Paleo Snickerdoodles

November 16, 2011 in Categories: by

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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:

Roll in:

 

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!

Do you need help finding any ingredients?  Check out  Important Pantry Items for the Paleo Baker.

Comments

Yum, made these cookies today, they didn’t flatten much, (just used ground almonds as live in UK), but they were delish as mini chewy cakes with a crunchy crust, I will make a batch up for bonfire night as they taste a bit gingerbread like, thanks for recipe. Xx

I didn’t think these resembled snicker doodles at all. They are tasty, but more like a molasses cookie. Mine did not flatten much either. It always makes be wonder when I follow a recipe exactly and it turns out looking nothing like the picture that’s shown. I guess I’m ok with it as long as they turn out tasty and edible.

LOVE THIS RECIPE!!! Mine did not flatten out like yours did, but they taste amazing. I substituted yacon syrup for the molasses since i have diabetes. I ended up with 2 dozen cookies. Maybe I didn’t make them big enough and that’s why they didn’t flatten out as much….I don’t know….but I do know I will be making these again!!! THANK YOU!!!!

Thank you Cindy. I always replace all liquid sugar with yacon so it is nice to hear someone else tried it first and it works.

I just made these and they look NOTHING like the picture. I’m not sure how yours turned out looking blonde, but mine looked like gingerbread. Are you sure there is supposed to be molasses in them? An entire 1/4 cup?

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