Homemade Dairy-Free Chai Oatmeal Cookies

This cookie recipe is a play-off of my chocolate chip oatmeal cookie recipe. With a fresh container of homemade chai mix, it was easy to add to the cookie dough and it coupled well with a generous helping of dried mixed berries to add a bit of sweetness to the spicy warmth. I’ll leave my homemade chai mix recipe down below but feel free to use a pre-made store-bought one instead.

I use my chai spice all the time in oatmeal, muffins, or coffee. These cookies bake up quite flat and chewy with a crisp golden brown outer edge. They require no chill time (winning!) and are ready to eat in under 30 minutes. Oh, and did I mention you can make this dairy-free as well? You’re welcome! So start the mixer and steep your tea. An autumn afternoon chai oatmeal cookie cozy is coming up.

Here are a few other cookie recipes that make the perfect afternoon snack:

Chai Oatmeal Cookies (Dairy-Free)

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Author: Katie
Total Time: 22 Minutes
Yield: 2 Dozen 1x
Diet: Low Lactose

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Description

The perfect autumn afternoon snack! These dairy-free oatmeal chai cookies have crisp golden edges with chewy centers. Loaded with warm chai spices, rolled oats, and dried mixed berries, these cookies are an absolute fall must-bake.

Instructions

Chai Spice

Combine all the ingredients in a jar.
Secure the lid on tight and shake well to mix.
Store in a dry place at room temperature for up to a year.

Oatmeal Chai Cookies

Preheat the oven to 350 degrees and line 2 cookie sheets with parchment paper.
In the bowl of a stand mixer cream butter and sugars on high for 3 minutes until light and fluffy with the paddle attachment.
Add in egg, and vanilla extract and mix until fully incorporated. Scrape down the sides of the bowl.
Add in flour, oats, baking soda, chai spice, and salt into the bowl and mix on low until fully incorporated and dough forms.
Mix in the dried mixed berries until just incorporated.
Using a 1.5 tbsp. cookie scoop place the cookie dough onto parchment-lined cookie trays approximately 2 inches apart and bake for 10-12 minutes or until the edges are lightly golden brown and the centers appear just slightly under-baked.
Let cool on the tray for at least 10 minutes before removing it to a cookie rack to fully cool. Enjoy!