Paleo Snickerdoodles

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.

Paleo Snickerdoodles

Print Pin Recipe
Servings 20 cookies

Ingredients

Instructions

  • 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
Prep Time 10 mins
Cook Time 7 mins
Total Time 17 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

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:

Comments

90 responses to “Paleo Snickerdoodles”

  1. 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!!!!

  2. 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.

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

    • 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!

  4. 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.

  5. 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!

  6. 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!

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

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Recipes » Desserts » Paleo Snickerdoodles