Grain-Free Chai Spiced Snickerdoodles (Paleo)
Classic snickerdoodles get a cozy twist with the warm flavors of chai spice in these soft, grain free cookies. Cinnamon, cardamom, and ginger make every bite feel perfect for cooler days without overpowering the familiar cookie everyone loves. Bake a batch once, and don't be surprised if they disappear before they've completely cooled.
Servings: 24 cookies
Ingredients
- For the Cookies:
- 2 cups almond flour I use blanched almond flour*
- 3 tbsp coconut flour
- 1.5 tsp baking powder
- 1/2 tsp sea salt or kosher salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp cardamom
- 1/4 tsp cloves
- 2 large eggs
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 1 tsp vanilla
- For the Sugar Coating:
- 1/4 cup coconut sugar
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cardamom
- 1/4 tsp cloves
Instructions
- 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.
Notes
*I buy blanched almond flour at Trader Joe's, but many stores carry typical almond flour that will work.
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.
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.