Chai Spice Snickerdoodles with Jaca

By Jaca Kitchen · · Updated

These sugar-free chai spice snickerdoodles swap granulated sugar for Jaca allulose, giving you a soft, chewy cinnamon-spiced cookie with all the warm chai flavor and about 1 gram of sugar each.

This is a Jaca-adjusted, healthier version of the classic snickerdoodle: every bit of sugar is replaced with Jaca allulose at twice the amount, so you keep the sweetness and that signature crackly cinnamon-sugar coating without the sugar spike. Cozy chai spices — cinnamon, cardamom, ginger, star anise, and a little earl grey — make them taste like fall in a cookie.

Prep: 30 minutes (includes chilling) · Cook: 10 minutes · Makes: about 32 cookies

Ingredients:

Cookie dough:

  • 1 cup unsalted butter, room temperature
  • 3 cups Jaca allulose (replaces 1½ cups sugar at 2x)
  • 2 large eggs
  • 2 tsp vanilla extract
  • ½ tsp almond extract
  • 2¾ cups all-purpose flour
  • 1½ tsp cream of tartar
  • 1 tsp baking soda
  • ½ tsp salt

Chai sugar coating:

  • ½ cup Jaca allulose (replaces ¼ cup sugar at 2x)
  • 1 tbsp earl grey tea, finely ground
  • 1 tsp ground cinnamon
  • ½ tsp ground cardamom
  • ¼ tsp ground ginger
  • ¼ tsp ground star anise

Instructions:

  1. Cream the butter and 3 cups Jaca allulose together until light and fluffy, 2–3 minutes.
  2. Beat in the eggs, vanilla, and almond extract until combined.
  3. Add the flour, cream of tartar, baking soda, and salt; mix just until a soft dough forms.
  4. Chill the dough in the refrigerator for 20 minutes. Meanwhile, preheat the oven to 350°F and line two baking sheets with parchment.
  5. Stir together the chai sugar coating: ½ cup Jaca, ground earl grey, cinnamon, cardamom, ginger, and star anise.
  6. Scoop 2-tablespoon portions of dough and roll into balls. Roll each ball in the chai coating twice for full coverage.
  7. Place on the baking sheets and gently flatten each with your palm.
  8. Bake for 9–11 minutes, until the edges are set and lightly golden; the centers will look soft.
  9. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a rack to cool completely.

Store in an airtight container for up to 5 days. Allulose can brown a touch faster than sugar, so check your cookies at the 9-minute mark.