Paleo & Vegan Snickerdoodles

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.
Paleo & Vegan Snickerdoodles

Puffy, soft, and chewy in the center with a bit of crunch from a cinnamon sugar coating, snickerdoodles are a perennial favorite, especially during this time of the year when platters and tins of cookies abound. Altering the traditional version into a healthy cookie is simple, and if you’re well versed with paleo baking, you most likely already have all of the necessary ingredients in your kitchen.

Paleo & Vegan Snickerdoodles

One of the many perks of vegan baking is that your kids (and you!) can safely lick the bowl and eat as much raw dough as you want. Jack, (who turned two last month!), was given the honor of licking the spatula, and kept saying “yummy!”.

Paleo & Vegan Snickerdoodles

Agreed, kiddo, agreed.

Paleo & Vegan Snickerdoodles

Paleo & Vegan Snickerdoodles

Paleo & Vegan Snickerdoodles

by Lauren Zembron

NamePaleo & Vegan Snickerdoodles
Prep Time15 minutes
Cooking Time12 minutes
Total TimeApproximately 30 minutes
ServingsMakes about 20 cookies
Yield1 cookie per serving


  • 1 1/2 cups blanched almond flour
  • 2 Tbsp coconut flour
  • 1/4 tsp Kosher salt
  • 1/4 tsp baking soda
  • 6 Tbsp melted coconut oil (make sure to melt before measuring)
  • 1/4 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 2 Tbsp coconut sugar (you could also use evaporated cane juice)
  • 1 tsp ground cinnamon


Preheat oven to 350°F. Line a large cookie sheet with a silicone baking mat or parchment paper.

In a large bowl, combine almond flour, coconut flour, salt, and baking soda. Whisk, making sure to break up any clumps of flour.

In a small microwave-safe bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract. If your maple syrup is cold, the coconut oil might begin to solidify when you mix them together. If this is the case, simply microwave the mixture until liquified.

Add wet ingredients to dry and stir with a rubber spatula or spoon until combined.

In a bowl, whisk together the coconut sugar and ground cinnamon,

Using a cookie scoop (or spoon), scoop out the cookie dough, roll into balls, and then roll in the cinnamon sugar. Place cookie dough balls on prepared cookie sheet. Using the back of a spoon or your fingers, gently press down on the scoops of cookie dough so they form discs.

Bake for 10 minutes, or until cooked through and lightly golden brown around the edges. Cookies will be very soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Estimated Nutrition Per Serving

Please note that these are approximate values and may vary based on specific ingredients used and portion sizes:

  • Calories: 110 kcal
  • Total Fat: 8g
  • Saturated Fat: 4g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 55mg
  • Total Carbohydrates: 8g
  • Dietary Fiber: 1g
  • Sugars: 4g
  • Protein: 2g

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