Snickerdoodle Cookies ~ Paleo Style

These Snickerdoodle Cookies get two thumbs up! They are sweet and soft, but not too sweet, and freeze perfectly too. These grain-free Paleo snickerdoodles are on the healthier side and allergy-friendly with no added eggs or dairy.

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You only need 30 minutes from start to finish before your taste buds are thanking you and begging for more. I’m not kidding! Plus these are the easiest snickerdoodles I have ever made.

I used date sugar for the outside rolling, but feel free to substitute with any of the following:

• Coconut sugar
• Beet sugar
• Granulated sugar
• Cane sugar

If you want or need to substitute the almond flour try Tigernut flour or sunflower seed flour for best results.

To Make Snickerdoodles Cookies ~ Paleo Style You Will Need These Ingredients:

• Superfine blanched almond flour
• Coconut flour
• Baking powder ~ corn-free if needed
• Salt
• Cream of tartar
• Coconut oil
• Pure maple syrup
• Vanilla
• Sugar for rolling
• Cinnamon

What Do I Love About This Recipe?

• It’s delicious, easy, and healthier than most.
• There is no refrigeration needed, just mix up the dough, roll up some balls, and bake.

You might like to try this GF Allergy-Friendly Snickerdoodle recipe too. It is a super soft and slightly chewy cookie with a vegan option. One of my personal favorites.

Print Recipe

Snickerdoodles Cookies ~ Paleo Style

A quick and easy grain-free cookie that is healthier than the original but undeniably delicious.

Prep Time17 minutes mins

Cook Time11 minutes mins

Total Time28 minutes mins

Course: Dessert, Snack

Cuisine: American

Keyword: 30 minute recipe, allergy-friendly, cookies, corn-free, dairy-free, egg-free, gluten-free, paleo, snickerdoodles, snickerdoodles paleo style

Servings: 12 Cookies

Calories: 140kcal

Author: Mary Krick

Ingredients

• 1 1/4 cup superfine blanched almond flour ~ see options in notes.
• 3 Tbsp coconut flour
• 1 tsp baking powder – corn-free if needed
• 1/4 tsp salt
• 1/4 tsp cream of tartar
• 1/4 cup coconut oil ~ melted
• 1/4 cup pure maple syrup ~ room temperature
• 1 tsp vanilla extract
• 2 tbsp sugar for rolling ~ see notes for options
• 1 tsp cinnamon

Instructions

• Preheat oven to 350
• Prepare a cookie sheet with parchment paper or a silicone liner.
• In a medium-mixing bowl add almond flour, coconut flour, baking powder, salt, and cream of tartar. Mix well.
• In a small bowl mix together melted coconut oil, pure maple syrup, and vanilla extract. Mix well.
• Add maple syrup mixture to flour mixture and stir to completely combine ingredients.
• In a small dish mix together the 2 tablespoons of sugar for rolling and cinnamon.
• Form 1 1/2 tbsp of dough into balls and roll in sugar and cinnamon mixture. Set balls on prepared cookie sheet and slightly flatten before baking.
• Bake for 10-11 minutes. Let cookies sit for a couple of minutes before transferring to a cooling rack.
• Store in an airtight container or freeze for longer storage.

Notes

Substitute Tigernut flour or Sunflower Seed flour for almond flour if desired.

Use any dry sugar you like for rolling the cookies in the cinnamon mixture. 

I've used ~ date, coconut, granulated, and beet sugar.

4 WW points plus per cookie

Nutrition

Serving: 1cookie | Calories: 140kcal | Carbohydrates: 10g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Sodium: 88mg | Potassium: 27mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg

This tasty recipe idea is from erinliveswhole.com