Thick & Chewy Paleo Vegan Snickerdoodles
INGREDIENTS FOR PALEO VEGAN SNICKERDOODLE COOKIES
Blanched Almond Flour: Be sure to use almond flour and not almond meal as this will affect the texture and structure of the cookies.
Cassava Flour: Another grain-free flour I love to help create a delicious, soft cookie texture. You can substitute extra almond flour if you don’t have cassava on hand.
Coconut Sugar: Using coconut sugar keeps the cookies refined sugar-free but you can also substitute brown sugar if needed.
Flax Egg: To make this recipe vegan you’ll use a flax egg by mixing 1.5 TBSP flaxseed meal and 4 TBSP water. Allow the mixture to set for 10 minutes until a thick texture forms.
Refined Coconut Oil: Make sure your coconut oil is sightly softened and not completely melted. The texture should be similar to softened butter.
Creamy Cashew Butter: Cashew butter provides structure to the cookies without the use of traditional butter as a fat binder. I love Artisana Organics brand for quality and flavor.
Baking Soda: To help the cookies puff up and rise!
Cinnamon: Cinnamon is a must for snickerdoodle cookies! It helps create a warm, comforting flavor and is crucial for the outer coating.
Raw Turbinado Sugar: This is for the outer cookie coating but feel free to substitute coconut sugar if that’s all you have or want these to remain paleo.
CAN YOU MAKE SNICKERDOODLES WITHOUT CREAM OF TARTAR?
HOW TO MAKE EXTRA THICK & SOFT SNICKERDOODLE COOKIES
TIPS FOR THE CINNAMON SUGAR COATING
NEED MORE HEALTHY HOLIDAY COOKIES?
- Gluten-Free Vegan Peppermint Chocolate Chip Cookies
- Paleo Chocolate Chip Cookies (with vegan option)
- Gluten-Free Vegan Chocolate Crinkle Cookies
- Salted Caramel Thumbprint Cookies
These Paleo & Vegan Snickerdoodles are some of the chewiest, softest cookies ever, with tons of cinnamon and a delectably crunchy cinnamon-sugar coating. You’ll be making them again and again!
For the cookies
- 3 tablespoons (37g) refined coconut oil, softened with a texture similar to softened butter
- 3 tablespoons (48g) creamy cashew butter
- ½ cup coconut sugar
- 1½ flax eggs, 1.5 tablespoon flax meal + 4 tablespoons water, whisk and let set for 10 minutes
- 1½ teaspoon vanilla extract
- 1⅓ cups (128g) blanched almond flour
- ¼ cup + 2 tablespoons (53g) cassava flour
- 1½ teaspoons ground cinnamon
- ¾ teaspoon baking soda
- ½ teaspoons kosher salt
To roll the cookies in
- 3 tablespoons coconut sugar or raw turbinado sugar
- 1 teaspoon ground cinnamon
- In a large bowl, stir together the coconut oil, almond butter, and coconut sugar until fully combined, about 1 minute.
- Beat in the flax eggs, then stir in the vanilla extract.
- In a separate bowl, whisk together the blanched almond flour, cassava flour, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir together until completely combined.
- Place dough in the refrigerator for at least 30 minutes before forming balls to make it easier to work with – you can leave the dough in the fridge (covered) for up to 48 hours.
- When you’re ready to bake, preheat oven to 350°F.
- Mix together the sugar and cinnamon in a small bowl to roll the cookies in.
- Use a small cookie scoop (mine fits 2 teaspoons of dougto make cookie dough balls, roll into a ball with your hands, and then roll each dough ball in the sugar mixture. Place the cookies 2 inches apart onto an parchment-lined cookie sheet.
- Bake for about 10 minutes in the preheated oven, or until they’ve puffed and cracked. Let cool completely on the cookie sheet.
- Store in an airtight container for up to 5 days.
Keywords: snickerdoodles, gluten-free, vegan, cookies, holidays