These Grain Free Snickerdoodles have the same soft texture and buttery cinnamon sugar taste of a classic snickerdoodle, but are made without flour, butter, eggs, or refined sugar! Paleo, vegan, and gluten free.
‘Tis the season [for cookies]! Or at least that’s what Bloglovin would have me believe.
I don’t know what your guys’ blog feeds looks like, but mine has been packed with cookies. Gingerbread cookies, sugar cookies, peppermint cookies, snickerdoodle cookies, white chocolate cranberry cookies, thumbprint cookies, crinkle cookies… basically a whole lot of cookies.
And sorry I’m not sorry for [hopefully] adding another cookie recipe to your holiday baking list. I say ‘hopefully’ because I don’t want to come off as too presumptuous, but I have a feeling you guys are going to like these ones…
They’re grain free snickerdoodles, and they’ve pretty much rocked my [fuzzy] socks right off.
It’s funny because [my] Christmas cookie baking has changed a lot since I first started dabbling in it about 20 years ago. And holy.snap do I feel old all of a sudden. But I digress.
The point is, back then I stuck to the classic flour, butter, eggs, and sugar formula, whereas these days a lot of my recipes end up being flourless, or vegan, or refined sugar free, or all of the above — not because I have anything against the traditional kind, but because I like to experiment and see what new things I can come up with… which is exactly how these grain free snickerdoodles came into being.
And ooooooooh.my.word are they ever good.
Snickerdoodles are probably my favourite holiday cookie, which is why I had the bar set pretty high when it came to creating a grain-free version of them. I knew I wanted a recipe that was paleo, vegan, and refined sugar-free (talk about a high order, eh?), but one that still had the same soft texture and buttery cinnamon sugar taste that everyone loves about the classic cookie.
I’ll let you guys by the judge, but think I made out alright 😉
These grain free snickerdoodles are soft, chewy, and thick, with the irresistible sweet and buttery flavour of old-school snickerdoodles. Only they’re made without any refined sugar. Or butter. Crazy, right? None of my [non-vegan/paleo] taste testers could believe it either.
But instead of sugar and butter, I used maple syrup and melted coconut oil. And no — you can’t taste the coconut flavour in these cookies at all. I swear there’s something magical about the combination of almond flour and coconut oil — it produces a sweet and subtle buttery flavour that’s crazy similar to the real thing.
I also left out the cream of tartar that most snickerdoodle recipes call for, since I couldn’t really detect any noticeable difference when I used it, and I know it’s not an ingredient that most people keep on hand. Or maybe that’s just me. Instead, this recipe calls for simple baking powder, which is basically just a combination of baking soda and cream of tartar and makes for a pretty good substitute, especially when eggs/dairy aren’t involved. Thank you Google.
So I hope you don’t mind adding one more cookie recipe to your holiday baking list, because these guys are kind of to.die.for.
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
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Grain Free Snickerdoodles
- Total Time: 17 mins
- Yield: 12 cookies 1x
Ingredients
- 1 1/2 cups blanched almond flour
- 3 Tbsp. coconut flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 2 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 2 tsp. coconut palm sugar*
Instructions
- Preheat oven to 350F and line a cookie sheet with parchment paper or a non-stick baking mat. Set aside.
- In a large mixing bowl, combine almond flour, coconut flour, baking powder, and salt, mixing until well combined. Add melted coconut oil, maple syrup, and vanilla, and mix until ingredients are well combined and dough begins to thicken.
- Add cinnamon and sugar to a small bowl. Scoop out a rounded tablespoon of dough and roll it between your hands to form a ball. Roll the cookie ball in the cinnamon sugar and place it on your prepared baking sheet. Repeat until all the dough has been used up, and then use a jar or flat-bottomed cup to gently flatten each cookie.
- Bake for 8 minutes, or until the edges begin to turn golden brown. Remove from oven and allow to cool on sheet for ~5 minutes before transferring to a cooling rack to cool completely. Store cookie in an airtight container for up to 5 days.
Notes
* If you want to further reduce the amount of sugar, you can completely omit these two spoonfuls and just coat the cookies with cinnamon.
- Prep Time: 10 mins
- Cook Time: 7 mins
Looking for more healthy cookie recipes? Try one of these!
Almond Joy Oatmeal Cookies
Vegan Chocolate Chip Banana Bread Oatmeal Cookies
Chocolate Chip Cookie Dough Bars
Grain Free Vegan Chocolate Chip Cookies
Chewy Flourless Oatmeal Cookies
I try to stick to a pretty regular posting schedule here on Spoons, but sometimes… sometimes you just need to take a mental health day. Or two.
Love these! Thank you for sharing.
I just made these and made them a smidge too big (only got 8). They are in the oven now and smell heavenly. I turned the temp down to 325 to make up for the larger cookie in hopes they don’t burn…I’m nervously awaiting the result. I don’t know what I’m doing LOL or what they are supposed to feel like once done.
Although they taste ok, they don’t taste like snickerdoodles. They lack something. Maybe butter?
I’ve made these twice in the past month, and they’re so pillowy and delicious, with a buttery texture. Thank you for this recipe!
Cookies without flour? Never thought it was possible. Definitely gonna try this recipe by tonight. Thanks for sharing!
I just made these in hopes of taking them to a Christmas party. They are absolutely disgusting. They only taste like almond flour. There’s no other flavor! You can barely even taste the sugar and cinnamon. I don’t know what happened but…ew.
Well, you did it. A cookie recipe that rivals my all-time favorite, the chocolate chip cookie. Haven’t yet found a Paleo-friendly cookie to even come close to curing my cookie cravings like a good chocolate chip cookie. But these are the one! I like to think I have a pretty sharp palette, and I would never believe these didn’t have real butter. The smell of them baking (right now, actually!) inspired me to turn on Christmas music, too. 🙂 Thanks a bunch, glad I found your site!
Update:
I confess: chocolate chip cookies are still my #1. Wanted to share that I omitted the cinnamon & sugar coating, added chopped pecans and chocolate chips, plus a couple tablespoons of almond milk to help the mix-ins and dough stick together…and this recipe is now a fantastic vegan, Paleo-friendly pecan chocolate chip cookie! Thanks again for a great Snickerdoodle recipe that, evidently, doubles as a versatile base for many types of cookies. Ps, they do NOT only taste like almond flour. I Paleo-bake frequently and this is one of the best cookie recipes I’ve found. 😉
You can never go wrong with chocolate chip cookies 🙂 And thanks so much for sharing the tip about the add-ins, Holly! You made me want to start experimenting myself.
I just made these tonight and I absolutely LOVE them!! Thank you for sharing this!!
Hey I have coconut sugar on hand… Can I make them with that without changing anything else? Have you ever tried it? I can’t wait to make these! 😍
This dough ends up very warm/room temp – did you experiment with chilling the dough prior to baking, or just put them in right after you were done with the dough?
Just found this recipe on Pinterest and was pleased to see I had all the ingredients in the pantry; so awesome to have a quick egg-less cookie in the aresenal. These are also pleasantly sweet! Will definitely be making them again!
Hi Amanda,
I found your recipe searching for honey sweetened Snickerdoodles recipe. I like the ingredient list, but I was wondering if, for the coconut oil, I could use a tasteless one that’s already melted and sold in a bottle? I don’t much like using the solid kind. Thanks!
Thank you for sharing! Made these today! Prep is fast! Cook time fast! They taste amazing! I accidentally tossed the cinnamon in the batter. The best WHOOPS ever! Love these. A keeper.
This looks so good! Thank you for sharing this recipe, Will need to try it soon. I’m ready to go make this for dinner tonight! It looks amazing, my friend!!
I tried making these as prescribed in the recipe and they came out great but a little dry for my taste. So the next time, I made a double batch and added 2 generous spoonfuls of applesauce, and they came out SO moist and delicious – the applesauce added the perfect amount of moisture and produced a really buttery texture. Will definitely make these again!
Hi, I really wanted to try this out, and I just tried making thsee without almond flour since I am allergic to tree nuts. I substituted an all purpose gluten free flour instead. The dough was really dry even after adding 2/3 cup of water to help form it into balls. Do you have recommendations….up the oil? Up the maple syrup? Add more water? Please let me know what you think. Thank you!
Just tried these. Very good. I like that they are fully cooked in the middle. There are a lot of times, I try a recipe and the middle always looks and feels doughy. The were light and not too sweet. I can see myself experimenting with different flavors with this base recipe.
Beautiful looking recipe!!! Do you think I could use melted ghee in place of the Coconut Oil?
That’d be totally fine, Maya!
Omg!! I made these for two nights now. My boyfriend ate almost the whole batch and he normally hates sweets but these have just the right amount of sweetness. They are fluffy like delicate pillows and they dont fall apart. I stored them in a airtight container dry and in the fridge. They taste great both ways. Very very very addicting. Your recipes are sooo awesome!! I will be trying more of them soon. I am vegan, dairy free, egg free and GF.
I’m so stoked that you and your boyfriend liked them, Lea! I really appreciate you taking the time to let me know 😀
Can the maple syrup be substituted by honey? Same quantity?
It’s difficult to find the syrup here in Portugal.
Thank you!
Honey would be fine Patricia! I mostly used maple syrup just to keep them vegan.
My son wants to use this recipe for a kitchen chemistry project. Any ideas about the nutritional value including portion size, gram amounts of carbs,fats,proteins and percent of daily allowances for them?Thanks for any help or where I can look.