Paleo & Vegan Chai Snickerdoodles

INGREDIENTS

Dough
1 tbsp RawSpiceBar’s Peppercorn Chai
1/3 cup almond milk
1 1/2 cups almond flour
1 tea bag
1/2 tsp sea salt
1 tsp baking powder
1/4 cup maple syrup
1/4 cup cane sugar
3 tbsp coconut flour
1/4 cup coconut oil
2 tsp pure vanilla extract

Coating
1/4 cup cane sugar
1/2 RawSpiceBar’s Peppercorn Chai

 

DIRECTIONS

  1. Preheat oven to 350˚F. Line two large baking sheets with silicone mats or parchment paper; set aside. In a small saucepan over medium heat, bring milk to a boil. Once boiling, turn off heat and add RawSpiceBar’s Peppercorn Chai and 1 black tea bag.  Once steeped, set aside. In a small bowl, whisk together the flours, salt, baking powder; set aside.
  2. In a small mixing bowl, combine the coconut oil, maple syrup, sugar, 1/4 cup of the chai milk, and vanilla extract, 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. Prepare the coating in a small bowl by combining the sugar and Peppercorn Chai. 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 350˚F for 8-10 minutes. Let cool, serve and enjoy!

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