Dec 05
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.
MY LATEST VIDEOS
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
- Wet
- 1/4 cup melted and cooled coconut oil
- 1/3 cup organic cane sugar
- 1 egg at room temperature
- 1 teaspoon vanilla extract
- Dry
- 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.
Related Posts
Breakfast Baked Sweet Potatoes with Almond Butter, Banana & Chia
Chocolate Chip Almond Flour Banana Blondies (grain free + vegan!)
Almond Flour Chocolate Sugar Cookies with Velvet Chocolate Frosting
Order my Cake in a Crate Baking Kit: Grain Free Chocolate Chunk Cookies, Three Ways!
Soft Almond Flour Sugar Cookies with Vanilla Buttercream + video!
Paleo Ginger Molasses Cookies
The Cutest Paleo Gingerbread Cookies
These look UNBELIEVABLE! Snickerdoodles are my favorite holiday cookies…can’t wait to add these to my cookie tin gifts!
The BEST! I hope you and loved ones all enjoy them 🙂
These look fantastic! We are huge snickerdoodle fans in my house 🙂
So happy to hear that! Hope you get a chance to try these ones 🙂
Think I could use canola oil instead of coconut oil since it’s melted?
I would recommend using butter instead! The canola oil might leave a strange taste in these.
Hi! I love all your receipes :). I am on an elmination diet so I have to avoid the 6 common allergens which is a lot of food! Your recipes have given me and my family great options. Do you have a suggestion for an alternative to almond flour? I cannot have nuts. Thank you so much 🙂
Hi Megan! I’m so glad you’re finding some great recipes in here. Unfortunately, this recipe will require using almond flour as I developed it to be grain free. These chocolate chip cookies are delicious and use chickpea flour!
Holy cow, these look AMAZING! I don’t make snickerdoodles enough, so these are going on the to-bake list!
They’re such an awesome cookie! Enjoy 🙂
I am impressed! I made these with a flax “egg” and they still turned out perfect! Soft, chewy and still fluffy (ish) despite the lack of egg. My go-to gluten free snickerdoodle for sure! Thanks!
So happy to hear that!!
Wow gorgeous today I will make it.
I hope you enjoyed!
Anything I can substitute for the cream of tarter? TIA
You can just leave it out 🙂
Delicious! Easy and quick to make….so much so, I made them twice in one week :-). My husband (who is not grain free) says they are his favorite! Pretty sure these will be in our cookie rotation. Thank you!
Amazing! So happy to hear that, Kirsten. Enjoy!
Is there an easy way to substitute for the egg that you would recommend? We are stuck inside due to a snowy and I want to make these little yummies, but I am out of eggs! Thanks!
You can try using a flax egg (1 tablespoon of flaxseed meal + 3 tablespoons of water) or a chia egg (same but with chia seeds instead of flaxseed meal)!
Thank you for the blog post. Thomas and I are actually saving to get a new ebook on this subject
and your blog post has made people like us to save the money.
Your ideas really responded all our queries.
In fact, a lot more than what we had acknowledged prior to when we came upon your amazing blog.
I actually no longer nurture doubts including a troubled mind because you have totally attended
to all of our needs here. Thanks
Would love to perpetually get updated great website!
Thank you for this recipe—my friend who is gluten and dairy intolerant was so delighted when I made these for her birthday. She never expects baked treats because of all her dietary restrictions and was so excited to have a little something sweet on her special day.
These cookies are beautiful (perfect shape) AND a great consistency. The only thing I noticed: the finishing taste was not very sweet. When you first bite into them, you get the amazing cinnamon/sugar coating, however, the finish of the bite doesn’t seem sweet enough for a cookie. I used coconut sugar—would it have been sweeter with regular, or should I add more sugar? If so, how much would you recommend adding?
I bake a lot and mine came out nothing like the picture! Let me know what you think I did wrong. I used coconut sugar?
I’m not quite sure – I’d have to see your process!
Can you leave out or substitute the coconut flour in this recipe?
I haven’t tried it, let me know if you do!
Can I use granulated no calories instead sugar?
I don’t typically bake with sugar substitutes so I’m not 100% sure how much you’ll need in this recipe.
I love your brown butter snicker doodle recipe… can you use brown butter in this recipe?
YES absolutely!
Made ’em and loved ’em! Friends could not believe they were grain-free.
Could you substitute coconut sugar 1:1? I’d love to make them for a paleo friend.
One of my favorite grain-free cookies! Coconut sugar should work in here 🙂