Oddly enough, Snickerdoodles weren’t a big thing in my house growing up. And believe me when I say my family was ALL about the holiday baking! But, these Easy Paleo Snickerdoodle Cookies are a great holiday cookie and perfect for anyone that’s a huge fan of cinnamon. (Me, me!) Plus, they happen to be one of my husband’s favorite type of cookies. And, husband approved stands for blog-worthy!
These Snickerdoodles are made with almond flour and tapioca flour, sweetened with coconut sugar (or monk fruit for keto), soft, sweet and melt in your mouth. They are Paleo friendly, dairy free and don’t contain any refined sugar. A great healthy, Snickerdoodle cookie for the holidays!
Snickerdoodles are cookies, usually made with flour, sugar and butter and rolled in cinnamon sugar before baking. But my version is slightly different.
Ingredients in Paleo Snickerdoodles
Since these Easy Paleo Snickerdoodle Cookies are gluten free, they don’t contain any “regular” flour. They are made of almond flour and tapioca flour. Tapioca flour is needed to get the right cookie texture. A great substitute would be arrowroot flour or potato starch.
Rather than refined sugar, these snickerdoodles use coconut sugar. But, for a keto-friendly snickerdoodle cookie, then substitute the coconut sugar for a low carb granulated sweetener. My go-to would be monk fruit.
My recipe for snickerdoodle cookies is dairy free, so doesn’t use any butter. Instead, these cookies are made with non-hydrogenated shortening. It’s both Paleo and Vegan friendly and has a similar taste and texture to butter.
Another important ingredient in these cookies is the cream of tartar. Cream of tartar is used to add a tangy flavor and chewy texture. It’s basically what makes a snickerdoodle a snickerdoodle and not just a cinnamon sugar cookie.
Lastly, these cookies DO contain eggs (well, one egg) and I have not tested them using an egg substitute.
Snickerdoodles are only slightly harder to make than a “normal” cookie because they require rolling. But, that doesn’t mean that they’re complicated. In fact, one great thing about this recipe is that the dough doesn’t require any refrigeration prior to baking!
How to Make Snickerdoodles
First, preheat your oven to 350 degrees F. Next, combine all dry ingredients in a medium-sized mixing bowl. Mix well, then add in the wet ingredients.
In a separate bowl, make the cinnamon sugar coating by mixing together the coconut sugar and cinnamon.
Then, roll the cookie dough into balls, about 1 rounded tablespoon in size. Individually roll each ball in the cinnamon sugar coating and place on a baking sheet.
Bake the cookies at 350 degrees for 14-16 minutes.
After baking, remove the cookies from the oven and cool a few minutes on the baking sheet. Then, transfer them to a wire cooling rack and cool to room temperature.
These cookies should turn out soft, fluffy and slightly crumbly. They have a flavorful cinnamon and sugar taste, with the tangyness you’d expect from a snickerdoodle.
These cookies are best stored at room temperature in a sealed, air-tight container.
More Easy Paleo Cookie Recipes
- Tigernut Flour Chocolate Chip Cookies
- Almond Butter Chocolate Chip Cookies
- Allergy Free Gingersnap Cookies
These Paleo snickerdoodles are gluten free, dairy free and made with out refined sugar. The perfect holiday cookie!
- 1+1/2 cups blanched almond flour (150g)
- 4 Tbsp tapioca flour (28g)
- 1/4 cup coconut sugar*
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup non-hydrogenated shortening
- 1 large egg
- 1 tsp vanilla extract
Cinnamon Sugar Coating
- 1 Tbsp coconut sugar*
- 2 tsp cinnamon
- Preheat oven to 350 degrees F.
- In a medium-sized mixing bowl, combine all dry ingredients.
- Mix in wet ingredients.
- In a separate bowl, make the cinnamon sugar coating by mixing together coconut sugar and cinnamon.
- Roll cookie dough into balls, about 1 rounded Tbsp in size. Individually roll each ball in the cinnamon sugar coating and place on a baking sheet.
- Bake cookies at 350 degrees for 14-16 minutes.
- Remove from oven, cool slightly on pan, then transfer to wire cooling rack and cool to room temperature.
*For a keto-friendly version, sub any low carb, granulated sugar for the coconut sugar. I recommend monk fruit sweetener.
Keywords: cookies, almond flour, Paleo, Keto, dessert, holiday baking, sugar cookie, snickerdoodle