Friday, December 22, 2017

Chai Spiced Snickerdoodles

These Chai Spiced Snickerdoodles are soft and fluffy, flavored with a homemade chai spice, and rolled in a coconut sugar and chai spice coating. 
They're also gluten-free, paleo, vegan and naturally sweetened!

I thought it would be fitting to squeeze in a holiday cookie recipe before everyone begins their new year resolutions. Honestly though, you should always enjoy a cookie now and then...because BALANCE! 

Snickerdoodles are a classic holiday cookies and are traditionally full of sugar, butter and cinnamon, then rolled in cinnamon sugar. They're not the healthiest of treats. 

These gluten-free, paleo and vegan snickerdoodle cookies are a much healthier version! Plus, they're chai spiced!! I'm obsessed with just about anything involving chai spice and the homemade spice blend in these cookies has the perfect warming flavors of the season. A little of this spice mix would be delicious added to your next Bulletproof Latte!

Paleo Chai Spiced Snickerdoodles
Makes about 12-15 cookies


1/3 cup coconut oil
3 Tbs coconut sugar
3 Tbs maple syrup
1 tsp vanilla extract
1 1/2 cup almond flour
1/4 up tapioca or arrowroot starch *See notes
1/2 tsp baking soda
1/2 tsp cream of tartar
1/4 tsp salt
1 tsp chai spice mix *Recipe below
Cinnamon sugar, for rolling *Recipe below

For the Chai Spice Mix

1/2 tsp nutmeg
1 tsp ground cardamom
1 tsp ground allspice
1 tsp ground cloves
2 tsp ground cinnamon
3 tsp ground ginger

For the Chai Spice Sugar

3 Tbs coconut sugar
1 Tbs chai spice mix


1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
2. In a medium bowl combine coconut oil, coconut sugar, maple syrup, vanilla extract, almond flour, tapioca or arrowroot flour, baking soda, cream of tartar, salt and chai spice mix. Stir to combine. 
3. In a separate bowl, make the chai spice sugar by stirring together the coconut sugar and chai spice mix. 
4. Using a cookie scoop or spoon, measure out 1 tablespoon of dough and roll into an evenly shaped ball. Roll each ball into the chai spice sugar mixture.
5. Place each ball onto the baking sheet about 2 inches apart. Flatten slightly with your palm or the bottom of a glass. Bake for 10 minutes. Transfer cookies to a wire rack to cool completely. 


*The cookies don't spread very much so you will need to pat them down before baking. You'll also want to take these out of the oven when they're just baked through. You don't want to over bake or they'll end up dry.
*Tapioca/Arrowroot starches are interchangeable. Use whatever you have on hand!

I hope you enjoy these cookies, friends! Happy holidays!!

Be sure to tag me on Instagram if you try these and let me know how they turned out!

If you like this recipe please share on Pinterest!


What's your favorite holiday cookie?

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