clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Easy Chai Snickerdoodles (vegan) | Bake to the roots

Chai Snickerdoodles (vegan)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bake to the roots
  • Prep Time: 00:10
  • Cook Time: 00:12
  • Total Time: 00:25
  • Yield: 12 1x
  • Category: Cookies
  • Cuisine: United States
  • Diet: Vegan


Simple and easy to prepare with all the flavors you know from masala chai (latte): delicious Chai Snickerdoodles. Soft, sugar-reduced, and perfect!



For the topping:
23 tbsp. xylitol (or sugar)
1/4 tsp. ground ginger
1/2 tsp. ground cardamom
1/2 tsp. ground cinnamon
1 pinch of ground cloves

For the cookie dough:
1/4 cup (60ml) rapeseed oil
1/2 cup (100g) xylitol (or sugar)
2 tbsp. maple syrup
1 tbsp. oat milk
1 tsp. vanilla extract
1 cup (130g) spelt flour
1/2 tsp. baking powder
1/4 tsp. ground cinnamon
1 pinch of salt


1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside.

2. Mix xylitol (or sugar), ginger, cardamom, cinnamon, and cloves for the topping in a shallow bowl and set aside.

3. For the cookie dough add the oil, xylitol (or sugar), maple syrup, oat milk, and vanilla extract to a large bowl and mix until well combined. Mix flour, baking powder, cinnamon, and salt and add to the bowl – mix until well combined. Use a cookie scoop* to create dough balls that are about the size of a walnut. Roll the balls in the sugar topping, flatten them into discs (about 2 inches/5 cm big) and press them again into the sugar. Place the discs with some space in between on the prepared baking sheet and bake the cookies for about 12 minutes or until they are set and got some color around the edges. Take out of the oven, let cool down a bit on the baking sheet then transfer to a wire rack and let cool down completely.


Enjoy baking!