The softest grain free snickerdoodles with hints of cinnamon + sugar in every bite. These will be your new go-to snickerdoodle recipe!
I’m laying on our couch watching Tony eat a huge plate of my latest creation: vegan tofu nachos (recipe comin’ soon). The best part is that he has no idea that I made them with a healthy cheese sauce made from nuts, or that the ‘meat’ is actually tofu. This is exactly why I love doing what I do: I love helping people eat healthier and more nutritious without sacrificing taste.
And sometimes you need a cookie that’s the best of both worlds: both sweet and a little more nutritious.
I’d like you to meet my gorgeous fat little snickerdoodles. They’re soft, chewy, grain free, dairy free and basically THE MOST ADDICTING COOKIE RECIPE EVER!
I made these babies last week. They’re based off one of my favorite cookies on AK and come together in ONE BOWL.
That’s right, you’ll have one of these grain-free snickerdoodles in your belly in less than 20 minutes.
So if you’re in the mood for an unforgettable Christmas cookie, this is the one. It makes your house smell like a delicious cinnamon sugar cookie candle from Bath and Body Works.
Trust me, Santa will not be disappointed.
Pin these cookies:
- Serves: 12 cookies
- Serving size: 1 cookie
- Calories: 158
- Fat: 12.1g
- Saturated fat: 4.6g
- Carbohydrates: 10.3g
- Sugar: 6.6g
- Fiber: 2.2g
- Protein: 3.7g
- 1/4 cup melted and cooled coconut oil
- 1/3 cup organic cane sugar
- 1 egg at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups packed fine almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ⅛ teaspoon salt
- For rolling
- 1/4 cup organic cane sugar
- 2 teaspoons cinnamon
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- In the bowl of a food processor, add in coconut oil, sugar, egg, and vanilla. Process for 20-30 seconds until well combined.
- Next add in almond flour, coconut flour, cinnamon, baking soda, cream of tartar and salt. Process until dough forms. Allow dough to sit for 5 minutes. You can also mix by hand or use an electric mixer, but I find the food processor to be the easiest!
- While dough is sitting, mix together cane sugar and cinnamon in a small bowl and set aside.
- Use your hands to roll dough into tablespoon sized balls, then roll each dough ball into cinnamon-sugar mixture until coated completely.
- Place each dough ball on prepared cookie sheet then flatten each with the palm of your hand or use the bottom of a glass to flatten to 1/4 inch thick. Bake for 9-11 minutes. Remove from oven, transfer to a wire rack and allow cookies to cool completely. Makes 12 cookies.