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These chai snickerdoodle cookies are a flavorful and cozy treat for the winter! They’re made with chai spices and coconut cinnamon sugar.

A plate of chai snickerdoodle cookies.

Chai Snickerdoodle Cookies

Fresh baked snickerdoodle cookies were one of the things I most looked forward to with every holiday season, and I created a recipe last year so I could enjoy them! Snickerdoodles are light, fluffy, and soft cookies that are rolled in cinnamon sugar and taste amazing.  These chai snickerdoodles are a delicious alternative with the additional depth of chai flavor. I’m looking forward to adding them to my holiday cookie rotation!

Chai snickerdoodles are the perfect cookie to add to your holiday season! These snickerdoodle cookies are made to be paleo, AIP, egg-free, and gluten-free.

The Ingredients for Chai Snickerdoodle Cookies

  • Tigernut Flour. I use this tigernut flour.
  • Tapioca Starch. 
  • Gelatin. I use Vital Proteins brand.
  • Baking Soda and Cream of Tartar. 
  • Ginger, Cardamom, Ground Cloves, and Cinnamon. These give the cookies great flavor!
  • Maple Syrup. I love the flavor maple syrup gives as a sweetener.
  • Coconut Oil. 
  • Vanilla Extract. 
  • Coconut Sugar and Cinnamon. These form the delicious cinnamon sugar coating for the cookies!

How to Make Chai Snickerdoodle Cookies

  • Combine dry ingredients. Combine the tigernut flour, tapioca starch, baking soda, gelatin, cream of tartar, ginger, cardamom,  ground cloves, and 1/2 tsp of cinnamon.
  • Add wet ingredients. Pour the maple syrup, coconut oil, and vanilla extract into the batter. Stir well to combine.
  • Make the cinnamon-sugar mixture. Using a small bowl or plate, combine the 1 tsp of cinnamon and the coconut sugar. Set aside.
  • Form the balls and coat in cinnamon-sugar mixture. Roll the dough into 8 small balls. Roll each ball in the cinnamon-sugar mixture until lightly coated. Add the dough balls to the baking sheet and use your hand to lightly press down. Evenly space on the baking sheet.
  • Bake. Bake in the preheated oven for 12-14 minutes. Remove from the oven and carefully transfer to a cooling rack.
  • Cool and enjoy! Allow to cool before enjoying, and store the remainder in the fridge.

A tray of chai snickerdoodle cookies.

Can you use almond flour instead?

I haven’t tried to make these cookies with almond flour, but please let me know if you do!

Can you make these cookies coconut free?

I don’t know of a good way to keep these cookies paleo and still use the cinnamon sugar coating without coconut sugar.

A bite taken out of a chai snickerdoodle cookie.

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Chai Snickerdoodle Cookies {Gluten-free, Paleo, AIP}

  • Author: Michelle
  • Total Time: 32 minutes
  • Yield: 8 cookies 1x
  • Diet: Gluten Free
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Ingredients

Scale
  • 1 cup tigernut flour
  • 1/4 cup tapioca starch
  • 1 tbsp gelatin
  • 1/8 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1/2 tsp ginger
  • 1/4 tsp cardamom
  • 1/8 tsp ground cloves
  • 1 1/2 tsp cinnamon, divided
  • 1/4 cup maple syrup
  • 1/3 cup coconut oil, softened
  • 1/2 tsp vanilla extract
  • 2 tbsp coconut sugar

Instructions

  1. Preheat the oven to 375 F and line a baking sheet with lightly greased parchment paper.
  2. Combine the tigernut flour, tapioca starch, baking soda, gelatin, cream of tartar, ginger, cardamom,  ground cloves, and 1/2 tsp of cinnamon.
  3. Pour the maple syrup, coconut oil, and vanilla extract into the batter. Stir well to combine.
  4. Using a small bowl or plate, combine the 1 tsp of cinnamon and the coconut sugar. Set aside.
  5. Roll the dough into 8 small balls. Roll each ball in the cinnamon-sugar mixture until lightly coated. Add the dough balls to the baking sheet and use your hand to lightly press down. Evenly space on the baking sheet.
  6. Bake in the preheated oven for 12-14 minutes. Remove from the oven and carefully transfer to a cooling rack.
  7. Allow to cool before enjoying, and store the remainder in the fridge.

Notes

All nutrition facts are estimated and will vary.

  • Prep Time: 20
  • Cook Time: 12
  • Category: Dessert
  • Method: Baked

Nutrition

  • Serving Size: 1 cookie
  • Calories: 172
  • Fat: 12.5g
  • Carbohydrates: 20g
  • Fiber: 5.3g
  • Protein: 1.8g

Keywords: chai snickerdoodles