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These Chai Spiced Crinkle Cookies are a really cosy recipe to step into Autumn with. Packed full of warming chai spices, the result is crinkly and chewy and just perfect paired with hot chocolate! These are easily made vegan by simply substituting the butter for a non-dairy alternative! If you’re looking for an easy vegan cookie recipe perfect for fall – this is it.
This is such an easy cookie recipe, and I love how fun it is to pull together. There is no chill time needed and all you need is a large bowl and a wooden spoon! The final product is a crisp outside, chewy centre cookie packed full of cosy Autumnal flavours. This recipe provides instructions to create your own chai spice, feel free to use shop bought or you could scale up the recipe and store it in a small jar for future use!
The likelihood is that you may have the majority of these spices in the cupboard. If you don’t, don’t feel obliged to go and buy all of them, simply omit or sub with more cinnamon/ginger (the most common). The combination of spices with a chewy crinkly cookie and chocolate makes for your new cookie jar staple.
TOP TIPS FOR THE BEST Chai Spiced Crinkle Cookies
- Butter: Make sure to use melted butter. This really helps the texture. To make these cookies vegan, simply use a non-dairy butter alternative!
- Sugars: The combination of light brown and granulated sugars really contributes to a chewy centre and perfect bake.
- Spice: As mentioned above, either make your own or use store bought chai spice. If you don’t have all the exact spices, simply sub the missing ones with ginger/cinnamon (the more common ones).
- Golden Syrup: For those that are unable to source golden syrup, you can use light molasses or corn syrup!
- Chill Time: None needed!
- Bake Time: Take the cookies out when they are just turning gold at the edges as they continue to bake even when removed from the oven due to residual heat. This means they retain a little of that chewy centre that is just perfect to bite into.
I bake these Chai Spiced Crinkle Cookies on classic sheet pans (like these) and always opt for silicone baking mats (these are the ones I use) as they’re better for the planet! For more cookie recipes, check out these Harry Potter Butterbeer Cookies. For more baking inspiration, head on over to my Instagram.
Chai Spiced Crinkle Cookies
Ingredients
For the Chai Spice Mix
- 1.5 tsp Ground Cinnamon
- 1.5 tsp Ground Ginger
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Ground Cloves
- 1/2 tsp Ground Allspice
For the Cookies
- 220 g Plain Flour
- 1.5 tsp Baking Powder
- 1.5 tsp Baking Soda
- 3 tsp Chai Spice Mix (all of it if just making 1x the spice blend recipe)
- 100 g Unsalted Butter Melted
- 6 tbsp Golden Syrup
- 60 g Granulated Sugar
- 50 g Light Brown Soft Sugar
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line 2/3 large baking sheets.
- In a large bowl, combine the flour, baking powder, baking soda and chai spices and gently mix to combine. Add both sugars and mix again.
- Make a well in the middle of the dry mix. Heat the golden syrup in the microwave for about 20 seconds – until runny. Add in the melted butter and runny golden syrup (see notes for alternatives). Stir to form a cookie dough.
- Scoop heaped tablespoons of the dough and roll into about 8 balls. Place spread apart on the baking sheets – at least 2 inches of space apart.
- Bake about 10-12 minutes, until golden! Let cool on a wire rack.
