This easy recipe for Paleo Snickerdoodle Cookies is going to be your new favorite healthy dessert! These treats are vegan, gluten-free, and refined sugar-free. They’re healthier than traditional cookies and are ready in less than 30 minutes!
The most delicious gluten-free snickerdoodle cookies ever
There are few things in life that I love more than a snickerdoodle cookie. The sweet cinnamon sugar coating on top of the rich and buttery dough with a soft inside and chewy outside… yum. That to me is perfection.
My snickerdoodle recipe has been in the works for quite some time, but I needed it to be perfect before sharing it with the world. It needed to taste delicious while also including the healthier ingredients that I like to use in my baked goods.
I must say, these were quite a success. After many trial and error batches doomed to the bottom of my trash bin, I finally found an ingredient combination that worked. Lo and behold, they. are. perfect.
The best part about this paleo dessert isn’t the taste. Sure that part is a winner, but the best part about this recipe is how easy it is to make. The entire thing takes less than 30 minutes! Delicious, healthy, and easy? That’s what I call a great recipe!
Oh… and did I mention that these cookies are vegan, gluten-free, and refined sugar-free?
Paleo Snickerdoodle Video
Ingredients used in snickerdoodles cookies
Snickerdoodle cookies consist of two parts: the dough and the delicious, sugary coating! These cookies use 10 ingredients in total. Here’s everything you’ll need:
For the dough:
For outside rolling:
- Coconut sugar
Note: The cream of tartar is optional, though I definitely recommend including it to achieve that sought after snickerdoodle tang!
What you’ll need to make these vegan cookies
Cinnamon paleo cookies are so easy to make that they only require a handful of tools. You’ll need a baking sheet, parchment paper or cooking spray, 3 mixing bowls, and a mixing tool.
In terms of measuring cups, you’ll need to be able to measure out these increments: 1/4 tsp, 1 tsp, 1 tbsp, 1/4 cup, and 1 cup.
How to make healthy snickerdoodle cookies
Snickerdoodle cookies are some of the easiest cookies that you can make! Though you have to roll them in cinnamon, it’s a very simple process that takes no time at all.
To begin, preheat your oven to 350F and line a baking sheet with parchment paper or cover with cooking spray.
Next, add the wet ingredients to the dry and stir until combined. Then, set aside.
In a small bowl, mix the coconut sugar and cinnamon together.
Next, scoop 2 tablespoons of the dough and roll by hand to form a ball shape. Dip and roll the ball into the cinnamon sugar mixture to coat all sides. Place the dough on the baking sheet and flatten gently.
Repeat this process until all of the dough has been used.
Bake for 10-12 minutes, or until slightly golden brown. Store in an airtight container on the counter for up to 1 week.
A healthier gluten-free cookie recipe
If you’ve been following along on my blog for any length of time, you probably know that health is my thing. Combined with my love for sweets and baked goods, I had to find a middle ground! I did so by taking my love for baking and transforming it into a healthy, enjoyable experience by using healthier ingredients in all of my recipes.
The same holds true for these snickerdoodles! This recipe uses healthy ingredient alternatives that make these cookies one of the best dessert options.
So, what did I use? First, I used a number of nutrient rich ingredients that are healthier than their commonly used alternatives. I ditched all-purpose flour for almond and coconut flour, and I used coconut oil instead of vegetable or canola oil. Then, I nixed granulated sugar by using maple syrup as an all-natural sweetener!
The result? Delicious, mouth watering, healthy cookies.
Substitution options for paleo snickerdoodle cookies
Looking to substitute a few ingredients and make this recipe your own? Here are some common swaps that can be easily used in your recipe.
- Coconut flour: If interested in skipping coconut flour, it should be possible to use strictly almond flour. However, the two have very different consistencies and do not substitute at a 1:1 ratio. You will have to do a bit of research to determine the perfect amount to use.
- Cream of tartar: When it comes to cream of tartar, there is no direct substitute that I’d recommend for these cookies. If you’d like, you can simply skip this ingredient.
- Coconut oil: Any similar fatty cooking oil can be used in place of coconut oil. Feel free to try olive, sunflower seed, avocado, or almond oil.
- Maple syrup: I love to use maple syrup as an all-natural sweetener, though you can use either honey or molasses in its place.
- Coconut sugar: Instead of coconut sugar, light brown sugar can be used. Since brown sugar is a bit sweeter, you’ll probably want to use slightly less.
Try these cinnamon dessert recipes next
Cinnamon is such a delicious ingredient, especially when used in baked goods. If you liked these cinnamon snickerdoodles, you’ll want to try my other cinnamon desserts too! The Cinnamon Roll Tahini Freezer Fudge and the Apple Cinnamon Bread are especially sweet and delicious!
- Healthy Cinnamon Rolls
- Healthy Apple Cinnamon Bread
- Cinnamon Roll Skillet Cookie
- Gluten Free Cinnamon Roll Banana Bread
- Cinnamon Roll Tahini Freezer Fudge
- 1 1/4 cup almond flour
- 3 Tbsp coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cream of tartar (optional, but recommended for that snickerdoodle tang!)
- 1/4 cup coconut oil (melted)
- 1/4 cup maple syrup (room temp)
- 1 tsp vanilla
For outside rolling:
- 2 tbsp coconut sugar
- 1 tsp cinnamon
- Preheat oven to 350F and line baking sheet with parchment paper or grease.
- In a medium bowl, mix together almond flour, coconut flour, baking powder, salt, and cream of tartar.
- In a small bowl, mix together coconut oil, maple syrup, and vanilla.
- Add wet ingredients to dry and stir until combined. Set aside.
- In a small bowl, mix together coconut sugar and cinnamon.
- Roll 2 tablespoons of dough in hand to form ball and then roll in cinnamon sugar mixture.
- Place on parchment paper and flatten gently.
- Bake for 10-12 minutes or until slightly golden brown.
- Store in airtight container on counter for up to 1 week.
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