Soft & Chewy Chai Spiced Oatmeal Snickerdoodles
You are going to love how delicious better nutrition tastes – skip the sugar laden chai and bake a batch of these – the ashawaganda helps your body adapt to stress better, as well as help support your immune system. On top of that, the spices here not only taste great, but they add support for your immune and digestive systems too. These are your carbs, so enjoy them after a pit stop full of non-starchy vegetables, protein, and fats – like a salad with hemp seeds or a wild salmon burger wrapped in lettuce. Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
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
Instructions
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
Notes
Courtesy of Rachel Mansfield