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


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

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

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