Chai Snowball Cookies – Great Little Cookies to Share
This post is written in partnership with Bakery On Main!
It’s the holiday season and what better way to get in the spirit than with some vegan snowball cookies!
These chai flavored snowball cookies are perfect for holiday parties, friends and family, or to enjoy all on your own! Best of all, they are plant-based, vegan, and gluten-free, so anyone can enjoy!
I promise you do not need to be “baker” to make these deliciously chewy, soft, and flavor packed cookies. I have been making these little Chai Snowball Cookies for Christmas every year and I have yet to meet a person who didn’t love them… vegan or not!
Did I mention these cookies are completely flourless? That is right, they are made using oats as the base ingredient! I’ve replaced flour with Bakery On Main Rolled Oats. I often like to replace flour with oats because it helps to elevate the taste and flavor as opposed to just regular flour.
If you aren’t familiar with Bakery On Main, then you need to try out their products! Bakery On Main provides Oats that are completely gluten-free and absolutely non-contaminated. Oats are naturally gluten-free, however, contamination can occur in facilities that aren’t processing 100% gluten-free products. To see what other delicious products are provided by Bakery On Main, you can check out https://bakeryonmain.com/ for more!
Let me know what you think of the recipe in the comments section below or on any of my social media platforms. If you’re posting on Instagram, make sure to tag me at @nuttinelli and include #nuttinelli so I can see your amazing creations!
Oats to Oat Flour
If you have ever come across a recipe that calls for oat flour, don’t panic and don’t go out and buy some overpriced oat flour. It’s very simple to make and any blender can do the job, in fact I like to use my mini Magic Bullet Blender.
All you have to do is blend your oats until it becomes fine like flour. You can use the oat flour straight out of the blender if you don’t mind any oat clumps, but I suggest you sift them out.
Tips and Tricks
- Don’t over bake the cookies! As the cookies cool down, they will firm up.
- To get rid of small oat clumps, sift the oat flour after blending.
- Any type of sugar will work for this recipe, choose your favorite!
- Use refined coconut oil to prevent the taste of coconut! Other oils are fine but beware of strong tasting oils (ex: olive oil).
- Any type of sweetener may be used, but maple syrup pairs best with the chai seasonings.
The More You Know
Oat Flour
All this requires is blending up oats to create a flour like product and absolutely any blender can do the job. If you want, you may sift the oat flour after blending to remove larger pieces of oats.
Flaxseed Egg
Flaxseeds provide amazing nutrients and when blended down flaxseed meal is created. Flaxseed meal can be purchased, otherwise, it is easy to blend flaxseed to get the meal. When combined with water, an egg like consistency forms and serves as a great egg replacer. Flax seeds or flaxseed meal can be purchased at most grocery stores.
Thanks for Reading!
You’ll have just as much fun creating these vegan snowball cookies as you will want to instantly devour them. I hope you ENJOY these chai flavored cookies, as they will keep you warm on the inside during the holidays!
– Janelle
Chai Snowball Cookies
Equipment
- Baking Sheet Pan (13" x 18")
Ingredients
- 1 cup Bakery On Main rolled oats (blended)
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 tsp Cinnamon
- 1/2 tsp Cardamom
- 1/2 tsp Ground Ginger
- 1/4 tsp Nutmeg
- 1/4 cup Brown Sugar
- 1/4 cup Refined Coconut Oil melted
- 1/4 cup Maple Syrup
- 1 Flaxseed Egg 1 tbsp flaxseed meal + 2.5 tbsp water
- 1/2 tsp Vanilla Extract
- 1/2 cup Powdered Sugar to cover cookies after baking
Instructions
- Preheat oven to 350 degree F and prep baking sheet pan with parchment paper, silicon baking mat, or oil.
- Using a blender, blend the rolled oats to create oat flour. You may sift the oat flour.
- In a small bowl, combine flaxseed meal with water to create the Flaxseed Egg. Stir mixture and let this sit for 5 minutes to thicken.
- In a medium bowl, combine all dry ingredients except the brown sugar (Oat Flour, Baking Powder, Salt, Cinnamon, Cardamon, Ground Ginger, Nutmeg).
- In a microwave safe bowl, melt and warm-up Coconut Oil.
- In a large bowl combine wet ingredients (Coconut Oil, Brown Sugar, Maple Syrup, Vanilla Extract, Flaxseed Egg).
- Slowly add the dry ingredient mixture to the wet ingredient mixture. Mix until a dough ball is formed, and no dry ingredients remain.
- Form small balls (1 tsp – 1 tbsp) and place on baking sheet. Should make about 24 – 26 small cookies.
- Bake cookies for 8 – 10 minutes. Remove cookies from oven once the tops are baked, yet the cookies are still soft to the touch. The cookies will firm up while cooling.
- Once cookies have firmed up, fully coat and roll each cookie in Powdered Sugar.
- ENJOY!
Hi Janelle! I loved following your recipe. I am a chai fanatic so I was excited about these cookies. When making the cookies, my batter turned out a little bit on the runny/wet side. To improvise, I added a bit more oat flour. Even after that, I was unable to form dough balls. Still baked the cookies and added powder sugar to the top! They taste delicious. Definitely will be making again to hopefully achieve the snowball look. – Taylor B.
Hi Taylor, thanks for testing out this recipe! These chai cookies are also a favorite of mine so that’s great hear that you enjoyed them!
Sorry to hear about the issues you had making them. I’ll have to make them (and eat them 🙂 ) again just to double check everything.
Mahalo,
Janelle