A vegan take on Taylor Swift’s chai cookies. With a few simple swaps, you can enjoy her favorite fall cookie without dairy or eggs. These chai sugar cookies are warmly spiced, soft and chewy in the center with crisp edges. A gluten-free option is included.
What Makes This Recipe Great
This is a vegan adaptation of the popular Taylor Swift chai cookie trend. The story goes that Taylor adapted a sugar cookie recipe with chai spices and a glaze, and the cookies have resurfaced every fall and with new album seasons.
This version keeps the original’s cozy chai spices but uses plant-based swaps—vegan butter, aquafaba, and an optional gluten-free flour blend—so you get the same warm, spiced sugar cookie experience without dairy or eggs. The result is soft, chewy cookies with perfectly crisp edges and a comforting chai aroma.
The Story of Taylor Swift’s Chai Cookies
According to the lore, Taylor made Joy the Baker’s sugar cookie recipe and added chai spices and an icing glaze. Joy the Baker later updated the recipe to include those chai spices. This recipe is an adaptation inspired by that version, converted to vegan and including a gluten-free option.
Ingredient Notes
See amounts and details in the recipe card below. Key ingredients:
- Vegan butter: Use an unsalted vegan butter that stays solid at room temperature (for structure).
- Flour: Use regular all-purpose flour or a 1:1 gluten-free all-purpose blend for a gluten-free version.
- Vegetable oil: Adds tenderness and helps keep the cookies soft.
- Sugars: A mix of granulated (organic cane) sugar and powdered sugar yields a smooth texture and good chew.
- Chai spices: Cinnamon, ginger, cardamom, nutmeg, allspice, cloves and a pinch of black pepper create the chai profile. Use a homemade blend, ground spices, or the contents of a chai tea bag.
- Aquafaba: The liquid from a can of chickpeas. It replaces eggs and gives structure; whisked until frothy it mimics egg texture.
- Vanilla bean paste or extract: Adds depth—paste can be swapped for extract.
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with a nonstick baking mat or parchment paper.
- In a large bowl, whip softened vegan butter with a spatula or whisk. Add vegetable oil and combine until smooth.
- Mix in granulated sugar and powdered sugar, then add all the spices and combine until evenly distributed.
- Whisk aquafaba until frothy, then add it and the vanilla to the butter-sugar mixture and mix to incorporate.
- Sift in flour, baking soda and salt. Gently fold with a spatula until a cohesive dough forms. Chill the bowl in the freezer for 15 minutes to firm up the dough.
- Portion about 2 tablespoons of dough and roll into balls. Toss each ball in the cinnamon-sugar coating. Place the coated dough balls on the prepared baking sheet, leaving about 2 inches between cookies. Lightly press each ball to flatten slightly.
- Bake for about 13 minutes, rotating the tray halfway through, until the cookies are golden at the edges. Cool completely on a wire rack before handling.
Expert Tips
- Fresh spices: Toast and grind whole spices for the best flavor. If using pre-ground spices, dry-toast them briefly to release aroma.
- Quick chai spice: In a pinch, blend the contents of a chai tea bag to add chai flavor without buying individual spices.
- Adjust spices: Chai blends vary—start with the listed amounts and adjust to taste.
- Oil + butter: The combination yields tender centers and crisp edges. You can substitute more butter for oil if preferred, but keep the butter solid at room temperature.
- Avoid soft spreads: Do not use liquid margarine or soft vegan spreads that stay liquid at room temperature; use a block-style vegan butter to prevent cookies from spreading too much.
- Chill the dough: Essential for workable dough and to prevent excessive spreading.
- Make powdered sugar: If you don’t have powdered sugar, pulse granulated sugar in a blender until fine.
- Equipment: Hand-whisking works, or use a hand mixer/stand mixer (paddle attachment recommended) for easier mixing.
Storage Tips
Store baked chai cookies in an airtight container at room temperature for up to one week. They keep well and maintain their texture when stored properly.
Recipe FAQs
Aquafaba is my preferred egg replacer because it closely mimics egg texture. If you omit it, cookies may be flatter. Alternatives include commercial egg replacers (e.g., Bob’s Red Mill) or a flax egg made from 1 tablespoon ground flaxseed + 1.5 tablespoons water, though texture will vary.
These cookies are traditionally rolled in cinnamon sugar rather than iced. If you prefer icing, adapt a simple powdered-sugar-based glaze and use vegan-friendly liquid (plant milk) and optional spices. The choice is yours.
If the dough is too sticky to handle, it likely needs chilling. Refrigerate or freeze the dough for at least 15 minutes so it firms up and is easier to portion and roll.
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Vegan Chai Cookies (Taylor Swift Inspired!)
15
cookies
20
20
Equipment
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baking sheet
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non-stick baking mat or parchment
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mixing bowl
Ingredients
- 1/2 cup vegan butter, unsalted, room temp
- 1/2 cup vegetable oil
- 1/2 cup organic cane sugar
- 1/2 cup powdered sugar
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cardamom
- 1/8 tsp ground cloves
- 1/8 tsp fresh cracked black pepper
- 1/4 cup aquafaba
- 2 tsp vanilla bean paste or vanilla extract
- 2 cups 1:1 gluten-free flour mix (or regular all-purpose flour)
- 1 tsp baking soda
- 1/2 tsp salt
Cinnamon Sugar Coating
- 1/4 cup organic cane sugar
- 2 tsp ground cinnamon (more to taste)
Instructions
- Preheat oven to 350°F and line two baking sheets with a nonstick mat or parchment.
- Whip softened vegan butter, then add vegetable oil and combine.
- Add granulated and powdered sugar plus all spices; whip to combine.
- Whisk aquafaba until frothy, then add it and vanilla to the bowl.
- Sift in flour, baking soda and salt. Fold gently until dough forms. Chill in the freezer for 15 minutes.
- Scoop 2 tablespoons of dough, roll into balls, and coat in cinnamon-sugar. Place on baking sheet and press gently, leaving 2 inches between cookies.
- Bake about 13 minutes, rotating halfway through. Cool completely before handling.
Notes
- If you want bold chai flavor, make your own spice blend or blend the contents of a chai tea packet. Toasting spices adds depth.
- Chilling the dough prevents excessive spreading and helps maintain chewiness.
- If using a stand mixer, use the paddle attachment to avoid overmixing.
Nutrition information is automatically calculated and should be used as an approximation.
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