A classic snickerdoodle with a little something extra. These cookies have all the spices you love in a chai latte, in delicious cookie form. Bonus: They're sugar-free, but you'd never know it!
Mix everything together and set aside.
½ cup coconut oil
1 cup Lakanto Baking Sweetener (or Classic)
¼ cup Lakanto Maple-Flavored Syrup
3 tbsp almond milk--or non-dairy milk
2 tsp pure vanilla extract
2 cups flour*
1 tsp baking soda
¼ tsp salt
½ tsp ground cinnamon
*For Gluten-Free Flour:
2 cups almond flour
6 tbsp oat flour
4 t coconut flour
Mix the topping ingredients together on a shallow dish or plate and set aside.
For the cookies:
In a medium bowl, use a fork to mix together oil, sugar, maple syrup, and milk. Milk for at least 1 minute (until it resembles apple sauce). Then mix in the vanilla.
Sift in the flour, baking soda, salt, and cinnamon, stirring as you add them.
Once all the ingredients are added, mix just until you’ve got a pliable dough. Don't overmix.
Roll the dough into walnut-sized balls. Pat one side into the sugar topping and flatten into roughly a 2-inch disk. Transfer to the baking sheets, sugar-side up, at least 2 inches apart.
Bake at 325° for 10 to 12 minutes. They should be a bit browned on the bottoms.
Let cool on the sheets for 5 minutes, then transfer to a cooling rack to let cool completely.