These Grain Free Snickerdoodles have the same soft texture and buttery cinnamon sugar taste of a classic snickerdoodle, but are made without flour, butter, eggs, or refined sugar! Paleo, vegan, and gluten free.
‘Tis the season [for cookies]! Or at least that’s what Bloglovin would have me believe.
I don’t know what your guys’ blog feeds looks like, but mine has been packed with cookies. Gingerbread cookies, sugar cookies, peppermint cookies, snickerdoodle cookies, white chocolate cranberry cookies, thumbprint cookies, crinkle cookies… basically a whole lot of cookies.
And sorry I’m not sorry for [hopefully] adding another cookie recipe to your holiday baking list. I say ‘hopefully’ because I don’t want to come off as too presumptuous, but I have a feeling you guys are going to like these ones…
They’re grain free snickerdoodles, and they’ve pretty much rocked my [fuzzy] socks right off.
It’s funny because [my] Christmas cookie baking has changed a lot since I first started dabbling in it about 20 years ago. And holy.snap do I feel old all of a sudden. But I digress.
The point is, back then I stuck to the classic flour, butter, eggs, and sugar formula, whereas these days a lot of my recipes end up being flourless, or vegan, or refined sugar free, or all of the above — not because I have anything against the traditional kind, but because I like to experiment and see what new things I can come up with… which is exactly how these grain free snickerdoodles came into being.
And ooooooooh.my.word are they ever good.
Snickerdoodles are probably my favourite holiday cookie, which is why I had the bar set pretty high when it came to creating a grain-free version of them. I knew I wanted a recipe that was paleo, vegan, and refined sugar-free (talk about a high order, eh?), but one that still had the same soft texture and buttery cinnamon sugar taste that everyone loves about the classic cookie.
I’ll let you guys by the judge, but think I made out alright 😉
These grain free snickerdoodles are soft, chewy, and thick, with the irresistible sweet and buttery flavour of old-school snickerdoodles. Only they’re made without any refined sugar. Or butter. Crazy, right? None of my [non-vegan/paleo] taste testers could believe it either.
But instead of sugar and butter, I used maple syrup and melted coconut oil. And no — you can’t taste the coconut flavour in these cookies at all. I swear there’s something magical about the combination of almond flour and coconut oil — it produces a sweet and subtle buttery flavour that’s crazy similar to the real thing.
I also left out the cream of tartar that most snickerdoodle recipes call for, since I couldn’t really detect any noticeable difference when I used it, and I know it’s not an ingredient that most people keep on hand. Or maybe that’s just me. Instead, this recipe calls for simple baking powder, which is basically just a combination of baking soda and cream of tartar and makes for a pretty good substitute, especially when eggs/dairy aren’t involved. Thank you Google.
So I hope you don’t mind adding one more cookie recipe to your holiday baking list, because these guys are kind of to.die.for.
- 1 1/2 cups blanched almond flour
- 3 Tbsp. coconut flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 2 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 2 tsp. coconut palm sugar*
- Preheat oven to 350F and line a cookie sheet with parchment paper or a non-stick baking mat. Set aside.
- In a large mixing bowl, combine almond flour, coconut flour, baking powder, and salt, mixing until well combined. Add melted coconut oil, maple syrup, and vanilla, and mix until ingredients are well combined and dough begins to thicken.
- Add cinnamon and sugar to a small bowl. Scoop out a rounded tablespoon of dough and roll it between your hands to form a ball. Roll the cookie ball in the cinnamon sugar and place it on your prepared baking sheet. Repeat until all the dough has been used up, and then use a jar or flat-bottomed cup to gently flatten each cookie.
- Bake for 8 minutes, or until the edges begin to turn golden brown. Remove from oven and allow to cool on sheet for ~5 minutes before transferring to a cooling rack to cool completely. Store cookie in an airtight container for up to 5 days.
Looking for more healthy cookie recipes? Try one of these!
What’s your favourite holiday cookie?
Do you do any vegan/paleo baking?
More places to find me!
E-mail — [email protected]
Twitter — runwithspoons
Facebook — runningwithspoons
Pinterest — runwithspoons
Instagram — runwithspoons
Bloglovin — runningwithspoons
Snapchat — runningspoons