Some of you may have seen my post on Facebook when I shared that our Costco is now selling coconut sugar. I think I have baked with it before in the past, but I don’t remember. I prefer to bake with pure maple syrup or raw honey, as they are less processed, but I also like to experiment occasionally with other products. So, here is a recipe for coconut sugar snickerdoodle bombs I came up with that is absolutely delicious! They have a soft, chewy, center, and a bit of crispness on the outside. These would make great Christmas cookies!
Recipe: Coconut Sugar Snickerdoodle Bombs (makes about 2 dozen cookies)
2.5 cups almond flour
1/2 cup coconut sugar
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 cup coconut oil, melted
1/2 tsp pure vanilla extract
3 TBSP coconut sugar + 1 tsp cinnamon, mixed together, to roll cookies in
Preheat oven to 350 degrees and line a baking sheet with parchment paper. Sift together the dry ingredients in a large bowl. In a small bowl, whisk together the egg, coconut oil and vanilla. Stir into dry ingredients until combined. Scoop out small portions, roll into a ball, and then roll in the cinnamon/sugar mixture. Place on baking sheet and bake for 9-11 minutes. Let cool on a wire rack for a few minutes before eating!
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These look great, I love snickerdoodles! I use coconut sugar often, I really like the texture it creates in baking…and you can put in your high speed blender and powder it for a really fine texture too!
I also really like coconut sugar. It doesn’t do as much damage to my blood sugar as honey or maple syrup. Thanks for posting these!
Oooh, I am bookmarking these! I look forward to seeing more recipes you come up with using coconut sugar. I can get it cheaper than honey or maple syrup so I sometimes like to bake or cook with it. Thanks for another great looking recipe.
Sorry if I’m missing it, but what are the measurements for the cinnamon/sugar mixture to roll them in? Thank you!
Hi, Katrina! At the bottom of the ingredients list, it tells you–3 TBSP sugar and 1 tsp cinnamon. Hope you like them!
These are to die for! I threw in a 1/2 cup of enjoy life chocolate chips (because chocolate chips are good in everything, right?) and the combination of the cinnamon and chocolate is outta this world! Thanks for the recipe!
Glad you liked them! We love them, too!
We just finished making these and LOVE them. My youngest even rolled his eyes in the back of his head and groaned b/c they’re so great! 🙂
Thanks for the recipe. We needed a little “jolt” to keep us on track and this helped.
Love your site and the recipes. Thank you so much for posting!
Hi, Carrie! So glad you liked them! They are definitely a favorite here, too!
Can you substitute flax seed meal for the egg? Can’t eat eggs :(.
I have not tried it in this recipe, but you are welcome to try using an egg substitute! Let me know how it turns out!!
Can you substitute a white whole wheat flour for the almond flour? I’m not gluten free and almond flour is so expensive!
I don’t ever like to endorse wheat flour as I don’t believe it’s good for anyone, but if that’s what you use, you are welcome to try it! I cannot vouch for the results, though!! Sorry I can’t be more help!
I’m envious of your Costco! You always have so many cool/healthy items that ours doesn’t carry.
Holy Paleo Batman! These are just awesomeness!!!!
So glad you liked them!
Hi.. just wanted to let you know that these cookies are out of this world! Very versatile recipe. I added enjoy life choc chips & I almost had a coronary! WOW! I’m going to try and make almond joy cookies by adding coconut & almonds. Thank you so much for this recipe. It’s the best grain free cookie I’ve found so far 🙂
Thanks, Loren! So glad you like them!
These sound and look wonderful. If you were to sub with honey or maple syrup, what would the measurements be???? I am home now and would like to make them but I do boy have coconut sugar.
Hi, Josephine! The coconut sugar helps the cookies to rise more like “regular” cookies, but you can swap out syrup or honey, they will just be flatter. Just use the same measurements, maybe a teensy bit less.
We made these for a long weekend trip and they were AWESOME!!! I thought I accidentally burned them, but they stayed deliciously moist in the center. I followed the recipe exactly (except for a few accidental extra minutes in the oven) Thank you for a delicious recipe!!
HOLY FRIJOLES!! I couldn’t wait for these to cool so I had my first one with a fork. I melted away to a far away happy place like those Dove chocolate commercials for about 10 seconds. Best paleo cookies I’ve had. My kids absolutely loved them (almost 3 and 1 1/2 yr old). My daughter keeps asking for more but we ran out. Time for another batch!
My only question is, how do you keep them crispy? I put mine in a tin and the sugar outside got soft the next day (still tasted amazing). We do live in humid weather so it may be hard to keep them that way.
Hi, Christina! So glad you liked them! Try wrapping the cookies in paper towels and putting them in foil. It should help some, but since almond flour has higher moisture content, they won’t be as crispy as when they’re fresh. Hope that helps!
Also, make sure they’re cooled completely before you store them!
If you don’t have a vacuum sealer (like a Food Saver), I totally recommend it. Then, you can vacuum seal the cookies in a jar and they will stay crispy and fresh, just like the day they were made. I made some almond flour meringue cookies last Christmas and vacuum sealed my leftovers in a jar. They stayed fresh and crispy for weeks and, so I was able to eat them slowly. I also gave some to my mom at the same time in a plastic bag. Hers lost their crispiness in a day or so.
Arghh living in the UK I don’t think there’s much hope of me getting coconut sugar.. especially in Scotland. Maybe in london or the south but up here it takes years for new ingredients to make their way on to our shelves.
Just wondering if you could sub sunflour seed four instead of almond flour? I read on paleo parents that it can be used as a 1:1 sub for almond flour, what do you think? Would this work? We have nut allergies that’s why I’m asking. Thanks
Life Made Full says
I have also heard that it works great as a sub, but I have never tried it yet. Please let me know if you do try it, because I would like to know!
I was going to make these again. We love them, however, you add for your oil business is over the recipe.
Shanti Landon says
Hi, DeAnna! The ad did break up the recipe ingredients, but didn’t cover anything up. I removed it, though, so there’s no confusion! Thanks for letting me know!
I just made these for my dairy free/sugar free Mom and they are delicious! I was very apprehensive as mine took almost 15minutes to cook, but they turned out perfect! So soft! To me, they don’t really taste much like a snickerdoodle, but they are still very tastey! So glad I found a cookie recipe she can eat!
Christine Schmaltz says
Can you share the nutrition information for these cookies? I made them last night and they are yummy.
Shanti Landon says
Hi, Christine! I’m sorry, I don’t have nutritional info. I do believe there are some websites you can Google that can do that, though! Sorry I’m not more help!
Not sure how to get this question posted but is the cookie batter supposed to be crumbly? Not sure I read right, but is the 2.5 in ingredients to be 2 1/2?
Shanti Landon says
Hi! The batter may seem a bit crumbly until you smoosh it together. And yes, 2.5 is 2 1/2!
Thank you. Is it better to use mixer? Because I’d go to roll into balls but the would crumble.
Shanti Landon says
You can use a mixer, although I don’t usually when I make them. Sometimes different types of almond flour create a more dry dough. If this is the case, you could drizzle a teeny bit more coconut oil into the dough to add moisture!
Ty. My brother absolutely loves snickerdoodles. And he did love these.
can you make this without eggs?
Shanti Landon says
Hi, Olivia! I have not tried these without eggs, so I can’t say…I would imagine an egg substitute would work?
Has anyone tried coconut flour instead of almond flour?