Vegan Rose Chai Chocolate Chunk Cookies

This recipe is brimming with chai goodness, ground cardamom, cinnamon, bursts of chocolate chunks, and topped with a rose-colored glaze that is naturally vibrant using beet juice. 

Vegan chocolate chunk cookie with a rose chai glaze

Wouldn't these beauties make a romantic treat for Valentine's Day?? Roses and chocolate, but both are edible. yay!

Vegan chocolate chip chai rose cookies with a beet powdered sugar glaze

I'm obsessed with Gulab City Rose Chai Blend from One Stripe Chai Co., so I decided to infuse it in our cookie mix. Also shout-out to a fellow woman and minority-owned founder, Farah Jesani, and her bangin' South-Asian chai blends!

Bowl of rose chai blend naturally vibrant with beetroot juice

The "rose" glaze is the perfect vibrant topping for these cookies that are bursting with chai flavor, and it comes together with only two ingredients. BAM.

Vegan chocolate chunk cookies with a rose chai glaze

Happy Baking!


Makes 12 cookies

1- Chocolypse! Salted Choco-Cyclone Cookie Mix (V)
3 TABLESPOONS- Chai Tea (I love Gulab City Rose Chai Blend, but any variety will do)
1 TEASPOON- Ground Cardamom
1 TEASPOON- Ground Cinnamon
1/2 TEASPOON- Ground Ginger
A pinch of ground black pepper

"Rose" Glaze
1/4 CUP- Organic Powdered Sugar (V)- Organic brands are always vegan
1 1/2 TEASPOONS- Beetroot Juice ( You may add 1/4 teaspoon of water at a time until you get desired consistency)

Crushed dried rose petal as garnish (optional)


  1. Pre-heat oven to 350° F. Take out the two pouches from the Chocolypse! cookie mix packaging (save the Sea Salt "Sprinkles" for another delicious use) and find the one labeled #1 (Almond butter mix). If contents feel hard, run under hot water for about a minute or until contents feel smooth.
  2. Empty this pouch into a mixing bowl. You will need to get as much as possible out, so a flexible spatula or butter knife will work well here. Don't worry, the extra work will be worth it in the end!
  3. Add 3 tablespoons of hot Chai Tea and whisk until slightly thickened. About 30 seconds. Add the ground cardamom, cinnamon and ginger.
  4. Stir in Pouch #2 (flour mix) with a flexible spatula or mixing spoon until there are no white flour streaks visible. I know it's fun, but try not to over mix! :)
  5. Roll dough into 10-12 balls, and place on non-stick or lightly greased baking sheet 1 inch apart. Flatten slightly and place on the oven's center rack. 
  6. Bake for 13-14 minutes or until edges have slightly hardened, but center is soft. For crispier cookies bake for 14-16 minutes.
  7. While cookies are cooling on the baking sheet, assemble the Rose Glaze.
  8. Place the organic powdered sugar and beetroot juice in a small bowl, and whisk until throughly combined. You may add up to 1/2 teaspoon of filtered water to get desired consistency.
  9. Place cooled cookies on a wire rack and drop a consistent stream of glaze with a whisk or spoon, moving from one end of the cookie to the other.
  10. Garnish with crushed dried rose petals.
  11. Enjoy!


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