Name: Gluten-Free and Vegan Chai Snickerdoodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: cookies
Ingredients: 1 cup of vegan butter; 1 1/4 cups of granulated sugar; 2 teaspoons of vanilla extract; 2 teaspoons of chai powder; 4 tablespoons of water (for the flax egg); 1 teaspoons of flax meal (for the flax egg); 1 teaspoon of baking powder; 1 teaspoon of baking soda; 1/2 teaspoon of salt; 1/4 cups of dairy free milk; 3 1/4 cups of gluten-free flour (I suggest Bob’s Red Mill 1:1); 1 cup of sugar; 2 teaspoons of chai powder

Description

A spicy take on the traditional snickerdoodle but made gluten-free and vegan. Snickerdoodles are one of the best cookies of the season. These cookies are sweet, soft and full of rich chai spice flavor.

Ingredients

Scale

Cookie:

1 cup of vegan butter
1 1/4 cups of granulated sugar
2 teaspoons of vanilla extract
2 teaspoons of chai powder
4 tablespoons of water (for the flax egg)
1 teaspoons of flax meal (for the flax egg)
1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
1/4 cups of dairy free milk
3 1/4 cups of gluten-free flour (I suggest Bob’s Red Mill 1:1)

Sugar Coating:

1 cup of sugar
2 teaspoons of chai powder

Instructions

Pre-heat your oven to 350°f and in a small bowl combine your water and your flax meal
In a bowl using a stand mixer palette attachment or a hand mixer cream your vegan butter and your sugar until creamy
Next add in your vanilla extract, baking powder, baking soda, salt and chai spice
Add to your dough your dairy-free milk and your flax egg, combine until the dough starts to form
Lastly add in the gluten-free flour until the dough is soft and starts to form a large dough ball (dough should not be wet, but slightly sticky and easy to pinch)
In a bowl combine your sugar and chai powder
Pinch and form 1-2″ balls, using your palms to form them into a circle
Place and roll in the sugar/chai bowl and coat the entire ball of dough
Combine until all the dough is formed into cookies covered in sugar and place cookies on a baking sheet 1-2″ apart
Bake for 10 minutes until the cookies are cracked but the center is cooked through
Place on a cooling rack and let cool, repeat baking until all your cookies are baked

Notes

I like to make a batch of cookies and prepare all the dough balls and cook around 20 cookies then put the rest of the prepared dough balls in a baggie in the freezer for future baking.

Nutrition

Serving Size: 1 cookie

Keywords: gluten free and vegan chai snickerdoodles, gluten free snickerdoodles, vegan snickerdoodles