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Stack of snickerdoodle cookies on a napkin
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Meaningful Eats

Almond Flour Snickerdoodles {Grain-Free}

Almond Flour Snickerdoodles! Crispy, chewy and easy-to-make gluten-free cookies! To make these cookies paleo you can use all coconut palm sugar but the cookies will be darker.
Course Snack
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 30 cookies

Ingredients

For the Cookies:

  • ½ cup butter softened
  • ¼ cup palm shortening or regular shortening
  • ½ cup white sugar
  • ¼ cup brown sugar or coconut sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 teaspoon cinnamon
  • 3 cups blanched almond flour see note below

For the Topping:

  • ¼ cup white sugar
  • 2 teaspoons cinnamon

Instructions

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  • In the bowl of a stand mixer, mix together the butter, shortening, white sugar and brown sugar until very creamy. Add the vanilla and eggs, mixing until well incorporated. Mix in the baking soda, salt and cinnamon. Add the almond flour, 1 cup at a time, beating well after each addition.
  • Mix together the remaining sugar and cinnamon together in a bowl or shallow dish. Roll the cookie dough into 1 ½ tablespoon rounds, then roll to coat in the sugar mixture. Drop the coated dough onto the parchment paper-lined baking sheet, about 3 inches apart.
  • Bake 11-13 minutes, or until golden brown around edges. Allow to cool for a couple of minutes on the baking sheet, then transfer to a wire rack to finish cooling. Enjoy!

Notes

*You can use almond meal in place of blanched almond flour for this recipe with great results!

Nutrition

Calories: 137kcal | Carbohydrates: 9g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 19mg | Sodium: 108mg | Potassium: 6mg | Fiber: 1g | Sugar: 7g | Vitamin A: 110IU | Calcium: 30mg | Iron: 0.5mg