These Chai Cookies are eggless, soft center with crisped edges, and basically, warm comfort that melts in your mouth. They're literally the perfect chai-flavored sugar cookies!
Cookies are my weakness. I love them. In case I didn’t share that enough with my eggless chocolate chip cookie recipe, I’ll share it with you again! Eggless cookies are hard to find. So I decided to create my own eggless cookie recipes.
They’re perfect year round, for holiday gatherings, or to make for your special someone on anniversaries, birthdays, or even as Valentine's day dessert! When pumpkin spice lattes are in season, I know holiday dessert recipes are coming soon. I wanted to share these fantastic chai-spiced sugar cookies. So delicious.
There's actual science behind baking the ingredients, measurements, and methods of baking. I learned this when I took a food science class back in college. I was mind blown when I learned that there is a reason you can't just throw ingredients together in baking - like I do the rest of my recipes. So when baking eggless, there's a lot of trial and error when it comes to its substitutions. Plus, with egg prices soaring, these cookies are easier on your wallet as well.
☕ Masala For Chai Cookies
This is what makes the recipe. I love to use Spicewalla's Chai Masala but you can get any Chai masala at the Indian Grocery Store. I am working on a homemade version for you all so hopefully I can share that soon as well! If you'd like to make your own, a lot of my fellow food bloggers have homemade recipes that you can google as well! Here is a great one you can try: Homemade Masala Chai.
💭 Egg Substitutes For Baking
For the egg substitute in these chai cookies, I used cornstarch. After a lot of research and testing, cornstarch works incredibly as a binding agent in cookies. It still gives it the perfect crisp with a chewy center. Cornstarch worked so well for these sugar cookies.
I have previously used the following egg substitutes for baking. Each recipe is different and may require adjustments for baking soda/baking powder and fat (oil, butter) depending on your recipe. I have not tested these cookies out with any of the following substitutes so please let me know in the comments if you do!
- Applesauce. To replace one egg, use ¼ cup of applesauce in desserts. Apple sauce works great as a fat (ex: butter) substitute as well. I use applesauce in the recipe as an egg substitute in my Vegan Banana Nut Muffins.
- Yogurt. To replace one egg use ¼ cup of regular or Greek yogurt. In my Eggless Chocolate Cookie Recipe, I use ½ cup of full-fat greek yogurt.
- Vegetable Oil and Vinegar. The general rule of thumb for this substitution is 1 tablespoon of vinegar along with 1 teaspoon of baking soda can be substituted for 1 egg. My mom makes THE BEST eggless cake and she has used this substitute for our vegan cakes for years.
Cuddle up on a couch with these chai cookies and a warm Mint Matcha Latte for the perfect afternoon snack.
🍪 More Eggless Desserts
- Vegan Banana Muffins
- Mango Cheesecake Popsicles
- Vegan Mini Baklava Cups
- Vegan Blueberry Crumble Bars
- Chocolate Covered Brownie Energy Bites
If you loved this Chai Cookies recipe, let me know in the comments below! I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe to my weekly emails at the bottom so you never miss a new recipe!
- ¾ cup cane sugar
- ¾ cup brown sugar
- ½ cup butter softened at room temp
- 2 tablespoons cornstarch plus tablespoon of water
- 2 teaspoons vanilla
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 tablespoon ground chai masala
- 2 tablespoons milk of choice, I used almond milk
- With a stand mixer or a hand-held mixer, beat cane sugar, brown sugar, and butter until creamy and fluffy (about 3-5 minutes).
- In a small bowl, combine the cornstarch and water until a thick slurry. Add to the sugar mixture. Add the vanilla
- In a medium mixing bowl, combine flour, baking soda, salt, cinnamon, and ground chai masala. Whisk until combined well.
- Fold in the flour mixture to the wet ingredients and combine with a spatula until just mixed.
- Cover the bowl and refrigerate for 15-20 minutes. This will prevent the cookie from spreading flat.
- Preheat oven to 325°F.
- Drop dough by rounded cookie school about 2-3 inches apart onto a cookie sheet lined with parchment paper. Refrigerate any additional dough in between cooking batches.
- Bake for about 12 minutes. You will see the cookies turn a slightly light brown at the edges, remove them at this time. Let the cookies cool on the cookie sheet for about 2-3 minutes then move them to a cooling rack. Serve warm or let save for later to enjoy!
These are unreal! How creative, and perfect crisp at edges and soft chewy center!
I love Chai spices
very easy and eggless cookies .i will make some time this . Thank you so much for sharing this Recipe.
So delicious! Definitely one of my favorites and highly recommend!