Name: Chai Oatmeal Cookies (Dairy-Free) Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 3 tablespoons ground cinnamon; 1 tablespoon cardamom; 1 tablespoon ginger; ½ tablespoon allspice; ½ tablespoon cloves; ½ tablespoon nutmeg; ½ cup dairy-free salted butter, room temperature (can substitute regular butter); ½ cup brown sugar; ½ cup granulated sugar; 1 large egg, room temperature; ½ teaspoon vanilla extract; ½ teaspoon baking soda; 1 teaspoon coarse sea salt; 3 teaspoons chai spice (prepared from above mix); ¾ cup all-purpose flour (can substitute gluten-free 1:1 baking blend); 1 ½ cups rolled oats (can substitute gluten-free rolled oats); 1 cup dried mixed berries (such as dried strawberries, cranberries, and blueberries)

Ingredients

3 tablespoons ground cinnamon

1 tablespoon cardamom

1 tablespoon ginger

½ tablespoon allspice

½ tablespoon cloves

½ tablespoon nutmeg

½ cup dairy-free salted butter, room temperature (can substitute regular butter)

½ cup brown sugar

½ cup granulated sugar

1 large egg, room temperature

½ teaspoon vanilla extract

½ teaspoon baking soda

1 teaspoon coarse sea salt

3 teaspoons chai spice (see directions to make your own)

¾ cup all-purpose flour (can substitute gluten-free baking blend 1:1)

1 ½ cups rolled oats (can substitute gluten-free rolled oats)

1 cup dried mixed berries (such as dried strawberries, cranberries, and blueberries)

Instructions

Step 1: Prepare the chai spice blend by combining cinnamon, cardamom, ginger, allspice, cloves, and nutmeg in a jar. Secure the lid and shake well to mix. Set aside or store in a dry place for up to a year.

Step 2: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper.

Step 3: In a stand mixer fitted with a paddle attachment, cream the dairy-free butter and both sugars on high speed for about 3 minutes until the mixture is light and fluffy.

Step 4: Add the egg and vanilla extract to the mixer bowl, mixing until fully incorporated. Scrape down the sides of the bowl to ensure even mixing.

Step 5: Add flour, oats, baking soda, chai spice, and sea salt to the bowl. Mix on low speed until the dough comes together completely.

Step 6: Fold in the dried mixed berries until just combined, being careful not to overmix.

Step 7: Using a 1.5 tablespoon cookie scoop, drop cookie dough onto the prepared sheets about 2 inches apart.

Step 8: Bake for 10-12 minutes, until the edges are lightly golden and centers appear slightly underbaked.

Step 9: Let cookies cool on the baking sheets for at least 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a gluten-free version, substitute the all-purpose flour and rolled oats with gluten-free alternatives in a 1:1 ratio.

Try swapping dried mixed berries for chopped nuts or chocolate chips for a different flavor profile.

Make extra chai spice blend to keep on hand for teas, lattes, or other baked goods.

Ensure your butter and egg are at room temperature to help the dough mix evenly and produce tender cookies.

FAQs

Can I make these cookies vegan?

Yes, you can replace the egg with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water) and use a dairy-free butter substitute to keep the recipe vegan.

How can I make the chai spice blend if I don’t have all the individual spices?

If you don’t have every spice on hand, try using a pre-made chai or pumpkin pie spice mix as a reasonable substitute. Adjust amounts to taste since blends vary in strength.