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Chai Cookies (Vegan & Gluten Free Recipe)

These chai cookies are packed with warm spices and are the perfect snack or dessert to enjoy after a long day. They are also vegan and gluten-free, making them a great option for those with dietary restrictions!
Course Dessert, Snack
Cuisine Indian, American
Diet Gluten Free, Vegan
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 18 cookies
Calories 183kcal


  • 2 tablespoon flax meal mixed in 6 tablespoon water
  • 1 1/2 cups rolled oats 149 g
  • 1 cup almond flour 96 g
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon freshly ground cardamom from about 8 -10 pods
  • ½ teaspoon ground ginger
  • ½ teaspoon cinnamon
  • A pinch of black pepper
  • 3/4 cup tahini
  • ½ cup maple syrup
  • 2 teaspoon vanilla
  • ½ cup chopped pecans
  • ½ cup dried fruits raisins, sultanas or cranberries


  • Preheat the oven to 350F/ 180C. Line two baking trays with parchment paper.
  • In a small bowl prepare the flax egg by mixing 2 tablespoon flax meal with 6 tablespoon water. Let it sit for 15 minutes till it becomes thick and gelatinous.
  • To a large bowl add all the dry ingredients including rolled oats, almond flour, baking powder, baking soda salt and all the spices (cardamom, ginger, cinnamon, and black pepper)
  • In a medium bowl mix all the wet ingredients tahini, maple syrup and vanilla.
  • Pour the wet ingredient into the dry, mix everything using a silicone spatula till the mixture resembles a cookie dough. Mix in chopped nuts and dried fruits. Taste the dough, add more spices if desired.
  • Refrigerate the cookie dough for 15-20 minutes. Using an ice cream scoop, divide the dough to form 18 cookies spacing them about an inch apart. Alternatively, lightly wet your hands and measure out about 2-3 tablespoons and shape the dough into round using your hands. Lightly flatten each cookie with your hand (you don’t want to completely flatten it).
  • Bake for 12-15 minutes, until the cookies are golden in the bottom but still chewy in the centre. After about 5 minutes transfer the cookies to a cooling rack and let it cool completely. The cookies will firm up slightly as they cool. Store them in an airtight container on the counter for 2-3 days (if they last that long that is ;))


Tahini needs to be runny, so ensure when you open a jar you give it a good stir so that there is no oil floating on top. 
The dough may stick to hand, but lightly wet your hands and it should do the trick.


Calories: 183kcal | Carbohydrates: 18g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 101mg | Potassium: 155mg | Fiber: 3g | Sugar: 6g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg