Even though I’m typically a chocolate for dessert person, I absolutely love these snickerdoodles!  A soft and fluffy sugar cookie is rolled in a cinnamon sugar mixture then baked to perfection.  This recipe is simple and straightforward and is Paleo and Vegan (meaning no chance of salmonella if you happen to eat half the dough like I do!).

A combination of almond and coconut flour provides that soft and fluffy texture and helps to bind these cookies together.  They’re sweetened with only a little bit of maple syrup which makes them not overly sweet; you can substitute date syrup or honey (for a non-vegan option) in its place.  If you do prefer a more sweet cookie, you can increase the maple syrup by a tablespoon or so.  After mixing all the ingredients together, the dough will be a little bit thick.  This thick dough will then be rolled into balls and coated in a cinnamon coconut sugar mixture.  Be sure to flatten each ball of dough before baking as these cookies don’t rise or spread much. After only about 10 minutes, these cookies are done!  They should be slightly golden around the edges and soft in the middle.  Allow them to cool on the pan for 10-15 minutes before removing to a cooling rack to finish cooling.  These cookies are a little soft at room temperature (which I don’t mind) but refrigerating them will keep them firm.

This super quick and easy snickerdoodle recipe is sure to win over your family and friends.  I like mine warm from the oven with a glass of almond milk but they’re also great from the fridge too.  I have been known to drizzle a little melted dark chocolate over mine as well.  Either way, these snickerdoodles need to be included in your next baking project, even if you are a chocolate lover like me!


Prep Time: 5 minutes
Cook Time: 7-8 minutes
Total Time: 15 minutes
Course: Dessert, Snack
Servings: 15 cookies



1.5 cups almond flour
2 TBL coconut flour
1 tsp baking soda
1/4 cup coconut oil (or ghee) melted
3 TBL pure maple syrup (or date syrup)
1 tsp vanilla
Pinch sea salt
Pinch nutmeg
1 tsp cinnamon
1 tsp coconut sugar


Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

In a large bowl, combine all ingredients except cinnamon and coconut sugar and mix until just combined.  Don’t overwork the dough.

In a small ramekin or bowl, combine cinnamon and coconut sugar.

Using your hands, roll out dough into quarter sized balls.  Place each ball of dough in the cinnamon sugar mix and coat all sides.  Place on baking sheet.

Once all the dough is covered in the cinnamon sugar and on the baking sheet, slightly flatten each ball.

Bake for about 7-8 minutes.  These will look slightly underdone but will continue cooking as they cool on the baking sheet.

Allow cookies to cool for 10-15 minutes.  Store extra in the fridge.