Gluten-Free Vegan Chai Pecan Cookies

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Gluten-Free Vegan Chai Pecan Cookies on a plate.

These vegan chai pecan cookies are aromatic, gluten-free, oil-free, dairy-free and full of rich chai spices, soft texture and pecans. This recipe uses the Chai Spice blend from our local Kelowna Don-O-Ray Farms containing a ground blend of fennel seed, black cardoon, cloves and cinnamon.

Dry Ingredients

  • 1 ¼ cups Oat flour, super fine
  • 2 tsp Chai ground Chai blend (Don-O-Ray’s)
  • 2 tbsp Coconut sugar
  • ½ tsp Baking soda
  • ½ tsp Salt
  • Optional Topping:  1/3 cup Pecans – to press into the top of each cookie

Wet Ingredients

  • 5/8 cup Almond butter
  • ½ cup Maple syrup, pure
  • 1 ½ tsp Vanilla extract


  • Preheat the oven to 350°F and line 2 sheet pans with parchment paper.
  • In a medium bowl (a 4-cup glass measuring cup works too) add the oat flour, baking soda, coconut sugar, cardamom and salt and whisk well. If you do not have Oat flour, but you have quick oats – just pulse the oats in a food processor and Voilà: oat flour 😉
  • To the same bowl, pour in the syrup, almond butter and vanilla. Stir together all the ingredients until a thick, cohesive dough forms. The dough should be moist and easy to work with in order to form into balls.
  • Roll into balls about 1 1/2 tablespoons worth of dough.
  • Place the balls onto the pans spaced 2 inches apart.
  • Press each ball down between 1/2 inch thick, molding the edges to keep them round.
  • Bake one batch at a time for 8 minutes each. If you make these cookies larger, you will need to cook them 3-5 minutes longer.
  • Cool on the pan for 10 minutes. These pecan cookies will flatten out as they cool. Use a spatula (if you remove them with your hands, they may break) to transfer them to a cooling rack to cool for another 5 minutes, then devour. They will continue to finish cooking as they cool, so leave them to cool as instructed. Since ovens vary, you may need to test the first batch to see if they need another minute more, or less, baking time.
  • Once fully cooled, store in a sealed container to keep them moist. These are best the first day, as they do start to dry out due to the oat flour.

Adapted from

If you loved this Gluten-Free Vegan Chai Pecan Cookies recipe, be sure to try these Vegan Gluten-Free Quinoa Chocolate Chip Cookies.

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