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Chai Snickerdoodle Cookies
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Chai Snickerdoodle Cookies

· · 2 comments

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!

Ingredients

Topping
¼ cup Lakanto Classic Sweetener
¾ tsp ground cardamom
¼ tsp ground ginger
¼ tsp ground cinnamon
Pinch of ground cloves

Mix everything together and set aside.


Cookies
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

Instructions

Mix everything together for the toppings on a plate, 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 until you’ve got a pliable dough. Mix with your hands if needed.
Roll the dough into walnut-sized balls. Pat into the sugar topping to flatten into roughly 2-inch disks. Transfer to the baking sheets, sugar-side up, at least 2 inches apart.
Bake for 10 to 12 minutes. They should be a bit browned on the bottoms.
Let cool on the sheets for 5 minutes, then tranfser to a cooling rack to let cool completely.

Preheat oven to 350°F. 

Bake for 12 minutes. 

 
   

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