Snickerdoodle Cookies (Grain-Free, Egg-Free)

I always associate Snickerdoodles with the holidays, but really, they are a perfect cookie for any time of the year.

stack of snickerdoodle cookies

What separates a Snickerdoodle from a plain, old sugar cookie? It’s the cinnamon topping, plus a special addition–> cream of tartar! Cream of tartar is the key to getting that signature “tangy” flavor that you’ll find in traditional recipes.

Sweet and spicy, these cookies may not last long in your home. My peanut-butter-loving husband, who usually only likes peanut-butter-based desserts, had no problem polishing off this batch of Snickerdoodles in no time!

Okay, I may have helped, too.

Snickerdoodle Cookies (Grain-Free, Egg-Free)
makes about 2 dozen

Adapted from my Almond Flour Sugar Cookies

Ingredients:

2 cups blanched almond flour (store-bought or homemade)
1/4 cup grass-fed butter, or coconut oil, softened
1/4 cup honey
2 teaspoons vanilla extract
1/4 teaspoon fine sea salt
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar

Ground cinnamon, for topping

Directions:

Preheat your oven to 350F. In a medium bowl, cream together the butter, honey and vanilla. In a separate bowl, whisk together the almond flour, salt, baking soda and cream of tartar. Add the dry mixture to the wet mixture, and stir until well combined.

Note: If your dough isn’t sticking together well, try adding an additional tablespoon of butter or coconut oil.

Use a rounded tablespoon to scoop the cookie dough, then use your hands to roll the dough into smooth balls. Arrange the balls about 3-inches apart on a baking sheet lined with parchment paper, or a Silpat.

Use your hands to slightly flatten the cookies, then sprinkle the tops generously with ground cinnamon. (You could add a sprinkling of low-glycemic coconut crystals, if you’d like a traditional sugar topping, too. I find that they are sweet enough without it.)

rolling out snickerdoodle cookie dough onto cookie sheetBake at 350F for about 8 minutes, or until the edges are golden. Allow the cookies to cool on the pan for at least 10 minutes before removing. They will firm up as they cool!

Serve warm, or at room temperature, with an ice-cold glass of almond milk!

4.84 from 6 votes
Snickerdoodle Cookies (Grain-Free, Egg-Free)
Prep Time
20 mins
Cook Time
8 mins
Total Time
28 mins
 

These cookies are the perfect combination of sweet and spicy and will be loved by all!

Course: Dessert
Cuisine: American
Keyword: cookies, grain free, paleo
Servings: 24
Calories: 81 kcal
Author: Detoxinista.com
Ingredients
  • 2 cups blanched almond flour (store-bought or homemade)
  • 1/4 cup grass-fed butter , or coconut oil, softened
  • 1/4 cup honey
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • Ground cinnamon , for topping
Instructions
  1. Preheat your oven to 350F. In a medium bowl, cream together the butter, honey and vanilla. In a separate bowl, whisk together the almond flour, salt, baking soda and cream of tartar. Add the dry mixture to the wet mixture, and stir until well combined. Note: If your dough isn't sticking together well, try adding an additional tablespoon of butter or coconut oil.
  2. Use a rounded tablespoon to scoop the cookie dough, then use your hands to roll the dough into smooth balls. Arrange the balls about 3-inches apart on a baking sheet lined with parchment paper, or a Silpat.
  3. Use your hands to slightly flatten the cookies, then sprinkle the tops generously with ground cinnamon. (You could add a sprinkling of low-glycemic coconut crystals, if you'd like a traditional sugar topping, too. I find that they are sweet enough without it.)
  4. Bake at 350F for about 8 minutes, or until the edges are golden. Allow the cookies to cool on the pan for at least 10 minutes before removing. They will firm up as they cool!
  5. Serve warm or at room temperature, with an ice-cold glass of almond milk!
Calories per cookie: 81, Fat: 6g, Carbohydrates: 4g, Fiber: 0g, Protein: 2g

Substitution Notes:

For a vegan cookie, you could try using agave or coconut nectar instead of the honey. I haven’t tried either of these myself, so results may vary. I prefer the butter flavor in these particular cookies, but coconut oil or palm shortening would work for a dairy-free cookie, too!

Reader Feedback: Are you a fan of Snickerdoodle cookies? What’s your favorite holiday cookie?

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Comments

J

Hi! Thank you for posting this, I LOVE snickerdoodles and can’t wait to try. I’m absolutely love your website as it is the ONLY one I’ve found that makes going grain-free doable in our book! My husband and I have never fully taken the plunge until now because your recipes our the best I’ve seen! Everything we’ve tried has been good. If it wasn’t for the treats…forget it! Thank you for bringing the SANE into healthy eating!! Still just putting our toes in this grain free thing, but I’m excited to try more recipes…Loved the cauliflower pizza crust, this was truly the only pizza crust I felt could really fool someone as all the other grain-free recipes claimed. I thought you could also use it to make a fake taco or “sandwich” type thing:)
Sorry I’m putting this all in one comment but also saw your healthy way to scent the house with cinnamon..try adding clove (powder or whole), nutmeg, a bay leave, apple core and some orange peel:) It is WONDERFUl for a holiday scented house! Hope you enjoy and thanks SO much for having this blog!!

    Megan

    Thanks for the sweet comment! I’m so glad to hear that you and your husband are enjoying all of the recipes so far. Isn’t the cauliflower pizza crust awesome? We’ve used it as a flat bread for sandwiches, too!

    I need to remember to buy some cloves– that combination sounds like it will smell wonderful!

kim@hungryhealthygirl

I love, love, LOVE this recipe!! Snickerdoodles are one of my very favorite cookies and I’ve been trying to come up with a way to make them healthy. I can’t wait to try these!

Danielle @ Clean Food Creative Fitness

I just experimented with a gluten free snickerdoodle cookie too! I’m excited to try out your recipe! Looks great.

Bobbi Kenow

can’t wait to try these…thank you!!

the delicate place

that’s pretty simple! and well…shoooooot. everything just IS better with butter πŸ˜‰ we actually didn’t eat snickerdoodles often in my house, we were more in the ginger snap, choc chip or peanut butter tassie (http://24.media.tumblr.com/tumblr_lwr3q0enoV1qzex1no1_500.jpg) and yes. that is a resees mini smashed into the center. it was divine! my favorite cookie though is the ginger snap or anything gingerbread for that matter…i’d like to think it was the black strap molasses that won me over πŸ™‚

Angie

These look delicious! I love your recipes=) I can’t tolerate almonds (or any treenuts/peanuts) however, and was wondering if you had any other “flour” ideas for this recipe? (The only grain I can tolerate is rice in moderation, and the other “flours” I use are arrowroot and tapioca).

    Megan

    The only thing that could possibly work would be a seed-based flour, like sunflower seeds, but I’m afraid that will totally change the flavor. Nut-based flours simply don’t work the same way as grain-based flours, so you can’t substitute them for each other. I do hope to start experimenting with some other flours in the future, but for now, you might try looking for a more traditional flour recipe, and sub the rice flour for that.

Dianne

I can’t believe I ate the WHOLE thing! Ok, so you’re probably too young to know that saying, but it was from the 80’s and for some tv ad! Anyway, all I can say is that I’m glad I just halfed the recipe! These were sooo yummy, and went perfectly with some fresh creamy homemade almond milk! Thanks for doing the experimenting for me πŸ™‚

Cheryl

I knew these would be delicious considering every single recipe of yours I’ve made thus far has been outstanding, and this one is no exception. Perfect, buttery, soft in the middle, yummy little snickerdoodles!

    Megan

    Thanks, Cheryl! Glad you enjoyed them! πŸ™‚

Ashley

I love you !!! Every thing I cook or bake from your site is amazing !! And now you go and post my favorite cookie ever !!! I made them as soon as I saw the post ! They are amazing I used the coconut oil…. My fiancΓ© wanted a few w chocolate chips and they were great too… My house smells so good! Thank you!

    Megan

    Thanks, Ashley! I’m glad they turned out well for you! The chocolate chip addition sounds delicious. πŸ™‚

This American Mama

I love the picture of the TJ cinnamon, I live in that store!! These cookies make me think of my childhood. Thank you for sharing!!

Bobbi Kenow

I made these today using xylitol instead of honey. I was a little worried the dough wouldn’t stick together so I added an extra tablespoon of butter like you said and these turned out PERFECTLY delicious!! Bonus: my house smells like Christmas πŸ™‚

    Megan

    I’m so glad they worked well with the xylitol! Thanks for letting us know!

      Bobbi Kenow

      update…I now made these with 1/4c extra xylitol and added in 1/2c cocoa powder for a chocolate cookie…my kids just love them!!

Alisa

Will these work without the cream of tartar? I can’t eat that stuff.

    Megan

    Yes, it just won’t have the signature tangy flavor.

Alisa

Got it, thanks!

Chris

Hi Megan!

Have you heard of the Body Ecology Diet? Donna Gates recommends this natural sweetener Lakanto that is great for baking. Do you think they it would work in this recipe and some of your others? Love to know your thoughts!

    Megan

    Hi Chris! Yes, I enjoyed reading the Body Ecology Diet. Unfortunately, I tend to stay away from most fake sweeteners, as they give me digestive troubles. Since Lakanto is made from erythritol, I’m pretty sure it would have the same effect on my digestive tract! A commenter above noted that she used xylitol with success, so I’m sure Lakanto could be used, too, if you tolerate it well.

Chris

Thanks so much – I’m going to try these with xylitol. I just made your hot chocolate recipe and it was awesome!

Penny O

Made them…love them. I had success with almond meal-based pancakes in the past, so didn’t feel intimidated by the almond flour. I love these and the macaroons.

Rande McDaniel @ The Vegetable Centric Kitchen

I am making these for one of Britney’s work parties this week, she’s very excited πŸ™‚

Amy

Perfect!

Hayley

My family LOVES these cookies. I make them just about every other week, or whenever we have a sweet craving. My 5 year old and 2 year old love them too! I’ve served them several times when friends come over and there are never any left over. I love that they are buttery, not too sweet, and perfectly chewy. Thank you for this recipe!

Melissa

These are so good…I have been trying different cookie recipes and kid testing them. This one was a hit!

Rita

Thank you for yet another wonderfully delicious recipe. I did not have blanched almond flour, so I used 1 cup of cashew flour and 1 cup of almond meal. The cookies were great! But a little too sweet for me – any ideas how to reduce the amount of honey without afecting the texture?

Stella Soon

Can I substitute ghee instead of butter? I want to have that buttery taste. If so, is it the same amount?

    Megan Gilmore

    I would assume so, but I haven’t tried it myself. Please let us know if it works for you!

Andrea Bocks

These are freaking amazing!! Love them πŸ™‚ They are perfectly soft and chewy even the next day!!

Crystal

Is it possible to use the almond pulp leftover from making almond milk in these recipes calling for almond flour? Would I just need to add a bit of coconut oil or something? Just wondering if anyone has tried before I waste ingredients if it doesn’t work.

    Megan Gilmore

    The almond pulp will definitely not work as a 1:1 replacement, as too much of the fat content is removed, I think. I haven’t had the best luck using it as an almond flour replacement, so I just work on different recipes for it. Search “Almond pulp” on my search bar and you’ll find recipes for it, like Almond pulp hummus, almond pulp crackers, and even brownies that I made using the dried pulp. Hope that helps!

      Crystal

      Thanks for letting me know. That helps. I do love the almond pulp brownies and cookies – they are very tasty! Haven’t tried the hummus yet, will have to give it shot. Thanks for all your recipes and books – they’re a big part of our meals!

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