The best Paleo Snickerdoodles recipe. Soft and chewy gluten-free and grain-free cinnamon sugar cookies that are easy to make and perfect for the holidays!
Much to my surprise, I recently found out that Scott had no idea what a snickerdoodle is. He thought it was something involving a Snickers bar, which he was pretty stoked about due his love of Snickers.
But I hate Snickers, and it was time to teach that man about the amazing holiday cookie that is the snickerdoodle.
What is a snickerdoodle cookie?
Snickerdoodles are probably German or Dutch in origin. They are bit like a sugar cookie, but with cinnamon. A snickerdoodle cookie has to be soft and a bit chewy. It has to be rolled twice in cinnamon-sugar until it is completely coated
Why this is the best Paleo Snickerdoodles Cookie recipe ever:
These Paleo Cinnamon Sugar Cookies are soft, buttery, thick, chewy and loaded with flavor! Traditional snickerdoodle cookies are packed with sugar and white flour and obviously not healthy at all.
This easy snickerdoodles recipe uses all natural, paleo-friendly ingredients like almond flour, coconut oil and raw honey. These are not only gluten-free but also grain-free and GAPS-approved!
Even Scott, who “hates” almond flour said they taste like “normal” cookies. I’ll take it!
The paleo cookie dough comes together in a jiffy. A mixing bowl and wooden spoon is all you need. Oh, and no chilling of the dough required!
I use Ceylon cinnamon in the cookie dough as well as the sugar coating. You can leave it out if you want. In my opinion the best part of a snickerdoodle is the cinnamon-ness and in this case more is more!
Tips for making the best Paleo Snickerdoodles:
- To get the perfect texture I recommend hand mixing the dough, as opposed to beating it with a mixer.
- Make sure your butter and eggs are at room temperature. This step makes it easier to mix the butter by hand and also benefits the final cookie texture.
- Check that your baking soda is fresh. Expired baking ingredients will compromise the final cookie.
- Omit cinnamon to make sugar cookies or add some Chai Spice to make them Chai Snickerdoodle Cookies
DID YOU MAKE AND LOVE THIS PALEO SNICKERDOODLES RECIPE? GIVE IT YOUR REVIEW BELOW! ? AND MAKE SURE TO SHARE YOUR CREATIONS BY TAGGING ME ON INSTAGRAM!
GAPS & Paleo Snickerdoodle Cookies
Ingredients
- 2 cups blanched almond flour
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 tablespoons melted coconut oil or butter I use expeller pressed, no coconut flavor
- 1 egg
- 1/4 cup raw honey add a tablespoon or two for a sweeter cookie
- 1 tablespoon GF vanilla extract
For coating
- 2 teaspoons cinnamon
- 1.5 tablespoons coconut sugar
Instructions
- Preheat oven to 350.
- Mix all ingredients.
- Form batter into about 12 balls and press onto cookie sheet (helpful to use parchment paper).
- Sprinkle the topping over the cookies.
- Bake for about 15 minutes (my oven cooks slowly).
Notes
- To get the perfect texture I recommend hand mixing the dough, as opposed to beating it with a mixer.
- Make sure your butter and eggs are at room temperature. This step makes it easier to mix the butter by hand and also benefits the final cookie texture.
- Check that your baking soda is fresh. Expired baking ingredients will compromise the final cookie.
- Omit cinnamon to make sugar cookies or add some Chai Spice to make them Chai Snickerdoodle Cookies
