Soft and chewy, secretly healthy chai spiced snickerdoodles = my kind of comfort food!

I’m sorry for skipping out on you last week. Life just got the better of me. Eve’s schooling was intense, spunky husbands work was intense, life was just in. tense! And boy did I have the headache to go with it!

And now, to be honest, I don’t really even know where to begin writing this post . . .

With everything that’s going on in the world – the riots – the anger, the hurt, the outrage and so much suffering, my heart is aching, my head is spinning and I just don’t even know what to say?! I understand that I will never understand but please know that I see you, I feel you, I am with you!

I wish I could just bake the world a big batch of cookies and make the pain just go away. Cookies + chai = something sweet to soothe your soul, even if just for a moment or two,  I think it’s we could all do with right about now.

So, who wants a cookie (or 2)?!

But not just any ol’ cookie, the ultimate comfort cookie aka my super simple, secretly healthy,  chai spiced snickerdoodle .

For those of you who may not be familiar with the edible awesomeness that is the snickerdoodle – a snickerdoodle is basically a classic style sugar cookie that gets rolled in a mix sugar and cinnamon before you bake them. We also add a pinch of baking soda in to the mix so they get thick and fluffy when you bake them – not all crisp and crunchy) like your standard sugar cookie. They’re crispy on the edges, soft and fluffy in the middle and just all kinds of wonderful!

Now, I don’t want to toot my own horn or anything but, I think these could possibly be one of my best cookie creations yet! *Toot * toot *

Don’t let their humble , yet sparkly, exterior fool you, these cookies are kind of life changing!

A simple but magical combination of flavors that makes my heart (and belly) all kinds of happy and even though they also happen to be secretly good for you,hear me when I say,  no one would ever know!

They’re subtly sweet, deliciously buttery, perfectly spiced and just all kinds of wonderful!

Made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already and come together in 1 bowl with one spoon but, there is a catch . . .

The trick to getting that magical, soft and chewy snickerdoodle of your dreams will require a little patience . . .

You see, the trick to getting that perfect chewy texture is to chill the dough for at least 30 minutes (or you could speed it up and pop it in the freezer for 15) !

DO NOT SKIP THIS STEP! Sorry for yelling but this is very, VERY important!

Chilling the dough is what helps your cookies hold their shape and get that perfect, thick, fluffy, soft and chewy texture!

Will waiting be a little difficult? Possibly for some (some being me).
Will it be worth it . . . absolutely,  100%, without question, so, SO worth it!

Note – you can chill the dough for longer than 30 minutes so if you’re seeing this and it’s nearing bed time stop what you’re doing . . . head to the kitchen, mix up your snickerdoodle dough, it will take 2 minutes, cover it up then pop it in the fridge. Tuck your fine self into bed, have an amazing sleep dreaming about the magical, life changing cookies you will get to devour when you wake up in the morning.

And yes, because our secretly healthy snickerdoodles are made primarily with eggs, nut butter and chai, they are totally acceptable for breakfast consumption! You’re welcome.

Upon waking, turn on your oven, have yourself a nice hot shower, roll, coat & bake your cookies, 6 – 8 minutes later your current chai spiced snickerdoodle cookie eating self will totally be high five-ing your last nights self for doing the work , mixing up the dough for your freshly showered morning self to enjoy with a monster size cup of coffee because, cookies + coffee + chai = all of the yes! Living your best WFH life here baby!

I mean would you just look at that texture?!

Crispy on the edges, thick, fluffy and deliciously chewy in the middle . . . hello dreamy!

Subtly sweet, deliciously buttery, perfectly spiced secretly healthy soft and chewy chai spiced snickerdoodles .

Gluten Free – Dairy free – Grain free – Refined sugar free –  Low Carb – Paleo – Keto  – Vegan friendly  but, most importantly, they really are edible awesomeness persondified.

Something sweet to sooth your soul. Warm and comforting and I hope you love them as much as I do. Which just in case you didn’t catch it is, a lot!

1 bowl + 7 ingredients and a handful of spices  . . .

From my heart to yours, enjoy xo

Soft and Chew Chai Spiced Snickerdoodles Cookies

Makes 10-12 subtly sweet, perfectly spiced, soft and chewy, soul soothing cookies!

Ingredients –

1 egg – or flax egg

1/2 cup of almond butter

1 Tablespoon of maple syrup

1 teaspoon of coconut oil, melted

1 teaspoon of vanilla

1 cup of almond flour/meal

1/4 cup of monk fruit sweetener or coconut sugar

1 teaspoon of baking soda

1-2 teaspoon of chai spice mix – more or less to taste.

1 pinch of salt

For coating coating –

1/4 cup of monk fruit sweetener

1/2 teaspoon of ground cinnamon

Method –

1 – Place egg, almond butter, coconut oil, maple syrup and vanilla in to a bowl and stir until smooth, creamy and well combined.

2 – Add almond flour, baking powder, baking soda, chai spice and salt then stir to combine.

3  –  Now comes the hard part – place your cookie dough in the fridge for 30 minutes to chill (or freezer for 10-15) DO NOT SKIP THIS STEP this is what helps your cookies maintain their shape and ensures they get that dreamy chewy texture!

Note – You can chill for longer then 30 minutes,  you can even mix it up and leave it covered in the fridge chilling over night if you like.

Once your dough has chilled – and you’re ready to bake –

4 – Preheat your oven to 175’C / 350’F line a baking tray with baking/parchment paper (or a silpat mat) and set aside.

5 – Use a cookie scoop or spoon to portion out your dough and roll into desired shape and size.

Note – they don’t spread a lot but will puff up a little so shape them roughly how you want to eat them but make sure you give them a little room to breathe on the baking tray.

6 – Combine 1/4 C monk fruit sweetener and 1/2 teaspoon of cinnamon and stir to combine.

7 – Gently press each cookie into the cinnamon sugar, toss to coat and place on to your prepared baking sheet.

* Repeat until all cookies have been coated.

8 – Bake smaller cookies for 6-8 minutes – larger cookies for 8-10

DO NOT OVER BAKE – they will still be slightly soft, that’s what you want – set them aside for 2-3 minutes to cool – they will now be crispy on the edges and soft and chewy in the middle.

Enjoy xo

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Question of the day –

What’s your fave kind of cookie??

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your cookies (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to ox

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