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Snickerdoodles are always a crowd pleaser! That yummy cinnamony goodness gets my kids ( and me too!)  every time. Below is my Paleo version of the classic recipe.

Ingredients:

For dough

  • 2 1/2 cups of almond flour
  • 1/2 tsp sea salt
  • 1/2 tsp baking powder
  • 1/2 tsp cream of tartar
  • 2 tsp ground cinnamon
  • 1/2 cup coconut oil (or butter) I used my favorite Tropical Traditions Virgin Coconut Oil
  • 2 tsp pure vanilla extract
  • 1/3 cup raw or wild honey

For coating:

  • 1/2 tbs ground cinnamon
  • 2 tbs coconut crystals (or 4 packets of Truvia) We used coconut crystals for half the batch and Truvia for the other half. Both turned out good, though Mia preferred the coconut crystal coating.  You can find coconut crystal at Whole Foods, many health food stores as well as online including amazon

Preheat oven to 350 degrees

Mix the first 5 ingredients (from the almond flour to the cinnamon) together in a bowl. In a large enough bowl blend the coconut oil (or butter), vanilla and honey. (A mixer works well for this to really get these creamed together well, but you can certainly do this my hand. )

Gradually add the dry ingredients to the coconut oil mixture until completely blended. The dough will be very thick.

Once well blended put in the freezer for 15 minutes or fridge for 30 minutes.  You want the dough cold enough and firm enough to roll into little balls.

In a small bowl combine the ingredients for the cinnamon coating.

Once the dough is chilled scoop out enough to roll balls about 2 inches in diameter. For each ball of dough roll them around in the cinnamon coating mix. Place the coated balls onto a cookie sheet and gently press the top of each ball to flatten them a bit.  The cookies will spread out a bit so provide enough room in between each cookie. (I made the mistake of placing them too close together.)

Here is the link to a video of Mia rolling and coating our Snickerdoodles.  http://www.youtube.com/watch?v=rXcKmCFn5X8&feature=g-upl

Bake in a 350 degree oven for 8 minutes. They will seem really soft at first but once cooled they will firm up but still be chewy.  This recipe made about 20 chewy, cinnamony, super yummy Snickerdoodles!

             

 

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4 Responses to “Paleo Snickerdoodles”

  1. jodi says:

    These sound amazing! I can’t wait to try this recipe! Thank you!

  2. Ann says:

    Just baked these. I’m letting them cool before making any reviews but one question occurred to me: should there be an egg in the recipe? The cookies definitely look like they will be extra crumbly.

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