Chai Snickerdoodles

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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



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!
Makes 8 servings.

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