Grain Free Snickerdoodles
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
10 cookies
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Calories
201 kcal
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Course
Dessert, Baked Goods, Others
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Cuisine
American
Grain Free Snickerdoodles
Description
These Grain Free Snickerdoodles rely on almond and coconut flours to achieve a tender, moist texture without using traditional wheat flour. The wet ingredients, including melted coconut oil or butter, coconut sugar, maple syrup, egg, and vanilla extract, combine to create a smooth, creamy dough that allows the dry flours and spices to hydrate and thicken.
The dough balls are rolled in a mixture of cane sugar and cinnamon and flattened before baking, which forms a characteristic snickerdoodle crackled top with a gentle cinnamon sweetness. Baking at a moderate temperature ensures the cookies are just set with a soft center and slightly crisp edges.
These cookies make a cozy snack or dessert and accommodate sugar substitution with options like coconut sugar or regular sugar. They yield about 10 golf ball-sized cookies, perfect for sharing or enjoying over several days.
Refer to accompanying notes for details on ingredient swaps, freezing, and storage to extend shelf life or customize texture.
Ingredients
- Wet Ingredients:
- ¼ cup coconut oil melted and cooled; or melted butter
- 1/3 cup coconut sugar or regular sugar
- 1 tablespoon pure maple syrup or honey
- 1 egg at room temperature
- 1 teaspoon vanilla extract
- Dry Ingredients:
- 1 ½ cups almond flour packed, fine, blanched
- 1 tablespoon coconut flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- ¼ teaspoon cream of tartar
- 1/4 teaspoon salt
- For rolling:
- 1/4 cup organic cane sugar or coconut sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- In a medium bowl, add in melted coconut oil or melted butter, sugar, maple syrup, egg, and vanilla. Mix until well combined, smooth and creamy.
- Next add in almond flour, coconut flour, cinnamon, baking soda, cream of tartar and salt. Mix until a dough forms. Allow dough to sit for 5 minutes to thicken up while you make the cinnamon sugar mixture.
- While dough is sitting, mix together cane sugar and cinnamon in a small bowl and set aside.
- Use your hands to roll dough into 10 golf-sized balls, then roll each dough ball into cinnamon-sugar mixture until coated completely. Place each dough ball on prepared cookie sheet then flatten each with the palm of your hand so that they are about 1/4th inch thick.
- Bake for 8-10 minutes. Remove from oven, transfer to a wire rack and allow cookies to cool completely. Makes 10 cookies.
Notes
- Visit the blog for detailed tips on ingredient substitutions and freezing instructions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cookies
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Serving | 1snickerdoodle | |
| Calories | 201cal | 10% |
| Carbohydrates | 17.1g | 6% |
| Protein | 4.3g | 9% |
| Fat | 14.3g | 22% |
| Saturated Fat | 5.4g | 27% |
| Fiber | 2.3g | 9% |
| Sugar | 13.3g | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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