Easy Healthy Snickerdoodles (vegan, paleo, gf)
Snickerdoodles are a classic cookie that I’ve been testing a couple of different ways, some not so healthy and some “healthy” as far as cookies go. After testing these yummy cinnamon sugary cookies, I actually LOVED the healthier ones WAY more than the regular ones. I just love the flavor and texture of these healthy snickerdoodles. Traditionally, these cookies are full of sugar and butter. However, these healthier ones are made with almond and coconut flours, which makes them super soft and tender. Also, there is cream of tartar in this recipe, which is a classic ingredient in snickerdoodles. These healthy snickerdoodles still have the yummy cinnamon sugar coating, but we used coconut sugar here. Feel free to use some organic pure cane sugar if you would like a more classic, sparkly cookie look. These cookies are soft, tender, chewy, SUPER easy, and will remind you of the snickerdoodles from your childhood, just a little healthier. 🙂 Not to mention, they are vegan, refined sugar free, gluten-free, and paleo. No one can say no to cinnamon sugar goodness!
Healthy Snickerdoodles (vegan, paleo, gf)
Ingredients
- 1 3/4 cups blanched almond flour (NOT packed)*
- 1/4 cup coconut flour (NOT packed)*
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- scant 1/4 tsp sea salt
- 1/2 tsp cinnamon
- 1/3 cup coconut oil, melted
- 1/3 cup pure maple syrup
- 2 tsps vanilla extract
For the cinnamon sugar coating
- 1/4 cup coconut sugar (or pure cane sugar if not paleo)
- 1 tbsp cinnamon
Instructions
- Preheat oven to 350°F. Line a baking sheet with a silicone mat or parchment paper, set aside.
- In a mixing bowl, stir together the almond flour, coconut flour, baking soda, cream of tartar, salt, and cinnamon. Add the coconut oil, maple syrup, and vanilla extract and stir with a spatula or wooden spoon until thoroughly combined.
- In a separate small bowl, make your cinnamon sugar by stirring together the cinnamon and coconut sugar.
- Using a cookie scoop or tablespoon, measure out about 1 heaping tablespoon of dough and roll into a ball. Roll each cookie dough ball into the cinnamon sugar mixture.
- Place on prepared baking sheet about 2 inches apart. Flatten cookies with the flat bottom of a glass, about 1/4 inch thick. They do NOT spread, so make them as thin as you like them. Bake for about 8-9 minutes, no longer than that! You want them to be soft when they come out because they firm up as they cool. So DO NOT OVERBAKE…trust me!!!
- Let cool for 10 minutes and then transfer to a cooling rack to cool completely. Store leftovers (if any) in an airtight container on the counter.
- Enjoy!
- (recipe adapted from the Bakerita)
