Chai Snowball Cookies
These vegan snowball cookies are perfectly flavored with chai spices to give you some warmth during the chilly holidays. Even better, these cookies are also gluten-free so anyone can enjoy them!
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Servings: 24 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!
Tried this recipe?Mention @nuttinelli or tag #nuttinelli!