Spicy Chai Snickerdoodles

These Snickerdoodles with a twist are vegan, gluten-free, and oil free! They have become a holiday favorite in my household because of their green tint, soft texture, and gorgeous crunch. These are made spicy with ginger, black pepper, and nutmeg and they are made with avocado as their main fat! I know it sounds weird to have a fruit inside of a cookie, but it’s pretty delicious.

Flours

In the recipe I used almond pulp from a batch of almond milk. You could either exchange this with coconut or almond flour, or make a small batch of almond milk.

Time: 2 hours

Cookies: 24

Ingredients

-1/2 cup almond pulp or almond or coconut flour

-1 cup all purpose gluten free flour blend

-1/2 cup chickpea flour

-1/2 cup soy flour

-1 tsp baking soda1 tsp baking powder

-1/2 tsp salt

-2 Tbsp Ground flax + 3 Tbsp water

-1 1/4 cup brown sugar

-1 tsp vanilla extract

-1 cup avocado

Coating

-3 Tbsp sugar

-2 tsp ground cinnamon

-1 tsp ground ginger

-1/8 tsp nutmeg

-1/2 tsp pepper

Directions

1.Make flax egg in a big bowl. Mix flax and water together and set aside.

2.Mix all flours (except almond pulp if you are using almond flour add it now), baking soda, salt, and baking powder in a medium bowl.

3.Add avocado, vanilla, brown sugar, and almond pulp in the flax bowl. Mix until combined.

4. Add flours slowly to wet bowl, mixing in between each pour. The dough will be sticky.

5.Get out a cookie sheet lined with parchment paper. Drop heaping tablespoons of batter onto the cookie sheet until you are out of batter. Put it in freezer for 1-2 hours.

6. Pre heat your oven to 375F.Mix your coating ingredients. Roll cookies in coating ingredients and place on a cookie sheet with I inch margins. Push down the cookies a little with the back of a spatula to help them spread a little.

6. Bake for 10-12 minutes or until they are no longer soft on top.

7. Cool and enjoy.