If I had to pick a favorite cookie, it would be impossible—but snickerdoodles rank near the top. After a few tries, I’m convinced I’ve perfected a grain-free version: The Best Paleo Snickerdoodles. They’re soft, slightly chewy, and full of warm cinnamon flavor.
I’ve made these cookies several times, and they never last more than a day. Made with almond flour and a touch of coconut flour, the texture is just right—soft in the center with lightly crisp edges. They’re irresistible straight from the oven, especially with a glass of almond milk.
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Ingredients
- 1 1/2 cups almond flour
- 2 tablespoons coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 tablespoons melted butter (you can substitute coconut oil if you prefer)
- 1 egg
- 1/4 cup + 1 tablespoon honey
- 1 tablespoon vanilla
- For the sugar topping:
- 2 tablespoons coconut sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixer or food processor, combine the almond flour, coconut flour, baking soda, and sea salt.
- Add the melted butter, egg, honey, and vanilla. Stir to combine, then let the dough sit 5–10 minutes so the coconut flour can absorb the liquid and the dough thickens.
- Use an ice cream scoop or spoon to portion the dough onto a cookie sheet lined with parchment paper.
- Moisten your fingers slightly and press each cookie down gently to flatten.
- Mix the coconut sugar and cinnamon, then generously sprinkle the mixture over each cookie.
- Bake for 8–10 minutes, or until the tops and edges begin to brown.
- Allow the cookies to cool on the cookie sheet for 5–10 minutes before transferring them to a wire rack to finish cooling.
- Serve with a tall glass of almond milk and enjoy.
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The Best Paleo Snickerdoodles
By: Krista Pool
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