My husband loves Snickerdoodle cookies and honestly, snickerdoodles were a new sweet treat to me. There were too sweet for my liking and when I found out the ingredients he stopped making them.
But, my husband really likes snickerdoodle cookies and he had introduced them to my son before I knew the potential health issues. So, it was time to start trying to create a healthier snickerdoodle.
I will note that this particular snickerdoodle recipe uses only almond and coconut flour so it is good for gluten-free and paleo people. We have also found a mix of 1/2 almond and 1/2 brown rice flour to be exceptional as well. Because of the almond flour the snickerdoodles are a bit “mealy” for some folks, in which case I would recommend starting with 1/2 & 1/2. Either way, this snickerdoodle recipe is fairly similar.I refrigerate the dough overnight and then just cut the log into the round snickerdoodle cookies. You could also refrigerate the dough for an hour and then roll the dough into balls. This is especially helpful if you want to eat snickerdoodle cookies right away. Enjoy!
Snickerdoodle Cookie Ingredients:
- ½ cup honey
- ¼ cup coconut oil, melted
- 1 egg
- ½ tsp vanilla
- 1 ½ almond flour
- ½ tsp cinnamon plus 2 Tbs for topping
- ½ tsp nutmeg
- 1 tsp coconut flour
- ½ tsp baking soda
- ¼ tsp fine sea salt
Snickerdoodle Cookie Directions:
- Mix honey and melted, warm coconut oil together until well blended.
- Combine all other ingredients (except 2 Tbs cinnamon) together.
- Pour dough into parchment paper and roll into log.
- Refrigerate overnight.
- Preheat oven to 350F.
- Cut log into individual snickerdoodle cookies. Press slightly to flatten.
- Dip cookie in cinnamon and place on greased cookie sheet or parchment paper on cookie sheet.
- Bake for approximately 15 minutes.