Chai Oat Cookies

Prep time:
10 mins
Cook time:
15 mins
Total time:
25 mins


 1/2 cup Vegan butter (Olivani brand)
 1/2 cup Jaggery or coconut sugar
 1/2 cup brown sugar
 1 teaspoon vanilla extract
2 tablespoons chai masala
 2 cups quick rolled oats
 1/2 cup spelt flour or gluten-free flour
 1/2 teaspoon baking soda
 1 cup cranberries
Plant-based milk (as needed)

Step into the heart of Monsflavors, where every recipe is a masterpiece crafted with love and soul. These Vegan Chai Oat Cookies stand as a shining example of the passion and dedication that I infuse in my creations. These cookies, enriched with the aromatic essence of my Chai Masala spice blend, have become a beloved favourite among our patrons at my new venture Fix Café in Rotorua , a testament to the magic that happens when flavours and emotions intertwine. As the soul behind Monsflavors, I pour my heart into each recipe, infusing them with the essence of my unique spice blends that transcends the ordinary. While many may associate Chai Masala with tea, but my blends which are crafted to inspire extraordinary recipes like this one. Enjoy making these cookies and sharing them with your loved ones as a delightful treat . Do share your feedback on comment section or tag me on Instagram if you make these.


Preheat your oven to 240 C° and line a baking sheet with parchment paper.
In a mixing bowl, combine the vegan butter, jaggery (or coconut sugar), brown sugar, chai masala, and vanilla extract. Use a hand mixer or a spoon to beat the ingredients together until smooth and creamy.
 Add the spelt flour and baking soda to the mixture. Stir well until the flour is fully incorporated.
 Gradually mix in the rolled oats to the mixture. If the dough is too dry, add a tablespoon of plant-based milk. If it’s too wet, add more oats to achieve the desired consistency.
 Gently fold in the cranberries until they are evenly distributed in the cookie dough.
 Use your hands or an ice cream scoop to form cookie dough balls. Flatten the dough balls slightly with your hands on the tray.
 Bake the cookies at 180°C  for 10-12 minutes, or until they are slightly browned.
Allow the cookies to cool on the baking tray for a few minutes before transferring them to a cooling rack. Let the cookies cool completely for about an hour.
 Store the cooled cookies in an airtight container to maintain freshness.


Sweeteners: While the recipe calls for brown sugar, feel free to experiment with alternative sweeteners such as coconut sugar or jaggery. Note that if using jaggery, you may need to increase the quantity of butter slightly to maintain the cookies’ moisture level.
-Customizing Chai Masala: Tailor the amount of Monsflavors Chai Masala spice blend to suit your personal taste preferences. Add more for a bolder spice profile or adjust to milder levels for a gentle flavor infusion.
Flattening Technique: Traditionally, I prefer to use my hands to gently flatten the cookie dough before baking for a rustic touch. However, you can also use the back of a spoon for a more uniform shape and texture.
Optional Mix-Ins: Consider incorporating chopped nuts like almonds or walnuts, dried fruits such as cranberries or raisins, or even dairy-free chocolate chips for added texture and flavor complexity. Get creative with mix-ins to elevate the cookie experience.
Baking Variations: For a chewier texture, reduce the baking time slightly and consider slightly increasing the amount of oats in the recipe. Experiment with baking times to achieve your desired cookie texture, whether soft and chewy or crispy.
Storage : These vegan Chai Oat Cookies are best enjoyed fresh out of the oven, once they are cooled enough , they can be stored in an airtight container for several days. To reinvigorate their freshness, briefly warm them in the oven before serving or enjoy as it is.

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