Jumbo Chai-Spiced Cookies

These quick and easy Chai-Spiced Cookies are the perfect fall cookie. They’re sweet, slightly spicy and perfectly chewy. All cookies are best when out of the oven, but I love these cookies because they’re just as good and just as chewy after a few days.

Vegan Chai-Spiced Cookies
with black tea icing

Ingredients

• 1 cup brown sugar

• 2 tsp ground cinnamon

• 1/2 tsp ground cloves

• 1/2 tsp ground allspice

• 1/4 tsp ground nutmeg

• 1/2 tsp ground ginger

• 1 tsp vanilla extract

• 1 tbsp apple cider vinegar

• 1/4 cup applesauce

• 1/2 cup coconut oil

• 1 1/2 cups flour

• 1/2 tsp baking soda

For the icing:

• 1 cup powdered sugar

• 1 tbsp, plus 1 tsp black tea

Directions

1. Preheat oven to 350° F. Grease or line a baking sheet. 

2. In a small bowl, combine the flour and baking soda. Set aside. 

3. In a large bowl, combine the rest of the ingredients. 

4. Add the flour mixture to the dough and mix until combined. 

5. Using a 1/4 cup ice cream scooper, or using your hands, scoop 8 large balls of dough onto your prepared baking sheet, 2 inches apart. 

6. Bake for 13-15 minutes, until edges begin to brown. Let cool for 10 minutes

7. While cooling, make the icing by whisking the powdered sugar and tea until smooth.

8. Fill icing into a piping bag and ice the cooled cookies. 

Recipe Notes:

• You can also make 18 smaller (2-inch) cookies, but adjust the cooking time to 10-12 minutes.

• Rather than using a piping bag and icing the cookies, you can also add 1 more teaspoon to the icing and drizzle on top of the cookies using the whisk or a spoon.