INGREDIENTS

  • Dry:
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • ⅔ cup organic cane sugar
  • Dash of sea salt
  • ½ tsp ginger
  • 1 tsp cinnamon
  • Wet:
  • ¼ cup coconut oil, melted
  • 2 tbsp maple syrup
  • 3 tbsp almond milk
  • For the coating:
  • 1 tbsp sugar
  • ½ tsp ginger
  • ½ tsp ground cloves
  • ½ tsp cinnamon

 

INSTRUCTIONS

  1. Pre-heat your 350 degrees F.
  2. In a large mixing bowl, add the dry ingredients and mix together. Pour in the wet ingredients and mix well.
  3. Mix together the coating spices and sugar in a bowl. Take ~1 tbsp of the dough, form it into a ball, and roll it around in the mixture. Place the ball on a baking tray that's been sprayed with cooking oil. Repeat until the batter is gone.
  4. Bake for 8-9 minutes if you'd like soft cookies, and 10 minutes if not. They may seem underdone after the time is up, but trust me- you don't want to over cook them
  5. Remove from the oven and let cool for 10 minutes.

 

Source: http://www.thekitchenofdanielle.com/vegan-chai-spiced-snickerdoodle-cookies/