Vegan Dirty Chai Snickerdoodle Cookies
- 2 cups Vitacost Gluten-Free Multi-Blend Flour
- 1 cup light brown sugar (or coconut sugar, + 3 Tbsp. extra for rolling)
- 2 shots espresso (or 2 tsp. instant coffee + 4 Tbsp. water)
- 1 Tbsp. flax meal (+ 3 Tbsp. water to create “egg”)
- 1/3 cup chai tea concentrate
- 3 Tbsp. oat creamer
- 2 Tbsp. coconut oil (melted)
- 1 tsp. baking powder
- 1 tsp. cream of tartar
- 1 tsp. vanilla extract
- 1 tsp. cinnamon (+ 1 tsp. extra for rolling)
- Pinch salt
- Preheat oven to 350 degrees F.
- For flax egg, in bowl, whisk together flax meal and water and let rest 5 minutes to thicken.
- In large mixing bowl, combine flour, sugar, salt, cinnamon and baking powder and mix evenly.
- In second mixing bowl, whisk together vanilla, creamer, chai concentrate, coconut oil, espresso and flax “egg”.
- Pour wet ingredients into dry ingredients and fold until evenly combined.
- Combine 1 teaspoon cinnamon and 3 tablespoons brown sugar and mix until evenly combined.
- Using 1-inch scoop, portion out dough and roll each in cinnamon sugar mixture.
- Place on parchment lined baking sheet about 2 inches apart. Bake for 10-12 minutes. Let cool completely before serving.
Notes: For crisper texture, slightly flatten dough and bake additional 2-3 minutes. Store extras in airtight container at room temperature up to a week.
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