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Grain-Free Snickerdoodle Cookies:

One of my favorite holiday cookies is snickerdoodle cookies. But I wanted to make a grain-free, gluten-free, and refined sugar free version this year.  And OMG did they come out amazing. I had various taste testers and they all loved and had no idea they were a healthier version of the classic.

Ingredients you will need:

  1. Large pasture raised egg (substitute flax egg)
  2. Coconut oil
  3. Vanilla extract
  4. Maple Syrup
  5. Almond flour
  6. Coconut flour
  7. Cinnamon
  8. Primal Palate maple sugar (substitute coconut sugar)
  9. Salt
  10. Baking soda

How to prepare dough:

I add my wet ingredients to a medium size bowl and mix. And then I add in my dry ingredients and mix. Once everything is mixed, I refrigerate my dough for at least 30 minutes.



Once the batter has been refrigerated, using a Tbsp ice cream scoop, I scoop out dough and form 12 balls. And next I roll into the cinnamon and maple sugar mixture. After the cookies are rolled into cinnamon and sugar, I flatten gently with the palm of my hand and add to a lined baking sheet. But I you are like me and like them thick and gooey in the middle, don’t flatten too much. And bake 350 F for 8-10 minutes, cook less time if you like gooey cookies.

How to store:

I store my cookies in an airtight container at room temperature for 3-4 days. But these also freeze well, so if you don’t plan on eating them all at once, just freeze in an airtight container. And these also make for a great meal prep ahead cookie, so prep the batter ahead of time, store in the refrigerator and bake day you plan on enjoying.

Grain-free Snickerdoodle cookies

Makes 12 bite size cookies



  • 1 large pasture raised egg
  • 1/4 cup coconut oil melted
  • 1 tsp vanilla extract
  • 1/3 cup maple syrup
  • 1 1/2 cups almond flour
  • 2 Tbsp coconut flour
  • 1 tsp baking powder
  • Pinch of salt

Sugar Coating:

  • 1/4 cup Maple Sugar Substitute coconut sugar or any type of sugar you use
  • 1 1/2 tsp Cinnamon



  • Add wet ingredients and mix
  • Add dry ingredients and mix
  • Refrigerate dough for at least 30 minutes
  • With a small ice cream scoop, scoop out dough, and form 12 small balls
  • Roll into cinnamon sugar mixture
  • Add to lined baking sheet
  • Flatten gently with hand
  • Bake 350 F for 8-10 minutes