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Justine Doiron

just real good food

Baking + Sweet, Cookies, Vegan, Vegetarian · February 1, 2021

Dirty Chai Cookies

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These cookies are a mix of my favorite drink (soy dirty chai with an extra shot hellooooo) and my favorite thing to bake – vegan cookies! I’m personally not vegan, but I believe in impact minimizing recipes and making sustainable subs where we can. I used Earth Balance for these cookies, but other vegan butter subs work just as well. And I know the world of chai concentrates is huge, but if I had to choose a favorite, it would Tazo (I know, I know, I’m basic…)

Watch the recipe video here:

Dirty Chai Cookies

These cookies are naturally vegan, easy to whip up and remind me of my favorite coffee shop drink of all time. With a soft and pillowy texture and an icing with coffee notes, these will make your kitchen smell like coffee shop heaven.
Print Recipe Pin Recipe
Prep Time:10 minutes mins
Cook Time:15 minutes mins
Chill Time:15 minutes mins
Course: Dessert, Snack
Keyword: chai, coffee, cookies, dessert, snacks

Ingredients

  • ⅓ cup Earth Balance vegan butter or unsalted butter
  • ⅓ cup light brown sugar packed
  • ¼ cup chai concentrate of choice
  • 1 cup and 2 tbsp all-purpose flour 135g
  • 1 tbsp cornstarch
  • ½ tsp baking powder
  • Pinch of salt
  • 1 tsp instant coffee powder or espresso powder optional

For the icing:

  • ½ cup powdered sugar
  • 2 tsp brewed coffee
  • 1 tsp instant coffee powder or espresso powder optional

Instructions

  • Cream together the butter and sugar until fluffy, about 3-4 minutes. Add in the chai concentrate and cream again. It might not fully emulsify, but don’t sweat it.
  • In another bowl, whisk together the flour, cornstarch, baking powder and salt.
  • Gradually add your dry ingredients to the wet ingredients until a batter forms. If you want your chai “dirty,” fold in 1 tsp of instant coffee or espresso powder.
  • Chill the dough in the freezer while you preheat your oven to 400F.
  • Make an icing by whisking together the powdered sugar, brewed coffee and instant coffee or espresso powder.
  • Form the dough into 9 equal sized balls, place on a parchment lined baking sheet and make a small indent in the middle of each cookie. This will help them spread evenly.
  • Bake at 400F for 12-15 minutes.
  • Place them on a cooling rack to fully cool, then top with the icing in the middle of the cookie!
  • Store in an airtight container at room temperature for up to 5 days.

Posted In: Baking + Sweet, Cookies, Vegan, Vegetarian

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Hey! I'm Justine. A recipe developer, highly dedicated eater, and bread enthusiast with an archive of both savory and sweet. This is where I store all my recipes, feel free to take a look around!
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