Oh, Snickerdoodles. My old favorite. Put a display case of a hundred different cookies in front of me, and I will almost always pick the Snickerdoodle. If it’s a good one.
Sometimes baking Paleo cookies can be a challenge. They don’t flatten enough. Or they flatten too much. Over the years, I’ve discovered a few secrets to Paleo cookie success.
First, sift together the ingredients. If you don’t sift, your cookie will have a “grainier” texture and won’t be as smooth.
Second, if you want a fluffier, chewier cookie, refrigerate the dough before cooking. Refrigerating the dough keeps the cookie from heating evenly all the way through. I know that may sound bad, but it’s actually a good thing if you want the edges to flatten out a bit, the outside to crisp, and the middle to stay soft and chewy. Trust me, it’s worth letting the dough chill for an hour, especially with these grain free Snickerdoodles!
Third, beating makes a difference. There have been a lot of times I’ve skipped the beating and just stirred the ingredients together. This will make for an average cookie, but beating the butter (or coconut oil) and sugars together makes for a fluffier cookie, too.
So, now that you know my secrets, on to the good stuff! These chewy grain free Snickerdoodles are worth the wait!
Pin it for later!
| Servings |
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- 1/2 cup butter or coconut oil softened
- 1/2 cup coconut sugar
- 1/4 cup pure maple syrup
- 1 large egg
- 1 tsp pure vanilla extract
- 2 cups blanched almond flour
- 1/2 tsp baking soda
- 1/4 tsp cream of tartar
- 1/4 tsp salt
- For rolling in:
- 1/4 cup coconut sugar
- 2 tsp cinnamon
Ingredients
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- Using a stand mixer fitted with the paddle attachment, beat together the butter or coconut oil, coconut sugar, and syrup on medium-high speed until well combined and creamy.
- Scrape down sides and add in egg and vanilla and beat together again until creamy.
- Sift in the almond flour, baking soda, cream of tartar and salt.
- Beat until combined.
- Scoop out with a cookie scoop onto a baking sheet covered with parchment paper.
- Place in fridge for about an hour, until chilled.
- Preheat oven to 350 degrees.
- Flatten slightly and roll in the cinnamon/coconut sugar mixture until covered.
- Bake in oven for 8-9 minutes, then remove from oven and allow to cool on baking sheet for 4-5 minutes before removing to wire rack to cool completely.
- Note: It's important this dough is chilled when you place it in the oven. This will help ensure a bit of a crispy outside, and soft, chewy center.
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Chelsea F says
These look great! I’ll for sure have to try them when I’m done with my Whole30!
Katie says
Yummy!
I had to swap almond flower for Coxonut flower. These cookies are chillin’ in the fridge right now – I am very excited to try them!
Used Sukrin¤ which is a sugar alcohol…and 1/8 cup honey.
The doug wad delicious <3
Cristin Shea says
I LOVE these cookies but wondering is someone can share if theirs were too oily when using the coconut oil vs. butter. I’m thinking I should decrease the amount of oil but wondering if that would effect the recipe. They tasted GREAT but literally released oil in your mouth when bitten into. YUM for sure but ‘help please’ on the ratio of oil (or butter) to dry ingredients ratio.
Shanti Landon says
Hi, Cristin! It does seem that different almond flours absorb differently. You may try reducing the amount of coconut oil by about a 1/4 cup–that should help!
tgreen says
I used grass fed butter rather than the oil and these turned out GREAT! They definitely spread bigger than before they go in the oven, but they game out even and soft. I may cook them just a tad longer next time.
Also, I do not have a sifter, but everything seemed to work out. YUM.
Thank you đ
Lisa |Mummy Made.It says
I love that cookies can be guilt free (or at least guilt less!)
Raina says
Would you be able to sub out the butter/oil for coconut butter?
Shanti Landon says
I have not tried coconut butter before, sorry! If you try it, please let me know how it turns out!
Christine says
Love, love, love these. The sifting certainly makes a difference! They are a favorite!
Shanti Landon says
Thanks, Christine! They are one of our favorites, too!
Lacretia says
I want to make these for my kids for the week and I am trying to meal prep. How many cookies does this recipe make?
Shanti Landon says
Hi, Lacretia! It makes a few dozen. =)
yoli says
Hello, I just made these and although the batter was delicious the cookies turned out flat and not cooked in the middle. My oven temp is right because I have 2 oven thermometers in there. I hope I just didn’t waist all these expensive ingredients.
Shanti Landon says
Hi, Yoli! I’m sorry to hear this. There are so many variables when it comes to recipes. Did you try cooking the 2nd batch a bit longer?
yoli says
Hi Shanti, I put them back in the oven and cooked them before they burn and they were still mushy and chewy. I couldn’t even take them off of the Parchment paper. I sifted all the dry ingredients and I also but them in the fridge for over an hour.I kicked myself because I said I should just try half of this recipe to make sure it comes out great. They are edible but not for sharing. Any ideas for me?? Thanks for getting back to me.
Shanti Landon says
Shoot, how did I miss this comment? I’m so sorry! Did you follow the recipe exactly? Any substitutions?
Brooke says
Thank you for this awesome recipe! Turned out great!
Jessica Buck says
OMG! These snickerdoodles are fabulous! They were sweet enough and had the perfect chewy texture. I followed the tips you mentioned by sifting the dry ingredients, chilling the dough, and then beating the batter, and I really do believe it made all the difference! I have a 50/50 shot most of the time with the paleo cookies I make because they tend not to be sweet enough or they fall apart. BUT these maintained the same amazingly delicious chewy texture for days on the counter. They were a real hit and I got my dad (the pickiest/non-healthy eater) to LOVE them. Anyone looking for holiday recipes, definitely try these. Thank you for the recipe! đ Merry Christmas, oh and I’ll be make several more batches later haha!
Shanti Landon says
Thanks for the comment, Jessica! So glad you liked them!!!
Laurie says
Any subs for the coconut sugar?
Shanti Landon says
Hi, Laurie! You could use maple syrup or maple sugar in place of coconut sugar. However, the syrup will make them more moist. The cookies do much better with a granulated sugar, but if you have another type of granulated sugar you like, you could swap it out for the coconut sugar! Hope that helps!
Amanda says
My cookies crumbled and were super dry :(. I used coconut oil, honey and maple syrup instead of sugar (because I didn’t have any coconut sugar), and the rest like you dictated, I did beat the cream of tartar and baking soda into the oil and syrup mixture instead of mixing it with the flour first. What do you think destroyed it? Thank you! This look so good I need to eat them. Fast. đ
Amanda says
ooo–I also used coconut flour instead of almond flour.
Shanti Landon says
That would DEFINITELY cause the problem! =)
megan says
Some of mine were crispy some not. Some were super difficult to come off the parchment paper and sort of fell apart and some came off perfectly. I put in fridge for about an hour, then rolled them up. Any advice here! I literally have cookie from the bottom of the cookie all over the parchment paper.
Shanti Landon says
Hi, Megan! So sorry for the delay in answering! I’m not sure what could have gone wrong with your cookies? Did you end up figuring it out?
Natalie says
These snickerdoodles are really great all around! By the way, I NEVER come back to review. I always intend to but… life, ‘ya know?!… it gets in the way :/
Anyway. As I wasn’t saying…
Great recipe! I did everything you said. I used butter. I DON’T have a sifter so I had to use a sieve and a spoon and my children… all of our arms were sore the next day because I tripled this recipe so it was a lot of almond flour!
So this is what happened: I tripled with the intention of leaving the dough in the fridge and then scooping and baking at my leisure. The first batch I baked exactly as directed and they were scrumptious but stayed fairly soft. The next batch I lowered the temp to 325° and baked them for 15 min and they seemed about the same so I kept them in another 3-4 min and I just took them out because I didn’t want them to burn. So, the last batch I baked as directed since there was no change in lowering the temp, then when they were cooled, my too-smart-for-his-own-good teen son suggested I put them back in at a super low temp to “dehydrate” them a little. Hmm. Just for his entertainment, I lowered the heat to 200° and stuck them back in for about 10 min and voila – perfectly crisp on the outside and a slight chewy inside! Bam! He’s gonna make his future wife very happy some day! Every woman loves a man who can cook, right?!?
Oh. I should mention that I waited until they were completely cooled before testing each batch.
Oh yeah, one more thing. Next time I make these, which will be this weekend, I will decrease the amount of sugar. Super sweet! I’m going to start with decreasing the coconut sugar first by 2 Tbls. That will probably change the texture though. If so, I’ll add that back in and decrease the maple syrup by 1 Tbls instead. We’ll see.
Seriously, though. Thanks for a great recipe! We’ve tried… oh I don’t know, maybe a half dozen since our family went paleo Sep2016… these are the best! I’ve deleted every other “snickerdoodles” pin since making these.
Shanti Landon says
Good job to your son! Thank you for letting me know, so glad you liked them!
kelly says
I realized I ran out of cream of tartar after I already mixed all the wet ingredients .. so I just turned them into chocolate chip cookies and they are delicious.