These paleo snickerdoodles are made with almond flour, sweetened with coconut sugar, and have a soft, tender texture that melts in your mouth. They are paleo friendly, gluten free, dairy free and don't contain any refined sugar. They're simply the best paleo snickerdoodles for the holidays!
Oddly enough, Snickerdoodles weren't a big thing in my house growing up.
I mean, we did a LOT of holiday baking, but somehow snickerdoodles never made it into the mix.
However, since meeting my husband, paleo snickerdoodles have found their place amongst my holiday baking must-haves. (Snickerdoodles are his favorite type of cookie.)
These cookies are moist and tender on the inside with a slightly crumbly exterior. They have a flavorful cinnamon and sugar taste, with the tanginess you'd expect from a snickerdoodle.
Why You'll Love these Paleo Snickerdoodles
- paleo, gluten free & grain free: made with almond flour and a little coconut flour
- dairy free: made with palm shortening instead of butter.
- no refined sugar: sweetened with coconut sugar.
- easy to make: this is a one-bowl snickerdoodle recipe with a no-chill dough (so easy!)
- soft and tender: these cookies have a melt in your mouth texture
Ingredients
These paleo snickerdoodle cookies are made with almond flour and are completely grain free and gluten free. The full recipe can be found in the recipe card below, but here's an overview of the ingredients you'll need:
- blanched almond flour - the best swap would be tigernut flour if you need these cookies to be nut free.
- coconut flour - necessary for the cookie texture. There isn't a good swap for this ingredient.
- coconut sugar - to sweeten the cookies
- cream of tartar - for that traditional snickerdoodle flavor
- baking soda - so the cookies spread
- salt - enhances the flavors
- palm shortening - a great paleo alternative to butter. That being said, butter will work as a replacement.
- egg + egg yolk - to bind the ingredients and add to the cookie texture.
- vanilla extract - for flavor.
- cinnamon sugar coating - cinnamon and coconut sugar for the snickerdoodle coating
How to Make Paleo Snickerdoodles From Scratch
This paleo snickerdoodle recipe is super easy to make. And the best part? No chilling the dough required! Here's what you need to do:
- First, preheat your oven to 350 degrees F.
- Make the cookie dough by combining the dry ingredients, then adding in the wet ingredients.
- Roll the dough into balls, each about 1 rounded tablespoon in size. Then roll them in the cinnamon sugar coating.
- Place the cookies on a baking sheet. Press them down so that they form a disc.
- Place the cookies in your oven and bake at 350 degrees for 12 minutes.
- After baking, let the cookies cool for 5 minutes on the baking pan. Then transfer them to a wire cooling rack.
Storage
These cookies are best stored in an airtight container or baggie in the fridge or freezer. (My family loves them straight out of the freezer.)
They are best eaten within one week if stored in the fridge, 2 months if stored in the freezer.
More Easy Paleo Cookie Recipes
Paleo Snickerdoodles (Gluten Free, Dairy Free)
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 15 cookies 1x
Description
These paleo snickerdoodles are made with almond flour and are completely gluten free, grain free and dairy free. They have a soft, tender texture and tangy cinnamon sugar flavor.
Ingredients
Cookies
- 1 cup blanched almond flour (95g)
- ¼ cup coconut flour (26g)
- ½ cup coconut sugar*
- ½ tsp cream of tartar
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup organic palm shortening (65g)
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
Cinnamon Sugar Coating
- 2 Tbsp coconut sugar*
- 2 tsp cinnamon
Instructions
- Preheat your oven to 350 degrees F.
- In a medium-sized mixing bowl, combine the dry cookie ingredients. This includes the almond flour, coconut flour, coconut sugar, cream of tartar, baking soda and salt.
- Mix in the wet cookie ingredients: shortening, egg, egg yolk and vanilla. I suggest first mixing with a fork, then using a spatula to fully combine the dough.
- In a separate bowl, make the cinnamon sugar coating by mixing together the coconut sugar and cinnamon.
- Scoop the cookie dough and roll it into balls about 1 rounded tablespoon in size. Individually roll each ball in the cinnamon sugar coating and place on a baking sheet. Using your hand, slightly press down each cookie so that they form a disk-like shape.
- Place the cookies in your oven and bake at 350 degrees for 12 minutes.
- After baking, remove the cookies from the oven and cool on the baking pan for 5 minutes, then transfer them to a wire cooling rack.
Notes
*For a low carb version, substitute the coconut sugar with any sugar-free sweetener. I recommend monk fruit sweetener.
Liz
I was thinking of making these, but sub the shortening with coconut oil. I think they would still turn out?
Katie
I don't think they'll hold together quite as well. A vegan (or regular) butter would work best.
Cindy
Have you tried this recipe with ghee?
Katie
Hi! No I have not, I don't use ghee.
Katie
My family and I love these paleo snickerdoodles. Hope you all do too!