These almond flour snickerdoodles have soft, chewy centers, lightly crisp edges, and a sweet cinnamon coating. Made with coconut oil, maple sugar, and a combination of almond and tapioca flour, they’re gluten free, dairy free, and paleo, with no nut butter needed!
Snickerdoodles are one of those cookies I want on every holiday cookie tray. The cinnamon sugar, the tender middle, that little bit of tang! They’re super simple, but there’s a reason they’re a classic of course!
For this version, I wanted an almond flour cookie made with an egg and no nut butter!
I have a version from years ago that’s vegan and uses nut butter. The snickerdoodles in my book use an egg but also nut butter to give them texture. Both are great cookies, but I wanted something closer to the classic recipe for those who want simplicity!
Getting the coconut oil right made a difference: my first batch spread too much, but reducing it from ⅓ cup to ¼ cup gave me the result I was looking for.
These are a sweet addition to fall baking, Thanksgiving dessert trays, and Christmas cookie boxes. Or just make a batch for an afternoon coffee break!!
Looking for an egg-free recipe? Try my paleo and vegan snickerdoodles. For a pumpkin version, you’ll love my paleo pumpkin snickerdoodles.
Why You’ll Love These Almond Flour Snickerdoodles
- Soft and chewy: Tender centers with lightly crisp edges and cinnamon sugar on the outside.
- Gluten free and dairy free: Made with almond flour, tapioca flour, and refined coconut oil.
- No nut butter or coconut flour: A short ingredient list with a simple vanilla cookie base.
- Perfect for holiday baking: One batch makes 20 cookies for sharing or adding to a cookie tray.
What You Need to Make These Snickerdoodles
You’ll find the full ingredient amounts in the recipe card below.
Finely ground blanched almond flour: Use fine almond flour made from blanched almonds, rather than coarse almond meal. It gives these cookies their tender texture.
Tapioca flour: Also labeled tapioca starch. It works with the almond flour to help give the cookies structure and chew.
Refined coconut oil: Refined oil keeps the coconut flavor from competing with the vanilla and cinnamon. Use just ¼ cup, softened until creamy. For accurate measuring, weigh 56 grams, or measure the oil melted and then let it cool until soft and opaque before mixing.
Maple sugar: You’ll use it in both the dough and coating. Maple sugar is granulated; maple syrup is not a substitute in this recipe.
An egg: Use one large egg at room temperature so it mixes smoothly with the coconut oil.
Vanilla extract: Adds flavor to the simple cookie dough.
Cream of tartar and baking soda: This combination gives the cookies lift and the slight tang associated with snickerdoodles.
Fine sea salt and cinnamon: Salt balances the sweetness, and cinnamon goes into the sugar coating.
How to Make Almond Flour Snickerdoodles
Mix the dough
Whisk the almond flour, tapioca flour, cream of tartar, baking soda, and salt in a bowl, breaking up any lumps.
In a separate bowl, beat the softened coconut oil and maple sugar until evenly combined and creamy. Beat in the egg and vanilla, then mix in the dry ingredients just until a dough forms.
The dough will be soft. Give it time to chill before deciding whether it’s too sticky to handle.
Chill and coat
Refrigerate the dough for 20–30 minutes, until cool and easy to roll but still pliable.
Mix the maple sugar and cinnamon for the coating. Divide the dough into 20 portions, roll into balls, and coat each one in the cinnamon sugar.
Arrange on parchment-lined baking sheets, leaving plenty of space for spreading. Gently flatten the balls to about ½ inch thick.
Bake and cool
Bake at 350°F for 9–11 minutes per sheet, until the edges are set and the centers look slightly puffed and no longer wet. They should still feel soft.
Leave the cookies on the baking sheet for 15 minutes before carefully moving them to a cooling rack. They’ll firm up as they cool.
My Tips for the Best Texture
Measure the coconut oil carefully. This was the key adjustment during testing. The batch with ⅓ cup spread too much; ¼ cup worked well with the ¾ cup maple sugar in this recipe.
Start with softened oil. It should be creamy and opaque, without liquid pooling in the bowl. If you melt it to measure, let it return to that consistency before mixing.
Keep the dough cool but workable. Warm dough can spread more quickly. If it becomes very firm in the refrigerator, let it sit briefly before rolling.
Use a cool baking sheet for each batch. Don’t put fresh dough on a sheet that’s still hot from the oven.
Avoid overbaking. Look for set edges and centers that no longer look wet. Waiting for the entire cookie to brown can leave you with a firmer cookie once it cools.
Let them set before moving. The cookies are delicate straight from the oven. Cooling on the baking sheet makes them easier to transfer.
Substitutions and Questions
Can I use maple syrup instead of maple sugar?
No. Maple syrup adds liquid and changes the dough. Use granulated maple sugar for the tested version.
Can I use coconut flour instead of almond flour?
No. Coconut flour absorbs much more moisture and isn’t interchangeable with almond flour. Use finely ground blanched almond flour and the separate amount of tapioca listed below.
Can I use butter or ghee instead of coconut oil?
This version was tested with coconut oil. Butter and ghee can change the spread and texture, so I recommend sticking with coconut oil for the result shown here.
Do I need the cream of tartar?
Keep it in this recipe. It adds the slight tang that makes snickerdoodles distinctive and works with the baking soda. Simply leaving it out changes the leavening balance as well as the flavor.
Are these cookies vegan?
No, these contain an egg. If you need an egg-free option, use my vegan snickerdoodle recipe rather than replacing the egg in this dough.
Storing and Freezing
Let the cookies cool completely before storing.
For the best texture, enjoy within 2–3 days, stored in a covered container at room temperature. Layer parchment between cookies if you’re stacking them.
For longer storage, freeze the cooled cookies in an airtight container with parchment between layers for up to 2 months. Thaw at room temperature before serving. The coating and edges may soften during storage.
More Paleo Cookies to Bake
Build a holiday cookie tray with a few more favorites:
- Paleo Chocolate Crinkle Cookies
- Almond Flour Cut Out Sugar Cookies
- Paleo Slice and Bake Cookies
- Vanilla Macadamia Cookies
- Maple Walnut Sugar Cookies
- Cutout Paleo Gingerbread Cookies
- Paleo Gingersnaps
I hope these make it onto your holiday baking list! Grab your ingredients and a baking sheet, and let’s bake!
Almond Flour Snickerdoodles {Paleo, Dairy Free}
Ingredients
Cookie dough:
- ¼ cup refined coconut oil 56 g, softened to a creamy consistency
- ¾ cup pure maple sugar
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
- 1¾ cups blanched almond flour
- ¼ cup tapioca flour or arrowroot
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
Cinnamon-sugar coating:
- 3 tablespoons pure maple sugar
- 1½ teaspoons ground cinnamon
Instructions
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Combine the dry ingredients. In a medium bowl, whisk together the almond flour, tapioca flour, cream of tartar, baking soda, and salt, breaking up any lumps.
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Mix the wet ingredients. In a large bowl, use an electric mixer to beat the softened coconut oil and maple sugar on medium speed for 45–60 seconds, until evenly combined and creamy. Scrape down the bowl. Beat in the egg and vanilla just until smooth.
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Finish the dough. Add the dry ingredients and mix on low just until combined. Scrape the bowl and finish mixing with a spatula. The dough should be soft; don't add extra flour before chilling.
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Chill. Refrigerate for 20–30 minutes, until the dough is cool and easy to roll but still pliable. Meanwhile, preheat your oven to 350°F with a rack in the center and line two baking sheets with parchment paper.
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Shape and coat. In a small bowl, stir together the coating ingredients. Divide the dough into 20 equal portions and roll into balls. Roll each ball in the cinnamon sugar. Arrange on the prepared sheets about 2½–3 inches apart. Gently flatten each dough ball a tiny bit.
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Bake. Bake one sheet at a time for 9–11 minutes, until the edges are set and the centers are slightly puffed and no longer wet-looking. The cookies will still be soft; avoid waiting for deep browning. Keep the remaining dough cool while the first batch bakes.
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Cool. Let the cookies cool on the baking sheet for 15 minutes, then carefully transfer to a wire rack to finish cooling. Use a cool sheet for any additional batches.
Recipe Notes
- Measuring coconut oil: Weigh 56 g, or measure ¼ cup melted oil, then let it cool until opaque, soft, and creamy before mixing. Over-measuring will cause the cookies to spread too much, under-measuring will lead to dry cookies.
- Maple sugar: Use granulated maple sugar, not maple syrup.
- Almond flour: Use finely ground blanched almond flour, not almond meal. Spoon into the measuring cup and level without packing.
- Substitutions: Butter, ghee, other sweeteners, egg replacements, and alternative flours haven't been tested in this finished formula.
- Storage: Cool completely, then store covered at room temperature for 2–3 days, or freeze with parchment between layers for up to 2 months.
- Timing: The cooking estimate assumes two sheets baked separately. Allow extra time if you bake smaller batches.
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