Soft and chewy, these vegan chai-spiced brown sugar cookies are about to become your go-to fall dessert! They're easily made in one bowl and are perfect for a cozy night in with friends or for a holiday dessert.
0 Start by prepping your replacement egg by mixing together flax seed meal or replacement egg powder and water, and letting it set for at least 5 minutes, until thickened.
1 In a large mixing bowl, cream together the room temperature butter, dark brown sugar, light brown sugar and spices using a hand-held mixer or kitchen-stand mixer until fluffy and combined.
2 Add the flax egg and extracts to the bowl and mix until combined.
3 Add the flour, baking powder, baking soda and salt and mix until just combined and the cookie dough has formed. The dough will be very soft! Cover the bowl with plastic wrap and chill in the fridge for at least 1 hour.
4 Preheat the oven to 350°F and line a baking sheet with parchment paper.
5 Using a cookie scoop, scoop the cookie dough into balls, roll in granulated sugar and place onto a parchment paper-lined baking sheet. Bake for 10-12 minutes, until the edges are golden but the centers are still soft.
7 Drop or tap the baking sheet onto the counter a few times to deflate them and get that crinkle effect. Let cool for 5-10 minutes, then serve and enjoy!
