Paleo Snickerdoodles

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Ingredients
Instructions
Nutrition

Paleo Snickerdoodles made with low-carb almond flour and antioxidant rich cinnamon are very special. First, they taste amazing. Second, the low-carb ingredients won’t spike your blood sugar. On top of that, cinnamon is a fantastic blood sugar stabilizer, so these cookies are extra healthy!

Paleo Snickerdoodles are a simple, yet delightful cookie made with 8 ingredients. During the past couple of years I’ve received dozens of requests for Paleo Snickerdoodles. In fact, I asked my Facebook fans whether they wanted to see a gluten-free, grain-free snickerdoodle recipe, or an egg-free macaroon recipe. Paleo Snickerdoodles won by close to 100 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.

My Paleo Snickerdoodles are dairy-free and made without butter, wheat flour, and eggs. If you would like to make vegan snickerdoodles, use agave instead of honey in this easy recipe.

Ingredients
Serves:
20cookies
Print Recipe
Instructions
  1. In a food processor, combine almond flour, salt, baking soda, and cinnamon
  2. Pulse in 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°F for 7-9 minutes
  9. Cool and serve

If you haven’t yet bought my third cookbook, Paleo Cooking from Elana’s Pantry, you’ll definitely want to check out the search inside feature. This New York Times Best Selling cookbook contains the easiest paleo recipes you’ll ever find!

Here are some of my other healthy Paleo dessert recipes:

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

88 responses to “Paleo Snickerdoodles”

    • You could try avocado oil, I’ve made cookies before with cassava flour and the recipe said ghee or coconut oil. I used shortening and the worked great, and recently I’ve been using avocado oil and it works too. Just try using a little less than 1/4 cup at first, because it’s a liquid you may not need as much.

  1. hi elana! we have a diabetic in the family and this is the most low carb cookie we can do for him for Christmas. would using cookie cutters and decorating with icing work for these? thanks!

  2. Hi there! I made this recipe, but the cookies just melted to form a sheet of cookie on the pan. I did use coconut oil instead of the shortening, but from the comments on this post, it seemed to work fine. I’m not really sure what I did wrong? I’d love if you could offer some advice! ~ Ana

    • Ana, thanks for your comment! My best advice would be to follow the recipe and they will turn out perfectly. When other folks used coconut oil they may also have made further adjustments to the recipe to account for changing it :-)

  3. The flavor is great, albeit too sweet for my taste, but despite following the recipe exactly the cookies did not hold together. Dipping them in water went against my logic, I think that step might be to blame. Next time less honey and no water dip.

  4. Elana, where could you place the vegan palm oil shortening? Vegan Palm oil shortening was sitting there in my fridge for how long to make that cold. Does it have to be cooler outside by the kitchen window, or shelf? I wonder if I have to place the vegan Palm oil shortening by the kitchen window, or dry area. Please let me know if you could answer this.

    Thanks,
    Dylan

    • Hi Dylan, I hope you are well! I keep my palm shortening at room temperature in a cupboard or the pantry :-)

      • Hi Elana. I don’t see the directions say that mix the cinnamon and coconut sugar together, or does those 2 ingredients need to separate. Do I need to mix those together, or grab 2 small separate bowls to set up the coconut sugar, and cinnamon?Let me know as possible.

        Thanks,
        Dylan Kaulukou-Chang :-)

        From Oahu, Hawaii

      • I’m sitting here with a bowl paleo snickerdoodle ingredients and can’t roll them, falling apart! I use honeyville almond flour! Help!

        • Karen, thanks for your comment! This sounds like a measurement issue. If you use the full honey and palm shortening these will come together perfectly! I made them last week and they were amazing :-)

  5. I’ve made several times using 4 T melted coconut oil instead the palm shortening. Some how I end up with 18 cookies consistently each time I make them. Yesterday I was out of coconut sugar and used maple sugar instead – just as good. I store them in a container and the next day they are soft and chewy.

  6. Anyone used the coconut oil instead of palm shortening? Did it work? Any modifications? I want to try this recipe but don’t have palm shortening and really do not want to use regular butter…I am OK with coconut oil, eggs or applesauce…

  7. Butter is not Paleo. Paleo foods have no dairy at all. The only Butter like substance allowed on Paleo is ghee, and even that is only in moderation

  8. I can’t wait to try these, any recommendations on a sub for the Palm shortening? I try to avoid anything palm because of the tremendous deforestation and CO2 admission that are created due to the large demand for palm products.

    • Hi Mylinda, thanks for your comment and for sharing your concerns. I haven’t tried substituting another ingredient in place of the palm shortening in this recipe. If you do I hope you’ll stop back by and leave a comment to let us know what works!

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