With six simple ingredients, you can make a batch of these gluten-free snickerdoodles that are perfectly chewy on the inside and crispy on the outside.
Snickerdoodles have always been one of my cookies. I love how subtly sweet they are but not too sweet like sugar cookies. And the simplicity of snickerdoodles (hello,...6 ingredients only!) always wins me over.
These Paleo Snickerdoodles call for only 6 main ingredients. I added a bit of starch to create that chewy factor and these are perfectly crispy on the outside and soft on the inside.
Can I make these snickerdoodles dairy free?
This recipe calls for butter to make that rich, buttery flavor that we all love in snickerdoodles cookies. If you wish to make these dairy free, use ghee or coconut oil in place of butter. Using ghee will probably give you a richer cookie versus coconut oil would make these a little harder.
How can I hide the coconut flavor in cookies?
That's a fair question because traditional snickerdoodles don't typically call for coconut oil. For recipes where you don't want your coconut oil to shine, be sure to use Expeller Pressed Refined Coconut Oil. It's a little more pricier than the regular coconut oil so I would only use it in recipes where it's needed. Refined coconut oil has a neutral aroma and won't compete with the cinnamon and coconut sugar in these paleo snickerdoodles.
What is your favorite way to enjoy cookies?
Are you a dunk-your-cookie-in-milk type of person or do you prefer to eat your cookies with a mug of cleansing herbal coffee, low carb pumpkin spice latte or other warm beverage?
Paleo Snickerdoodles (Gluten Free)
- ¼ cup butter OR coconut oil softened
- ½ cup coconut sugar
- 1 large egg
- 1 ½ cup almond flour
- 2 tablespoons gluten-free starch (arrowroot or tapioca flour)
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon real salt
- 2 tablespoons coconut sugar
- 1 teaspoon cinnamon
- Preheat oven to 350 F degrees.
- Cream butter/coconut oil and sugar together. Add egg and beat to combine.
- In a medium bowl, combine all dry ingredients.
- Add the mixed dry ingredients to the wet ingredients and mix well.
- In a small ramekin, combine coconut sugar and cinnamon together.
- Roll dough into equal sized balls about an inch in diameter. Roll the balls in cinnamon sugar making sure to completely fully coat the doughball.
- Place the balls on cookie sheet. Flatten each cookie to about ½ inch thickness with a flat measuring cup or mason jar.
- Bake at 350 F degrees for 8-10 minutes or until golden. You still want them to be soft, so don't overbake!
- Let cool on the sheet for 2-3 minutes before transfering to wire cooling rack.
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Made these and didn’t have coconut sugar. Used cane sugar. Cookies are AMAZING
Glad to hear you loved them, Stefanie. Thanks for your comment. 🙂
Have you ever tried this recipe, or other cookie recipes, using coconut flour instead of almond flour? Almost every healthier version/recipe I see calls for almond flour, and I am allergic to tree nuts, so I've been afraid to try almond flour.
I'm sorry I have not tried this recipe with coconut flour but at first thought - you can't use those two flours interchangeably. Coconut flour absorbs much more liquid than almond flour. Hope you find something that works for you. 🙂
Is there anything else that is low carb for starch? Those 2 options are too high carb for me? Thanks
You can try using psyllium husk. I'll experiment too next time I make these cookies and will report back. 🙂
Thanks for a delicious looking recipe. Trying to make it now! Am I supposed to soften the butter first? Can't imagine how this solid butter is going to cream with the mixer. Just keeps bouncing off the beaters, LOL.
Softened butter is always easier to work with when trying to cream with sugar. Hope it turned out well. 🙂
Thank you, they were delicious 🙂
Happy to hear!! 🙂 Thanks Amy.
Kathy shaw says
All around favorite from all the people I bake for