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Chai Latte Oat Cookies

These wholesome Chai Latte Oat Cookies combine hearty rolled oats with the warm, aromatic spices of Biobali Chai Latte to create a soft, chewy cookie with comforting homemade flavor. Naturally sweetened and easy to make, they're perfect for afternoon tea, healthy snacking, or sharing with family and friends

INGREDIENTS

Main Ingredients

  • 1½ cups rolled oats
  • 1 cup oat flour (or finely blended rolled oats)
  • 2 tbsp Biobali Chai Latte
  • ¼ cup coconut sugar
  • ¼ cup melted coconut oil
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • ¼ tsp sea salt
  • 2–3 tbsp plant-based milk

Optional Add-ins

  • ¼ cup raisins
  • 2 tbsp chopped walnuts
  • 2 tbsp chopped almonds
  • White chocolate chips
  • Pumpkin seeds

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Baking tray
  • Parchment paper
  • Cookie scoop or spoon
  • Cooling rack


INSTRUCTIONS

1. Preheat the Oven. Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper. Preparing the tray in advance prevents the cookies from sticking and makes cleanup much easier.

2. Prepare the Dry Ingredients. In a large mixing bowl, combine the rolled oats, oat flour, Biobali Chai Latte, coconut sugar, baking powder, and sea salt. Stir well until the chai latte powder is evenly distributed throughout the mixture, ensuring every cookie is infused with its warm aromatic spices.

3. Mix the Wet Ingredients. In a separate bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, and plant-based milk until smooth and fully combined. The mixture should appear glossy and evenly blended before adding it to the dry ingredients.

4. Make the Cookie Dough. Pour the wet mixture into the bowl of dry ingredients and gently fold everything together using a spatula or wooden spoon. Continue mixing until a soft, slightly sticky dough forms with no dry patches remaining. Fold in the raisins, chopped almonds, walnuts, pumpkin seeds, or white chocolate chips if using, distributing them evenly throughout the dough.

5. Shape the Cookies. Scoop approximately 2 tablespoons of dough for each cookie using a cookie scoop or spoon. Roll each portion lightly between your hands, then gently flatten into discs about ½ inch (1–1.5 cm) thick. Arrange them on the prepared baking tray, leaving about 2 inches (5 cm) of space between each cookie to allow for slight spreading during baking.

6. Bake Until Golden. Place the tray in the preheated oven and bake for 12–15 minutes, or until the edges are lightly golden while the centers remain soft. Avoid overbaking, as the cookies will continue to firm up as they cool while maintaining a chewy texture.

7. Cool the Cookies. Remove the baking tray from the oven and allow the cookies to rest on the tray for about 5 minutes. This helps them set properly before transferring them to a cooling rack. Let them cool completely for the best texture and flavor.

8. Serve and Store. Enjoy the cookies warm with a cup of tea or coffee, or allow them to cool completely before storing. Keep them in an airtight container at room temperature for up to one week, or freeze them for up to one month. Warm slightly before serving to bring back their soft, freshly baked texture.

FINISHED DISH

The result is a batch of soft, chewy oat cookies infused with the comforting aroma of Biobali Chai Latte. Every bite delivers warm notes of cinnamon, cardamom, ginger, and black tea, perfectly balanced with wholesome oats for a delicious homemade treat. These cookies are ideal for tea time, healthy snacking, or a cozy afternoon indulgence