Chewy Chai Latte Snickerdoodles – Erin Angela Holistic Nutrition

Ingredients

• 1 tbsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice
• Pinch of black pepper
• 1/2 cup vegan butter, at room temperature
• 1/2 cup cane sugar
• 1/4 cup brown sugar
• 1 large egg OR flax "egg" at room temperature (1 Tbsp flax + 3 Tbsp warm water)
• 1 1/2 cups flour + 3 tbsp 1:1 gluten free flour blend.
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar (can sub 1 tsp lemon juice)
• 1 tsp chai spice blend
• 3 tbsp cane sugar
• 1 tsp cinnamon
• 1 tsp chai spice mix
• Prepare chai spice mix. Set aside.
• In a bowl, combine butter and sugar. Mix until light and fluffy. Add vanilla extract, cream of tartar and flax egg. Combine until no chunks remain. Set aside.
• In a separate bowl, combine your dry ingredients.
• Combine wet and dry ingredients until well mixed. Refrigerate for 30 minutes.
• In a small bowl, whisk together sugar and chai spice mix until evenly incorporated.
• When your dough is chilled, preheat over to 350 degrees F.
• Line a baking pan with parchment paper and roll dough into balls (About 1 1/2 tsp per ball)
• Roll balls into sugar mix.
• Bake cookies for 10-12 minutes. Let cool on cooling rack for five minutes. Enjoy!