Vegan Chai Snickerdoodles
A snickerdoodle cookie rolled in homemade chai spice and sugar
Servings 24
Calories 99kcal
Ingredients
- 1/2 cup vegan butter
- 3/4 cup sugar or monk fruit sweetener
- 1 tbsp ground flaxseed
- 1 tsp vanilla
- 1 3/4 cup gluten free flour
- 3/4 tsp cream of tarter
- 1/4 tsp baking soda
Chai Spice
- 2 tsp cardamom
- 2 tsp all spice
- 2 tsp nutmeg
- 4 tsp cinnamon
- 2 tsp cloves
- 2 tbsp ginger
sugar coating
- 4 tbsp sugar
- 1 1/2 tbsp chai spice
Instructions
- In a large bowl add ground flaxseed with 3 tbsp water. Let gel for 3-5 minutes.
- Add the butter and sugar and lightly beat until fluffy.
- Fold in the remaining ingredients and mix till dough is formed.
- Place the dough in the refrigerator and let chill for at least 1-2 hours.
- Preheat oven to 350 degrees.
- In a small bowl, add 4 tbsp cane sugar and 1 1/2 tbsp chai spice and mix to combine.
- Roll the dough into heaping tbsp sized balls and then roll in chai sugar mix to coat.
- Place cookies on two baking sheets at least 2 inches apart.
- Place in the oven to bake about 10-12 minutes when cookies start cracking and outer edges are becoming golden brown.
- Remove from oven and tap on the counter two times to deflate.
- Let cool for 5-10 minutes and enjoy. Keep leftovers in a airtight container for 3-5 days.
Nutrition
Serving: 1g | Calories: 99kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g