These vegan chai spiced snickerdoodle cookies are the perfect treat. They’re filled with flavor, chai spices, and sweetness. Dunk them in some milk, make an ice cream sandwich out of them, or enjoy them on their own- the possibilities are endless.
Picking your favorite cookie flavor is like picking your favorite movie.
There are too many options, and the possibilities are endless! You can go with the classics- chocolate chip, sugar cookie, and peanut butter- or you can get abstract, and go with oatmeal raisin, peppermint, or snickerdoodle. I tend to go with the classics, because I know what I’m getting and I know it’ll be tasty.
When it comes to movies, I don’t have a favorite genre, but I tend to go towards the action/mystery movies over the fantasy/superhero ones. I was never into cartoons, and was more of a barbie > superhero gal. I’m always down for a Jack Reacher film or a new James Bond. My family and I used to go to the movies every Saturday when I was younger, and we would order the biggest bucket of popcorn known to man kind. Fun fact- we judge movie theaters based on their popcorn. If they have too much butter, then it’s a no go. Too much butter ruins the taste and texture of popcorn, and makes your hands way too greasy.
Whenever people ask me my favorite movie, I always have the same response: “I don’t have a favorite movie, but I do have a favorite series- Harry Potter”. I stand by that statement, and the same goes for cookies. Well, not Harry Potter cookies. Whenever I’m at a bakery, I say the same thing: “Surprise me!” In San Diego, there’s a restaurant called The Baked Bear, which has some of the best ice cream cookie sandwiches known to man. One time, I got a cookie sandwich which was TO DIE FOR (I almost cried when I finished it). I had the classic vanilla flavor stuffed in-between two gigantic snickerdoodle cookies. OH MY GOD YOU GUYS- THIS COOKIE WAS ACTUAL PORN. The kind of porn you see on food Instagram accounts.
I knew in that moment I needed to make some sort of snickerdoodle cookies for the blog, and instead of standard ones, I went with chai spiced! These cookies are probably my best recipe to date, and in the words of my mom (aka my lovely hand model and taste tester): “Danielle, these are the best thing you’ve ever made”.
All you need is one bowl, 30 minutes, and a sweet tooth! Not only are these cookies vegan, but they’re full of flavor and make for a great dessert. Stuff them on top of some dairy-free vanilla ice cream and you got yourself a vegan vanilla chai ice cream sandwich! Now that I think of it, that’d be a great blog recipe…
If you make these cookies, don’t forget to tweet me a photo @tennishealthfit and tag me on Instagram @tennishealthfitness.
- 1 cup whole wheat flour
- 1 tsp baking powder
- ⅔ cup organic cane sugar
- Dash of sea salt
- ½ tsp ginger
- 1 tsp cinnamon
- ¼ cup coconut oil, melted
- 2 tbsp maple syrup
- 3 tbsp almond milk
- For the coating:
- 1 tbsp sugar
- ½ tsp ginger
- ½ tsp ground cloves
- ½ tsp cinnamon
- Pre-heat your 350 degrees F.
- In a large mixing bowl, add the dry ingredients and mix together. Pour in the wet ingredients and mix well.
- Mix together the coating spices and sugar in a bowl. Take ~1 tbsp of the dough, form it into a ball, and roll it around in the mixture. Place the ball on a baking tray that's been sprayed with cooking oil. Repeat until the batter is gone.
- Bake for 8-9 minutes if you'd like soft cookies, and 10 minutes if not. They may seem underdone after the time is up, but trust me- you don't want to over cook them
- Remove from the oven and let cool for 10 minutes.
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