I have no story to tell today.
My head is full, but full of lists and need-to-dos and must-dos and should-dos. The lists squeeze the stories into a tiny room with little light and a window that seems to be painted shut.
The stories bang on the door every now and then, demanding attention. I appease them with tea and cookies.
I’m hoping I can appease you with the same.
These cookies have been percolating in my head every since they were suggested by Jackie B over on this post as something she wished weren’t so naughty. I’m not getting into the ‘no food is naughty’ discussion, there is no room in my head for that one either right now, but let just say I’ve once again done a recipe flip on a classic.
Some how, even when my head is full of lists, there is always room for recipes.
Butter replaced with coconut oil, cups of refined white sugar replaced with rice syrup and a touch of unrefined rapadura, white flour replaced with whole spelt…
And for a moment that painted window was cracked open, a scent of spiced cookies wafting in on the breeze.
Chai Spiced Snickerdoodles: dairy-free, refined sugar-free, whole spelt Cookies
Makes: about 4 dozen
- 1/2 c coconut oil, solid room-temp
- 1/2 c rice syrup
- 1 egg
- 1 3/4 c whole spelt flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp sea salt
To coat dough before baking
- 2 Tbsp coconut sugar or rapadura, ground to a powder
- 1 tsp cinnamon
- 1/4 tsp each ground cloves & cardamom
- pinch each finely ground black pepper & star anise powder, optional
Whip coconut oil with an electric hand beater for a minute or two until fluffy, beat in rice syrup followed by the egg. Scrape down sides of the bowl.
Sift over dry ingredients – spelt through salt – and stir to combine well. The dough will be quite soft and sticky.
Refrigerate mixture for 20 minutes while you preheat the oven to 180F (350C). Line two baking trays with baking (parchment) paper.
Combine sugar and spices in a small dish. Roll chilled dough into gumball sized balls then roll in cinnamon sugar. Arrange on lined trays, leaving plenty of room for spreading.
Bake in pre-heated oven for 5 – 6 minutes, cookies should be just firm at edges and a bit soft in the centre. Cool on tray for a minute or two then move to a rack to cool completely. Try not to eat them all in one sitting…
- Cookies will puff while baking then collapse as they cool.
- Rapadura and Coconut Sugar can have quite large granules, I grind it down with a mortar and pestle so it is more even.
- Cream of tartar is a key ingredient to Snickerdoodles – leave it out and you’re left with cinnamon coated sugar cookies. Yes, really.
dairy-free // soy-free // refined sugar-free
I must admit that when Sophie chose Cookies for her Sweet Adventures Blog Hop theme I was ridiculously excited.
And as such, this post is part of the August Sweet Adventures Blog Hop – Cookie Monster – from guest hostess Sophie of The Sticky and Sweet.
SABH is a monthly blog hop brought to you by by JJ – 84th & 3rd and guest hostesses. Make sure to check out all the other creations that have been linked-up below!