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’m only 9 years old,but I made them for my siblings mom dad,every body loved them.we can only eat paleo so it’s a huge discovery for us!!!p.s loved the maple with it
I’m only 9 years old,but I made them for my siblings mom dad,every body loved them.we can only eat paleo so it’s a huge discovery for us!!!p.s loved the maple with it
So good!!! I’ve made lots of your recipes before, but this is the first cookie, and can I just say, I’m completely sold! These are so dainty, soft, and fluffy, and also HEALTHY. My mom was mmming the whole way through her four cookies. 😉
Forgot to rate it. 5 stars!
Just made a batch of these and must tell you that they are delicious! I made my own almond flour (a meal really) by whirling almonds in my blender. I prefer the coarser texture. I had to bake mine a bit longer, but maybe my oven is alittle slow? I agree with Miranda about the corn. Most baking powders contain corn starch. My local health food store carries vanilla powder, which is pure powdered vanilla beans, but I haven’t tried using it yet. Thanks for the great recipe!
I’m so glad you made them and enjoyed them, Kathy! Thanks so much for taking the time to leave such a great review 🙂
OMG! These sound amazing! I’ve never used almond flour, but I’m so excited to try it out with this recipe.
I’m all for spreading the grain free love, however two of your ingredients are not. Most vanilla (unless you make it yourself) is made from corn alcohol. Baking powder has cornstarch, too, unless you create your own as mentioned with baking soda & cream of tartar. ? Maybe just a side note stating these commercial ingredients contain corn, which is a grain, would be helpful?
dangg, I can’t believe these cookies are grain free! They look pretty awesome! I love snickerdoodles!
YUM! I need to make these. I wouldn’t think to use coconut oil in a snickerdoodle, but I wouldn’t think to use coconut oil in a chocolate pecan pie either in which I made for Thanksgiving and turned out awesome! 🙂 Just like these look!
Thank you for sharing !
Thank you for sharing !
I am intrigued especially since there’s no butter or oil involved. I trust you though and snickerdoodles will always have a special place in my heart.
Remember to tell you the story where the Hubby and I got stuck in the a seedy motel during a snowstorm with nothing but a box of snickerdoodles and Xena the Warrior Princess for company.
[there’s coconut oil 😛 ] And omg… seriously texting you for the story — now.
This looks delicious but I don’t use almond flour or coconut flour…etc, so I guess I’ll just make the real thing? lol
That works too 😀
Holy moly, these look amazing! They’re so thick and pillowy, I would never guess they were grain-free. And I think it’s nice that they don’t call for cream of tartar because I’m like you, I never have any on hand.
Could I use honey instead?
You definitely could, Nery.
Wow these look epic! Not presumptuous at all because they are definitely going on my baking list. I totally feel ya- not that I have anything against traditional ingredients, but it’s fun mixing things up. I seriously can’t wait to try these
Thanks, lady! Trade you a batch of these for a batch of your almond butter blondies. So.much.SWOON.
Whoa these look so good. I’m all about all of the holiday cookies this time of the year too so I’ll definitely have to add these to my list of cookies to make these next few weeks!
These look amaaaaazing! I need to add in some healthy cookies into the rotation, haha 🙂
I just love the name “snickerdoodle,” it just sounds so cute and yummy!
😆 I can’t even tell you how many times I’ve thought exactly the same thing.
mmm!! never be sorry for coming out with antoher cookie recipe. almond flour is my favorite flour to cook with (and eat!) because it is so light.
I’ve had to stop reading blogs in the morning because it’s become a drool fest scrolling through my feed and then I end up eating all the cookies I’ve made before having breakfast. But seriously, snickerdoodles are my favorite. Why haven’t I thought about making them myself?
Totally making these tonight with the kiddos. Boo to not being able to send to school given the almond flour (snickerdoodles are my lunchbox faves) but we made a batch of gingersnaps last night to tide them over. Grain free for the win! Thanks!
I hope you and your kids like them, Kristi!
I’ve never worked with almond flour before – so fascinated! These cookies look fabulous – I would never have expected them to be grain free! I never have any cream of tartar lying around so I appreciate your Google info-sharing because I had no clue that baking powder was baking soda and CofT!
This holiday season I love ALL cookies with spices – cardamom, cinnamon, ginger – yeah – bring em to me! 🙂
You would love almond flour, Shashi! And I know you’d create something amazing with it 😀
Just the thought of coconut flour and snicker doodles just seems to make perfect sense. And never apologize for too many cookies!!
I’m obsessed with snickerdoodles but weirdly have never made them….I just had one this past weekend and was wondering why I never make them myself! This recipe looks GREAT! 🙂
Maple syrup is the PERFECT addition to snickerdoodles! I LOVE this!
These are so cute! Whenever we made snickerdoodles growing up we would always put a Hershey’s kiss in the middle!
My favorite holiday cookie is something peppermint!
Snickerdoodles aren’t known over here but yours look better than any other recipes I’ve seen for them so far. Almond flour – or, who would I be kidding, almond anything – is such a great baking ingredient. I baked Elisenlebkuchen, a German classic, last week and the scent of almond flour and spices alone was heavenly.
They look really good, I always enjoy your recipes Amanda.
I remember you mentioning your blog was slower recently and it’s actually been really hard for me to read recently. I normally read on my iPad but the last couple of weeks it’s crashed on Spoons. Not sure if anyone else is struggling with that!
Ack! I’m really sorry, Hollie. No one has said anything recently, so I thought it cleared up. I really have no idea what’s causing it 😕
Omit the coconut sugar on top? AHAHAHAAHAHAHAHAHAHA
you’re hilarious. Do you see what I’m getting at here? 😉
Totally making these babe! I love snickerdoodles, and you know that I eat gluten-free now, so these are most definietly a must for me!!
And going gluten-free worked for you? I remember you were having all those stomach probs 😕 They’ve cleared up?
I haven’t ever used almond flour but I really need to! These look perfect!
I love snickerdoodles as well, they’re my favorite holiday treat even more so than gingerbread (the horror, I know!) I am actually experimenting with my own grain free recipe but since I can’t turn to almond flour I have been toying with a mix of coconut, tapioca, and quinoa flours!
That sounds like an interesting mix! Good luck with the experiments! I know trying to figure out flour combinations can be a little tricky.
So glad you finally hopped on the cookie train–these sound deliciousssss. I’ve only ever had my mom’s snickerdoodles and I’d be curious to try this Paleo/vegan version.
This is my kid of bakingbaking for sure! I would have used all the same ingredients so I feel like I can almost taste them :)And we never, ever say sorry for making cookies!
ya, my blog feed is COOKIES GALORE! and guess what, I would just eat those as balls. LOL! More to love about this recipe too. No eggs means i can do that, right?
Confession: I may or may not have enjoyed a fair bit of dough balls, because yea… no eggs means we can do that 😉
Recipie didn’t work for me, awful