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

We actually buy our Organic almond flour at Costco, $5.77 lb. Costco also sells Organic coconut sugar, and even organic coconut oil.

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.

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!!

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.

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.

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!

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!

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 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?

I just made these for my boy. Took them out of the oven and they didn’t look like your at all, they didn’t spread!!! So I re-read the recipe, ops I forgot the egg. I am not allowed egg, so I cooked apple and crumble it on top. I am now enjoying apple snickerdoddle crumble!!!

I made these tonight for Sunday night dinner dessert. I’m not sure about the molassas in this recipe yet as the dough tastes a lot like either a molassas or spice cookie or my hubs said a gingerbread cookie. In any case, the dough was delish! I might try honey next time to see if we like that too. As for the almond flour discussion above, I buy mine from Nuts Online. Love their products and their prices are the best I’ve found in many ways. Thanks for the cookie recipe – the timer is going off as I’m wrapping this up (yay!)

I am not a huge fan of molasses, but these really did turn out great. Not sure I would call them a snickerdoodle, but they are delicious!

My daughter is allergic to all seeds/nuts and is gluten and, recently, grain free. I am trying the paleo since grains cause ezcema in her, but most of the dessert recipe’s have almond flour, and she can’t have that, or any other nut/seed for that matter. Any other suggestions?

Thank you for answering in the comments. It really helps to see why certain things don’t work. It keeps me from chucking the whole recipe after the first try :)
Hope you are feeling better. I’m a big (new) fan of your blog and podcast.

You could try another nut flour like hazelnut or sunflower seed flour. Or here are two alternate cookie recipes that do not contain almonds: http://www.thepaleomom.com/2012/12/dark-chocolate-shortbread-cookies-sandies-or-meltaways.html and http://www.thepaleomom.com/2012/11/decadent-double-chocolate-cookies-nut-free-coconut-free-egg-free.html Here are all of Sarah’s nut-free baked recipes: http://www.thepaleomom.com/category/recipes/paleo-baked-goods/nut-free-baking Also, all AIP recipes are nut-free. — Tamar, Sarah’s assistant

They didn’t turn out at all :( THey didn’t flatten at all and they are crumbly. I followed the directions exactly. The only difference is that my molasses isn’t blackstrap it just says molasses. And they are definitely way darker than the picture. My coconut oil was fully melted and I had made my own almond flour and used Bob’s coconut flour. Any ideas why they didn’t work?

Pinned this recipe and finally got around to making them. SO GOOD!!! My cookies stayed puffy and I had to cook them for an extra few minutes. Also, I added about a tablespoon of pure maple syrup because the molasses isn’t quite sweet enough for my taste. Finally, the sucanat caramelized a little too much on the bottom of the cookie, but that created an almost brûlée yummy flavor. Happy accident! I will definitely be making these again!

So, mine stayed in little balls as you said to NOT flatten them prior to cooking! So…? I followed the recipe to a T

I am new to the paleo diet. I also have t1d so what can I sub for the molasses and honey in your recipes? I would also like to make some for mother who has type 2 .

You could try using any lower-glycemic index food you prefer, but may not get the same results. You may simply need to further restrict your intake of Paleo treats or enjoy them only as part of a complete meal. – Christina, Sarah’s assistant

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