Description
Gluten-Free & Vegan Pumpkin Chai Snickerdoodles are the perfect pumpkin cookie. Each bite has the perfect balance of spice, sweet and pumpkin – a taste of the holiday season in each bite.
Ingredients
Units
Scale
- 1/2 cup of vegan butter
- 1/2 cups of brown sugar
- 1/2 cups of granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon of vanilla paste
- 2 teaspoons of pumpkin pie spice
- 1 teaspoon of baking powder
- 1 cup of pumpkin puree
- 1 teaspoon of chai powder
- 1 3/4 cups of gluten free flour
Topping:
- 1/2 cup of sugar
- 1 teaspoon of chai powder
Instructions
- Preheat the oven to 350°F and prepare a baking with parchment paper or grease with vegan butter
- In a bowl using a hand mixer or a stand mixer cream the vegan butter with sugar until smooth and light in color
- Add the pumpkin puree, vanilla extract, vanilla paste, chai powder, baking soda and baking powder to the bowl and mix until combined
- Next add the gluten free flour 1/2 cup at a time, mixing to combine until a batter starts to form
- Using a scoop, scoop 1/4 cup into a bowl containing the sugar and chai powder, roll the cookie in the sugar mixture until evenly coated
- Place on the prepared baking sheet 1-2 inches apart, and repeat with the remaining cookie dough
- Bake for 16-18 minutes until cracked and puffed
- Eat and enjoy!
Keywords: gluten free and vegan pumpkin chai cookies, chai cookies, pumpkin cookies