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12.03.17

Thick Chewy Paleo & Vegan Snickerdoodles

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Vegan Egg Free

These super chewy, thick and soft paleo and vegan snickerdoodles are deliciously addicting, kid approved, and great for holiday cookie season or anytime a craving hits!  Dairy free, egg free, grain free, gluten free, paleo and vegan. 

These super chewy, thick and soft paleo and vegan snickerdoodles are deliciously addicting, kid approved, and great for holiday cookie season or anytime a craving hits!  Dairy free, egg free, grain free, gluten free, paleo and vegan. 

It’s day 2 of 3 new paleo and vegan cookie recipes!  If you missed my cranberry orange chewy chocolate chip cookies yesterday, you must go check them out ASAP – they might just be my favorite cookies, ever.

Not to put down these vegan snickerdoodles one bit, because you are in for a major treat with these cookies!  It’s so tough to pick favorites when it comes to cookies, so I won’t even try.  Let’s move on to the details!

These super chewy, thick and soft paleo and vegan snickerdoodles are deliciously addicting, kid approved, and great for holiday cookie season or anytime a craving hits!  Dairy free, egg free, grain free, gluten free, paleo and vegan. 

So, here we have snickerdoodles – a simple and delicious cookie with a funky name.  I’ve made pumpkin snickerdoodles in the past and an apple pie snickerdoodle skillet cookie but never good ol’ no-frills snickerdoodles.

Now’s the time!   With December here, and me going on a big vegan cookie kick, I figured it was the perfect time to break out THE only healthy, grain free, dairy free, and egg free snickerdoodle recipe you’ll ever need.

It took me just two tries to get these right.  They come together easily, roll easily, bake easily and, of course, they get eaten pretty easily (and way too quickly!)

These super chewy, thick and soft paleo and vegan snickerdoodles are deliciously addicting, kid approved, and great for holiday cookie season or anytime a craving hits!  Dairy free, egg free, grain free, gluten free, paleo and vegan. 

I used a mixture of almond butter and coconut oil for the fats, maple syrup and maple sugar to sweeten (you can use coconut sugar too, I like maple sugar for how fine and light in color it is), almond flour mixed with coconut flour, and a flax egg to get everything to stick together.

Don’t let the flax egg intimidate you one bit – it’s literally just 1 Tbsp ground flaxseed mixed with 2 1/2 Tbsp water, allowed to sit for 10-15 minutes.  Easy!

It acts similarly to a whole egg in a cookie recipe, and to be honest, I actually have been preferring the texture of my vegan cookie and bar recipes that use flax eggs to the egg-containing ones.  I NEVER would’ve guessed I’d say that, but here we are!

These super chewy, thick and soft paleo and vegan snickerdoodles are deliciously addicting, kid approved, and great for holiday cookie season or anytime a craving hits!  Dairy free, egg free, grain free, gluten free, paleo and vegan. 

Just as with traditional snickerdoodles, you need the dough to be rollable.  I found that with my first batch, the dough was easy to roll but the cookies themselves turned out too dry and not pretty, either.

I decided to tweak the recipe to get a softer, stickier dough, that could be chilled until ready to roll.  It worked!  The  dough was easy to work with after about 20 minutes of chilling, and the cookies came out perfectly shaped, chewy, and not too dry or too gooey.

The best part?  I left them out on the countertop for 2 days, loosely covered, and they still tasted pretty much the same on the third day.  Low maintenance cookies make me happy!

These super chewy, thick and soft paleo and vegan snickerdoodles are deliciously addicting, kid approved, and great for holiday cookie season or anytime a craving hits!  Dairy free, egg free, grain free, gluten free, paleo and vegan. 

These snickerdoodles also made my family happy too – in fact, my pickiest kid (the 6 year old) requested these cookies after school every day after I made them.

He’s typically really sensitive to any baked goods containing “strange” flavors (like almond butter, so “strange”, right?!) and he didn’t notice anything but cinnamon sugar goodness in these!

These super chewy, thick and soft paleo and vegan snickerdoodles are deliciously addicting, kid approved, and great for holiday cookie season or anytime a craving hits!  Dairy free, egg free, grain free, gluten free, paleo and vegan. 

So, just in case you have super picky kiddos like I do, rest assured that these snickerdoodles passed the hardest test.  They’re also easy for kids to help out with – and who doesn’t love rolling dough balls in sugar!  It’s healthy family holiday (or anytime) baking at its best!

Let’s get our flax egg together and the oven preheated!  I’m ready to bake cookies – let’s go!

Thick Chewy Paleo & Vegan Snickerdoodles

These super chewy, thick and soft paleo and vegan snickerdoodles are deliciously addicting, kid approved, and great for holiday cookie season or anytime a craving hits!  Dairy free, egg free, grain free, gluten free, paleo and vegan. 

Thick Chewy Paleo & Vegan Snickerdoodles

These super chewy, thick and soft paleo and vegan snickerdoodles are deliciously addicting, kid approved, and great for holiday cookie season or anytime a craving hits!  Dairy free, egg free, grain free, gluten free, paleo and vegan. 
Author: Michele Rosen
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Course: Baking/Dessert
Cuisine: Paleo, Vegan
Servings: 18 cookies
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4.58 from 33 votes

Ingredients

Cookies:

  • 1/3 cup coconut oil solid but softened
  • 6 Tbsp smooth almond butter the creamier, the better
  • 1/4 cup pure maple syrup
  • 1/4 cup maple sugar or coconut sugar**
  • 1 tsp pure vanilla extract
  • 1 flax egg 1 Tbsp ground flaxseed mixed with 2 1/2 Tbsp water, set aside for 10-15 minutes
  • 1 1/4 cup blanched almond flour
  • 2 Tbsp + 1 tsp coconut flour sifted
  • 1 tsp baking powder *See note for making paleo corn free baking powder if desired
  • 3/4 tsp cinnamon
  • 1/4 tsp sea salt

Topping:

  • 3 tbsp maple sugar or coconut sugar
  • 1 tbsp cinnamon

Instructions

  1. Prepare flax egg as described above and set aside. Preheat your oven to 350 degrees and line a large baking sheet with parchment paper.  Position your oven rack in the upper portion of oven.

  2. Combine the almond flour, coconut flour, baking powder*, salt and 3/4 tsp cinnamon in a medium mixing bowl, stir to evenly distribute ingredients.

  3. In a separate larger bowl, use an electric mixer to cream together the coconut oil, almond butter, maple syrup and sugar until smooth.  Beat in the flax egg and vanilla and mix on low/medium until well combined.

  4. Slowly add the dry ingredients to the wet until fully combined and a dough forms (it will be soft/sticky at first.  Chill dough 20-30 minutes (before rolling into balls and dipping in cinnamon sugar).

  5. Once dough is chilled and able to be rolled into balls, combine cinnamon & sugar in a small bowl.  Form dough 18-20 balls and roll each one gently in the cinnamon sugar topping.   Place on cookie sheet 2" apart (bake 2 batches if necessary.)  Flatten each ball just a bit (as pictured in post) using your hand or parchment paper.  

  6. Bake in the preheated oven for 11-13 minutes or until cookies are set and browning.  Allow cookies to cool on baking sheet 5-7 minutes (they're very soft at first) before carefully transferring to wire racks to cool completely.  Enjoy!  Store leftovers loosely covered at room temperature for 1 day, then refrigerate or freeze to keep longer.  

Recipe Notes

*Recipe Note: To make paleo friendly baking powder (corn free) mix 1 tsp baking soda with 2 tsp cream of tartar. For this recipe, you will need just 1 tsp total of this mixture.

**Coconut sugar will work well in this recipe but will make the cookies appear darker in color.

Nutrition

Calories: 172kcal
Carbohydrates: 10g
Protein: 3g
Fat: 14g
Saturated Fat: 6g
Sodium: 37mg
Potassium: 73mg
Fiber: 2g
Sugar: 5g
Calcium: 54mg
Iron: 0.7mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

What I used To Make My Paleo & Vegan Snickerdoodles:

These super chewy, thick and soft paleo and vegan snickerdoodles are deliciously addicting, kid approved, and great for holiday cookie season or anytime a craving hits!  Dairy free, egg free, grain free, gluten free, paleo and vegan. 

Want More Paleo and Vegan Baking Recipes?  Try One of These!

Cranberry Orange Chewy Chocolate Chip Cookies

Chewy “Oatmeal” Raisin Cookies

Fudgy Triple Chocolate Brownies

Fudgy Chocolate Chip Blondies 

Banana Blueberry Breakfast Cookies

Almond Butter and Jelly Cookie Crumb Bars

No Bake Coconut Apple Cinnamon Cookies

Maple Pecan Banana Bread Breakfast Bake

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Tricia says

    December 3, 2017 at 3:11 pm

    I can’t eat seeds, do you substitute one egg for the one flaxseed egg? Thank you! These look delicious!

    Reply
    • Michele says

      December 3, 2017 at 8:11 pm

      That should work well 🙂

      Reply
  2. Sandra says

    December 3, 2017 at 4:25 pm

    Do you think this dough could be made in advance, then froze?
    Would you slightly thaw then shape and dip in sugar?
    What are your thoughts?

    Reply
    • Michele says

      December 3, 2017 at 8:10 pm

      I think it can probably be frozen, I would thaw in the fridge and then roll/dip. Hope it works out!

      Reply
  3. Sara says

    December 3, 2017 at 4:38 pm

    I don’t have any flax, I’ve never used it before. We have no allergies or issues with eggs at our house, would a whole egg work in this recipe? Not sure if it makes a difference, but the eggs we have are organic, free-range, and VERY fresh.

    Reply
    • Michele says

      December 3, 2017 at 8:07 pm

      I haven’t tested it but one whole egg should work well 🙂

      Reply
  4. Hannah Furlong says

    December 8, 2017 at 6:11 pm

    2 stars
    I’ve tried these twice and they did not turn out at all. Really disappointed.

    Reply
    • Michele says

      December 8, 2017 at 6:27 pm

      I’m sorry to hear that, what was the issue you had?

      Reply
  5. Lauren says

    December 9, 2017 at 12:09 pm

    5 stars
    These were delicious! I used coconut sugar instead of maple sugar because that is what I had on hand.

    Reply
  6. Sandy says

    December 13, 2017 at 5:23 pm

    Is butter okay instead of the coconut oil?

    Reply
    • Michele says

      December 13, 2017 at 7:31 pm

      Yes it should work I would think

      Reply
  7. Emily says

    December 22, 2017 at 5:34 pm

    4 stars
    Made these last week and absolutely loved them! Everyone I gave them out to couldn’t believe they were vegan, and it was my first go at a snikerdoodle so thanks for a great recipe,will definitely make again 🙂

    Reply
    • Michele says

      December 24, 2017 at 11:18 am

      So happy to hear you guys liked these! Awesome 🙂

      Reply
  8. Aj says

    February 24, 2018 at 7:33 pm

    These look delicious! I’m staying away from added sugar, if I omit the maple syrup and sugar will I need to alter the recipe?

    Reply
    • Michele says

      March 4, 2018 at 5:32 pm

      Unfortunately I’m not sure how that would work out!

      Reply
  9. Robin Manthei says

    July 26, 2018 at 2:29 pm

    5 stars
    These were delicious, as are ALL of your recipes! Thanks formaking going grain-free EASY!

    Reply
    • Michele says

      July 26, 2018 at 7:50 pm

      So thrilled you enjoyed them!

      Reply
  10. Dana says

    September 16, 2018 at 8:11 pm

    Can you use peanut butter instead of almond butter? No almond butter in the house right now…. thank you!

    Reply
    • Michele says

      September 16, 2018 at 8:46 pm

      Yup that will work 🙂

      Reply
  11. Teri says

    November 24, 2018 at 12:10 pm

    5 stars
    Hey there 🙂
    I’ve just discovered you and am loving your recipes, all so delicious looking and such a refreshing change from traditional baking. I’ve recently changed my diet to be gluten, refined sugar and dairy free, so it’s a real treat to find a website where so many recipes fit my lifestyle 🙂
    I’m making these cookies this afternoon, can’t wait to see what my guys think of them.
    One request – would it be at all possible to give metric weights and measurements alongside the cup measurements? We don’t really do cups in Europe, and I have to keep referring back to conversion tables on my phone in mid-recipe (and my phone is looking the worse for wear, if you can imagine, greasy, sticky fingerprints, ugh!)
    Brilliant recipes, will be trying more soon 🙂

    Reply
  12. Meg says

    November 27, 2018 at 11:18 pm

    5 stars
    Made these for thanksgiving and for my daughter as a healthy snack. They are absolutely delicious, really love this recipe.

    Reply
  13. Cindy Berryman says

    November 29, 2018 at 9:37 am

    5 stars
    Really good! Easy to make, my daughter loved them! I kept sneaking one more myself! Made your cutlets also, yesterday, soo good.
    Have made many of your recipes, and all have been awesome! Thanks so much, for all you do!

    Reply
  14. Erin says

    December 8, 2018 at 10:37 pm

    These look amazing! Do you think a gelatin egg would work? I’m AIP and haven’t reintroduced flax. Thanks!

    Reply
  15. Samantha says

    December 9, 2018 at 9:12 am

    5 stars
    I have made these snickerdoodle cookies for my paleo boyfriend MANY times. They are so soft, chewy, and stay that way for DAYS. I use Justins Cinnamon Almond Butter in the cookies and add some more cinnamon to the batter. They are OFF THE CHAIN!!!

    Reply
  16. anna says

    December 25, 2018 at 9:36 pm

    5 stars
    Super yummy! I used 1 egg and honey instead of maple, and they are delicious. I’d like to try with more cinnamon as the flavor in these was delicate (& sometimes I like more cinnamon).

    Reply
  17. Andrea says

    March 4, 2019 at 1:49 pm

    I make almost everything you post because, honestly, you haven’t disappointed me yet. I would say that these are by far the best cookies on your site. The texture is perfect; the taste is outstanding. Thanks for all of the delicious recipes!

    Reply
  18. Kristen says

    March 20, 2019 at 2:54 pm

    5 stars
    Are the nutrition facts for one cookie?

    Reply
    • Michele says

      March 21, 2019 at 9:56 am

      yup 🙂

      Reply
  19. jennifer says

    September 8, 2019 at 10:52 pm

    5 stars
    These are amazing! I used an egg and substituted a little real sugar for the maple syrup 😉 couldn’t help it. Thank you so much for the recipe. They’ve got a beautiful crust on the outside and soft on the inside. Mine were pretty firm once batter was made so I didn’t cook them long so they wouldn’t dry out. My whole family approves 🙂 excellent!

    Reply
  20. Melanie says

    December 7, 2019 at 4:53 pm

    Looking forward to trying this. Can it be made with a regular egg? How would you describe the difference in texture between real eggs and flax eggs?

    Reply
  21. Brigitte says

    December 9, 2019 at 11:20 pm

    5 stars
    Made these tonight with a real egg instead of a flax egg and they turned out really good!!! Thank you!

    Reply
  22. Melanie says

    December 10, 2019 at 1:35 am

    5 stars
    Hi! Just made these. However, I accidentally grabbed turmeric instead of cinnamon and didn’t notice until I ate them! 😀 But they still tasted quite good. Can’t wait to try them again and eat a real snickerdoodle…with cinnamon!!!

    Reply
  23. Donna says

    December 12, 2019 at 9:44 pm

    Hi would this work with a egg or two what do you recommend instead of flaxseed ?

    Reply
  24. Hayley Dziak says

    April 5, 2020 at 9:50 pm

    My first try at a vegan cookie. I might eat the entire batch myself! Delish! Thank you.

    Reply
  25. Nan says

    October 11, 2020 at 10:11 pm

    5 stars
    Just made a double batch of these for clients (I’m a personal chef and most of my clients are DF, GF and some are keto) and they turned out AMAZING! Used an egg instead of the flax and subbed powdered Swerve for the maple/coconut sugar. They have the taste and consistency of a ‘bad for you’ snickerdoodle… even my picky 7 year old loved them. Thanks for doing the legwork!!

    Reply
  26. Anna says

    November 1, 2020 at 6:33 pm

    Leaving a comment (not rating) for what NOT to do/alter as mine did not turn out at all…. I subbed cashew butter for almond, used stevia as only sweetener, and chilled overnight and they turned out like the driest little dustballs. I have had GREAT success with all of Michele’s other recipes (even when tweaking for Candida diet) so I’m sure it was user error or the overnight chilling.

    Reply
  27. Chelsey says

    December 15, 2020 at 7:07 pm

    5 stars
    Yum!!! Just made these and they are delicious!! I substituted a regular egg for the flax egg and they’re still excellent! Wouldn’t even know they’re dairy/gluten free. Thank you!

    Reply
  28. Christina says

    December 19, 2020 at 11:35 pm

    4 stars
    Soft and tasty! I am only disappointed in one thing – this is NOT A SNICKERDOODLE! It is a sugar cookie with cinnamon on it! In order to make it a snickerdoodle, add 1 tsp more cream of tartar. 🙂

    Reply
  29. Abigail says

    December 26, 2020 at 4:27 pm

    5 stars
    Delicious! They don’t taste healthy at all

    Reply
  30. Pam says

    February 3, 2021 at 8:27 pm

    5 stars
    These were yummmmmy!! I love a good, chewy cookie and I didn’t have any chocolate chips, so I decided to try these and loved them. I’m just sad that they are a whopping 172 calories per cookie, but every single one of those calories was worth it. LOL

    Reply
  31. shovey says

    February 15, 2021 at 12:46 pm

    Wow! Amazing recipe. Turned out exactly as directed. Tasty, chewy and easy to make. I doubled the recipe. I will make these over and over again. Thank you!

    Reply

Trackbacks

  1. Almond Butter Blossom Cookies {Paleo & Vegan} | The Paleo Running Momma says:
    December 4, 2017 at 5:01 am

    […] Thick and Chewy Snickerdoodles […]

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  2. Thick Chewy Paleo & Vegan Snickerdoodles – Kulinerz.asia | Tips & Tutorial Resep Masakan & Kue Nusantara Indonesia – Asia says:
    December 10, 2017 at 10:36 am

    […] Read More » […]

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  3. Recipe Roundup: Healthier Holiday Treats - Our Food Fix says:
    December 19, 2017 at 9:01 am

    […] Thick and Chewy Paleo + Vegan Snickerdoodles from Paleo Running Momma {GF, DF, RSF, V} […]

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  4. Chewy Lime Coconut Cookies {Paleo, Vegan} | The Paleo Running Momma says:
    April 22, 2018 at 5:00 am

    […] Thick and Chewy Snickerdoodles […]

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  5. Chewy Lime Coconut Cookies Paleo, Vegan – Kulinerz.asia | Tips & Tutorial Resep Masakan & Kue Nusantara Indonesia – Asia says:
    April 22, 2018 at 5:14 am

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  6. Paleo Maple Pecan Apple Crisp {Vegan} | Paleo Running Momma says:
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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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