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–+ servings
Chai Spiced Crinkle Cookies (Easily Vegan). The cookies are placed on a wire rack with a hand reaching to take one.

Chai Spiced Crinkle Cookies

These 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. 
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8
Author: Florence Jackson

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.