Chewy Snickerdoodle Cookie Recipe
This is the perfect snickerdoodle recipe with a chewy texture on the inside and a crunchy edge. You get all the cinnamony sweet tangy flavor of the classic cookie without the granulated sugar or all-purpose flour!
Servings: 24 cookies
Calories: 96kcal
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.
Notes
Store any leftovers in an airtight container at room temperature.
Nutrition
Serving: 1cookie | Calories: 96kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 53mg | Potassium: 22mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 26mg | Iron: 0.4mg