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New York Times Bestselling author Elana Amsterdam founded Elana’s Pantry, the go-to website for easy, healthy, grain-free, Paleo recipes, in 2006

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Paleo Snickerdoodles

Paleo Snickerdoodles

May 30, 201379 Comments Affiliate Links

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.

Print Recipe
Paleo Snickerdoodles
Serves:20cookies
Ingredients
  • 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
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:

  • Paleo Brownies
  • Paleo Cinnamon Coffee Cake
  • Paleo Banana Bread
  • Yummly
  • Tweet
« Paleo Lemon Poppyseed Muffins
Paleo Cooking Review Roundup »

Comments

  1. Rosey says

    April 20, 2017 at 5:15 pm

    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.

    Reply
    • Elana says

      April 21, 2017 at 9:30 am

      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

      Reply
  2. Dylan says

    March 4, 2017 at 2:54 am

    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

    Reply
    • Elana says

      March 5, 2017 at 3:56 pm

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

      Reply
      • Dylan says

        November 10, 2017 at 5:17 pm

        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

        Reply
        • Elana says

          November 13, 2017 at 5:23 pm

          Dylan, thanks for your comment! It will work either way :-)

          Reply
  3. Melissia says

    December 18, 2016 at 11:13 am

    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.

    Reply
    • Elana says

      December 19, 2016 at 2:29 pm

      Thanks Melissia! Glad these are becoming a staple for you :-)

      Reply
  4. Onaella says

    December 3, 2016 at 3:24 pm

    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…

    Reply
    • Elana says

      December 3, 2016 at 3:45 pm

      Onaella, here’s one of my cookie recipes that uses coconut oil:

      https://elanaspantry.com/raspberry-thumbprint-cookies/

      Enjoy!
      Elana

      Reply
  5. Cheryl says

    April 9, 2016 at 1:38 pm

    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

    Reply
  6. Mylinda Casey says

    February 24, 2016 at 6:38 pm

    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.

    Reply
    • Elana says

      February 25, 2016 at 11:31 am

      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!

      Reply
      • AC says

        November 9, 2016 at 6:06 pm

        I have used unsalted butter and it works well.

        Reply
  7. Michele says

    July 15, 2015 at 3:47 pm

    Any chance these can go in the freezer for later after baking?

    Reply
    • Elana says

      April 27, 2017 at 8:57 pm

      Michele, I haven’t tried that so not sure :-)

      Reply
  8. Anjana says

    June 25, 2015 at 9:34 pm

    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!!!!

    Reply
    • Elana says

      April 27, 2017 at 8:58 pm

      Anjana, I’m so happy this recipe was a hit!

      Reply
  9. Stevi Angove says

    May 9, 2015 at 9:29 am

    Hi There

    Are there any substitutes to Almond flour? Its really hard to get in the UK

    Reply
    • Elana says

      April 27, 2017 at 9:35 pm

      Stevi, I would recommend buying it online :-)

      Reply
  10. Samantha says

    October 2, 2014 at 1:43 pm

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

    Reply
    • Elana says

      April 27, 2017 at 9:34 pm

      Samantha, I haven’t tried that so not sure :-)

      Reply
  11. Patricia R. says

    September 14, 2014 at 6:29 pm

    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.

    Reply
    • Elana says

      April 27, 2017 at 9:33 pm

      Patricia, I’m so happy to hear these were a big hit!

      Reply
  12. Cindy says

    December 3, 2013 at 5:07 pm

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

    Reply
    • Nicole says

      December 8, 2013 at 5:02 pm

      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!

      Reply
  13. Amanda says

    October 28, 2013 at 9:04 pm

    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.

    Reply
    • Elana says

      April 27, 2017 at 9:30 pm

      Amanda, I’m so glad that you and your husband loved these cookies!

      Reply
  14. Andrea DeAngelo says

    October 10, 2013 at 10:08 pm

    Any chance you could include the calorie count? Thanks!

    Reply
    • Elana says

      April 27, 2017 at 9:26 pm

      Andrea, for more on that please go here:

      https://elanaspantry.com/nutrition-information/

      Have a great day!
      Elana

      Reply
  15. Norman T Carr says

    September 18, 2013 at 9:07 pm

    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!

    Reply
    • Elana says

      April 27, 2017 at 9:25 pm

      Norman, thanks for your kind words and I’m so glad you are enjoying these cookies!

      Reply
  16. Lynn says

    September 10, 2013 at 12:11 am

    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!

    Reply
    • Elana says

      April 27, 2017 at 9:24 pm

      Lynn, your comment made my day. I’m so glad to be on this healing path with you and your mother :-)

      Reply
  17. ChessiePique says

    July 11, 2013 at 3:39 pm

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

    Reply
    • Elana says

      April 27, 2017 at 9:22 pm

      ChessiePique, here you go!

      https://elanaspantry.com/almond-pulp-macaroons/

      Enjoy!
      Elana

      Reply
  18. Katie says

    June 26, 2013 at 8:14 am

    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!

    Reply
    • Elana says

      April 27, 2017 at 9:20 pm

      Katie, I wanted to create cookie that would work for people on grain-free, gluten-free diets, and egg-free, dairy-free diets too :-)

      Reply
  19. Kristin Stevenson says

    June 11, 2013 at 8:03 am

    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

    Reply
    • Elana says

      April 27, 2017 at 9:18 pm

      Thanks Kristin!

      Reply
  20. Sara @ fitcupcaker says

    June 7, 2013 at 6:31 pm

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

    Reply
    • zosia says

      June 13, 2013 at 7:45 pm

      just use butter

      Reply
  21. Tui says

    June 6, 2013 at 2:24 pm

    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

    Reply
    • Elana says

      April 27, 2017 at 9:17 pm

      Tui, thanks for letting me know these were amazing!

      Reply
  22. sarah says

    June 2, 2013 at 8:36 am

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

    Reply
    • Elana says

      April 27, 2017 at 9:16 pm

      Sarah, thanks for letting me know these cookies were a total hit!

      Reply
  23. Denise says

    June 1, 2013 at 8:38 pm

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

    Reply
    • Elana says

      April 27, 2017 at 9:15 pm

      Thanks Denise!

      Reply
  24. chris says

    June 1, 2013 at 6:52 pm

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

    Reply
    • Elana says

      April 27, 2017 at 9:14 pm

      Chris, here’s a link to my Nut-Free Recipes for you:

      https://elanaspantry.com/diets/nut-free/

      Enjoy!
      Elana

      Reply
  25. Karen says

    June 1, 2013 at 5:17 pm

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

    Reply
    • Elana says

      April 27, 2017 at 9:12 pm

      Karen, I’m so happy these were a hit!

      Reply
  26. Caralyn @ glutenfreehappytummy says

    May 31, 2013 at 10:37 pm

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

    Reply
    • Elana says

      April 27, 2017 at 9:11 pm

      Thanks Caralyn!

      Reply
  27. Andrea@simplylivinghealthy.org says

    May 31, 2013 at 8:28 pm

    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!

    Reply
    • Elana says

      April 27, 2017 at 9:11 pm

      Andrea, thanks for letting me know these were great!

      Reply
  28. Elle says

    May 31, 2013 at 4:58 pm

    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.

    Reply
    • Elana says

      April 27, 2017 at 9:09 pm

      Thanks Elle!

      Reply
  29. Glenda says

    May 31, 2013 at 9:17 am

    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.

    Reply
    • Elana says

      April 27, 2017 at 9:09 pm

      Glenda, I’m so happy to hear these were fantastic!

      Reply
  30. Summer says

    May 31, 2013 at 5:37 am

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

    Reply
    • Elana says

      April 27, 2017 at 9:07 pm

      You’re welcome Summer!

      Reply
  31. Sally Chippendale says

    May 30, 2013 at 11:34 pm

    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.

    Reply
    • zosia says

      June 13, 2013 at 7:44 pm

      then don’t give them to your husband…

      Reply
  32. Ann says

    May 30, 2013 at 11:17 pm

    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.

    Reply
    • Bekki says

      May 31, 2013 at 8:40 am

      You’re right, and you’re funny, Ann! And I think I need to bake cookies now… with cream of tartar, for proper snickerdoodliness.

      Reply
      • Crunchy Nurse says

        May 31, 2013 at 6:36 pm

        Any suggestions on how to make the changes to have cream of tartar in the recipe?

        Reply
  33. Shirley @ gfe & All Gluten-Free Desserts says

    May 30, 2013 at 9:43 pm

    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

    Reply
    • Elana says

      April 27, 2017 at 9:05 pm

      Thanks Shirley!

      Reply
  34. Alyssa says

    May 30, 2013 at 8:26 pm

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

    Reply
    • Elana says

      April 27, 2017 at 9:05 pm

      Thanks Alyssa!

      Reply
  35. Darkhorse says

    May 30, 2013 at 5:20 pm

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

    Reply
    • Elana says

      April 27, 2017 at 9:05 pm

      You’re welcome Darkhorse!

      Reply
  36. Cheryl says

    May 30, 2013 at 5:06 pm

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

    Reply
    • zosia says

      June 13, 2013 at 7:43 pm

      make a batch and find out

      Reply
    • Kelli says

      June 20, 2013 at 11:17 am

      If using coconut oil, you would have to use it in its non-liquid state, right?

      Reply
  37. Sarah Grace says

    May 30, 2013 at 12:39 pm

    Would coconut oil work in place of the shortening?

    Reply
    • Lori says

      May 30, 2013 at 8:43 pm

      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 :)

      Reply
      • Alek Davis says

        April 24, 2015 at 6:15 pm

        Me, too.

        Reply

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