My kids won’t say no to a healthier for you chocolate chip cookie but I’m always up for trying new recipes. The classic Snickerdoodle was next on my list to tackle. This version uses maple syrup instead of brown sugar and almond and coconut flour instead of wheat. It’s the perfect easy snickerdoodle recipe for the holidays (or any day of the week!).
I opted for coconut oil to keep them dairy-free but feel free to use butter for a more intense buttery flavor. They just might become your new favorite cookie.
The Best Snickerdoodle Recipe
I don’t like calling things the “best” because there can be so many good variations. However, when it comes to cookies, thick and chewy is a must. Snickerdoodles are similar to sugar cookies but they feature cinnamon for a little added spice. They also use cream of tartar to give them a characteristic tang. They make great Christmas cookies but the kids like them as an occasional afternoon snack too.
These snickerdoodles don’t spread as they’re baking and you can make them as thick or thin as you like. Thinner cookies will be crunchier or make them thicker for a soft Snickerdoodle. I used the palm of my hand to flatten them before baking. This created a little dome in the middle that was soft and chewy while still having crispy edges. The perfect combo!
Allergen Friendly Snickerdoodles
I’ve already mentioned that these are gluten-free, dairy-free, and grain-free. They’re also naturally sweetened with maple syrup and coconut sugar. Plus if you’re egg-free they skip the eggs too. Without adding large eggs they’re chewier and less cake-like but still hold together just fine. Be sure to let them cool some before transferring the cookies from the cookie sheet to a wire rack though or they can fall apart.
Try them with a glass of homemade macadamia nut milk for the ultimate cookie experience!
Chewy Snickerdoodle Cookie Recipe
Servings
Equipment
- Parchment paper (optional)
- Stand mixer (optional)
Ingredients
- 1 and ¾ cups almond flour
- ¼ cup coconut flour
- ½ tsp baking soda
- ½ tsp cream of tartar
- ¼ tsp sea salt (scant)
- ½ tsp ground cinnamon
- ⅓ cup coconut oil (melted, or unsalted butter)
- ⅓ cup maple syrup
- 2 tsp vanilla extract
Cinnamon Sugar Coating
- ¼ cup coconut sugar
- 1 TBSP ground cinnamon
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set the prepared baking sheet aside.
- In a large bowl, whisk together the dry ingredients. Add the wet ingredients and stir until thoroughly combined. You can also use a hand mixer or the paddle attachment on a stand mixer.
- In a small bowl combine the ground cinnamon and coconut sugar to make the cinnamon sugar coating.
- Use a cookie scoop or spoon to measure out the dough and roll it into golf ball sized balls. Roll the cookie dough balls into the cinnamon sugar mixture.
- Place the cookie dough onto the lined baking sheet. Flatten the cookies with the palm of your hand or the bottom of a glass. The dough doesn’t spread so make them to your desired thickness.
- Bake for 8-9 minutes. Don’t overbake as they’ll firm up some after cooling.
- Let rest for 10 minutes before transferring the baked cookies to a wire rack to finish cooling.
Nutrition
Notes
More Cookie Recipes
Craving some more cookies? Here are some delicious options to get you started!
- Chewy chocolate cookies
- Molasses cookies (with dates)
- Chocolate meringue cookies
- Coconut chocolate no-bake cookies
- Coconut macaroons
What are your favorite kinds of cookies? Leave a comment and let us know!
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