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Gluten-Free Vegan Chai Sugar Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 6 reviews
  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: about 12 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


Meet your new favorite chewy cookie – these Gluten-Free Vegan Chai Sugar Cookies! These Paleo-friendly cookies have a crispy exterior with a tender, chewy center. They’re the perfect pairing for nut milk, tea, or coffee.



For the cookies

  • 3 tablespoons (37g) refined coconut oil, softened with a texture similar to softened butter
  • 3 tablespoons (48g) creamy cashew or almond butter, or other creamy nut butter
  • ½ cup coconut sugar
  • 1 ½ flax eggs, see Notes
  • 1 ½ teaspoons vanilla extract
  • 1 ⅔ cups (160g) blanched almond flour
  • 2 teaspoons chai spice mix
  • ¾ teaspoon baking soda
  • ½ teaspoon sea salt

To roll the cookies in

  • 3 tablespoons coconut sugar or raw turbinado sugar
  • 1 teaspoon chai spice mix


  1. In a large bowl, stir together the coconut oil, nut butter, and coconut sugar until fully combined, about 1 minute.
  2. Beat in the flax egg, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the blanched almond flour, chai spice mix, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir together until completely combined.
  4. Place dough in the refrigerator for at least 30 minutes before forming balls to make it easier to work with – you can leave the dough in the fridge (covered) for up to 48 hours.
  5. When you’re ready to bake, preheat oven to 350°F.
  6. Mix together the sugar and chai spice mix in a small bowl to roll the cookies in.
  7. Use a cookie scoop to make cookie dough balls, roll into a ball with your hands, and then roll each dough ball in the sugar mixture. Place the cookies 2 inches apart onto an parchment-lined cookie sheet.
  8. Bake for about 9 to 11 minutes in the preheated oven, depending on the size of your cookies, or until they’ve puffed and cracked. Let cool completely on the cookie sheet.
  9. Store in an airtight container for up to 5 days.


For the flax egg, combine 1.5 tablespoons flax meal + 4 tablespoons water in a small bowl. Whisk and let set for 10 minutes, until thickened. If you prefer, you can use a regular egg + one egg yolk.