a ball and slightly flatten the top with your fingertips. Place on the prepared sheet. Repeat with the remaining dough.
Bake in the pre-heated oven for 12-14 minutes until done. Remove from the oven and cool on a wire rack. Store in an air-tight cookie jar in a cool corner of your kitchen for up to a week.
Sneh Roy / Cook Republic's tips
You can definitely eat this cookie dough raw as there is no egg in it.
If you don’t want to use a flax egg and vegan dietary restrictions are not an issue, you can swap the flax egg for a small regular hen’s egg.
I bake my cookies for 14 minutes and leave them in the oven for another 1-2 minutes to crisp up further. I have a large 90cm oven which allows me to do so. Heat will be more concentrated in a smaller oven and I would recommend watching cookies from the 12-minute mark to a maximum of 14 minutes before pulling them out to avoid burning the bottom of the cookies.
If nut allergy is an issue, try subbing with sunflower seed meal (I blitz sunflower seeds in the processor instead of cashew nuts). If you are only allergic to cashew nuts and can tolerate other nuts, almonds or macadamias are good substitutes as well.
