Snacks

Vegan Chai Cocoa Cookies {eggless}

Kitchen Therapy X Toska Chocolates

Veganism has been overtaking my household in the past month – which, if you knew any of us, would shock you – you should see our cheese bills! I have yet to be converted, but as an open-minded soul (ahem…) I respect other dietary preferences and have now taken a keener interest in developing easy and Indian-kitchen friendly recipes. Most vegan recipes have options of expensive nut milks – that once opened, goes bad in about 36 hours and vegan butters that require deep pockets and imported stores – both of which do not appeal to the lazy, home cook in me!

But this recipe came pretty easily for me as a baby step towards vegan baking – vegetable oil (easy), sugars (always by my side), flour (but of course), and spoonfuls of my soothing warm Chai Masala Hot Cocoa – a collaboration with Toska Chocolates – that helped the winter go comfortably for me, and now with the sun coming out more, perfect into that mini bite of cookie!

Give this cookie a shot – dunk into non-dairy milk or a cup of espresso – or just like that, while you’re heading out the door!

SHOP: Masala Chai Hot Cocoa Mix {Toska Chocolates X Kitchen Therapy}

The Recipe
Serves

Ingredients

  • 1 cup flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • pinch of salt
  • 3 tsp {Toska Chocolates X Kitchen Therapy} Masala Chai Hot Cocoa Mix
  • 1 tbsp castor sugar
  • ½ tsp brown sugar
  • 2 tbsp water, room temperature
  • ¼ cup vegetable oil

Instructions

  • Whisk the flour, baking soda, baking powder and salt and set aside
  • In a medium bowl, whisk the oil, water and sugars until well emulsified
  • Add the Masala Chai Hot Cocoa Mix and whisk again
  • Add the dry ingredients and combine with a spatula to form a dough
  • Tip over onto a cling film and wrap properly into a disc shape
  • Refrigerate for at least 12 hours
  • To bake: gently flatten the dough with the palms of your hands
  • Use a small cookie cutter of desired shape and place on lined baking tray
  • Freeze for 10 minutes
  • Bake in a preheated oven of 180C for 8-10 minutes
  • Remove and allow to cool on a wire rack completely before eating