Name: Chai Oatmeal Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 3 tablespoons ground cinnamon; 1 tablespoon cardamom; 1 tablespoon ginger; ½ tablespoon allspice; ½ tablespoon cloves; ½ tablespoon nutmeg; ½ cup dairy-free salted butter, room temperature (can substitute regular butter); ½ cup brown sugar; ½ cup granulated sugar; 1 large egg, room temperature; ½ teaspoon vanilla extract; ½ teaspoon baking soda; 1 teaspoon coarse sea salt; 3 teaspoons chai spice (from above blend); ¾ cup all-purpose flour (can substitute gluten-free flour 1:1 baking blend); 1 ½ cups rolled oats (can substitute gluten-free rolled oats); 1 cup dried mixed berries (e.g., dried strawberries, cranberries, and blueberries)

Ingredients

3 tablespoons ground cinnamon

1 tablespoon cardamom

1 tablespoon ginger

½ tablespoon allspice

½ tablespoon cloves

½ tablespoon nutmeg

½ cup dairy-free salted butter, room temperature (can substitute regular butter)

½ cup brown sugar

½ cup granulated sugar

1 large egg, room temperature

½ teaspoon vanilla extract

½ teaspoon baking soda

1 teaspoon coarse sea salt

3 teaspoons chai spice (see instructions below)

¾ cup all-purpose flour (can substitute gluten-free flour 1:1 baking blend)

1 ½ cups rolled oats (can substitute gluten-free rolled oats)

1 cup dried mixed berries (such as dried strawberries, cranberries, and blueberries)

Instructions

Step 1: Prepare the chai spice by combining cinnamon, cardamom, ginger, allspice, cloves, and nutmeg in a jar. Secure the lid tightly and shake well to mix. Store in a dry place at room temperature for up to a year.

Step 2: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper.

Step 3: In a stand mixer bowl, cream the dairy-free salted butter and both sugars on high speed for about 3 minutes until light and fluffy using the paddle attachment.

Step 4: Add the egg and vanilla extract to the bowl and mix until fully incorporated. Scrape down the sides of the bowl to ensure even mixing.

Step 5: Add the all-purpose flour, rolled oats, baking soda, chai spice, and sea salt to the bowl. Mix on low speed until a dough forms and ingredients are fully combined.

Step 6: Gently fold in the dried mixed berries until just evenly distributed.

Step 7: Using a 1.5 tablespoon cookie scoop, place cookie dough portions onto the prepared cookie sheets, spacing them about 2 inches apart.

Step 8: Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers appear slightly under-baked.

Step 9: Allow cookies to cool on the baking trays for at least 10 minutes before transferring them to a wire rack to cool completely. Enjoy!

Tips & Variations

Use gluten-free flour and oats to make this recipe gluten-free without sacrificing texture.

For extra chewiness, soak dried berries in warm water for 10 minutes before adding to the dough, then drain well.

Substitute dried mixed berries with chopped nuts or chocolate chips for a different flavor profile.

Store chai spice mixture in an airtight container to keep the flavors fresh for longer.

FAQs

Can I use regular butter instead of dairy-free butter?

Yes, regular salted or unsalted butter can be used as a direct substitute without affecting the flavor or texture significantly.

What if I don’t have all the chai spices on hand?

You can use a pre-made chai spice blend or substitute with equal parts cinnamon and ginger for a simpler spice profile. The cookies will still be delicious!