Chai Spiced Snickerdoodles are a grain-free variation of a classic cookie, with a delicious chai infused flavor! No one will know these cookies are refined sugar free, and Paleo.
My kitchen is quite a mess, but so goes life this busy time of year. I LOVE to bake cookies all month long; like at least a few batches per week. The house smells amazing, and the family is happy to have a variety of sweets to enjoy! I have plenty of chocolate, peppermint, gingerbread, and even eggnog options, but I have desperately been wanting to bake a cookie with one of my favorite flavors: chai!!! So adding chai spices to a snickerdoodle recipe seemed like a no-brainer to me.
I played around with my very popular Pumpkin Snickerdoodle recipe, and came up with this cookie that I like EVEN BETTER! Is it possible? Because I do love those. But the chai spice just sold me. It’s so comforting, and full of flavor. It tastes and smells like fall, Christmas, and even “I love a cup of tea and cookie in the afternoon.” You know what I love about these cookies besides the chai spice? They are soft, chewy, dense, easy to make, buttery tasting (without the butter), and healthy enough to be a great snack or even breakfast.
And yes, I did just say you can go ahead and eat these for breakfast. Miss Carbivore had one yesterday morning, and I even packed a few in the kids’ lunchbox today. And in case you are not sure how this whole “grain-free” thing works for your peeps who love grains, don’t be concerned. The hubs who enjoys plenty of my “not-so-grain-free” baked goods, went crazy over these. I think he ate like 5 last night, and probably would have eaten more if I didn’t stop him for fear I would have nothing left to photograph.
Did I mention easy? No mixers, just separating your dry and wet ingredients, and then mixing together. Roll into small balls and coat with some more spice and coconut sugar. So good you guys. If you have a cookie exchange to attend, these will most definitely be a hit!!!
It’s the Most Wonderful Time of the YEAR!!!
- For the Cookies:
- 2 cups almond flour (I use blanched almond flour)*
- 3 tbsp coconut flour
- 1.5 tsp baking powder
- ½ tsp sea salt or kosher salt
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp cardamom
- ¼ tsp cloves
- 2 large eggs
- ¼ cup coconut oil (melted)
- ¼ cup maple syrup
- 1 tsp vanilla
- For the Sugar Coating:
- ¼ cup coconut sugar
- ½ tsp cinnamon
- ½ tsp ginger
- ¼ tsp cardamom
- ¼ tsp cloves
- Preheat your oven to 350 degrees.
- In a large bowl mix together your dry ingredients: almond flour, coconut flour, spices, baking powder, and salt.
- In a separate bowl, whisk your eggs. Add in melted coconut oil, maple syrup, and vanilla. Whisk until combined, and add wet ingredients to dry.
- Mix together until well incorporated and no dry ingredients remain. Batter should be relatively thick and able to mold (if not, add in another tbsp coconut oil).
- In a small bowl, mix together coconut sugar with spices.
- Begin to roll into small balls about 1-1.5 inches in diameter. Roll into sugar and spice mixture until completely coated. Place on a cookie sheet about 2 inches apart. Once you have filled up the pan, use a spoon to gently press down on each cookie until they are slightly flat on top.
- Move to the oven and bake for 12-15 minutes (depending on oven). Cookies should still be soft, but slightly firm on the top. Remove from oven and let sit for another 5 minutes before removing.
- Cookies are delicious served warm! You could also let them completely cool. They will store in an air tight container for about 3 days, or can be frozen and defrosted to room temperature when ready to eat.
The almond flour works best in this recipe, I have not tried with any other flour to know the proper replacements. I would not substitute with tapioca or all coconut flour as these are too dry for this cookie.