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Maple Chai Snickerdoodles (GF & DF) (Adapted from FarmHouse Teas Recipe)

Prep Time20 minutes
Cook Time12 minutes
Dough Rest20 minutes
Total Time52 minutes
Course: Dessert
Cuisine: American
Keyword: Chai, Chocolate Chip Cookies, Dairy-Free, FarmHouseTeas, Gluten-Free Cookies, Snickerdoodles
Servings: 24 Cookies

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.