With just six simple ingredients, you can make a batch of these gluten-free snickerdoodles that are crispy on the outside and chewy on the inside.
Snickerdoodles are one of my favorite classic cookies. They’re subtly sweet—not as sugary as traditional sugar cookies—and their simplicity is irresistible. This paleo version uses only six main ingredients, and a touch of starch to give the cookies that ideal chewiness while keeping the edges delightfully crisp.
Can I make these snickerdoodles dairy free?
Yes. The recipe calls for butter to provide a rich, buttery flavor, but you can substitute ghee or coconut oil. Ghee will produce a richer, more buttery result, while coconut oil can yield slightly firmer cookies. Choose the fat based on your dietary needs and flavor preference.
How can I minimize coconut flavor in cookies?
If you don’t want a noticeable coconut aroma, use refined expeller‑pressed coconut oil. It has a neutral scent and flavor, so it won’t compete with the cinnamon and coconut sugar in these snickerdoodles. Refined coconut oil works well in recipes where coconut’s aroma would be distracting.
What’s your favorite way to enjoy cookies?
Whether you dunk cookies in milk or pair them with a warm beverage like herbal coffee or a pumpkin spice latte, snickerdoodles are a wonderful treat with any drink. They’re especially lovely fresh from the oven.
Printable Recipe
Paleo Snickerdoodles (Gluten Free)
Anya @ Prepare & Nourish
Ingredients
- 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)
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
For rolling:
- 2 tablespoons coconut sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C).
- Cream the butter (or coconut oil) and coconut sugar together. Add the egg and beat until combined.
- In a medium bowl, whisk together almond flour, starch, cinnamon, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until fully combined.
- In a small dish, mix the coconut sugar and cinnamon for rolling.
- Form the dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
- Place the coated balls on a baking sheet and gently flatten each to about ½-inch thickness using a flat measuring cup or the bottom of a mason jar.
- Bake at 350°F for 8–10 minutes, until the edges are golden but the centers remain soft—avoid overbaking.
- Allow cookies to cool on the sheet for 2–3 minutes before transferring to a wire rack to finish cooling.
Notes
Nutrition
The nutrition figures are estimates provided for convenience and are not a substitute for professional dietary advice.
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