Paleo Snickerdoodles (Gluten Free) VIDEO

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?

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5 from 6 votes

Paleo Snickerdoodles (Gluten Free)

These gluten free cookies have 6 simple ingredients. Crispy on the outside and chewy on the inside. 

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 8 minutes

Total Time 23 minutes

Servings 18

Calories 101kcal

Ingredients

• 1/4 cup butter OR coconut oil softened
• 1/2 cup coconut sugar
• 1 large egg
• 1 1/2 cup almond flour
• 2 tablespoons gluten-free starch (arrowroot or tapioca flour)
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon real salt

For rolling:

• 2 tablespoons coconut sugar
• 1 teaspoon cinnamon

Instructions

• 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 1/2 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.  

Notes

| Nutritional Information Disclaimer | 

Nutrition

Calories: 101kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 100mg | Potassium: 3mg | Fiber: 1g | Sugar: 4g | Vitamin A: 90IU | Calcium: 24mg | Iron: 0.4mg

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