Secretly healthy, soft baked, chai spiced snickerdoodles = my kind of soul food!
I’m sorry for skipping out on you last week. Life just got the better of me. Eve’s schooling was intense, spunky husband’s work was intense, life was just in. tense! And boy did I feel 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 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 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 something we could all do with right 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 into 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!
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, 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 bedtime 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 & bake your cookies and in 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, 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 personified.
Warm and comforting, something sweet to soothe your soul and I hope you love them as much as I do. Which just in case you didn’t catch it is, a lot!
From my heart to yours, enjoy xo
Soft Baked Chai Spiced Snickerdoodles
- Prep Time: 10 mins Chill time 15-30 mins Cook time: 6-8 mins hour
- Persons: 10-12
- Difficulty: Easy
- Ingredients
- 1 egg – or flax egg
- 1/2 cup of almond butter – I use 99th Monkey – EM99 = 15 % off if you want to try
- 1 Tablespoon of maple syrup – I use sugar free
- 1 Tablespoon of The Chai Addict – Liquid (sugar free) Chai spice concentrate – EM15 = 15 % off if you want to try & believe me, you do!
or 1-2 teaspoon of chai spice mix – more or less to taste you will also need to add 1 teaspoon of (liquid) coconut oil to help with moisture content if using dry spice mix- 1 teaspoon of vanilla
- 1 cup of almond flour/meal
- 1/4 cup of monk fruit sweetener or coconut sugar
- 1/2 teaspoon of cinnamon
- 1 teaspoon of baking soda
- 1 pinch of salt
- For coating coating –
- 1/4 cup of monk fruit sweetener
- 1/2 teaspoon of ground cinnamon
- Instructions
- Place egg, almond butter, maple syrup, chai concentrate and vanilla in to a bowl and stir until smooth, creamy and well combined.
- Add almond flour, baking powder, baking soda, chai spice and salt then stir to combine.
- 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 –
- Preheat your oven to 175’C / 350’F line a baking tray with baking/parchment paper (or a silpat mat) and set aside.
- 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.
- Combine 1/4 C monk fruit sweetener and 1/2 teaspoon of cinnamon and stir to combine.
- Gently press each cookie into the cinnamon sugar, toss to coat and place on to your prepared baking sheet – You can re-toss them in any left over sugar once they’re baked
- * Repeat until all cookies have been coated.
- 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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