Gluten-free Snickerdoodle Cookies (Paleo, AIP, dairy-free)

Snickerdoodles are a timeless classic everyone loves. They’re soft, chewy, and have the perfect combination of tangy and sweet that only snickerdoodles can have. And always a MUST on my Christmas baking list! 

These easy Paleo snickerdoodle cookies are the real deal. They’re thick, pillowy soft, and secretly grain-free, dairy-free and egg-free. Trust me, you’ll never know these cookies are made with healthier ingredients. They’re addicting!

These snickerdoodles are also just about the easiest cookies you can make. All you need for these delicious holiday cookies is about 20 minutes, one bowl, a spoon, and a handful of ingredients. 

Oh, and they’ll make your house smell like a cinnamon sugar candle 😍

Okay let’s get baking! 

Ingredients you’ll need to make these easy grain-free snickerdoodles 

Cassava Flour and Arrowroot Starch-These create a perfectly thick, soft and chewy cookie that’s nut-free, grain-free and paleo. If you don’t have cassava flour, you could substitute coconut flour. However it may change the texture of the cookie. 

Maple Syrup– lends a slight maple flavor that pairs perfectly with the cinnamon and is just the right amount of sweetness. 

Palm Shortening– Palm shortening gives these cookies the perfect buttery texture while being dairy-free. 

Cream of tartar– For the classic snickerdoodle flavor!

Gelatin- Gelatin acts as a binder and egg substitute. If you tolerate eggs, one large egg can also be used. 

Baking soda and salt– helps these cookies bake just right. 

Cinnamon and sugar- The star of the cookie! Coconut sugar is used to keep these cookies Paleo, but if you want a lighter cookie organic raw cane sugar can also be used. 

How to make gluten-free snickerdoodle cookies

Begin by preheating the oven to 350° F and line a cookie sheet with parchment paper. 

In a medium bowl, add the cassava flour, arrowroot flour, cream of tartar, gelatin, baking soda and salt and stir to combine. 

Next, stir in the maple syrup and palm shortening and mix until all the ingredients are well combined and a smooth batter is formed.

Finally, combine the cinnamon and sugar in a flat bowl. Roll the dough into 8-10 small balls and roll each cookie in the cinnamon sugar mixture until well coated. Place the balls of dough on the cookie sheet and flatten each one with the palm of your hand. Bake for 8 minutes.

Remove from the oven and allow to cool on a cooling rack before serving. Enjoy! 

Tips and tricks for the best cookie

Make these vegan by substituting one flax egg for the gelatin egg. 

Don’t over bake. These cookies won’t spread very much and should be just barely golden brown when removed from the oven. But don’t be alarmed if they seem too soft at first, once they cool, they’ll be perfect!

Since palm shortening is softer than butter, you may need to refrigerate your dough for about 20 minutes before baking to prevent the cookies from spreading and becoming too flat. 

These snickerdoodle cookies can be stored in an airtight container for up to 5 days, or frozen for up to six months. 

More holiday recipes you’ll love:

Chocolate Peppermint Bark

Paleo Chips A’hoy cookies

Orange Cranberry Muffins

Paleo Hot Chocolate

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Gluten-free Snickerdoodle Cookies (Paleo, AIP, dairy-free)


  • Author: Molly Leavitt

Description

These easy Paleo snickerdoodle cookies are the real deal. They’re thick, pillowy soft, and secretly grain-free, dairy-free and egg-free. Trust me, you’ll never know these cookies are made with healthier ingredients.


Scale

Ingredients

½ c cassava flour

¼ c arrowroot flour

½ c palm shortening

¼ c maple syrup

1 Tbs gelatin

1 tsp vanilla

½ tsp cream of tartar

½ tsp baking soda

2 Tbs coconut sugar

2 tsp cinnamon


Instructions

  1. Preheat the oven to 350° F and line a cookie sheet with parchment paper.
  2. In a medium bowl, add the cassava flour, arrowroot flour, cream of tartar, gelatin, baking soda and salt and stir to combine. 
  3. Stir in the maple syrup and palm shortening and mix until all the ingredients are well combined and a smooth batter is formed.
  4. Combine the cinnamon and sugar in a flat bowl. Roll the dough into 8-10 small balls and roll each cookie in the cinnamon sugar mixture until well coated. Place the balls of dough on the cookie sheet and flatten each one with the palm of your hand. Bake for 8 minutes.
  5. Remove from the oven and allow to cool on a cooling rack before serving. Enjoy! 
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