I love discovering new flavors to put in something familiar. I bake pretty regularly for a group of friends, and when discovering one of them liked chai tea, my brain started to think on where a good place to add chai tea flavors would be.
I did some searching and found this great Tasting Table recipe for oatmeal chai cookies and knew that could be a really fun thing to try. Only very recently, and with the help of a good friend’s cookbook, have I started to think about how to do more with tea than just drink it.
I tweaked the original recipe to have whole wheat flour (add some fiber in there) and coconut sugar (I’m personally trying to move away from regular white sugar) instead of AP flour and regular granulated sugar as well as swapping out the oats for Enjoy Life chocolate chips (that are soy-free and vegan friendly, a big plus for some of my food allergy friends).
If you really love the taste of tea, you could probably add the contents of another tea bag (or two). With just two the recipe calls for, the cookie has a mild tea taste that gives it a nice depth a regular chocolate chip cookie doesn’t have.
Are there classic recipes that you’ve given a little twist to? Let me know what they were in the comments section!
Ingredients
- 3 cups whole wheat flour
- 2 tsp baking soda
- 2 tsp salt
- 2 chai tea bags
- 16 tbsp (2 sticks) unsalted butter
- 1 cup coconut sugar
- 3/4 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- chocolate chips (I used Enjoy Life Mini Chocolate Chips)
Instructions
Preheat oven to 350.
In a medium sized bowl, whisk together flour, baking soda, salt, and dump in the contents of the 2 tea bags.
In a large mixing bowl, add in butter and the two sugars and cream with a mixer until smooth and fully combined. Add in one egg at a time, followed by the vanilla extract.
With the mixer on low, slowly add in the flour mixture until combined. With a spoon, mix in the chocolate chips (I leave the amount up to you and your sweet tooth).
Using a spring-loaded ice cream scoop, portion out the dough on parchment-lined baking sheets and bake for 10-12 minutes or until golden brown. Cool for 5 minutes, then transfer to a wire rack and portion and bake the rest of the cookies.
Notes
You can swap out the whole wheat flour for AP flour, and the coconut sugar for regular granulated sugar.
Adapted from Tasting Table.
