In the Kitchen is where you will find all my recipes and adapted recipes, tried, tested, and eaten.

When I was a kid, I never had a huge sweet tooth. I distinctively remember proudly counting all of my halloween candy one year, 102 pieces – a tangible sign of my hard work and dedication – and only managing to eat 2 pieces. (I think the rest of the family had to finish it off.) Now I always loved cupcakes, but was not a huge fan of icing, and never really understood people who had no self control with sweets and lost it at the sight of chocolate cake. The majority of sweets (candy and baked goods) were just kinda meh to me. Pasta (read: carbohydrates) was more my thing. In the last few years this has changed. Well, let me clarify. I still love pasta and go weak at the knees for a bowl of spaghetti, but I am also learning to love dessert.

Now I am not sure if this is due to living in Germany (there is a lot less hidden sugar in food here than in the US) or just growing older, but I definitely need something sweet now and then and have learned to love a bit of de Postre after dinner. I still do not love it as much as most people – Nick could eat chocolate and whipped cream every day for the rest of his life. And I barely ever purchase candy bars and can’t even remember the last time I ate gummy candy, but I love warm desserts like pie, cobbler, and cookies. I’ve learned that ending the meal on a sweet note just makes dinner more complete. Sticking to a plant-based diet means I do a lot of my own cooking and baking, so it’s up to me to prepare something warm and sweet when the craving strikes. Therefore I am always on the hunt for good recipes.

Last week I came across a great recipe for Snickerdoodles, one of my favorite childhood treats, and decided to give it a try. (To all my American readers out there who might be around my age: Remember Fuddruckers and how they used to give you a coupon for ONE FREE COOKIE along with your meal. Yeah. That was awesome. I got the snickerdoodle. Every. Damned. Time.) They were super tasty but EXTREMELY sweet, so all you non-Americans beware.** I would tone down the sugar next time. In fact, these might even be abnormally sweet for those used to high amounts of sugary intake. Still, they were definitely a hit and worth making.

Chai Spice Snickerdoodles*

For the topping:
1/4 cup sugar
1/4 teaspoon ground ginger
3/4 teaspoon ground cardamom
1/4 teaspoon cinnamon
pinch cloves (didn’t have)

For the cookies:
1/2 cup canola oil
1 cup natural sugar
1/4 cup maple syrup
3 tablespoons rice almond milk
2 teaspoons pure vanilla extract
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon

001: Preheat oven to 350 F and line two baking sheets with baking paper.
002: Combine the ingredients for the topping on a plate and set aside.
003: Combine the oil, sugar, “milk,” and maple syrup in a mixing bowl, mixing for at least a minute. When the mixture resembles applesauce, add in the vanilla.
004: Sift in the rest of the ingredients, being sure to stir the entire time. When all the ingredients are added, mix until you have a pliable dough.
005: Roll the dough into balls. (The original recipe called for walnut-sized balls but I went a bit crazy and made them a bit bigger, but made sure to leave plenty of space between each when placing them onto the cookie sheet.) Take each ball and flatten them in the topping mixture and transfer to a baking sheet, leaving a least 2 inches room between cookies. Bake for 10-12 minutes, or until bottom are slightly browned. Remove from the oven, let cool for a few minutes, and transfer to a cooling rack. ENJOY.

*Adapted from the post punk kitchen

**From my personal experiences, it seems that American desserts tend to be a lot more sugary than desserts in Europe, so I would just warn anyone who might attempt this recipe who is not used to such sugary desserts that these were sweet, even for me.

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Stay conscious, Rae


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Rae Tilly

Rae the EIC of LFB and YEOJA Magazine. She is also a photographer and social media influencer.


  • These look so delicious! I know what you mean, though, about a lot of American-style recipes being a lot sweeter than what we’re used to in Europe. Still, I think there’s nothing better than a freshly baked cookie! xx

    • rae

      Agreed entirely, Miranda!

  • Stephanie Louise

    The U.S is just always on a sugar overload! I am planning on baking cookies this week, so I need to add this recipe to the books :)

    • rae

      Hope you enjoy the recipe! Do you bake often? What are some popular Korean baked goods?

  • They look so good! I don’t have much of a sweet tooth but when I am craving something, cookies & biscuits are usually my weakness. Especially when they’re freshly baked & still warm! xo

    • rae

      The whole “freshly baked & still warm” gets me every time. I’m always too impatient to let cookies cool, but I still think they taste better that way anyway!

  • I love snickerdoodles, they’re not a popular cookie here so I’ve only made them myself. So I’m not sure if they even taste like a proper American snickerdoodle!

    • rae

      What kind of cookies are most popular in Australia? Curious to know!

      • Tim Tams probably! No one really makes them themselves though. ANZAC biscuits are also very Australian, haha.

  • I’ve been looking for a snickerdoodle recipe this week and fancy finding it here :-). I love how this one has chai spice in it, giving it a spin from the standard.

    • rae

      Ah so glad that this came at the proper time! Hope you enjoy it!

  • Chai Spice? Yummy! I don’t have much of a sweet tooth either but like you could easy carbs all day long. It’s funny you mention how sweet american sweets are because it’s true. Even switching to a more organic diet, and then having a taste of candy almost stings with sweetness! These cookies look so delicious!

    • rae

      It’s so true. After living in Europe for so long, when I come home for holidays there are lots of foods I just can’t eat and enjoy anymore because they are just way too sweet.

  • WOW, I’m trying these. For sure. They look like soft, chewy, delicious goodness. It’s such a struggle because I’m trying to bake less because I live alone and have no willpower when it comes to sweets, but then I see recipes like this and I just have to try them. I’ll let you know how they come out for me!

    xx Kathryn

    • rae

      Living alone is really hard when you love to bake, haha. Do you have friends or co-workers you could unload them off of? I always bring a few with me to work or force-feed my boyfriend!

  • Wow, this sounds so good! I’m a huge fan of snickerdoodle cookies!

    • rae

      Thanks, Valerie, glad you enjoyed! And sugar and cinnamon, what’s not to love? :)

  • Nik

    I 100% have the same taste palette as you. I have never had a huge sweet tooth, but I am a sucker for peanut butter. Definitely going to try these out!

    Nik x
    NIKJAMESS | Fashion & Lifestyle

    • rae

      It’s funny I didn’t really start craving peanut butter until I moved to Europe. It is just one of those weird random American things I started to miss.

  • Wow these look so yummy! Thanks for the great recipe. I will definitely try to make them!

    Life of Jana

    • rae

      So glad you liked it! – Def check out post punk kitchen for the recipe!

  • They do look very tempting! :)

    • rae

      Hope you get to try snickerdoodles one day!

  • These are looking extremely tasty and I’m also loving the ingredients. Thanks for sharing the recipe, will have to try and make these! Yum.

    • rae

      No problem! Hope you have fun making them, and more importantly, eating them!

  • These look beyond delicious! Adding it to my list now.

    • rae

      Let me know how they turn out!

  • wow those look and sound delicious! I will definitely pin this recipe for future reference!


    • rae

      Let me know how they turn out, Christina!