A Cozy Twist on a Classic Favorite
Chai Snickerdoodle Cookies are a delightful twist on the classic treat, blending the comforting warmth of cinnamon with the aromatic spices of our Punjabi Masala Chai. These cookies offer a perfect balance of soft, chewy texture and a cozy, spiced flavor profile that’s both soothing and exciting. Infused with the rich, earthy notes of chai, each bite delivers a satisfying burst of cinnamon, ginger, and cardamom, creating a dessert that feels like a warm hug with a touch of sophistication.
In crafting these Chai Snickerdoodle Cookies, the goal was to elevate the beloved snickerdoodle with a unique chai infusion. The result is a cookie that’s both familiar and new, with just the right mix of spice and sweetness. Rolled in cinnamon-sugar before baking, the cookies offer a perfectly crispy exterior with a soft, melt-in-your-mouth center. These cookies are the ideal treat for cozy moments, whether you’re winding down after a long day or sharing them with loved ones over a cup of tea.
What You Need
step by step recipe
01
Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper.
02
In the larger bowl stir together the almond flour, 1/2 cup of the coconut sugar (set aside the 2 tbsp for the coating), oats, baking powder, baking soda, and salt.
03
Add in the coconut oil, maple syrup, brewed chai, and vanilla to the dry ingredients. Mix together until a sticky dough forms.
04
In the smaller bowl, stir together the 2 remaining tbsp of coconut sugar and the cinnamon. Roll the dough into balls and dip in the cinnamon sugar coating, allowing the entire ball to be coated.
05
Place the coated dough balls on the prepared cookie sheet and press down slightly with your palm. Bake for 8-10 minutes until the edges are just set and starting to turn golden brown.
06
Let cool slightly before removing from the cookie sheet.
07
Enjoy!
