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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!

Paleo & Vegan Snickerdoodles

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!
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings 16 cookies
Author Rachel

Ingredients

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
  • flax eggs 1.5 tablespoon flax meal + 4 tablespoons water, whisk and let set for 10 minutes
  • teaspoon vanilla extract
  • 1⅓ cups (128g) blanched almond flour
  • ¼ cup + 2 tablespoons (53g) cassava flour
  • 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

Instructions

  1. In a large bowl, stir together the coconut oil, almond butter, and coconut sugar until fully combined, about 1 minute.
  2. Beat in the flax eggs, then stir in the vanilla extract.

  3. 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.
  4. 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.

  5. When you’re ready to bake, preheat oven to 350°F.
  6. Mix together the sugar and cinnamon in a small bowl to roll the cookies in.
  7. 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.
  8. Bake for about 10 minutes in the preheated oven, or until they’ve puffed and cracked. Let cool completely on the cookie sheet.
  9. Store in an airtight container for up to 5 days.