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.
- 2 cups blanched almond flour (not almond meal)
- ⅛ teaspoon celtic sea salt
- ⅛ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ cup palm shortening
- 2 tablespoons honey
- ½ cup coconut sugar for dipping
- 1 tablespoon ground cinnamon for dipping
- In a food processor, combine almond flour, salt, baking soda, and cinnamon
- Pulse in shortening and honey
- Scoop 1 tablespoon of dough, and roll into a ball
- Briefly dip ball in a small bowl of water
- Roll wet ball in coconut sugar and cinnamon to coat
- Place ball on a parchment paper lined baking sheet
- Flatten ball with palm of your hand
- Bake at 350°F for 7-9 minutes
- 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:
Rosey says
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.
Elana says
Rosey, this often happens when one of the brands of almond flour that I recommend is not used. For more on that please go here:
https://elanaspantry.com/ingredients/almond-flour/
Enjoy!
Elana
Dylan says
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
Elana says
Hi Dylan, I hope you are well! I keep my palm shortening at room temperature in a cupboard or the pantry :-)
Melissia says
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.
Elana says
Thanks Melissia! Glad these are becoming a staple for you :-)
Onaella says
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…
Elana says
Onaella, here’s one of my cookie recipes that uses coconut oil:
https://elanaspantry.com/raspberry-thumbprint-cookies/
Enjoy!
Elana
Cheryl says
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
Mylinda Casey says
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.
Elana says
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!
AC says
I have used unsalted butter and it works well.
Michele says
Any chance these can go in the freezer for later after baking?
Elana says
Michele, I haven’t tried that so not sure :-)
Anjana says
I made these cookies today and they taste awesome!!! Such a simple recipe to follow. I didn’t use food processor, just used a hand blender which created a bit of mess. I get Honeyville blanched almond flour from Costco, they have it for good price. Only substitution i made is, coconut sugar, my son can’t eat coconut so i used regular organic cane sugar and it still worked out good..Me and my husband loved it but my boys find it a bit sweet so next time i will be rolling in the sugar a bit gently..But altogether a 5 star worth recipe!!! Thank you Elana for this great recipe and for all your hard work!!!!
Elana says
Anjana, I’m so happy this recipe was a hit!
Stevi Angove says
Hi There
Are there any substitutes to Almond flour? Its really hard to get in the UK
Elana says
Stevi, I would recommend buying it online :-)
Samantha says
Hi there! I don’t have a food processor, but wondering if these will still work?
Elana says
Samantha, I haven’t tried that so not sure :-)
Patricia R. says
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.
Elana says
Patricia, I’m so happy to hear these were a big hit!
Cindy says
Just made these with coconut oil (not melted, but solid form) and they were delicious! The food processor melds it all together.
Nicole says
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!
Amanda says
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.
Elana says
Amanda, I’m so glad that you and your husband loved these cookies!
Andrea DeAngelo says
Any chance you could include the calorie count? Thanks!
Elana says
Andrea, for more on that please go here:
https://elanaspantry.com/nutrition-information/
Have a great day!
Elana
Norman T Carr says
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!
Elana says
Norman, thanks for your kind words and I’m so glad you are enjoying these cookies!
Lynn says
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!
Elana says
Lynn, your comment made my day. I’m so glad to be on this healing path with you and your mother :-)
ChessiePique says
What are our chances of ever seeing the recipe for eggless macaroons? I would swoon for a vegan macaroon.
Elana says
ChessiePique, here you go!
https://elanaspantry.com/almond-pulp-macaroons/
Enjoy!
Elana
Katie says
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!
Elana says
Katie, I wanted to create cookie that would work for people on grain-free, gluten-free diets, and egg-free, dairy-free diets too :-)
Kristin Stevenson says
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
Elana says
Thanks Kristin!
Sara @ fitcupcaker says
what could I use in place of vegan shortening for it to remain paleo- coconut butter or oil??
zosia says
just use butter
Tui says
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, they came out amazing!
My husband just added in that they taste like those caramelized coffee cookies
Elana says
Tui, thanks for letting me know these were amazing!
sarah says
A total hit. Dangerously delish!! Used brown sugar instead of coconut sugar as it’s what i had…
Elana says
Sarah, thanks for letting me know these cookies were a total hit!
Denise says
I can not tell you how much this recipe excites me, Snickerdoodles are my favorite!
Elana says
Thanks Denise!
chris says
an suggestions as to what and how much I could use instead of almond flour? We’re no nuts.
Elana says
Chris, here’s a link to my Nut-Free Recipes for you:
https://elanaspantry.com/diets/nut-free/
Enjoy!
Elana
Karen says
Made these last night for a potluck and they were a hit! THX:)
Elana says
Karen, I’m so happy these were a hit!
Caralyn @ glutenfreehappytummy says
Oh my gosh this is too good to be true! Sounds delish!
Elana says
Thanks Caralyn!
Andrea@simplylivinghealthy.org says
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!
Elana says
Andrea, thanks for letting me know these were great!
Elle says
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.
Elana says
Thanks Elle!
Glenda says
Fantastic, and thank you! I like this recipe better than the others 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.
Elana says
Glenda, I’m so happy to hear these were fantastic!
Summer says
Those look absolutely gorgeous! Can’t wait for my girl and me to whip up a batch of these guys…thanks as always, Elana!
Elana says
You’re welcome Summer!
Sally Chippendale says
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.
zosia says
then don’t give them to your husband…
Ann says
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.
Bekki says
You’re right, and you’re funny, Ann! And I think I need to bake cookies now… with cream of tartar, for proper snickerdoodliness.
Crunchy Nurse says
Any suggestions on how to make the changes to have cream of tartar in the recipe?
Shirley @ gfe & All Gluten-Free Desserts says
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
Elana says
Thanks Shirley!
Alyssa says
Oh my goodness these are making me so excited!!!
Elana says
Thanks Alyssa!
Darkhorse says
YUM!!! Can’t wait to try these!!! Thanks Elana!!!
Elana says
You’re welcome Darkhorse!
Cheryl says
These look fantastic! Could I use coconut oil instead of Vegan shortening?
zosia says
make a batch and find out
Kelli says
If using coconut oil, you would have to use it in its non-liquid state, right?
Sarah Grace says
Would coconut oil work in place of the shortening?
Lori says
I don’t know but would love to know if coconut oil would work as well?! Unsure if it would make the cookies too soft…? Might just try it today and let you know :)
Alek Davis says
Me, too.