You will love it!

These chai latte cookies wrap up all the best spices of a chai latte in one tasty bite. Cinnamon, cardamon, vanilla, ginger, and black pepper not only make an appearance in the cookies but in the icing as well to round out the flavors of the cookies. Pair with a glass of milk for an excellent combination.

Chef Tosca Tip

Make sure the cookies are fully cool before adding the icing. Otherwise, the icing will just slip right off the cookie.

Ingredients

Dry Ingredients:

140g flour
¼ tsp ground cinnamon
¼ tsp cardamom powder
¼ tsp vanilla powder
¼ tsp ginger powder
1/8 tsp black pepper
1 pinch of salt
1g baking soda

Wet Ingredients:

1 flax “egg”: *1 tablespoon (10g) of ground flaxseeds with 3 tablespoons of water then let sit for 5-10 minutes
120g vegan butter at room temperature, in cube
100g brown sugar

Icing:

100g powdered sugar
20g oat milk
The same spice mix as for the cookies

Shopping list

Watch me !

method

Start by preparing your flax “egg”
Mix all dry ingredients in a bowl
Mix all wet ingredients in another bowl with an electric mixer or stand mixer
Add the dry ingredients to the wet ingredients bowl and beat until you have a smooth dough. Be careful not to overbeat the dough or it will become hard when baked
Put the cookie dough in the fridge for 1 hour
Preheat the oven to 200°C
Form the cookie dough into balls and place them on a baking sheet with baking paper
Put the cookies in the oven for 11 minutes
Let the cookies cool for a few minutes and prepare the chai glaze by mixing all the ingredients in a bowl
Dip the cookies in the glaze like in a glass of milk and let the glaze dry