Lockdown Recipes: Mandee's Vegan Chai Spiced Snickerdoodle Cookies

Mandee makes these cookies to drive her UK friends wild. When working at the Soda Bar in Seven Dials Market she made a batch for everyone to share at Thanksgiving and they blew our minds (seriously!) so we're super excited to share this recipe with you to make at home!

For the Dough:
1/2 cup veg/rapeseed oil
1 cup sugar
1/4 cup maple syrup
1/4 cup non-dairy milk
2tsp vanilla extract
2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon

For the Topping:
1/4 cup sugar
1/4 tsp ground ginger
3/4 tsp cardamom
1/4 tsp cinnamon
pinch cloves


  1. Preheat your oven to 175 and line two baking trays with baking paper.
  2. Whisk the vegetable oil, maple syrup, non-dairy milk and vanilla extract together until fully combined.
  3. Into the wet ingredients, sift in the flour and baking soda, then add the sugar, salt and cinnamon.
  4. Mix everything together with your clean hands to make a pliable dough. Leave to rest.
  5. In a clean dry bowl, mix together all the topping ingredients until fully combined.
  6. Roll your dough into balls and then roll each ball into the topping
  7. Space each cookie out on the baking trays (you can fit 6 large cookies on a tray) and then bake at 175 till brown around the edges or to desired chewiness!
  8. Serve with warm dairy-free milk or hot chai tea. Warm, comforting perfection!
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