Ever since making my paleo chai coffee cake muffins, I’ve had homemade chai spice sitting in my pantry and the smell of it tempts me every time I open the kitchen cupboard. And, every time I smelled that delightful medley of spices, I began to think about how delicious a chai-spiced snickerdoodle would be. Although I wouldn’t say that snickerdoodles are my go-to cookie, I definitely have a soft spot for them. I think like most kids, I went through a phase where snickerdoodles were my absolute favorite cookie – I mean what’s not to love about cinnamon and sugar? Of course, adding chai spice makes these cookies seem slightly more adult, while still nostalgic.
Full disclosure, paleo snickerdoodles don’t taste exactly like the snickerdoodles you buy at the grocery store that are loaded with sugar and made with AP flour. But then again, why should they? These healthier snickerdoodles have so much more depth of flavor and can stand on their own as a damn good cookie. Like most paleo renditions of classic sweets and treats, there is always some degree of difference but it doesn’t make one better than the other. What makes these cookies shine is how light and pillowy they are. You would be hard-pressed to find a traditional snickerdoodle that is as perfectly soft and fluffy as these ones.
Yes, these cookies are much healthier than most snickerdoodles, but, I couldn’t resist the temptation to drizzle a little bit of white chocolate over the top of them. Because the cookie dough is only sweetened with coconut sugar and a light dusting of sugar and chai spice, white chocolate does not make them overly sweet. They are also the perfect size for a mid-morning snack or whenever your desire for something sweet strikes (which for me is about every hour). I hope you find these cookies just as fun to eat as they are to make!
What’s in these Snickerdoodles:
- Almond Flour: In my opinion, there is a time and place for almond flour, and this is a perfect occasion for almond flour. The almond flour gives these cookies body and richness to make them seem more decadent than they actually are.
- Coconut Flour: Coconut flour is the secret to why these cookies are so delightfully fluffy. A little bit goes a long way, so although 2 tablespoons seem minuscule, it is just the right amount to help these cookies attain their irresistible texture without making them too dense.
- Chai Spice: Homemade chai spice adds so much flavor to these cookies and is great for amping up everything from oatmeal to muffins! I followed this recipe that is spot-on when it comes to delivering the warm and slightly spicy blend of flavors.
- White Chocolate: I can count the number of times I have bought white chocolate on one hand, but it is absolutely necessary for these cookies because it balances out the chai spice blend with the right touch of sweetness.
- 1 1/2 cup almond flour
- 2 tbsp coconut flour
- 1 egg (at room temperature)
- 1/4 cup coconut oil (melted and cooled)
- 1/4 cup coconut sugar
- 1/2 tsp baking powder
- 1 1/2 tsp chai spice
- 1/4 tsp salt
Sugar and Spice Mixture:
- 2 tbsp cane or coconut sugar
- 1 tsp chai spice
- 1/2 tsp cinnamon
White Chocolate Glaze:
- 1/4 cup white chocolate chips
- Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
- In a small bowl, whisk together the almond flour, coconut flour, chai spice, salt, and baking powder together and set aside.
- In a larger bowl, combine the melted and cooled coconut oil, egg, coconut sugar, and vanilla. Whisk the wet ingredients together until you reach an even consistency.
- Using a spatula, fold the dry ingredients into the wet mixture and fully incorporate everything to create a malleable dough.
- Place the dough in the fridge for 5-10 minutes to firm up slightly. While the dough rests, combine two tablespoons of sugar, 1 tsp. chai spice, and 1/2 tsp. cinnamon together in a shallow bowl.
- Remove the dough from the refrigerator and begin rolling the dough into balls, taking about 1 tablespoon at a time. Roll each ball in the sugar and spice mixture so that every inch is coated.
- Place the dough balls 2 inches apart on the baking sheet and use your palm or the bottom of a glass to flatten the tops of the cookies. These cookies will not expand in the oven, so whatever size they are when they go in the oven is the size that they will come out as.
- Bake the cookies for 8-10 minutes until you see a couple of cracks start to form around the edges and tops of the cookies. Transfer the cookies to a wire rack to cool.
- Meanwhile, microwave the white chocolate in a microwave-safe bowl for 20-second increments until fully melted. Use a spoon to drizzle the white chocolate over each cookie and allow it to harden. Then, enjoy!
Store these cookies in an air-tight container in the fridge or at room temperature for up to 5 days.
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Nutrition Information:Serving Size: 1 cookie
Amount Per Serving: Calories: 105Total Fat: 7.8gCholesterol: 14mgSodium: 59mgCarbohydrates: 8.7gFiber: 0.5gSugar: 7.8gProtein: 1.5g