Snickerdoodles (Grain-Free, Paleo, Gluten Free)

Paleo, Grain-Free Snickerdoodles

Here in Florida, we get excited when the evening temperature dips into the low 60’s – that’s how we know it’s “fall.” The warm sun still makes the beach inviting, but we’re drinking our pumpkin-spiced coffee and baking in the afternoons. I find a certain charm to it all. White sands, emerald waters and pumpkins. It’s nice.

Fall Pumpkins

Cream of tartar gives a snickerdoodle its characteristic tangy flavor and reacts with the baking soda to cause a crinkly-fallen texture. You can whip up this very simple cookie on a moment’s notice and you’ll have some coconut sugar and cinnamon mixture left to use in your next cup of coffee or tea.

Paleo, Grain-Free Snickerdoodles

Snickerdoodles (Grain-Free, Paleo, Gluten Free)

Serving Size: Makes 12 cookies

Snickerdoodles (Grain-Free, Paleo, Gluten Free)

You might have a bit of leftover cinnamon-sugar. Save it and use in your next cup of tea or coffee.



Preheat oven to 350 degrees F and adjust rack to middle position. Whisk together almond flour, coconut flour, cashew butter, salt, baking soda, gelatin and cream of tartar in a mixing bowl. Stir in honey and butter until incorporated. Combine cinnamon and sugar in a small bowl. Using a 1 1/2-inch cookie scoop, scoop cookies and then roll in cinnamon and sugar mixture and place on a baking sheet lined with parchment paper. Bake for 12 minutes. Serve warm.

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  1. momof6

    This sounds like a great recipe and I’m anxious to try it.
    Question, what is the cashew butter for? Can something else be substituted for the cashew butter? When I first read the recipe, I thought maybe it was a sub for butter but saw near the bottom that the butter was there. Thanks!

  2. Mmm! These look so good! I can relate to cool fall days being in the 60s – it’s the same here in Southern CA. There’s an ever so nice nip in the air right now as the sunny happily shines. It’s my favorite time of year!! Hope all is going well with you and your family!! Lots of blessings, Kelly

  3. Stephanie Goodin

    These were soooo good! We loved them! A little side note….I didn’t have cashew butter on hand so I used tahini instead. It worked out great. They still had that snickerdoodle taste.

  4. Jess Muller

    I have baked hundreds of ‘paleo’ cookies and these are the FIRST ones that have that glunten mouthfeel to them. Your combo of gelatin and flours is SPOT ON! I subbed maple for honey and 2 tablespoons ground cashews for the cashew butter. Turned out perfect. Great recipe !

    Next time i will press them down a bit before baking, they dont spread. I’d leave the sugar off yhe bottom as it over browned for my taste.

  5. Kirsten Landon

    I am struggling to go gluten free & paleo. My biggest struggle is in the fact that I cannot have nuts or nut flours (allergies). I would love to try some of the recipes I’ve found here…IF there were substitutes! Please please PLEASE offer substitutes for those of us with nut allergies (I’m sure there are more of us out there).

  6. Brenna

    I just made these and they didn’t turn out at all! They didn’t flatten out,just stayed in the round balls. Has anyone else had this problem? Or maybe know what I did wrong?

  7. Michelle

    Sounds Great! Having sensitivity to eggs makes baking a huge challenge. Great to see an egg free cookie recipe.
    Currently having sensitivity to almonds, too. But other nuts okay.
    Any suggestions on a different flour to substitute for the almond flour?
    Love your site and recipes. Thanks for all you do.


  8. Olivia

    Have not tried these cookies yet but looking forward to that. Read through the comments and I work in a health food store. A young gal came in bought a lot of raw pumpkin seeds and sunflower seeds. When I asked, she said she could not have nuts so was going to make her own flour with these seeds. This might be worth a try for those with nut allergies — she was experimenting as well.


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