These chewy and spiced cookies make the perfect treat!

Chai Spiced Snickerdoodles [Vegan]

Serves

360

Cooking Time

25

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Ingredients

For the Cookies:

  • 1 3/4 cups all-purpose flour or gluten-free 1-to-1 baking flour
  • 1 tablespoon chai spice blend, store-bought or homemade (see Notes)
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon finely ground sea salt
  • 1 cup coconut sugar
  • 1/2 cup coconut oil, softened
  • 1/3 cup unsweetened applesauce, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons unsweetened dairy-free milk, room temperature (if needed)

For the Chai Sugar Coating: 

  • 1/4 cup chai spice blend
  • 1/4 cup granulated sugar
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Preparation

  1. Place an oven rack in the middle position and preheat the oven to 350°F. Line a large baking sheet (at least 17 by 14 inches) with parchment paper. Alternatively, you can bake the cookies in batches using 2 medium baking sheets.
  2. In a medium bowl, whisk together the flour, chai spice, baking soda, cream of tartar, and salt.
  3. In a large bowl, use a hand mixer to beat the coconut sugar, coconut oil, applesauce, and vanilla extract until creamy.
  4. Gradually add the dry mixture to the wet mixture while stirring; continue stirring until the mixtures are well combined. You should have a sticky and thick dough. Add 2 tablespoons of dairy-free milk if needed to help the dough form. Set aside.
  5. Make the chai sugar coating: Whisk together the chai spice and sugar in a small bowl.
  6. Use a 1½-tablespoon cookie scoop to form a dough ball and roll it between your hands. Lightly roll the ball in the spiced sugar mixture.
  7. Repeat with the remaining dough to create 20 cookies, placing them on the prepared baking sheet, about 1½ inches apart. (If you don’t have a medium cookie scoop, scoop up heaping tablespoons of the dough and form them into balls between your hands.)
  8. Bake for 12 to 15 minutes, until the tops are lightly golden and the cookies have spread slightly.
  9. Remove from the oven and let the cookies cool for 15 minutes before removing from the pan. Store in an airtight container at room temperature for up to 5 days or in the refrigerator for up to a week.
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