Christmas vegan chai cookies

Christmas without cinnamon? Unimaginable for me. The smell alone puts me in an absolute Christmas mood. Today we go one step further and make chai out of it. More precisely, chai cookies. Because in addition to cinnamon, other beneficial spices such as cloves, anise or cardamom join in. The mixture you can easily make yourself and then use for example for chai latte or just for these Christmas vegan chai cookies.

For the spicy chai flavor, you can also use ready-made tea bags. These go into a pot with vegetable drink to boil and infuse. In the meantime, we can get to work on the dough. First, the dry ingredients: Flax seeds come into play as an egg substitute. In order for these to develop their binding properties, they must first be ground. Best until a yellowish color comes out. I always do this in a blender or chopper. Next, almonds and rolled oats are added and mixed to a floury consistency before being joined by cinnamon powder, salt and baking powder. Because no, you can never have enough cinnamon at Christmas time.

But now we come back to the chai. In the meantime, this should be pulled through really nicely. Together with dates for sweetness and tahini for creaminess, this goes into a blender and everything is blended into an even cream. This is then placed in a bowl with previously mixed ingredients and mixed to form a dough. Since this will now probably still be a little moist, we let the whole thing stand for at least 10 minutes. Thus, the ground flaxseed bind the dough even again nice and the baking powder can make this nice fluffy.

Now we need a baking tray lined with baking paper. To prevent the paper from curling up again, I always crumple it up with my hands and carefully pull it apart again. Now take one tablespoon of dough at a time and continue to make a cookie about 5 cm wide on the baking paper. Off in the oven, let cool briefly and the Christmas vegan chai cookies can be enjoyed. Be it in the winter months, with a cup of chai or as a snack in between.




Quantity for piece

  • 200 ml vegetable drink
  • 2 tea bags chai
  • 2 tablespoons flaxseed
  • 50 g fine oat flakes
  • 50 g almonds
  • 1 tsp cinnamon powder
  • 1 pinch salt
  • 10 g baking powder
  • 200 g dates (pitted)
  • 60 g tahini



  1. Put the vegetable drink in a pot with the chai tea bags and bring to a boil. Then remove from heat and let steep for 10 minutes with the lid closed.
  2. In the meantime, put the flax seeds in a blender or chopper and grind until the color turns yellowish.
  3. Then add the rolled oats, almonds, cinnamon powder, salt and baking powder and mix everything to a flour-like consistency. Then pour into a mixing bowl.
  4. Place the dates and tahini in a blender or chopper with the steeped tea (no tea bags) and blend to a paste.
  5. Add this to the flour mixture in the bowl and mix everything together to form a dough. Then leave to infuse for 10 minutes.
  6. Preheat the oven to 180°C convection oven and line a baking tray with baking paper.
  7. Shape one tablespoon of the dough at a time on the baking sheet into a cookie about 5 inches wide.
  8. Bake them for 15-20 minutes in the preheated oven until golden brown. Then leave to cool on the tray.

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