Chewy Vegan Chai-Spiced Cookies

🥘 Ingredients

• ground flaxseed meal 2 tbsp
• old-fashioned rolled oats 2 cup
• unsweetened shredded coconut ½ cup
• baking powder ½ tsp
• baking soda ½ tsp
• fine sea salt ½ tsp
• smooth ¾ cup
• pure maple syrup ½ cup
• pure vanilla extract 1 ½ tsp
• ground cinnamon 1 tbsp
• ground ginger 1 ½ tsp
• freshly crushed cardamom ½ tsp
• freshly grated nutmeg ¼ tsp
• ground allspice ¼ tsp
• ground cloves ¼ tsp
• Pinch
• hemp seeds 0.33 cup
• finely chopped dates ½ cup
• pistachios 0.33 cup

1. 1

   Gather: ground flaxseed meal , old-fashioned rolled oats , unsweetened shredded coconut , baking powder , baking soda , fine sea salt , smooth , pure maple syrup , pure vanilla extract . For the chai spice blend: ground cinnamon , ground ginger , freshly crushed cardamom , freshly grated nutmeg , ground allspice , ground cloves , Pinch of black pepper. For the mix-ins: hemp seeds , finely chopped dates , pistachios .
2. 2

   Prepare the flax eggs. Combine the ground flaxseed meal with 5 tbsp water. Stir and let sit for 15 minutes to gel together.
3. 3

   Preheat the oven to 350ºF / 175ºC. Line two large sheet pans with parchment paper.
4. 4

   Make the Chai Spice Blend. Mix all the spices until well combined.
5. 5

   In a large bowl, mix together the dry ingredients: the oats, coconut, baking powder, baking soda, salt, and Chai Spice Blend.
6. 6

   In a medium bowl, mix together the wet ingredients: flax eggs, almond butter, maple syrup, and vanilla. Whisk until smooth.
7. 7

   Pour the wet mixture into the dry ingredients, using a silicone spatula to mix everything until the mixture resembles a cookie dough. Fold in Mix-ins: dates or raisins, hemp seeds, and pistachios. Taste the dough. If desired, add a bit more cardamom or nutmeg to taste.
8. 8

   If the dough is too sticky to handle (more likely if you’re kitchen is warm), refrigerate it for 10-15 minutes to firm up slightly.
9. 9

   Use an ice cream scoop to scoop about 3 tablespoons of dough onto the prepared baking sheets, spacing them about ½ inch (1.3 cm) apart. Alternatively, measure out 3 tablespoons and shape the dough into a round using your hands. Lightly flatten the top of each cookie with your hands or a fork.
10. 10

    Bake the cookies for 17-20 minutes , or until cookies are baked through, slightly brown on the bottom, and chewy. After 5 minutes, use a spatula to transfer them to a cooling rack. These cookies aren’t too delicate, so you can start enjoying them shortly afterwards. Store leftover cookies in an airtight container or resealable bag on the counter for 2-3 days.