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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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Genny says
I made these a while ago, it’s hard to tell the difference between these and a regular snickerdoodle. Erin, you are simply the best!
★★★★★
Erin says
Hi Genny, so happy you loved them! 🙂
Nora says
I’ve made these cookies for the past two years for christmas, and they are always a hit! They have the perfect texture and just the right amount of sweetness. Love this recipe!
★★★★★
Erin says
Hi Nora, so happy you enjoyed them year after year!
maddie says
a fun twist on a classic! a bit more grainy than the traditional snickerdoodles but I was expecting that and still loved the flavor.
★★★★★
Erin says
Hi Maddie, I am so glad you enjoyed them!
Emily says
I discovered ELW cookies awhile ago and these are still one of my favorites to make. So good and love the simple ingredients!
★★★★★
Erin says
Hi Emily, I am so happy you love them!!
Tatiana says
Weird. I totally forgot the coconut flour until they were already in the oven. But they turned out fantastic! I’ll have to make them again to see the difference.
★★★★★
Erin says
Hi Tatiana, I am so glad they came out well!
Jennifer says
Can I use Cassava Flour instead of almond flour?
Erin says
Hi Jennifer, I haven’t tried them with that substitution but that should be fine. Let me know how they come out!
Yoshie says
I made these and followed the instructions exactly and ended up with 9 cookies. I found the instruction “flatten lightly” confusing. I was not sure how thick they should be or if they’d spread out while in the oven. I don’t think they cooked all the way through even though I gave them 13 minutes total. I’m still eating them. They taste alright. Probably would taste better if I flattened them more.
★★★
Erin says
Flatten lightly means to not press down all the way and just do it, well, lightly! Sorry that you could not understand.
Kaitlin says
So so so good!
★★★★★
Erin says
Hi Kaitlin, I am so glad you enjoyed them!
Abby Vaughn says
LOVE this recipe!! So simple and so good!
Erin says
Hi Abby, thank you so much! Glad you enjoyed them!
Lindsay says
These were pretty good. My son didn’t like them but I really enjoyed them and they smelled amazing in the oven when they were almost done. I used natural raw cane turbinado sugar instead of coconut sugar. I’ll be making these again!
Erin says
Hi Lindsay, I am so happy you liked them and made them your own!
MJ says
I played around with this recipe and came up with a killer fruit and nut cookie. I omit the cream of tartar, and add 1/4 C chopped dried apricots, 1/4 C dried cherries or cranberries, and 1/4 C chopped pecans. I also reduced the vanilla to 1/2 tsp and and added 1/2 tsp of almond extract. I do a mixture of maple and coconut sugar with just a hint of cinnamon mixed in. My entire family goes crazy over them!
★★★★★
Erin says
Hi MJ, thank you for sharing! I am so happy you made them your own and enjoyed them!
Mj says
Thank you Erin for coming up with such an incredible cookie dough base. You can do so many different things with it and they always turn out great!
★★★★★
Erin says
Hi Mj, you’re welcome!! Thanks for your kind words and so happy you enjoy them!
Sarah says
I was super skeptical of these, but they turned out amazing!! My kids loved them too. Thank you for this recipe!
Erin says
Hi Sarah, I am so happy to hear that! So glad everyone enjoyed them!
Bridget says
these are SO good and so easy to make!!! Thanks Erin!!
★★★★
Erin says
Hi Bridget, I am so glad you enjoyed them!
Olivia Porcello says
family loved these! so easy to make, erins recipes are always so easy, even for people who never really cook much until now!
★★★★
Erin says
Hi Olivia! I’m so happy your family enjoyed the cookies! Thanks for your support!
cassandra diaz says
AMAZING! We make these ALL the time because of how simple and quick they are to whip up. EVERYONE loves them and they are just perfect.
Followed it exactly and had no issues. I chronically stray from recipes, BUT this one is SO perfect!
I always trust your recipes and am so thankful for all the work you put into each of them!
★★★★★
Erin says
Hi Cassandra, I am so happy everyone loved the cookies! Thanks for all your support!!
Rose Marchand says
I just made these and they are absolutely delicious. My cookies were slightly crumbly when coming out of the oven, any tips for how to get them to stay together better?
Erin says
Hi Rose, thank you for your kind words!! I would add a little more oil next time! Let me know how they go!
Tracy says
I’m surprised their is no egg. Is that correct? I’m afraid they will spread out while baking if I don’t add egg. Thanks!
Erin says
No egg! Trust me 🙂 No spreading.
Erin says
Hi Tracy, yes, it took some trial and error batches, but I found an ingredient combination that worked with no egg. Let me know how yours go!
Juliana says
These were amazing and so easy to make 10/10
★★★★★
Erin says
Hi Juliana, I am so happy you enjoyed them!!
bob says
i used whole wheat flower and the dough was super crumbly and dry so i added more coconut oil and then it was still dry but just oily and when they baked they stayed super dry. i don’t have almond or coconut flour so any suggestions??
★★
Erin says
Hi Bob, I am sorry to hear that. Did you check the flour ratio before you made them? Most flour aren’t a 1:1 ratio.
Erika says
This is specifically a paleo recipe. It won’t help you if all you have is all purpose flour or wheat flour
Liz says
This is my favorite cookie recipe ever!! My husband normally doesn’t like my healthy cookies as much as normal ones, but he’s obsessed with these! All of our friends love them too. I’ll be making these forever! Thank you!!
★★★★★
Erin says
Hi Liz, I am so thrilled everyone enjoyed them!! 🙂