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Chai Spiced Snowball Cookies
  • Gluten-Free
  • Dairy-Free
  • Egg-Free
  • Vegan
  • Soy-Free
  • Nut-Free
  • Peanut-Free
  • Corn-Free

Chai Spiced Snowball Cookies

These Chai Spiced Snowball Cookies are flavored with a good dose of both ground cardamom and ginger. These are vegan also! Made with our All-Purpose Flour Artisan Blend. Recipe and photo created by Café Johnsonia.

Ingredients
    • ½ cup extra virgin coconut oil, melted
    • ½ cup brown rice syrup (can agave or honey)
    • ¼ cup evaporated cane juice (or granulated sugar)
    • 1 vanilla bean, split and seeds scraped out
    • 2 to 2¼ cups Pamela's All-Purpose Flour Artisan Blend
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon ground cardamom
    • 1 teaspoon ground ginger
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon cloves
    • 1-2 cups powdered sugar, for rolling and dusting
Directions

    Line two baking sheets with parchment paper. Preheat oven to 350 degrees F.

    Whisk coconut oil, brown rice syrup, evaporated cane juice, vanilla bean, baking soda, salt, and spices together in a medium-large mixing bowl.

    Switch to the spatula or wooden spoon and add 1 cup of the flour and mix well. Add more flour, about ¼ to ½ cup at a time, mixing well after each addition so there are no dry ingredients visible. You might not need all of the flour. The dough should be firm and hold together in a ball without being crumbly or too dry. You can chill the dough at this point, or bake right away.

    Form into 36 small balls, about ½ tablespoon each. Place on the baking sheets. Bake one sheet at a time for 15-20 minutes, or until the cookies are firm and golden brown on the edges.

    Let cool slightly on the cookie sheets. While still fairly warm, roll the cookies in the powdered sugar and let cool completely before storing in a jar or another airtight container.

    © Pamela's Products, Inc.

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Karen 05/133/2017 05/14/2017
Yum---beautiful little cookies! They were crispy, spicy like a gingersnap cookie, but not too sweet. I was looking for a low-FODMAP cookie, and the spices caught my eye. I might try decreasing the salt the next time I make them because it was a bit overpowering even though I love salt.



Cooking notes: I didn't have any vanilla beans, so I added 1 teaspoon vanilla instead, figuring that I could simply add more flour if needed. One-half tablespoon balls yields many more than 36. (I measured the first one since I have a half tablespoon measure, but all the subsequent ones turned out a bit bigger and I had 44.) My dough was oily (maybe I should have added more flour). My first batch of cookies spread out quite a bit and were flatter than the ones shown above. For the second batch, I tried refrigerating the dough for a bit, which helped a bit with spreading, and I think I'll do that in the future. I'd never made cookies rolled in powdered sugar, and I found that it sticks better when the cookies are hotter, so I'll start rolling them after they've cooled a minute or two---just cool enough to handle.



low-FODMAP notes: As far as I can tell, the cookies are low-FODMAP when using brown rice syrup, but not when substituting honey or agave for the brown rice syrup.
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