If you love chai flavors, you will love these soft Gluten Free Chai Snickerdoodles. They are full of chai flavors and are so easy to make! Make a big batch in under 30 minutes! Dairy-free option.
I am really excited about this homemade gluten free chai snickerdoodles recipe. You get all of the spicy flavors of chai tea in a sweet cookie form! These cookies are perfect for the holidays!
If you love snickerdoodles, I have a few delicious snickerdoodles flavors for you to try, including my classic Gluten Free Snickerdoodles, Frosted Gluten Free Snickerdoodles (a Crumbl copycat recipe), Gluten Free Gingerdoodles, and Gluten Free Pumpkin Snickerdoodles.
Why I love these chai cookies:
- They are full of holiday chai flavors.
- These chai snickerdoodles are perfect for a cookie exchange party!
- Kids love to help make these because they get to play with the cookie dough!
- You can easily freeze these cookies so you can have cookies any time!
Reader Rave
Made these last evening for my husband’s men’s group. The plate came back empty
” Cindy W., Facebook comment.
Try all of my yummy gluten free cookie recipes. You are sure to find a few new favorites!
This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)
Ingredient Notes:
These cookies are made with simple ingredients. The big note is to be sure your spices are gluten free. McCormick and Penzey are very good about declaring whether their spices contain gluten ingredients.
- Gluten Free Flour Blend – I tested this recipe with King Arthur Measure for Measure and Bob’s Red Mill 1:1 GF Blend. Other blends should work as well, but some are starchy, so you may need to adjust the liquid ingredients so they hold their shape.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan or guar gum, add one teaspoon to your dry ingredients.
- Baking Powder – Use aluminum-free to avoid any metallic aftertaste. Be sure your baking powder isn’t expired. Check to make sure your baking powder is gluten free.
- Butter – I recommend using unsalted butter.
- Vanilla Extract – Use pure vanilla extract.
- Eggs – Size large eggs.
Tips For Sucess:
Gluten free cookies are easy to make. For best results, I am sharing some of my best cookie baking tips, but you can also read my gluten free baking tips for more details.
- To measure your gluten free flour, I recommend using the spoon or leveling method. To use the spoon method, put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour. To use the leveling method, use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
- Be sure to periodically ensure your oven temperature is accurate.
- Use a cooled
cookie sheet when baking. Don’t take a hotcookie sheet and put the batter on it, or I promise the cookies won’t turn out. They start baking immediately, and it messes with the shape of them. Use a couple of sheets and rotate them out when making large batches of cookies. - Don’t let the cookies sit on the pan too long. After they have baked, only let them sit up to 5 minutes on the baking sheet. The pan will still be hot and continue baking them otherwise.
Recipe Step-By-Step Directions:
Step 1: Add the dry ingredients to a large
Step 2: In a smaller bowl, soften the butter and add the rest of the wet ingredients. Whisk to blend the ingredients together.
Step 3: Pour the wet ingredients into the dry ingredients. Mix into a nice cookie dough.
Step 4: This is what your cookie dough should look like. If your dough is wetter, add more flour. Each flour blend is a bit different, so you may need to adjust things a little.
Step 5: In a small bowl, add the sugar and cinnamon. Mix well.
Step 6: Use a small cookie scoop to scoop up cookie dough. Roll into a ball and then roll in the cinnamon sugar mixture. Place onto a parchment paper-lined cookie sheet.
Step 7: Use the bottom of a glass to push down the cookie dough balls. Bake for 10 minutes, then remove the cookies from the oven. (Note: if you make larger cookies, you may need more baking time.)
Move the cookies to a cooling rack.
Recipe FAQ:
Store in an airtight container in the refrigerator. They will keep fresh for up to 4 days.
Yes, use your favorite plant-butter substitute to make these chai snickerdoodles dairy-free.
Yes, you can freeze these cookies easily. Just put room-temperature cookies into a zip-style freezer bag. They will keep fresh in the freezer for up to 4 months.
If you love chai, try this easy Chai Concentrate recipe.
More Gluten Free Cookie Recipes:
- Gluten Free Toll House Cookies
- Easy Gluten Free Lemon Cookies
- Gluten Free Cream Cheese Sugar Cookies
- Gluten Free Butter Pecan Cookies
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Include which flour blend you used. This helps others know this recipe is delicious. Thank you!
Gluten Free Chai Snickerdoodles
Ingredients
- 2 cups gluten free flour blend * see note
- ½ cup sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoons cream of tartar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- â…› teaspoon ground black pepper
- ½ cup butter softened
- 2 large eggs
- 1 teaspoon pure vanilla extract
Cinnamon Sugar Coating
- ¼ cup sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350º F. Be sure to put the rack in the middle of the oven. Place parchment paper on a cookie sheet.
- In a large mixing bowl, add the dry ingredients and all spices. (Note: do not put the coating ingredients into the bowl.) Use a wire whisk to blend these all together.
- In a smaller bowl, add the softened butter, egg, and vanilla extract. Whisk to blend
- Pour the wet ingredients into the dry ingredients and mix into cookie dough.
- In a small bowl, add the sugar and cinnamon and mix.
- Use a small or medium cookie scoop to scoop dough into balls. Roll each dough ball into round balls and roll in the cinnamon sugar mixture. Place onto the cookie sheet.
- Repeat until you made all of the cookies. Use the flat bottom of a glass to press down each cookie.
- Bake for 10 minutes. Remove to a cooling rack.
Notes
- I tested this recipe with King Arthur Measure for Measure and Bob’s Red Mill 1:1. Other blends will work; just keep an eye on the moisture level of the dough. Some blends are starchier and need more or less liquid.
- If your blend doesn’t have xanthan gum or guar gum, add one teaspoon.
- Store these cookies in an airtight container. They will keep fresh in the refrigerator for up to 4 days.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
VERY GOOD! Love the chai spice. Used King Arthur 1:1 flour and subbed coconut sugar for a portion of the sugar. Just got a stand mixer so used that for prep. EXCELLENT 🥰
I am so glad you loved these cookies. Thank you so much for coming back to let me know they were a big hit!
These are great the whole family loved them. Making another batch already!
My cookie scoop must be small cause I got about 40 cookies from the recipe. I also needed a stand mixer as the softened butter just didn’t want to whisk by hand.
I am so glad you loved them! Thank you for coming back to let me know!