Name: Chai Snickerdoodle Recipe
Prep time: 10 min
Cook time: 1 min
Total time: 4 h 11 min
Cuisine: Fusion
Ingredients: 3 tbsp cinnamon; 2 tbsp ginger; 1 tbsp cardamom; 1 tsp nutmeg; 1 tsp cloves; 1 tsp allspice; 6 cups (180g) rice Chex cereal; 1 cup (180g) dairy-free white chocolate chips; 2/3 cup (170g) No Sugar Added SunButter; 2 tbsp (25g) coconut oil (optional); 1 tsp vanilla extract; 1 cup (200g) turbinado sugar OR 1 cup (120g) powdered sugar

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Introduction

Chai Snickerdoodle is a delightful twist on a classic snack mix, blending warm chai spices with a sweet, creamy coating. This recipe is perfect for cozy afternoons or sharing with friends during the holidays.

A close-up view of many small, square pieces of cereal piled together, each covered in a fine, light brown powdery coating with visible specks of darker brown, giving them a textured, slightly rough surface. The squares have a soft, pillow-like shape with rounded edges and a slightly uneven finish. The background is softly blurred, highlighting the textured cereal squares in the center. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp cinnamon
2 tbsp ginger
1 tbsp cardamom
1 tsp nutmeg
1 tsp cloves
1 tsp allspice
6 cups (180g) rice chex cereal
1 cup (180g) dairy-free white chocolate chips**
2/3 cup (170g) No Sugar Added SunButter
2 tbsp (25g) coconut oil (optional***)
1 tsp vanilla extract
1 cup (200g) turbinado sugar OR 1 cup (120g) powdered sugar

Instructions

Step 1: In a small bowl, mix together all the spices: cinnamon, ginger, cardamom, nutmeg, cloves, and allspice. Set aside.
Step 2: In a medium bowl, microwave the dairy-free white chocolate chips, SunButter, vanilla extract, and coconut oil (if using) on high for 1 minute until melted. Stir until the mixture is smooth.
Step 3: Pour the rice chex cereal into a large bowl. Add the melted SunButter mixture and stir gently until every cereal piece is well coated.
Step 4: Combine the spice mixture with your choice of sugar. Add this to the coated cereal and mix thoroughly to evenly distribute the flavors.
Step 5: Spread the mixture out on a large baking sheet lined with wax paper. Spreading it out helps prevent large clumps from forming.
Step 6: Refrigerate the mixture for 4 hours to allow it to set.
Step 7: Once set, break the mixture apart and enjoy. Store any leftovers in an airtight container in the fridge.

Tips & Variations

For a nuttier flavor, try substituting SunButter with almond or peanut butter if allergies are not a concern.
Using powdered sugar instead of turbinado sugar will give a smoother coating with less crunch.
Add a pinch of cayenne pepper to the spice mix for a subtle spicy kick.
If you prefer a dairy version, regular white chocolate chips can replace the dairy-free option.

Storage

Store the chai snickerdoodle mix in an airtight container in the refrigerator for up to two weeks. This helps maintain its freshness and prevents the coating from becoming sticky. No reheating is necessary—just enjoy it chilled or at room temperature.

How to Serve

A close-up image showing a woman’s hand holding a small cluster of snack pieces. The snack has multiple rough-textured layers covered in granular sugar crystals and cinnamon powder, giving it colors of light brown, beige, and darker brown spots. The pieces have an irregular shape with crumbly edges and a crunchy surface. The background is a soft white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe nut-free?

Yes, simply use a nut-free butter substitute like sunflower seed butter (as in the recipe) and ensure your chocolate chips are nut-free. This keeps the snack safe for those with nut allergies.

What can I use if I don’t have rice Chex cereal?

You can substitute with other crispy cereals like cornflakes or gluten-free puffed rice cereal. Just choose something light and crunchy to soak up the coating well.