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top down view of an iced gingerbread chai cookie on a brown background

Iced Gingerbread Chai Cookies

Inspired by the Starbucks holiday drink, these chewy ginger molasses cookies are deeply spiced and balanced by creamy swirls of white and chai tea infused icing. This one is vegan, gluten free, and guaranteed to knock your cozy christmas socks off!
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Prep Time 30 minutes
Cook Time 12 minutes
Servings: 16 cookies
Course: Dessert, Snack
Cuisine: American, British
Calories: 208
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cup oat flour
  • ¼ cup molasses
  • ⅔ cup cashew butter
  • ⅔ cup coconut sugar
  • ¼ cup chai tea concentrate
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp cream of tartar
  • 2 tsp cinnamon
  • 1 ½ tsp ginger
  • ¾ tsp cloves
  • ¾ tsp salt
White icing
  • ¾ cup plant based cream cheese
  • ½ cup powdered sugar
Chai spiced icing
  • ⅔ cup cashew butter
  • ¼ cup coconut sugar
  • ¼ cup chai tea concentrate
  • 1 tsp cinnamon
  • ½ tsp cloves
  • ½ tsp cardamom

Equipment

  • 1 9 x 13 baking sheet
  • 1 Parchment paper

Method
 

Cookies
  1. Preheat the oven to 350℉ and line a baking sheet with parchment paper, no need to grease.
  2. In a medium bowl, whisk together the dry ingredients (oat flour, salt, baking soda, baking powder, cream of tartar, cinnamon, ginger, cloves)
  3. In a large bowl, add the cashew butter and coconut sugar. Bean on high using an electric hand mixer or a stand mixer
  4. Add the liquid chai tea concentrate to the wet ingredients and continue beating until incorporated
  5. In three batches, add the dry ingredients to the wet, beating on low after each addition
  6. Roll the dough into spheres using your hands - aim for about golfball size. Space them 3 inches apart on the baking sheet - they will spread and puff up while baking
  7. Bake the cookies at 350 ℉ for 10 - 12 minutes.
  8. Remove from oven and let cool slightly before icing
White icing
  1. Beat the room temperature cream cheese and powdered sugar together until incorporated.*
Chai spiced icing
  1. Beat all the ingredients together until a runny caramel sauce has formed. You could also use a high speed blender for this part.

Notes

*if using traditional cream cheese, you may need to add a splash of milk to the white icing to thin it out enough. With plant based cream cheese, I find the icing is already soft enough.