free from: gluten, grains, dairy, eggs and refined-sugar (paleo and vegan friendly)
I LOVE snickerdoodles. I think they are a perfectly light and not too sweet cookie option. So it’s about time I made a tummy friendlier recipe – aka paleo snickerdoodles.
These are completely vegan and paleo snickerdoodles but taste just like the real thing.
They can seem a bit crumblier at first, but trust the process. After they’re fully cooked and cooled they’ll be the best texture AND flavor.
Store in fridge or you can also freeze these
Paleo Snickerdoodle Ingredients
- Almond flour
- Coconut oil
- Maple syrup
There aren’t many ingredients in this recipe, so substitutions may not be as simple. The only one I can recommend is swapping monkfruit for another crystalized sweetener and maple syrup for another liquid sweetener.
- 1 cup almond flour
- 3 tbsp coconut oil
- 3 tbsp maple syrup
- 1/2 tsp vanilla
- 1/4 tsp salt
- 2 tsp cinnamon
- 2 tbsp monkfruit
- Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.
- Combine almond flour, coconut oil, maple syrup, vanilla and salt in a medium size bowl. Mix thoroughly until a dough forms.
- Then mix cinnamon and monkfruit in a small bowl. Roll dough into balls and then roll each ball in the cinnamon monkfruit mixture. Place on baking sheet and lightly flatten with a fork.
- Bake for 10 minutes. Let cool on baking sheet for at least 10 minutes, do not try to transfer to a cooling rack as they will be crumbly at first.