Welcome back to our cooking with tea series! Last week, we explored how beautifully tea can transform a classic carrot-almond torte using Harvest Carrot Cake Tea. This week, we’re diving into something just as exciting: gluten-free snickerdoodle cookies infused with the warm, cozy flavors of FarmHouse Teas’ Sweet Maple Chai Tea.
These maple snickerdoodles have quickly become one of my favorites, and I’m happy to share my adapted version with you. The original recipe comes from FarmHouse Teas’ free Cooking with Tea Recipe eBook, which you can download using our link. What makes our version special? We’re making these classic snickerdoodle cookies completely gluten-free using our signature blend of fresh-milled flour from gluten-free grains, and dairy-free by substituting plant-based butter.
Why Tea-Infused Cookies?
If you’ve never baked with tea before, you’re in for a treat. Ground tea leaves add incredible depth and complexity to baked goods in a way that extracts simply can’t match. The Sweet Maple Chai Tea from FarmHouse Teas brings warming spices, a touch of maple sweetness, and that distinctive chai flavor directly into the cookie dough. It’s like enjoying your favorite cup of tea and a cookie at the same time.
The chai spice blend in this tea includes traditional warming spices that pair beautifully with the cinnamon sugar coating on these cookies. Each bite delivers that classic cookie experience with an elevated, sophisticated twist perfect for any occasion.
What Makes a Perfect Snickerdoodle?
Classic snickerdoodles are known for their distinctive tangy flavor from cream of tartar, which acts as a leavening agent alongside baking soda. This combination creates that signature chewy texture with slightly crispy edges. The best snickerdoodles have a chewy center that practically melts in your mouth, with a generous coating of cinnamon sugar that adds sweetness and a slight crunch.
Our gluten-free version maintains all these beloved characteristics. Using a fresh-milled gluten-free flour blend gives these cookies an incredible texture that rivals that of traditional sugar cookies. The key is to use the right combination of flours and let them hydrate properly.
Fresh-Milling for the Best Results
I mill my own gluten-free flour blend using grains from Azure Standard. For this snickerdoodle recipe, I use a combination of white rice, sorghum, and millet, which creates a neutral-flavored flour blend perfect for cookies. I mill these grains in my NutriMill Harvest and mix the batter in my Bosch Universal Plus mixer, which makes the whole process quick and easy.
Use code VINTAGEVIRTUES to save $20 off the Bosch Universal Plus Mixer, or any other mixer of your choice on NutriMill!
Fresh-milled flour has a superior flavor and nutritional profile compared to store-bought blend options. The oils in the grains remain fresh, giving your baked goods a better taste and texture. If you don’t have a grain mill, you can certainly use a quality store-bought gluten-free flour blend.
Dairy-Free Adaptations
For the dairy-free component, I use plant-based butter at room temperature. The butter should be soft enough to cream easily with the coconut sugar, but not melted. This is crucial for achieving the right cookie texture. When you beat the butter and sugar together in a large mixing bowl (or the bowl of a mixer), you’re incorporating air that helps create the cookies’ beautiful crackled tops.
Some bakers prefer to use avocado or coconut oil, but I find that plant-based butter gives better results for this particular cookie recipe. The milk solids in regular butter contribute to browning and flavor, and modern plant-based butters do an excellent job replicating these qualities.
The Magic of Maple and Chai
The combination of pure maple syrup and Sweet Maple Chai Tea creates incredible depth of flavor. The real maple syrup adds moisture and a subtle maple flavor that complements the chai spices beautifully. Using coconut sugar instead of white sugar or brown sugar gives these cookies a lower glycemic index and a slight caramel undertone.
The finely ground tea goes into both the cookie dough and the sugar mixture you roll the cookie dough balls in before baking. This double dose of chai flavor ensures every bite is packed with those warming spices. The zingy ginger and black pepper notes in chai tea add an unexpected complexity that makes these so much more interesting than classic gluten-free snickerdoodles.
Maple Chai Tea-Infused Snickerdoodle Cookies (GF & DF)
Maple Chai Snickerdoodles (GF & DF) (Adapted from FarmHouse Teas Recipe)
Ingredients
- 2 sticks unsalted dairy-free plant butter, softened
- 1 cup coconut sugar
- 2 tbsp pure maple syrup
- 1 egg
- 1 tsp vanilla extract
- 2 ½ cups All-Purpose Gluten-Free Cup-for-Cup Blend
- 3 tsp Sweet Maple Chai tea
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp salt
Topping
- ⅓ cup coconut sugar
- ½ tsp Sweet Maple Chai Tea finely ground
- ½ tsp cinnamon
- Pinch of nutmeg
Instructions
- In a large mixing bowl, beat the butter and sugar together until light and fluffy.
- Add the maple syrup, egg, and vanilla.
- Beat again until well combined.
- In a separate bowl, mix together the flour, ground tea, cream of tartar, baking soda, cinnamon, nutmeg, and salt.
- Add dry ingredients, 1 cup at a time, to the wet ingredients and beat until combined.
- Continue doing this until all of the dry ingredients are mixed in.
- The dough will appear crumbly but should stick together.
- Let the dough chill in the refrigerator for about 20 minutes.
- Preheat the oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Mix all of the topping ingredients into a shallow bowl until combined.
- Remove the dough from the refrigerator and roll about 1 ½-2 tbsp of the dough into a ball.
- Roll the ball into the sugar mixture and then place onto the baking sheet.
- Repeat with the remaining dough.
- Bake for about 10-12 minutes until slightly golden.
- Let cool for about 5 minutes before transferring to a cooling rack to cool.
Tips for Success
Here are my best tips for perfect results on your first try:
Make sure your plant-based butter is at room temperature. This is essential for proper creaming and texture.
When mixing the wet ingredients and dry ingredients, add the flour mixture one cup at a time. This prevents clumps and ensures even distribution.
Don’t skip the quick chill in the refrigerator. This helps the cookie dough hold its shape and prevents excessive spreading on the baking sheet.
Use parchment paper or a silicone mat on your baking tray. These cookies can stick without it.
A cookie scoop makes it much easier to form uniform small balls and ensures even baking.
Let the cookies rest on the cookie sheet for 5 minutes before transferring them to a cooling rack. They’ll be too delicate to move immediately.
Storing Your Cookies
These gluten-free cookies stay fresh in an airtight container for up to five days at room temperature. You can also freeze them for up to three months, making them perfect for preparing ahead of time for a cookie exchange or holiday gathering.
The chewy chai snickerdoodles actually taste even better the next day, after the flavors have had time to meld. They’re perfect with a cup of tea in the morning or as an afternoon pick-me-up. Be sure to watch the quick time-lapse video that walks through how to make this recipe!
Making These Cookies Your Own
While this new recipe is delicious as written, there are several ways you can customize it. Some bakers like adding a flax egg instead of a regular egg for a vegan recipe. You could also experiment with maple extract for an even stronger maple flavor.
These maple chai-infused treats are proof that gluten-free recipes don’t have to sacrifice flavor or texture. Whether you’re gluten-free by necessity or choice, these cookies deserve a spot among your favorite cookies.
I’d love to hear how these turn out for you! Leave a comment below, and don’t forget to grab that free Cooking with Tea eBook from FarmHouse Teas for even more inspiration.
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