Sugar and Spice and Everything (Not) Nice

These gluten-free Pumpkin Chai Snickerdoodles are full of sugar and spice and everything nice. I wish I could say the same of my life lately. The darkness of crime has infiltrated our neighborhood recently. On one day, a young man about to start a family, gunned down at a corner gas station.

Another evening, a single mom clings to her child as thugs, armed with a gun, break into her home. Neighbors threatening to move, because the ugliness has encroached even nearer to their doorstep. Truth be told, all this darkness knocks at the door of my heart too. There are days I live in fear and anger. Not so much fearful of my own safety, but fearful as I don’t know how to make it stop.

Baking is my Therapy

So I turn to baking. There’s something so comforting about the repetition of rolling cookie dough. The small ball of sugary sweetness, gently manipulated in your hand. The added sparkle of sugar, clinging to outside of the dough, like symbiotic glitter.

Baking these gluten-free Pumpkin Chai Snickerdoodles acts like therapy and art all at once. There is almost a sense of hope, as baking becomes the art of the “possible.” You as the baker help these random ingredients form together to make something extraordinary.

Egg Free Cookies

And trust me, these (egg-free!) gluten-free Pumpkin Chai Snickerdoodles are extraordinary. My secret ingredient? Gray Duck Chai concentrate, made from freshly ground spices on the day it is brewed. Crafted by hand, in small batches, and made from organic ingredients that support local economy. Oregon Chai concentrate would work well in these cookies, as well. 

Why We Stay

People ask us all the time why we don’t leave Flint. So much of that answer mirrors the creation of these cookies. These gluten-free Pumpkin Chai Snickerdoodles came about because I had leftover pumpkin to use. (After remaking my chocolate-swirled pumpkin muffins.) I dislike throwing away leftovers. Even the smallest remainder is worth saving and repurposing.

Similarly, so many in Flint feel they are “left over’ or “abandoned.” Especially the kids in my neighborhood, living without fathers or intentional role models. If I gather their potential, add some layer of sparkle to the bitter tang in their lives, isn’t it worth it? Just like these cookies, these kids appear hard on the outside, but a softness hides inside that is worth discovering.

It Takes a Village

We also don’t leave Flint because we also see the investment from so many others, trying to make this city a better place. Young couples moving into the neighborhood, so they can be a resource for others. Businesses setting up shop because they want to be part of building a better community.

Non-profits like Communities First, renovating an abandoned, beat-up school because they know outside appearances don’t determine inner worth. Coffee shops partnering with the local homeless shelter to teach skills and change lives. Flint needs all of our investment, because drastic change requires combined effort.

Inspiration from Others

I didn’t create these gluten-free Pumpkin Chai Snickerdoodles on my own, either. I gained insight from blogs like Sally’s Baking Addiction and The Whole Bite blog and Half Baked Harvest. Half Baked Harvest’s Chai Spice Sugar makes these cookies really phenomenal, while Sally’s wisdom taught me how to make these egg-free. (Without additional substitutes, just like my gluten-free pumpkin donuts!) These ladies share their baking wisdom and insight for all of us trying to make something beautiful from bits of grains and spices.

It Gets Better

So here I sit, sharing my heart and this recipe for gluten-free Pumpkin Chai Snickerdoodles. They’re made with love and creativity and belief that that things can get better. That a gathering of simple things and simple people can add sweetness to the day of someone else.

It may take getting your hands dirty. Like these cookies you may get rolled around a bit, squished at times. However, if you’re like me, you realize it molds you into something new. Something different than you expected, but it changes your life for the better. That is, if you let it.

Time Well Spent

As I write this, we have just entered the season of advent. The church defines it as time of waiting and preparation. A time of anticipation and hope. While the holidays can seem hectic, may we enjoy the simplicity of baking cookies and drinking tea and simply spending time with those around us.

Even when we use that time helping clean up broken glass or giving a ride to the store or hugging the heartbroken. The miracle of Christmas isn’t just that Jesus was born. The miracle was that He saw our crazy mess and decided to “move into the neighborhood” anyway. May we be just as bold.

Other Pumpkin Based Recipes

Looking for more uses for canned pumpkin? If you need it egg free, these two ingredient pumpkin donuts are my FAVORITE!  I love these small batch pumpkin muffins, swirled with Nutella! This decadent small batch gluten free pumpkin roll is a sure winner as well! And of course, the holidays aren’t complete without pumpkin pie.

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Gluten Free Pumpkin Chai Snickerdoodles

Course Recipes

Keyword egg free cookies, gluten free snickerdoodles, pumpkin snickerdoodles

Prep Time 1 hour hour 30 minutes minutes

Cook Time 12 minutes minutes

Total Time 1 hour hour 42 minutes minutes

Ingredients

Cookie Dough

• 2 cups gluten-free flour I used Krusteaz
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 1/2 tsp salt
• optional 1 tsp corn starch
• 1 stick butter softened (or vegan butter)
• 1/3 c brown sugar
• 2/3 c white sugar
• 1/2 c pumpkin 114 g, room temperature
• 2 tbsp chai concentrate or less depending on preference

Chai Spice Sugar from Half Baked Harvest

• 1/3 c sugar
• 2 tsp cinnamon
• 1/2 tsp allspice
• 1/2 tsp ginger
• 1/2 tsp cardamom
• 1/4 tsp cloves

Instructions

• In a small bowl, measure the gluten-free flour. This is best done with the “spoon and level” method. Lightly spoon the flour into the measure cup and then use a flat edge to level off the excess. 
• To the flour add the baking soda, cream of tartar, and salt. *When making the batter, I thought it was too wet and added the cornstarch. I would suggest baking one or two cookies prior to adding it. However, corn starch often adds a softness to cookies that is wonderful! *
• In a separate larger bowl, cream the butter and sugars together. Next, add the pumpkin. (Make sure it is not super cold, as cold pumpkin will harden the butter.) 
• Finally, instead of adding traditional vanilla, use up to 2 tbsp chai concentrate. As these cookies do not contain egg, you can add the chai concentrate to taste. Place batter in refrigerator and allow to firm for at least an hour. (Most gluten-free cookie batters benefit from refrigeration.) 
• Remove batter from refrigerator. Preheat oven to 350 degrees. 
• In a small container, mix together the Chai Spice Sugar ingredients. Using a large tablespoon, scoop out some batter, and roll between palms to create a ball. Next, coat dough ball in Chai Spice Sugar blend. Next, flatten the dough ball between your palms. Finally, if desired, coat the flattened cookie with an extra dusting of the Chai Spice Sugar. I highly recommend it! 
• Bake cookies at least an inch apart on a parchment lined cookie sheet. Bake for 10 – 12 minutes. (I accidentally baked one batch for 16 minutes and they still turned out just fine. I assume this is due to the moisture in the pumpkin.) 
• Allow cookies to cool on cookie sheet for 5 minutes, then transfer to a cooling rack. Makes approximately 2 dozen cookies. 

What speaks “Christmas” into your heart? What are your favorite cookies to make? Please share your story with me below. I promise I’ll read and  respond! 

** This post does contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

Originally Published December 2017

The post Gluten-Free Pumpkin Chai Snickerdoodles appeared first on MI Gluten Free Gal.

Inspired by Cashew Butter

My idea for these gluten free almond butter chai cookies came to me after receiving a container of Yumbutter’s special edition “Be Present” Cashew Butter. In truth, I wasn’t sure what to think when I received it. Cashew butter with cardamom in it? But upon opening the jar, the aroma of chai spices greeted my senses.

Aside from devouring the whole jar with a spoon, I immediately thought about making cookies. I did a little research on getting the spices right for these cookies. Since the cashew butter already contained cardamom and cinnamon, I just had to figure out how much ginger, cloves and allspice to add. I consulted other recipes on the internet and came up with my own spice blend.

Better with Barney Butter

I first wrote this post in 2016. However, YumButter no longer makes that flavor of cashew butter. When I traveled to my local store, I found no cashew butter on the shelves. I did, however, find many varieties of almond butter. After looking over various brands, I settled on Barney Butter.

One selling point for me is that Barney Butter bears a gluten free certification. When living with Celiac Disease, every bit or reassurance helps. Among the beliefs that guide them, they source all their almonds from local growers. In addition, their products also bear a B Corporation certification, and use 100% recycled packaging.

Cookies Made with Tea

When I first made these cookies, it took making a few small batches to get them perfect. After the first baking I added some additional allspice. They still needed something though. Then it came to me. To taste like chai tea, they needed TEA. So I added a tablespoon of chai tea concentrate. (Regular strong brewed tea works as well.)

I’ll have to say I’m pretty proud of myself. I love the way they turned out photographed on our china. It belonged to my husband’s grandmother Merle, who was pretty creative in the kitchen too. I’d like to think she’d be pretty proud of me.

Chai Tea Concentrate?

The first time I made these cookies, I used strongly brewed tea. Since then, I’ve discovered the awesomeness that is chai tea concentrate. When I remade these gluten free almond butter chai cookies this week, I used a concentrate from Trader Joe’s. It contains quite a bit of ginger, and offers quite a bite.

When I made my gluten free pumpkin chai snickerdoodles, I used Gray Duck Chai Concentrate. However, that’s only available around South Dakota. Therefore, if you prefer a more subtle chai flavor, I recommend Oregon Chai. I verified with them that it is a gluten free product.

Can You Use Peanut Butter?

To be honest, I’m unsure how peanut butter will pair with chai spice. Peanut butter has a heavier and more distinctive taste. However, I can say that I consulted GF Jules Peanut Butter Cookie recipe for the dough for these cookies. So add whatever spices you’d like and give it a try!

Not used to using almond butter? Try it in these five ingredient Almond Butter Chocolate Chip Cookies from Sally’s Baking Addiction. Or go the savory route and make this Coconut Curry with Almond Butter from Food Faith Fitness. This simple Almond Butter Chicken Salad from Eating Bird Food sounds like a great dish as well!

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Gluten Free Almond Butter Chai Cookies

Equipment

• King Arthur, Measure for Measure Flour 3 Pounds
• Oregon Chai Original Chai Concentrate, 32 Fluid Ounce (Pack of 1)
• Barney Butter Almond Butter, Smooth, 16 Ounce Jar

Ingredients

• 1/2 c. butter softened (1 stick)
• 3/4 c. brown sugar
• 1/4 c. sugar
• 1 egg room temperature
• 1 tsp. vanilla extract
• 1 tbsp. Chai Tea Concentrate I also added an addl. tsp
• 1/2 c almond or cashew butter
• 1 1/2 cups gluten-free all-purpose flour I used King Arthur Measure for Measure
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1 tsp cinnamon
• 1/8 tsp. ginger
• 1/8 tsp. cloves
• 1/4 tsp. allspice

Instructions

• In a large bowl, cream together butter and sugars. (Approximately 3 minutes.) Once creamed, blend in the egg. Blend in vanilla and tea concentrate. Finally blend in almond butter.
• In a separate smaller bowl, mix together flour, baking powder and soda, and additional spices.
• Slowly mix dry ingredients into wet, in three small additions. Dough will be moist. Like most cookie dough batters, the dough would benefit from being refrigerated, for at least 2-3 hours.
• Preheat oven to 350. 
• Cover cookie sheet in parchment paper. Scooping dough with a teaspoon, roll dough into balls. Place dough balls on covered cookie sheet at least 2 inches apart. Flatten balls using a fork in a hatch pattern.
• Bake cookies 9-10 minutes. Allow to cool on cookie sheet for at least 5 minutes prior to put on cooling rack.

Have you created a cookie creation recently? What’s your biggest inspiration when creating a new recipe? Leave me a note in the comments and we’ll keep encouraging one another!

**YumButter originally me with a free jar of product when I wrote this post. All ingredients used for the updated post were purchased by myself. This post does contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

Originally Published December 2016

The post Gluten Free Almond Butter Chai Cookies appeared first on MI Gluten Free Gal.