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.)
Snickerdoodle cookies are usually made with flour, sugar and butter and rolled in cinnamon sugar before baking. But my version is slightly different.
Why You'll Love these Paleo Snickerdoodles
- gluten free and grain free: made with almond flour and a little coconut flour
- dairy free: no butter, made with non-hydrogenated shortening
- no refined sugar: made with coconut sugar
- easy to make: this is a one-bowl snickerdoodle recipe with a no-chill dough (easy-peasy)
- soft and tender: these cookies have a melt in your mouth texture
These paleo snickerdoodle cookies are made with almond flour and are completely grain free and gluten free. Here's what you need to make them:
- blanched almond flour
- coconut flour
- coconut sugar
- cream of tartar
- baking soda
- non-hydrogenated shortening (or butter)
- egg + egg yolk
- cinnamon + coconut sugar for the coating
To make these cookies gluten free and grain free, I used a mixture of almond flour and coconut flour. Together, they create a soft, tender cookie that melts in your mouth.
These easy snickerdoodles are also dairy free. I used Nutiva shortening, which is made from organic palm oil (sustainably sourced) and organic coconut oil. This shortening is non-hydrogenated, plant based and dairy free. Plus, it bakes just like butter. If you can consume dairy, a grass fed butter would be an appropriate replacement.
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!
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. Slightly press down the cookies with your fingers so that they are in a disc-like shape.
Bake the cookies at 350 degrees for 12 minutes.
After baking, remove the cookies from the oven and cool on the baking pan.
These cookies should turn out soft, tender and slightly crumbly. They have a flavorful cinnamon and sugar taste, with the tanginess you'd expect from a snickerdoodle.
These cookies are best stored in the fridge or freezer. (I love them straight from the freezer.)
Place them in an air tight container or baggie. Keep in the fridge for for up to one week, or the freezer for up to one month.
More Easy Paleo Cookie RecipesPrint
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 literally melt in your mouth.
- 1 cup blanched almond flour (95g)
- ¼ cup coconut flour (28g)
- ½ cup coconut sugar*
- ½ tsp cream of tartar
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup non-hydrogenated shortening (65g)
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
Cinnamon Sugar Coating
- 2 Tbsp coconut sugar*
- 2 tsp cinnamon
- Preheat oven to 350 degrees F.
- In a medium-sized mixing bowl, combine almond flour, coconut flour, coconut sugar, cream of tartar, baking soda and salt.
- Mix in the shortening, egg, egg yolk and vanilla.
- In a separate bowl, make the cinnamon sugar coating by mixing together coconut sugar and cinnamon.
- Scoop the cookie dough and roll it into balls about 1 rounded Tbsp 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.
- Bake cookies at 350 degrees for 12 minutes.
- Remove the cookies from the oven and cool on the baking pan.
*For a low carb version, substitute the coconut sugar with any sugar-free sweetener. I recommend monk fruit sweetener.
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