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Healthy Chai Spice Snickerdoodles on a cookie tray

Healthy Chai Spice Snickerdoodles

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 15 Minutes
  • Cook Time: 11-13 Minutes
  • Total Time: 18 Minutes
  • Yield: 24-26 Cookies 1x
  • Category: Dessert
  • Method: Oven
  • Diet: Vegan


Soft, chewy, and cakey, these Healthy Chai Spice Snickerdoodles are brimming with aromatic spices and holiday vibes.



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


  1. Preheat the oven to 350 F. Place oven rack in the center position.
  2. Line a large baking sheet with silicone baking pads or parchment paper, set aside.
  3. 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.
  4. 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.
  5. Place the pitted Medjool dates in a food processor and process to break them up, about one minute, then add to the large bowl.
  6. 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.
  7. Place all the Cookie Rolling Ingredients into a bowl, whisk well to combine, then set aside.
  8. 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.
  9. 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.
  10. 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!


*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