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

Print Recipe
Course Dessert
Keyword chai snickerdoodles
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 8 cookies
Calories 172
Author Michelle

Ingredients

  • 1 cup tigernut flour
  • ¼ cup tapioca starch
  • 1 tbsp gelatin
  • tsp baking soda
  • ½ tsp cream of tartar
  • ½ tsp ginger
  • ¼ tsp cardamom
  • tsp ground cloves
  • 1 ½ tsp cinnamon divided
  • ¼ cup maple syrup
  • cup coconut oil softened
  • ½ tsp vanilla extract
  • 2 tbsp coconut sugar

Instructions

  • Preheat the oven to 375 F and line a baking sheet with lightly greased parchment paper.
  • Combine the tigernut flour, tapioca starch, baking soda, gelatin, cream of tartar, ginger, cardamom,  ground cloves, and 1/2 tsp of cinnamon.
  • Pour the maple syrup, coconut oil, and vanilla extract into the batter. Stir well to combine.
  • Using a small bowl or plate, combine the 1 tsp of cinnamon and the coconut sugar. Set aside.
  • 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 in the preheated oven for 12-14 minutes. Remove from the oven and carefully transfer to a cooling rack.
  • Allow to cool before enjoying, and store the remainder in the fridge.

Notes

All nutrition facts are estimated and will vary.

Nutrition

Serving: 1cookie | Calories: 172kcal | Carbohydrates: 20g | Protein: 1.8g | Fat: 12.5g | Fiber: 5.3g