« OMG that’s Paleo

Paleo Cooking Review Roundup »


Paleo Snickerdoodles

paleo snickerdoodles cookie recipe

Paleo Snickerdoodles made with antioxidant rich cinnamon and high-protein almond flour are one of my children’s favorite cookies.

Snickerdoodles are a simple, yet delightful cookie, a favorite of children and adults alike. During the past couple of years I’ve received dozens of requests for Paleo Snickerdoodles. In fact, just a couple of days ago I asked my Facebook fans whether they wanted to see a gluten-free, grain-free snickerdoodle recipe here, or an egg-free macaroon recipe –the snickerdoodles won 156 to 88 votes.

Here’s what Wikipedia has to say about this classic cookie:

A snickerdoodle is a type of cookie made with butter or oil, sugar, and flour rolled in cinnamon sugar. Eggs may also sometimes be used as an ingredient, with cream of tartar and baking soda added to leaven the dough. Snickerdoodles are characterized by a cracked surface and can be crisp or soft depending on preference.

Of course these Paleo Snickerdoodles are made without butter, wheat flour and eggs. And if you want to make a vegan snickerdoodle, just use agave instead of honey.

Paleo Snickerdoodlesprint

  1. In a food processor, combine the almond flour, salt, baking soda, and cinnamon
  2. Pulse in the shortening and honey
  3. Scoop 1 tablespoon of dough, and roll into a ball
  4. Briefly dip ball in a small bowl of water
  5. Roll wet ball in coconut sugar and cinnamon to coat
  6. Place ball on a parchment paper lined baking sheet
  7. Flatten ball with palm of your hand
  8. Bake at 350° for 7-9 minutes
  9. Cool and serve

Makes 20 cookies

NEW BOOK ALERT: I’m happy to announce that the search inside feature is now live for my new book, Paleo Cooking from Elana’s Pantry. The book comes out June 18th, 2013 (less than three weeks) and thanks to this feature you can get a sneak peak of the table of contents, recipes and more. Check it out!

Here are some other snickerdoodle recipes from other bloggers:


posted on May 30, 2013, 45 comments

  1. Sarah Grace

    Would coconut oil work in place of the shortening?

  2. Cheryl

    These look fantastic! Could I use coconut oil instead of Vegan shortening?

  3. Darkhorse

    YUM!!! Can’t wait to try these!!! Thanks Elana!!!

  4. Oh my goodness these are making me so excited!!!

  5. Shirley @ gfe & All Gluten-Free Desserts @ allglutenfreedesserts.com

    These are terrific, Elana! Snickerdoodles are one of my family’s favorite cookies of all time. I think these will be great to take camping this weekend. :-)

    xo,
    Shirley

  6. Ann

    I love you, Elana, but every time a snickerdoodle recipe is published using baking soda instead of cream of tartar, an angel loses its wings. These are sugar cookies with cinnamon, not snickerdoodles. I know, I’m splitting hairs, but this is my favorite cookie. I get passionate.

  7. Sally Chippendale @ onlyglutenfreebaking.com

    I’m yet to eat a snickerdoodle, I love lots of cinnamon but my husband doesn’t, he can always tell if there is even a pinch in my baking. I cook with butter so I might try these and sub butter for the shortening. Thank you.

  8. Summer

    Those look absolutely gorgeous! Can’t wait for my girl and me to whip up a batch of these guys…thanks as always, Elana!

  9. Glenda

    Fantastic, and thank you! I like this recipe better than the others you linked because you don’t use eggs–we are allergic to wheat & all grains, dairy, and eggs. I’ve been using a variation on this recipe (I call it Sugar&Spice cookies) with great success. I used your recipe this morning and, as I said before, it’s Fantastic! Thanks, very very much, for your blog & cookbooks.

  10. Mia

    I am going to make these right away! Luckily I have the Spectrum shortening due to buying it for a “Gather” recipe. Thank you for another fabulous recipe idea!~My kids thank you as well:)

  11. Elana, this is a flashback to childhood.

    I love snickerdoodles and their sweetness and cinnamon flavor. They are definitely a guilty pleasure of mine.

    This recipe takes them from guilty pleasure to acceptable treat. Thank you for that!

    I think that we all need to indulge in our sweet tooth or other weaknesses from time to time. Denying them just makes us want it more.

    It is all about moderation, eating a balanced diet, and staying active. This way we can enjoy the occasional treat but also know that we are doing the best that we can for ourselves and our bodies.

  12. Andrea@simplylivinghealthy.org @ simplylivinghealthy.org

    My FAVORITE cookie! I immediately made these when I saw the recipe…we ate the whole batch! I subbed in butter for the shortening and they turned out great!

  13. Caralyn @ glutenfreehappytummy @ glutenfreehappytummy.com

    Oh my gosh this is too good to be true! Sounds delish!

  14. Karen

    Made these last night for a potluck and they were a hit! THX:)

  15. chris

    an suggestions as to what and how much I could use instead of almond flour? We’re no nuts.

  16. I can not tell you how much this recipe excites me, Snickerdoodles are my favorite!

  17. sarah

    A total hit. Dangerously delish!! Used brown sugar instead of coconut sugar as it’s what i had…

  18. Tui

    Ok, so I have never actually tasted a snickerdoodle but was really wondering what all the talk is about. I made these tonight and they were amazing!! Reminding me of warm gingerbread crossed with a cinnamon doughnut. Totally yummy!I subbed in butter and a tablespoon of coconut flour extra, as I had large eggs, and they came out amazing!

    My husband just added in that they taste like those caramelized coffee cookies

  19. Sara @ fitcupcaker @ fitcupcaker.com

    what could I use in place of vegan shortening for it to remain paleo- coconut butter or oil??

  20. Kristin Stevenson @ innercurator.com

    We just made snickerdoodles, and they were delish but on the crunchy side. I am going to try coconut oil instead of the shortening, I LOVE a soft gluten free cookie! -Kristin from http://www.innercurator.com

  21. zosia

    is butter not paleo or something…?

  22. Katie

    This looks great, I’m curious why you left out eggs and butter, both of which are not only paleo friendly but a huge component in paleo cooking and baking. You’re the expert though so I’m sure the recipe is great without them anyways!

  23. ChessiePique

    What are our chances of ever seeing the recipe for eggless macaroons? I would swoon for a vegan macaroon.

  24. Lynn

    I wanted to let you know what a blessing this recipe has been. My Mom was diagnosed with brain cancer last January. She doesn’t eat a great deal, but she enjoys eating these cookies with her tea. I’m thrilled that they have protein from the almond flour, but don’t have a lot of suar. She’s even shared them with her naturopathic oncologist. :-) Another blessing, she is currently cancer free!

  25. Norman T Carr @ TheHauteLife.com

    These snickerdoodle cookies did not dissapoint, for an egg-free, (processed) sugar free, grain free treat, I can’t believe people still make these types of cookies the traditional way! Mad kudos, you are truly amazing!

    I’ve linked to your blog a few times, mainly because I can’t praise your work enough! Being allergic to egg, and trying to live a paleo lifestyle, traditional baking is not really a possibility. Thank you for all the hard work and time you put into your passion! God Bless!

  26. Andrea DeAngelo

    Any chance you could include the calorie count? Thanks!

  27. Amanda

    I finally got around to making these, and they were delishious! I used cream of tarter rather than baking soda, because I agree, without that its just a sugar cookie. My husband loved them, and ate 4 right away.

  28. Brooke

    Hi Elana,
    Do you think these are better than the snicker doodles in your gluten free almond flour cookbook?
    Thanks!

  29. Cindy

    Just made these with coconut oil (not melted, but solid form) and they were delicious! The food processor melds it all together.

    • Nicole

      Hi Cindy!

      Did you use an equal amount of Coconut oil to the shortening amount recommended or did it need tweaking? I’m getting ready to make this for a cookie exchange next week and wanted to use what I have in pantry stock. :)

      Also if someone used cream of tartar could they let me know if it was equal to the baking soda as well?

      Thanks so much all! I’m new to paleo/gluten-free cooking for myself and this batch is for one of my co-workers who has a daughter with an allergy to dairy and eggs!

  30. QueenJellyBean

    My substitutions did not work. I got very flat cookies, nothing like the photo. Thinner than pancakes, very crumbly.
    – Not sweet enough to serve to friends.
    What were my subs?
    1) 1/2 honeyville blanched almond flour + 1/2 trader Joe’s almond meal
    2) coconut oil instead of shortening.
    Obviously there’s nothing wrong with Elana’s recipes, this is just a note on subbing these ingredients.
    I’d like to try the receipe again, next time with expensive Honeyville blanched almond flour.
    Did anyone else get not-sweet-enough snickerdoodles?
    I only coated the top part in the sugar/cinnamon mix, was concerned that if I coated the top and bottom that the bottom would burn.
    Did anyone’s burn on the bottom if you dipped the whole cookie?
    Thanks :-]

  31. Lisa

    The first time I made these, I used butter and my dough came together wonderfully. The second time, I used Spectrum shortening and my batter did not come together. I used a spoonful of unsweetened applesauce and it did some come together and they aren’t crumbly. I also did not roll them in coconut sugar but rather put the coconut sugar into the dough because I’m lazy. I love the combination of the pinch of salt with the coconut sugar. Wonderful recipe. Hope my notes help!

  32. Patricia R.

    I made these tonight and they were a big hit. I used butter, but otherwise, exactly as written. I did use some coconut sugar that I had previously ground up, mostly because I want to use it up. I think I have enough left for another batch so I put it in a jar for next time. I don’t know why I waited so long to try these. My grandson loves cookies and he is a bit cheated since we don’t make a lot of them. I plan to make these again as I love cinnamon but I would love to know what the “cream of tartar” is all about. Some mention using it but not how much and whether you leave out the baking soda or not. I have never made a snickerdoodle so I can’t say how they compare but these are delicious and will go into my recipe rotation for a sweet treat.

  33. Samantha

    Hi there! I don’t have a food processor, but wondering if these will still work?

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

↑ back to top