These paleo & AIP snickerdoodle cookies are perfect for the holidays! They’re made with grain-free flours and a cinnamon coconut sugar coating.

paleo snickerdoodle cookies on plate

Snickerdoodle Cookies

Cinnamon lovers rejoice! Snickerdoodles are the best. Snickerdoodles are light, fluffy, and soft cookies that are rolled in cinnamon sugar and taste amazing. Fresh baked snickerdoodle cookies were one of the things I most looked forward to with every holiday season, and I’m so excited to still indulge in these delicious cookies with this healthier recipe!

Snickerdoodles are the perfect cookie to add to your holiday cookie rotation, and now, you don’t have to miss out on them with this delicious, easy and healthier version! These snickerdoodle cookies are made to be paleo, AIP, egg-free, and gluten-free.

The Ingredients for Snickerdoodle Cookies

  • Tigernut Flour
  • Tapioca Starch & Baking Soda
  • Dry Gelatin: I use Vital Proteins brand.
  • Maple Syrup & Coconut Sugar
  • Coconut Oil
  • Vanilla Extract & Cinnamon

snickerdoodle cookies on plate and in hand

How to Make Snickerdoodle Cookies

  • Make Cookie Dough: Preheat the oven to 375 F and line a baking sheet with parchment paper. Sift together the tigernut flour, tapioca starch, baking soda, and gelatin. Pour vanilla, maple syrup, and coconut oil into the batter. Stir well to combine.
  • Make Coating: Using a small bowl or plate, combine the cinnamon and the coconut sugar. Set aside.
  • Bake Cookies: Roll the dough into 7-8 small balls. Roll each ball in the cinnamon-sugar mixture until lightly coated. Add the dough balls to the baking sheet and use your hand to lightly press down into cookies, making sure that the cookies are evenly spaced. Bake in the preheated oven for 10-12 minutes.
  • Cool & Serve: Remove from the oven and allow to cool (preferably on a cooling rack) until fully cooled. Store in the fridge or enjoy immediately.

snickerdoodle cookie dough on plate prior to baking

Can you use almond flour instead?

I haven’t tried to make these cookies with almond flour, but please let me know if you do!

Can you make these cookies coconut free?

I don’t know of a good way to keep these cookies paleo and still use the cinnamon sugar coating without coconut sugar.

snickerdoodle cookies on plate

You’ll also love…

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Paleo Snickerdoodle Cookies (AIP)


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 7 cookies 1x
  • Diet: Gluten Free

Description

These paleo & AIP snickerdoodle cookies are perfect for the holidays! They’re made with grain-free flours and a cinnamon coconut sugar coating.


Scale

Ingredients

  • 1 cup tigernut flour
  • 1/4 cup tapioca starch
  • 1 tbsp dry gelatin (I use Vital Proteins)
  • 1/8 tsp baking soda
  • 1/4 cup maple syrup
  • 1/3 cup coconut oil, softened
  • 1/2 tsp vanilla extract
  • 2 tsp cinnamon
  • 2 tbsp coconut sugar

Instructions

  1. Preheat the oven to 375 F and line a baking sheet with parchment paper.
  2. Sift together the tigernut flour, tapioca starch, baking soda, and gelatin.
  3. Pour vanilla, maple syrup, and coconut oil into the batter. Stir well to combine.
  4. Using a small bowl or plate, combine the cinnamon and the coconut sugar. Set aside.
  5. Roll the dough into 7-8 small balls. Roll each ball in the cinnamon-sugar mixture until lightly coated. Add the dough balls to the baking sheet and use your hand to lightly press down into cookies, making sure that the cookies are evenly spaced.
  6. Bake in the preheated oven for 10-12 minutes. Remove from the oven and allow to cool (preferably on a cooling rack) until fully cooled.
  7. Store in the fridge or enjoy immediately.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 serving
  • Calories: 196
  • Fat: 14.3g
  • Carbohydrates: 18.7g
  • Fiber: 5.7g
  • Protein: 2g