I love the burst of cinnamon that hits my tongue every time I take a bite of a Snickerdoodle, and these Paleo Snickerdoodles are no exception! While the texture is more moist and chewy (because of the grain-free flours) than my crunchy Gluten-Free Snickerdoodles that I’ve shared before, they have the same cinnamony flavor. And my husband prefers this paleo version to my crunchier version (he’s a soft cookie kind of guy).
While paleo cookies use healthier ingredients and are lower carb than other gluten-free cookies, they’re still a treat because of the sugar they contain. But everyone needs an occasional treat, and these cookies are perfect for the holidays or any day.
- 1½ cups almond flour (I used Honeyville)
- 2 Tablespoons coconut flour (I used Tropical Traditions)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup palm shortening
- ¼ cup coconut palm sugar
- 1 large egg
- ¼ cup pure maple syrup
- 1 teaspoon vanilla
- 2 Tablespoons coconut palm sugar
- 2 teaspoons cinnamon
- Preheat oven to 350° F and line two baking sheets with parchment paper.
- In a small bowl, whisk together the almond flour, coconut flour, baking soda, and salt. Make sure there are no lumps.
- In a medium bowl, mash together the palm shortening and the ¼ cup coconut sugar with a fork.
- Add the egg, syrup, and vanilla. Beat well with an electric mixer, scraping the sides.
- Add the flour mixture to the mixing bowl and beat until all the flour is incorporated. The dough should be a bit sticky but will hold a ball shape. If it is too wet, add a little more coconut flour.
- In a small bowl, stir together the 2 Tablespoons coconut palm sugar and the cinnamon. Roll the dough into 1½ inch balls and roll each ball in the cinnamon sugar. Place a couple of inches apart on a baking sheet. (Baking one sheet at a time is best.) Flatten each ball using the back of a spoon (soup spoon works well).
- Bake at 350° for 8 minutes. Cool on the cookie sheet for a couple of minutes before moving to a cooling rack.