Paleo Snickerdoodles are incredibly soft, cinnamony, and easy to make – they’re ready in just 20 minutes! Less than 100 calories per cookie. Plus, they’re gluten-free & vegan.
Can you ever have too many holiday cookie recipes??? I certainly don’t think so, so I’m adding one more to the healthy cookie recipe docket today. And these paleo snickerdoodles are a WINNER. Right up there alongside my favorite chocolate chip cookies and the chewiest sugar cookies.
This one is a classic that I actually haven’t ever posted a recipe for, the snickerdoodle cookie. Traditionally full of sugar, butter, and cinnamon, it’s a soft and chewy cookie that we roll in cinnamon sugar before baking. It’s also usually not very healthy – at all.
When I questioned my Instagram followers on any holiday favorites they wanted to see made a bit healthier, @dianacooke requested healthified snickerdoodles. Diana, your wish is my command!
These paleo and vegan snickerdoodles were a resounding success. The combination of almond and coconut flours created a soft and tender cookie, and the cream of tartar helped provide some of that classic Snickerdoodle taste.
A little bit of maple syrup is all the sweetness the cookies need. Especially because they get some additional sweetness from their roll in the cinnamon + coconut sugar mixture!
The dough comes together in a flash. A bowl and wooden spoon are all you need, and no chilling of the dough is required! This dough is also light and fluffy, because of the coconut flour. That makes it super fun and easy to work with.
These paleo snickerdoodles don’t spread a ton, so I recommend patting them down before baking so they end up flatter. They’ll puff up a bit, and you want to pull them out when they’re just baked through. Don’t overbake or they’ll be dry. We’re aiming for soft cookies here.
So, if you can spare 20 minutes in the holiday craziness, you’ll want to bake up a batch of these!
Want more healthy holiday cookies?
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Paleo Snickerdoodles are incredibly soft, cinnamony, and easy to make – they’re ready in just 20 minutes! Less than 100 calories per cookie. Gluten-free & vegan.
- 1¾ cups (168g) blanched almond flour
- ¼ cup (32g) coconut flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- ⅓ cup coconut oil (melted)
- ⅓ cup maple syrup
- 1 tablespoon vanilla extract
For the cinnamon sugar
- ¼ cup coconut sugar
- 1 tablespoon cinnamon
- Preheat oven to 350°F. Line a baking sheet with a silicone mat or parchment paper, set aside.
- In a mixing bowl, stir together the almond flour, coconut flour, baking soda, cream of tartar, salt, and cinnamon. Add the coconut oil, maple syrup, and vanilla extract and stir until throughly combined.
- In a separate small bowl, make your cinnamon sugar by stirring together the cinnamon and coconut sugar.
- Using a cookie scoop or spoon, measure out about 1 heaping tablespoon of dough and roll into a ball. Roll each cookie dough ball into the cinnamon sugar mixture.
- Place on prepared baking sheet about 2 inches apart. Flatten cookies slightly with your palm or the flat bottom of a glass. Bake for about 10 minutes, until golden brown.
- Let cool for 10 minutes and then transfer to a cooling rack to cool completely.
Keywords: paleo snickerdoodles, grain free snickerdoodles