Soft & Chewy Chai Spiced Oatmeal Snickerdoodles

• Produce

  • 1/2 tsp Ginger, ground

• Refrigerated

  • 1 Chia egg
  • 1/4 cup Vanilla almond milk, unsweetened

• Condiments

  • 1/4 cup Vegan butter

• Baking & Spices

  • 1/2 tsp Allspice
  • 1 tsp Baking powder
  • 1/4 tsp Cardamom, ground
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1/4 cup Coconut sugar
  • 1 1/2 cups Oat flour

• Other

  • ¼ cup REBBL Ashwagandha Chai (or sub more milk but this tastes best for more chai flavor

Found on rachlmansfield.com

Ingredients

• Dry ingredients:
• 1.5 cups oat flour (oatmeal food processed to flour - have not tested other flours)
• ¼ cup coconut sugar
• ½ teaspoon allspice
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground cardamom
• Wet ingredients:
• ¼ cup vegan butter (or regular)
• 1 chia egg
• ¼ cup REBBL Ashwagandha Chai (or sub more milk but this tastes best for more chai flavor)
• ¼ cup unsweetened vanilla almond milk

Directions

• Preheat oven to 350 degrees and line a baking tray with parchment paper and grease well
• Mix together dry ingredients in a medium bowl and set aside
• In another bowl, mix together wet ingredients with hand mixer
• Add dry ingredients to wet and mix well
• Evenly scoop about 1-2 spoonfuls of dough per cookie and line across tray
• Bake in oven for about 10 minutes
• Drizzle with your favorite nut butter of choice!
• *Will stay good for about 5 days in air tight container or freezer for longer