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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?
I also love making my Peanut Butter Protein Cookies, and they’re also vegan, so I wanted to share them too.
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:
- Almond flour
- Coconut flour
- Baking powder
- Salt
- Cream of tartar
- Coconut oil
- Maple syrup
- Vanilla
For outside rolling:
- Coconut sugar
- Cinnamon
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.
In a medium bowl, mix the almond flour, coconut flour, baking powder, salt, and cream of tartar.
In a small bowl. mix the coconut oil, maple syrup, and vanilla.
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
Paleo Snickerdoodle Cookies
This easy recipe for Paleo Snickerdoodle Cookies is going to be your new favorite cookie recipe. They are soft, made gluten free, and have no refined sugar. You will have traditional snickerdoodle cookies but only healthier in less than thirty minutes!
Ingredients
- 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
Instructions
- 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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Erin says
This is by far my favorite healthier cookie recipe. Simple, quick, and the texture of a traditional cookie (so good)!! I’ve made these multiple times and somehow never left a review. If you’re reading this because you’re on the fence about making these-try them!
★★★★★
Erin says
Aw, thank you for this review Erin! So glad you like them 🙂
Erin says
Hi Erin! Thanks for your kind words! I am so glad you have enjoyed them several times!! 🙂
Megan says
Scrumptious!!!
Erin says
Hi Megan, I am so happy you liked them!
Amy Meyers says
Because of food allergies I’ve never had s snickerdoodle. I’m enjoying these, very buttery tasting
★★★★
Erin says
Hi Amy! I am so happy you can have snickerdoodles now!! 🙂
Janalyn Elzinga says
I’m about to give this recipe a try, and I’m super excited to do so. My husband’s FAVORITE cookie is Snickerdoodles! I just wanted to point out one thing: baking powder is NOT Paleo, as it contains cornstarch.
Erin says
Hi Janalyn, thanks for your kind words and ah they’re such a good cookie! Thank you for letting me know!
Erika says
Baking powder is paleo if you buy a paleo brand or make your own at home (typically: 2 parts cream of tartar, 1 part baking soda, 1 part arrowroot powder) so please don’t miss out on these!! They’re really delicious 🙂
★★★★★
Erin says
Hi Erika, so glad you loved them!!
Carol says
Whoa. These are amazing! I didn’t have coconut flour but watched these on your story and had to make them. I subbed with oat flour. They are perfect. Thank you for this healthier option.
Erin says
Love that!! Thanks for sharing and glad you enjoyed!
Diana says
Do you know if you can use cassava flour? I’m also on AIP and can’t have nuts. Thanks!
Michelle says
I’m wondering the same thing!
Erin says
I bet you could! I have never baked with it. But maybe try a quick almond flour to cassava flour ratio online?
Fallon says
I have subbed out cassava in another recipe called for almond and coconut flour. It ended up coming out SOOO dry so there is something that needs to be added when cooking with cassava. I’m just not sure what.
Erin says
Hi Fallon, hmm I am not sure and haven’t tried that substitution, but if it is dry, you can always add some extra oil to it. Let me know if you try them again and how they come out!
Veronica Lev @ sharktank says
These snickerdoodles are a delicious and healthy slice of heaven that will have you simply addicted with the very first bite!
★★★★★
Erin says
So glad you liked them!!
Summer says
These are all the yum without any of the guilt! I didn’t have any cream of tartar handy so I omitted and they were still delish. I love how the coconut flavor comes through as well. Will make again for sure!
★★★★★
Erin says
I’m so glad you like them! Thanks for the nice comment.
Logan says
Just made this and they turned out great!! I ended up using 3/4 C of almond flour instead of coconut bc we didn’t have any and it worked great, thank you for the recipe!!
★★★★★
Erin says
That is awesome to know that they work well with all almond flour! Thanks for sharing.
MJ says
I’ve made a double batch of these 3 times in the last 2 weeks. They are so easy to make and taste incredible. We keep pounding them. Thanks so much for posting this recipe. They are truly the best snickerdoodles I’ve ever had.
★★★★★
Erin says
Aw, that makes me so happy! I’m so glad that you like them 🙂
Tina says
Do you have the nutrition facts breakdown?
Erin says
I don’t but will update soon. As for now, you can plug it into an online calculator on google.
Taylor says
GIRL! These are SO good. I made my first batch and I was super hesitant. I either love almond flour in recipes or I hate it. There is no middle ground… ANYWAY. my first batch I tried one fresh from the oven and HOLY TOLEDO, blown away.
so I made ANOTHER batch because I needed more, plus i have to share all my goodies with the significant other and he has 0 self control when it comes to sweets
both batches were demolished, immediately. SO SO SO good. bravo!
i replaced tartar with lemon juice and did ghee in place of coconut oil. they stay so moist even when storing for the short period of time. IMPRESSED, I AM!
currently digging through all your other Paleo recipes. Thank you!! 🙂
★★★★★
Erin says
This comment made my whole day. Thank you SO much!!! I love that you both are loving them 🙂 ENJOY!
Rikki says
Do you think tigernut flour could replace the almond flour? These look amazing, trying to make them AIP friendly
Erin says
I’ve never made them with tigernut flour or even baked with it! Sorry! Let me know if you try it.
Jurada says
It’s so good and easy to make!! My three year old loved them! I am paleo and love experimenting with recipes. I might try doing this with dark chocolate chips.
★★★★★
Erin says
Thank you Jurada!! So glad you like them – I think chocolate chips is a great idea 🙂
Meredith says
Can I use oat flour
Erin says
I’m not sure if it would work or not, you can give it a try! I think they may be too dry.
Stacy says
Amazing. Period.
★★★★★
Erin says
Thanks, Stacy 🙂
Lindsey Dopp says
LOVED these. I ate 6 in one night…. I think this is my favorite recipe of hers that I’ve made.
★★★★★
Erin says
6 in one night is totally acceptable, btw 🙂
Tom says
These are awesome and I can’t believe they aren’t regular cookies. I didn’t know the difference!
★★★★★
Ashlyn says
is it ok to leave out the coconut flour if you dont have any? or will that throw off the texture
Erin says
It will throw off the texture slightly but you can try with a little bit more almond flour. Coconut flour helps to absorb some of the liquid so you could try adding until it’s more like a dough
Amanda says
My husbands birthday is coming up and I would love to make these snickerdoodles for him but unfortunately he has a tree but allergy. Is there anything I could replace the almond flour with? Thanks so much they look delicious! ❤️
Erin says
You can use regular whole wheat flour but add in a little bit more coconut oil depending on dry-ness. You could also blend sunflower seeds in a blender or food processor until very fine like an almond flour.