Description
Soft, chewy, and cakey, these Healthy Chai Spice Snickerdoodles are brimming with aromatic spices and holiday vibes.
Ingredients
Scale
Dry Ingredients:
- 1 cup rolled oats, chopped *
- 1 ½ cups almond flour (lightly packed)
- ½ cup date sugar (or sugar of choice) *
- 1 Tablespoon flaxseed meal
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cream of tartar *
- ¼ teaspoon sea salt *
Chai Spice Blend Ingredients:
- 1 teaspoon cinnamon *
- 1 teaspoon ground ginger
- ¼ teaspoon ground cardamon
- 1/8 teaspoon nutmeg
- Pinch ground allspice
- Pinch ground clove
Wet Ingredients:
- 6 Medjool dates, pitted *
- 1/3 cup cashew butter (or almond butter) *
- ¼ cup unsweetened plain plant milk
- 1 Tablespoon vanilla
Cookie Rolling Ingredients:
- ¼ cup date sugar (or sugar of choice) *
- ¾ teaspoon cinnamon *
- ¾ teaspoon ground ginger
- 1/8 teaspoon cardamon
Instructions
- Preheat the oven to 350 F. Place oven rack in the center position.
- Line a large baking sheet with silicone baking pads or parchment paper, set aside.
- Place the rolled oats into the food processor and pulse on and off for 30 seconds until the oats are finely chopped (not flour), then place in a large bowl.
- Add all the remaining Dry Ingredients and all the Chai Spice Blend Ingredients into the large bowl with the chopped oats, whisk well to combine, set aside.
- Place the pitted Medjool dates in a food processor and process to break them up, about one minute, then add to the large bowl.
- Next place all the remaining Wet Ingredients into the large bowl with the chopped dates and dry ingredients. Mix well to form a cohesive dough.
- Place all the Cookie Rolling Ingredients into a bowl, whisk well to combine, then set aside.
- Next take about a golf ball size of dough (medium cookie scoop) and roll it in your hands to form a tightly cohesive dough ball, then while still in your hands, slightly flatten the dough balls down into a cookie disk about ½ inch thickness, then place each cookie disk into the Cookie Rolling Mix. Roll around to ensure all sides are thoroughly coated, then place onto the parchment paper/silicone baking mat baking sheet.
- After all the cookies have been rolled into balls and flattened, then place in a preheated 350 F oven and bake for 11 to 13 minutes until the tops have crinkle cracked open and the cookies are set. The bottoms should be golden brown.
- Remove from the oven, allow the cookies to sit on the baking sheet(s) undisturbed for 5 minutes to firm up, then transfer to a wire cooling rack. Enjoy!
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: makes 24 to 26 cookies