A whole food take on the classic, these paleo snickerdoodles are made grain free, refined sugar free, gluten free and dairy free. These dairy free snickerdoodles still have all of the qualities of the classic - slightly crunchy on the outside, chewy on the inside and rolled in cinnamon sugar.
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Ingredients for Healthy Snickerdoodles
These cookies are an absolute delight to eat while being fun and easy to make! This recipe is based on gluten free, dairy free, refined sugar free and paleo friendly ingredients that will leave you feeling nourished. To make these paleo snickerdoodles you will need:
- blanched almond meal/almond flour
- coconut flour
- tapioca flour
- cream of tartar
- baking soda
- baking powder
- vanilla extract
- ground cinnamon
- coconut oil
- coconut sugar
- egg
How to Make Gluten Free Snickerdoodle Cookies
Making this gluten free snickerdoodle recipe is easy (and requires no electric beaters, which I love!).
See how to make this recipe below:
Mix together the coconut sugar and coconut oil. Add the egg and vanilla extract and whisk until the mixture becomes a caramel like consistency. -
To a large mixing bowl, add the almond flour, coconut flour, baking powder, baking soda, cream of tartar and cinnamon and whisk to combine. -
Add half of the flour mixture to the wet mixture and stir through with a spatula. -
Add the remaining half and mix to combine. -
Add the tapioca flour to the bowl and stir through. Refrigerate the batter for 15 minutes. -
Add cinnamon and coconut sugar to a bowl and stir to combine. -
Roll the tablespoons of cookie dough into balls and then roll in the coconut sugar. -
Place rolled balls onto a baking paper lined tray, around 6 to a tray to allow space for spreading. -
Push each ball down to flatten slightly. -
Sprinkle the flattened cookies with extra cinnamon sugar and place into the oven to bake. -
Remove from the oven when the cookies are slightly crispy on the outside (around 7 minutes).
Recipe Notes
A few things to note about this recipe:
- When rolling the cookie dough balls, if the dough becomes too sticky to roll into balls, return to the fridge for a short time.
- These cookies are dairy free and made with coconut oil, which means they will soften when warm. If you live in a warm climate, these snickerdoodle cookies are best stored in the fridge in an airtight container. When softened they still hold together very well and maintain their chewy texture, they just lose their crispness on the outside.
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Equipment
- 2 mixing bowls
- Measuring cup & spoons
- Whisk
- Spatula
- Mixing Spoon
- Cookie scoop or 1 tablespoon measuring spoon
Ingredients
Cookies
- ½ cup coconut oil melted
- ½ cup coconut sugar
- 1 egg at room temperature
- 1 ½ cups almond flour blanched almond meal
- 2 tablespoons coconut flour
- 2 tablespoons tapioca flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
Cinnamon Sugar Coating
- 2 tablespoons rapadura sugar or coconut sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 180 degrees celsius. Line a baking tray with baking paper.
- In a large mixing bowl whisk together the almond flour, coconut flour, cream of tartare, baking soda, baking powder and cinnamon, set aside.1 ½ cups almond flour, 2 tablespoons coconut flour, 1 teaspoon cream of tartar, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon ground cinnamon
- In another large mixing bowl whisk together the coconut oil and coconut sugar, when combined add the egg and vanilla, whisk together forming a thick caramel looking mixture.½ cup coconut oil, ½ cup coconut sugar, 1 egg, 1 teaspoon pure vanilla extract
- Add half of the flour mix and use a spatula to combine, then add the remaining flour mix. When the flour is almost all incorporated add the tapioca flour. Mix to combine. The dough will come together to form a thick soft dough.2 tablespoons tapioca flour
- Chill dough in the fridge for 15 mins.
- While the dough is chilling make the sugar cinnamon coating by mixing the rapadura sugar and ground cinnamon together in a small bowl.2 teaspoons ground cinnamon, 2 tablespoons rapadura sugar
- Once chilled, use a cookie scoop or 1 tablespoon measuring spoon to scoop and form balls of cookie dough, then roll and coat in the sugar and cinnamon mix.
- Place on the lined tray allowing room for spreading . Press down lightly and gently shape into a neat round shape.
- Bake in the oven for 7-10 minutes. The edges should be slightly hardening and golden but still soft in the middle of the cookie.
- Optional: sprinkle cookies with remaining sugar and cinnamon mix while hot.
- Leave on the tray to cool slightly for 2 mins before transferring them to a wire-rack to completely cool.
- Store in an airtight container in a cool place.
Video
Notes
- If the dough becomes too sticky to roll into balls, return to the fridge for a short time.
- As these are made with coconut oil, they will soften when warm. If you live in a warm climate, these cookies are best stored in the fridge in an airtight container. A soft and chewy on the inside, crisp on the outside healthy snickerdoodle cookie that is Paleo, Gluten Free and Dairy Free! The essential Christmas Cookie!
Nutrition
Calories: 153kcal | Carbohydrates: 10g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 53mg | Potassium: 49mg | Fiber: 2g | Sugar: 5g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
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