Paleo Snickerdoodles
November 16, 2011 in Cookies
Snickerdoodles are a fairly simple chewy cookie that is rolled in cinnamon and sugar prior to baking. I was inspired to create a paleo version of these cookies after my girls gobbled up a box of Trader Joe’s gluten-free, vegan Snickerdoodles. This recipe is every bit as tasty and has more nutritive value, plus it’s way cheaper to make your own! Store any leftovers in a plastic tub in the fridge (if you have any leftovers! My husband and kids LOVE these!). Makes about 20 cookies.
Ingredients:
- 1 ½ cup Blanched Almond Flour
- 1 tsp Coconut Flour
- 1 Egg
- ¼ cup Extra Virgin Coconut Oil
- ¼ cup Blackstrap Molasses
- ½ tsp Ground Cinnamon
- ¼ tsp Ground Cardamom
- ¼ tsp Ground Nutmeg
- ¼ tsp Salt
- ¼ tsp Baking Soda
Roll in:
- 1 Tbsp Granulated Sugar or Sucanat
- 1 Tbsp Ground Cinnamon
1. Line a baking sheet with parchment paper. Melt coconut oil on low power in the microwave or in saucepan on low heat.
2. Combine almond flour, coconut flour, egg, molasses, coconut oil and spices in a medium bowl. Stir well to combine.
3. Add baking soda and stir well to incorporate.
4. Chill dough in fridge at least 30 minutes prior to rolling. Meanwhile, preheat oven to 350F.
5. Combine sugar and extra cinnamon and place on a small plate or shallow dish. Remove cookie dough from fridge and roll tablespoonfuls into 1-inch balls. Roll cookie dough balls in cinnamon and sugar mixture to coat completely and place on cookie sheet. Do not flatten cookies prior to baking.
6. Bake for 8-9 minutes. Remove from oven and let cool on baking sheet for a couple of minutes before moving to a wire cooling rack. Enjoy!
where does one find almond flour and is it expensive?
Almond flour is just almond meal (which is just ground up almonds). Very easy to make, here’s a link on how to make it: http://glutenfreecooking.about.com/od/glutenfreeingredient1/ht/makealmondmeal.htm
It isn’t the cheapest flour alternative, typically $6-7 per pound. I bought mine from Honeyville http://store.honeyvillegrain.com/blanchedalmondflour5lb.aspx which was the cheapest high quality almond flour I could find. As a substitute, you could buy Bob’s Redmill Almond Flour (which isnt very finely ground but is pretty easy to find in stores) or Almond Meal (Trader Joe’s has a nice cheap one) and then pulse it a few times in a food processor as a substitute. I wouldn’t do this for cake recipes, but for cookies, it’s not too bad.
A good online Canadian distributor is http://www.jkgourmet.com/
Thanks!
I’m really excited to try this recipe!!
Let me know how you like them!
WOW, these were amazing! My son can’t have eggs so I made them with a chia seed substitute, and real maple syrup instead of molasses. I found I needed to cook them longer, but my kids were thrilled! By far the best treat I’ve made them since going paleo 2 weeks ago. Thank you!!
I’m so glad you liked them!
A little disappointed…tried this recipe today & found that the cookies don’t flatten out hardly at all and are realllly soft even after cooling for an hour. Any suggestions? I used sorghum syrup instead of molasses and coconut sugar instead of reg. sugar, Bob’s Redmill Almond Flour…do I simply need to bake them longer? I did 9 minutes for each cookie sheet.
also came out looking extremely dark, they almost look burned.
I’m not sure why they didn’t flatten. The only thing I can think of is the extra fiber in the coconut sugar? I don’t typically like Bob’s Redmill almond flour, but I think it would be fine in this recipe (it’s a courser ground flour than the Honeyville’s which I usually use). I certainly don’t think the flour is the problem. How did they taste? Did they taste burned or was it the sorghum syrup changing the color? Maybe with your substitutions, try flattening the cookies and reducing the oven temperature to 325. I would start with 9 minutes baking time, but check them and let them go an extra minute or two if they need it (the goal is to have them just underdone and then finish cooking on the baking sheet out of the oven). Let me know if this works for you!
Ah it probably was the sorghum turning them dark…they tasted great so definitely not burned. Thanks so much for the tips I will try making some more soon using your suggestions and post my results.
I made these tonight for the first time, definitely not the last either! I made them a bit too big so they were all hugging on the tray, but that didn’t matter. My family devoured every one of them in just a few minutes. Major raves from us, thanks for posting!
Hi again, I finally made the snickerdoodles again with a finer flour this time and made the temp.adjustments you suggested and voila! They turned out great. Thanks so much for the recipe and the tips – these cookies are a big hit with my whole family.
I made these today and the dough was very wet & gooey even after 30 min in fridge. I had to do more of a drop cookie with coconut crystals & cinnamon sprinkled on top rather than a rolled ball. They tasted great, but wasn’t sure why they were so dark in color and wet. Did I not use enough flour? (Used Bob’s RedMill) and does the blackstrap molasses make them darker? Thanks!
Generally, I don’t like Bob’s Redmill because it’s quite a bit coarser than other almond flours and doesn’t absorb liquid quite the same (so typically you have to us a little more). That being said, I wouldn’t have thought it would make such a big difference in this recipe. Some molasses is more concentrated than others, which might be why your cookies are darker. Sounds like maybe you need more flour, but it’s hard for me to say for sure.
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just tried these and I rather like them a lot. wouldn’t call them a snickerdoodle with the molasses but they are a lovely spiced cookie
I just found these and my kids are going to be thrilled! Thank you, thank you!
I loved these! Followed the recipe. Black strap molasses’s very nutritious not sure why people sub it out. It’s the only sweetener with any nutritional value!
Made these a couple days ago. They didn’t really flatten, but they were still yummy! I love blackstrap molasses recipes – the only (that I know of) healthy sweetener!
Excellent recipe! I had to cook 3 mins longer but probably made them too large. Kids loved them too!
I have been eating exclusively Paleo for about a month and these cookies are the most like traditional cookies of all the recipes I’ve tried. Chewy, soft, an delicious! Thanks for the recipe!
Just took them out of the oven…husband is currently eating his THIRD cookie!! Subbed 3tblsp of mayo because once I started mixing everything together, realized I had no eggs! Eeeek! But they turned out excellent nonetheless. Thanks so much for this recipe!
Hey thanks for your recipe! How is coconut flour made? Is it considered paleo?
By grinding up the pulp leftover from making coconut milk or oil. Yes, it’s considered paleo.
Accidentally added extra coconut flour instead of almond flour when I saw how gooey the batter was – oops! After 9 minutes, the cookies hadn’t flatted AT ALL. Just flattened them by hand and put them back in – hopefully they turn out ok!
Any alternate for Almond flour? Maybe using all coconut flour? I am allergic to gluten and almonds which makes things really difficult!
I would try another nut flour like hazel nut or sunflower sed flour
I can tell you never substitute the flour for ALL coconut flour. I did this in another recipe once and it was a disaster. Coconut flour is highly absorbent and you will have one dry mess. Maybe you could try gluten free all purpose flour since you’re allergic to the almonds?
my dough was crumbly… not sticky like a typical cookie. don’t know what the issue is
Your coconut oil might have been two cold? or your almond flour might have been too dense?