Chai Oatmeal Cookies Recipe
These Chai Oatmeal Cookies blend warm chai spices with hearty oats and sweet dried berries, delivering a comforting and flavorful treat perfect for any time of day. They’re tender, chewy, and bursting with aromatic spices like cinnamon, cardamom, and ginger, making them a delightful twist on classic oatmeal cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Chai Spice Blend
- 3 tablespoons ground cinnamon
- 1 tablespoon cardamom
- 1 tablespoon ginger
- ½ tablespoon allspice
- ½ tablespoon cloves
- ½ tablespoon nutmeg
Cookies
- 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)
Instructions
- Prepare Chai Spice Blend: Combine cinnamon, cardamom, ginger, allspice, cloves, and nutmeg in a jar. Secure the lid tightly and shake vigorously to mix well. Store in a dry place at room temperature for up to one year.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a stand mixer bowl fitted with the paddle attachment, cream the dairy-free salted butter, brown sugar, and granulated sugar on high speed for about 3 minutes until the mixture becomes light and fluffy.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the creamed mixture. Mix until fully incorporated, scraping down the sides of the bowl as needed to ensure even mixing.
- Combine Dry Ingredients: Add the all-purpose flour, rolled oats, baking soda, 3 teaspoons chai spice from your prepared blend, and coarse sea salt to the wet ingredients. Mix on low speed until a dough forms and all ingredients are thoroughly combined.
- Incorporate Dried Berries: Gently fold in the dried mixed berries until just incorporated, being careful not to overmix which can break the berries apart.
- Scoop Cookies: Using a 1.5 tablespoon cookie scoop, portion out the dough onto the prepared cookie sheets. Space the cookies about 2 inches apart to allow for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown but the centers still appear slightly under-baked for a soft texture.
- Cool Cookies: Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely. This helps them set properly and enhances their chewy texture.
- Enjoy: Serve the cookies once cooled. They pair wonderfully with tea or coffee for a cozy snack.
Notes
- You can substitute regular salted butter if dairy-free butter is unavailable.
- For a gluten-free version, use a 1:1 gluten-free baking flour and gluten-free rolled oats.
- The chai spice blend can be made in advance and stored for up to a year for convenience.
- Do not overbake the cookies to maintain a tender, chewy center.
- Feel free to swap dried mixed berries with other dried fruits like raisins or chopped dried apricots for variation.
Keywords: Chai oatmeal cookies, chai spice cookies, oatmeal cookies with berries, dairy-free cookies, gluten-free baking, spiced cookies
Find it online: https://dinewithlily.com/chai-oatmeal-cookies-recipe/
