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.
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 tablespoon coconut sugar with 1 teaspoon 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 teaspoon of cream of tartar AND the ½ 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 ¼ teaspoon ground cardamom, ¼ teaspoon ground allspice, ½ teaspoon cinnamon, ¼ teaspoon ground cloves and ¾ teaspoon ground ginger to the dry ingredients instead of 2 teaspoon Chai Spice Mix.