DAIRY-FREE: Use a dairy-free milk, such as almond or oat, and substitute coconut oil (or another butter alternative -- I prefer
Miyokos) for the butter.
VEGAN: In addition to the dairy-free substitutions above, replace the egg with a flax egg or 2 tablespoons aquafaba.
I have only made these cookies using gluten-free flour, but you could likely substitute all-purpose flour instead.
RECIPE FROM:
Cookies + Coconut | Gluten Free and Vegan Chai Cookies