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Snickerdoodles (Grain-Free, Paleo, Gluten Free)

by Deliciously Organic on October 3, 2013

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.

Ingredients

Instructions

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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{ 31 comments… read them below or add one }

momof6 October 3, 2013 at 9:14 am

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!

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Deliciously Organic October 3, 2013 at 10:18 am

It gives the cookies the structure I was needing to make them taste and feel like a snickerdoodle. It’s easy to make at home – Just soak some cashews and blend them with a bit of water until creamy. You could substitute with almond butter, but they won’t have the same flavor. Hope that helps!

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momof6 October 11, 2013 at 4:40 am

Thanks!

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Jenni Peters October 3, 2013 at 12:00 pm

Would adding an egg mess up the structure? When I eat almond flour without egg, it hurts my stomach.

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Deliciously Organic October 3, 2013 at 12:03 pm

If you add an egg then the cookies will be more “cakey”, but still taste great.

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Wendy October 3, 2013 at 12:11 pm

Where are you in Florida? We were stationed at NAS Pensacola and LOVED it! ;)

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Deliciously Organic October 4, 2013 at 7:01 am

We are in the Destin area. We love it here! :)

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Karen October 3, 2013 at 12:38 pm

Love you, love this recipe! Can’t wait to give it a try :o)

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Jessica October 3, 2013 at 1:40 pm

Thank you for bringing back an old childhood fave (without eggs or grain!). Hooray!

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Kelly @ The Nourishing Home October 3, 2013 at 2:20 pm

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

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Kelly @ The Nourishing Home October 3, 2013 at 2:21 pm

oops, meant sun – you know, you remember the fall here :)

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Dynamics October 3, 2013 at 8:36 pm

I cannot have gelatin, any substitute?

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Deliciously Organic October 4, 2013 at 7:00 am

I haven’t tested it, but I hear agar agar is a good substitute.

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Stephanie Goodin October 10, 2013 at 3:37 pm

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.

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Deliciously Organic October 11, 2013 at 7:05 am

Good to know! I’m glad you enjoyed them! :)

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Nicole November 2, 2013 at 12:44 pm

Just made these and they’re really good! Just a quick note, I ended up with two dozen cookies using the 1-1/2″ cookie scoop while the note at the top of the recipe says it makes 12 cookies. Great recipe, Carrie!

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Deliciously Organic November 6, 2013 at 8:58 am

Thanks for letting me know! I’ll make the edit. And thank you so much for sending so many people over to this post. :)

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Donna November 2, 2013 at 9:58 pm

How can thus recipe be paleo with the gelatin in it?

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Deliciously Organic November 3, 2013 at 5:09 am

Gelatin is a Paleo food.

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claire @ the realistic nutritionist November 5, 2013 at 4:47 pm

These are SO perfect! I love how healthy they are!

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Shauna November 12, 2013 at 8:11 pm

So…. I am wondering about the gelatin. What purpose does it serve in this recipe? What could be substituted?

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Deliciously Organic November 13, 2013 at 6:48 am

The gelatin acts as a binder since the flours don’t have any gluten. I’ve heard that some use agar agar in place of gelatin, but I haven’t tested it in this recipe. Here’s a post explaining why I use gelatin and the many nutritional benefits of this food: http://deliciouslyorganic.net/coconut-panna-cotta-dairy-free-gaps-paleo-grain-free/

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Brenda@SugarFreeMom December 16, 2013 at 9:08 am

These look so fluffy, moist, plump and perfect! I so wish I could use almond flour but my youngest has a tree nut allergy, makes for baking gluten and sugar free quite the task I tell ya! Love your pics too!

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Jess Muller April 28, 2014 at 11:18 pm

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.

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Kirsten Landon May 2, 2014 at 12:16 pm

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).

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Deliciously Organic May 2, 2014 at 12:53 pm

I do my best to frequently offer nut-free recipes. Almost all of my cooking recipes are nut-free and I have many baking recipes that are nut-free as well. Here are a few links: http://deliciouslyorganic.net/grain-free-gluten-free-coconut-cake-recipe-lemon-curd-strawberries-cream/ ; http://deliciouslyorganic.net/chocolate-brownies-paleo-grain-free-lunchskins/ ; http://deliciouslyorganic.net/pumpkin-chocolate-chip-muffins-grain-free/.

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Brenna June 18, 2014 at 6:10 pm

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?

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Deliciously Organic June 19, 2014 at 8:07 am

Hmm…not sure what happened. Did you make any substitutions?

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Brenna June 20, 2014 at 7:32 pm

I haven’t. I tried making them again tonight. Same thing again! Unless maybe it’a my cashew butter. I made that myself. I have no idea. I’m super frustrated.

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Michelle July 27, 2014 at 5:08 pm

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.

.

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Deliciously Organic July 28, 2014 at 11:51 am

I haven’t tried it, but I think cashews or walnuts would be a great substitute. If you give it a try, let me know how it turns out! :)

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