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chai snickerdoodles

review
rawspicebar avatar
Private Recipe by
Annie Leroux
@rawspicebar
Tonawanda, NY

Delicious Rawspicebar's CHAI SNICKERDOODLES recipe.

►
yield serving(s)
method Convection Oven

Ingredients For chai snickerdoodles

  • 1/3 c
    almond milk
  • 1 Tbsp
    rawspicebar’s masala chai spices
  • 1
    black tea bag
  • 1 1/2 c
    almond flour
  • 3 Tbsp
    coconut flour
  • 1/2 tsp
    sea salt
  • 1 tsp
    baking powder
  • 1/4 c
    coconut oil
  • 1/4 c
    maple syrup
  • 1/4 c
    cane sugar
  • 2 tsp
    pure vanilla extract
  • TO TOP
  • 1/4 c
    cane sugar
  • 1/2 Tbsp
    rawspicebar’s masala chai spices

How To Make chai snickerdoodles

  • 1
    Preheat oven to 350ºF. Line two large baking sheets with parchment paper and set aside. In a small saucepan over medium heat, bring almond milk to a boil. Once boiling, turn off heat and add RawSpiceBar’s Masala Chai Spices and 1 black tea bag. Once steeped, set aside. In a small bowl, whisk together the flours, salt, and baking powder and set aside.
  • 2
    In a small mixing bowl, combine the coconut oil, maple syrup, cane sugar, 1/4 cup of the chai milk, and vanilla extract. Mix using a hand mixer on high speed, until combined. Add the flour mixture in halves, just until combined. Using a cookie scoop, drop the dough onto the prepared baking sheets and freeze for 15 minutes.
  • 3
    Combine the cane sugar and RawSpiceBar's Masala Chai Spices. Remove baking sheets from the fridge and roll dough into round balls then into sugar mixture.
  • 4
    Place cookies back on the baking sheet with at least 2 inches between each cookie. Bake at 350ºF for 8-10 minutes. Let cool, serve and enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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