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Chewy Grain Free Snickerdoodles (And the secret to the BEST Paleo cookies!)
  1. 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.
  2. Scrape down sides and add in egg and vanilla and beat together again until creamy.
  3. Sift in the almond flour, baking soda, cream of tartar and salt.
  4. Beat until combined.
  5. Scoop out with a cookie scoop onto a baking sheet covered with parchment paper.
  6. Place in fridge for about an hour, until chilled.
  7. Preheat oven to 350 degrees.
  8. Flatten slightly and roll in the cinnamon/coconut sugar mixture until covered.
  9. 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.
  10. 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.