These Gluten-Free Chai Spiced Snickerdoodles have a soft and chewy center and slightly crispy edges with hints of warm chai spices. Made with coconut sugar, they have a lower glycemic index than cookies made with granulated sugar.
These Gluten-Free Chai Spiced Snickerdoodles are a totally satisfying gluten-free cookie!
One of my favourite cookie recipes to make when my kids were young was Snickerdoodles. I haven’t made them for years, so I decided to try a gluten-free version. A well-made Snickerdoodle cookie should have a soft and chewy center and slightly crispy edges.
This gluten-free recipe delivers!
I decided that life without the occasional Snickerdoodle was definitely missing something, so I searched online for a good gluten-free recipe. The Washington Post had one that appealed to me, and since I had just made a batch of my own Chai Spice Mix, I set out to adapt it and make it a little healthier.
While the basic recipe is the same, I substituted coconut sugar for the granulated sugar, as it has a much lower glycemic index and I like its caramel taste. I also included the option to exchange coconut oil for butter, but butter will give these cookies more flavour. My Chai Spice Mix is a little different from the spices used in the Washington Post recipe.
This easy Snickerdoodle recipe is fun to bake with kids.
Combine the dry ingredients in one bowl, the wet in another, then combine, roll into balls in a sugar-chai mixture, flatten slightly and bake!
Can I leave out the cream of tartar in this Snickerdoodle recipe?
Cream of tartar gives a Snickerdoodle a unique tangy flavour and helps to keep the inside of the cookie soft. Cream of tartar and baking soda work hand-in-hand to act as a leavening agent. While the cookies won’t taste quite the same without it, a substitute for cream of tartar in cookie recipes is baking powder.
If you don’t have cream of tartar, you can substitute the 1 teaspoon of cream of tartar AND the 1/2 teaspoon of baking soda with 1 teaspoon of baking powder. The result will not be identical, but the cookies will still be good!
Can I freeze these Chai Spiced Snickerdoodles?
Absolutely! Cool completely, then store in an airtight container in the freezer. They will last for months.
Crinkly tops, spiced with chai, soft and chewy–it’s not only their name that makes these cookies fun to make–and eat!
These Gluten-Free Chai Spiced Snickerdoodles are a totally satisfying cookie! They have a soft and chewy center and slightly crispy edges with hints of warm chai spices. Made with coconut sugar, they have a lower glycemic index than cookies made with granulated sugar.
- 2 cups gluten-free flour blend (I use Bob's Red Mill)
- 1/4 tsp xantham gum (if your g/f flour blend doesn't contain it)
- 1 tsp cream of tartar* (see note)
- 1/2 tsp baking soda
- 2 tsp Chai Spice Mix*
- 1/4 tsp salt
- 1/2 cup butter or coconut oil
- 1 cup coconut sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 tbsp coconut sugar
- 1/2 tsp Chai Spice Mix*
Combine the spices to make a small bottle of Chai Spice Mix to use in this recipe and save the remainder for another time.
Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
In a medium bowl, whisk the dry ingredients together--flour, (xantham gum), cream of tartar, baking soda and 2 teaspoons of the Chai Spice Mix.
In the bowl of a stand mixer, or in a large bowl, beat the butter or coconut oil with the sugar until well combined, scraping the sides of the bowl when necessary. On low speed, add eggs one at a time, then the vanilla extract and beat until smooth and creamy.
On low speed, add the dry ingredients until a soft dough forms. Cover the bowl and refrigerate for at least an hour or up to 2 days. At this point, you can also freeze the dough to bake at a later date.
Make the rolling mixture by combining 6 tbsp coconut sugar with 1 tsp Chai Spice Mix in a small bowl.
Using a cookie scoop or a tablespoon, scoop the dough and roll it into balls in the palm of your hands. Roll in the sugar/spice mix and space 2 inches apart on the prepared baking sheets.
Using the base of a glass, gently flatten each cookie slightly.
Bake one sheet at a time for 10 to 12 minutes or until edges are set. The cookies may look slightly under-baked. Don't overbake or they will be dry. Leave on the baking sheet for 5 minutes then transfer carefully to a rack to cool completely.
Cream of tartar gives Snickerdoodles their unique tangy taste. Cram of tartar and baking soda work hand-in-hand to act as a leavener. If you don't have cream of tartar, you can substitute the 1 tsp of cream of tartar AND the 1/2 teaspoon of baking soda with 1 teaspoon of baking powder. The result will not be the same, but they will still be good!
*If you don't want to make the Chai Spice Mix, add 1/4 tsp ground cardamom, 1/4 tsp ground allspice, 1/2 tsp cinnamon, 1/4 tsp ground cloves and 3/4 tsp ground ginger to the dry ingredients instead of 2 tsp Chai Spice Mix.
Kitchen Items to make these Gluten-Free Chai Spiced Snickerdoodles
This recipe was adapted from Chai-Spiced Gluten-Free Snickerdoodles in the Washington Post.
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