Paleo Snickerdoodles

Paleo snickerdoodle cookies piled on a plate next to a bowl of honey, a honey dipper on a small plate, and a bowl of cinnamon sugar.

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These Paleo Snickerdoodles are an easy, wholesome treat! A sweet, buttery cookie is rolled in cinnamon sugar and then baked until tender and chewy. And they're naturally gluten-free, dairy-free and refined sugar-free!

Prep Time15

Cook Time16

chilling time1

Total Time1 31

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 122kcal

Author: Don Baiocchi

Ingredients

1 tablespoon coconut oil
1 large egg, room temperature
⅓ cup honey
½ teaspoon vanilla extract
1¾ cups superfine blanched almond flour, not almond meal
2 tablespoons arrowroot flour/starch
1 teaspoon cream of tartar
½ teaspoon baking soda
¼ teaspoon fine sea salt
¼ cup coconut sugar
4½ teaspoons ground cinnamon

Instructions

In a large, microwave-safe bowl, melt the coconut oil. Let cool.
Add the egg, honey and vanilla extract to the cooled oil. Whisk until completely combined.
Set a fine-mesh sieve over the bowl and sift in the almond flour, pushing through any clumps. You might have to do this in batches. Remove the sieve and add the arrowroot, cream of tartar, baking soda and salt to the bowl. Stir with a spatula until completely combined, with no dry bits of almond flour visible.
Chill the dough for an hour or up to 24 hours (this step isn't absolutely necessary but it'll make the dough much easier to roll into neat balls).
Heat the oven to 350°.
Line a baking sheet with parchment paper.
In a small bowl, mix the coconut sugar and cinnamon.
Using an ice cream/cookie scoop or tablespoon, scoop the dough into roughly 2-tablespoon-sized balls. Roll the balls in the cinnamon sugar mixture, then place on the parchment-lined sheet, about 2 inches apart. (The dough shouldn't stick to your hands if it's been chilled, but if it does, get your palms slightly damp with water.) No need to press the balls down. The cookies will spread somewhat as they bake.
Bake for 14-16 minutes, rotating the pan halfway through cooking time. The cookies will puff up and spread, with cracks along the top. The dough inside the cracks should look dry. Let cool completely, then enjoy!

Notes

Substitutions

You can use maple syrup in place of the honey.

You can use tapioca flour/starch in place of the arrowroot.

You can add ¼ teaspoon almond extract instead of or in addition to the vanilla extract.

You can add the zest of 1 lemon or 1 orange to the wet ingredients.

You can add other spices with the cinnamon and coconut sugar, such as ginger or cardamom.

Make ahead

Before rolling into balls, the dough can be refrigerated up to 24 hours. Once rolled in the cinnamon sugar and placed on the baking sheet, gently press them down into a thick puck shape to help them puff up and spread in the oven. There is no need to add more baking time if you bake them straight from the fridge.

Once baked and cool, store the cookies in the fridge for up to 5 days.

Freezer info

Once the balls are rolled in the cinnamon sugar mixture, place them on the parchment-lined baking sheet. Place the sheet in the freezer for at least 4 hours, until the balls are frozen through, then transfer the balls to a freezer-safe container or baggie.

When you're ready to bake, place the balls 2 inches apart on a parchment-lined baking sheet and gently press them down into a thick puck shape to help them puff up and spread in the oven. Bake for about 16-18 minutes, then let cool completely.

Nutrition