October 3, 2013

Snickerdoodles (Grain-Free, Paleo, Gluten Free)

Cinnamon-spiced snickerdoodles are a classic holiday cookie!

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.

Here are some gluten-free Christmas cookies you might enjoy!
Peppermint Pinwheel Cookies
Thumbprint Cookies
Molasses Cookies
Fermented Sourdough Chocolate Chip Cookies

Snickerdoodles (Grain-Free, Paleo, Gluten Free)

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

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Category: Dessert
Diet: Gluten Free

Ingredients

Units

2 cups almond flour
2 tablespoons coconut flour
2 tablespoons cashew butter
1/4 teaspoon Celtic sea salt
1/2 teaspoon baking soda
1/2 teaspoon unflavored gelatin
3/4 teaspoon cream of tartar
1/4 cup honey
5 tablespoons unsalted butter or ghee, melted
1 teaspoon ground cinnamon
1/4 cup coconut sugar

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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.

Nutrition

Serving Size: Makes 12 cookies

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53 Comments

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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  - Kathi
    
    August 5, 2015 at 11:25 am
    
    We have tree nut allergies in our home so how would peanut butter or sunflower butter work?
    
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- Melanie McLane
  
  December 9, 2021 at 12:42 pm
  
  Is there a substitute for cashew butter?
  
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  - Deliciously Organic
    
    December 9, 2021 at 3:37 pm
    
    I don't test my recipes with substitutions, so I don't know what would lend the exact same texture and flavor.
    
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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: https://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: https://deliciouslyorganic.net/grain-free-gluten-free-coconut-cake-recipe-lemon-curd-strawberries-cream/ ; https://deliciouslyorganic.net/chocolate-brownies-paleo-grain-free-lunchskins/ ; https://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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  - Linda
    
    September 19, 2014 at 12:50 pm
    
    I know it's been a while since you did this post, but I thought I could help Michelle. I've successfully substituted other nut flours for almonds, so she should have no problem with it. If she doesn't have a food processor or other machine strong enough to turn nuts into flours, nuts.com has a good variety of nut flours. :)
    
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    - Deliciously Organic
      
      September 20, 2014 at 6:10 am
      
      Thanks, Linda!
      
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Kim @ Homesteader's Heart

September 6, 2014 at 1:24 pm

These look great. We live in Florida too and about this time of year I'm so ready for cooler (not so hot) temps. Have a lovely day. Kim

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Roo

October 5, 2014 at 12:41 pm

Hi, the gelatin that you use, is it the lakes red (needs heat) or green (dissolves on its own) can. Please advise. Thanks!

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Olivia

October 9, 2014 at 5:24 am

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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- Alicia Aguilera
  
  October 13, 2019 at 10:40 pm
  
  Hi, Can't wait to try your recipe. You say you have healed from a few things with organic, paleo, and other natural things. One is IBS, but there is no info on that. I'm interested in more information on this, because I have been told I have IBS and mild gastritis. I have a lot of digestive issues and am very discouraged with doctors and no healing in sight.
  
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Rachael @ Love Yourself Green

December 22, 2014 at 7:04 pm

My sister in law just texted me and told me that she wanted to make me a birthday dessert that I could eat, so of course, I looked through your desserts and picked out 4 different options that I've been dying to try! Can't wait to see which she chooses. :)

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- Rachael @ Love Yourself Green
  
  December 28, 2014 at 10:03 am
  
  She chose THESE, and I'm glad because I've been wanting these for a year! Lol. And they were so delicious... I almost ate the whole batch by myself... I wish I were joking. :) :) I can't wait to make them myself! Thanks for another great recipe. xo
  
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Liv Faye

October 28, 2015 at 11:38 am

Love the simplicity of this recipe :) Thanks for sharing! I'm sure the cashew butter gives it a heavenly flavor.

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- Deliciously Organic
  
  October 30, 2015 at 9:50 am
  
  Thank you!
  
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Kathryn Butterfield

January 5, 2016 at 7:13 pm

So I made your recipe and loved it! But it has an extremely salty after taste? I used the unsalted butter and the listed amount of salt so I was just wondering where I could have gone wrong! Thanks!

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Alex

October 18, 2017 at 5:02 pm

Hello, would there be a substitution for the cream of tartar? Thanks in advance, these look delicious!!

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Renee

September 2, 2020 at 4:19 pm

I am allergic to almonds. Can I make these with all coconut flour and leave out almond flour?

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- Deliciously Organic
  
  September 3, 2020 at 2:53 pm
  
  I haven't tested this recipe with substitutions, so I don't know which alternate ingredients will lend the exact same texture and flavor.
  
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judy

September 2, 2020 at 4:59 pm

We have lots of almond pulp from making almond milk that I dehydrate and grind. Could I use this as a substitution for almond flour here? It's not blanched or as finely ground as typical almond flour and I'm always wondering if it's an acceptable swap. Thanks so much! Judy

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Trackbacks

110 Mouth Watering Paleo Desserts – paleoforever says:

June 8, 2014 at 8:13 pm

[…] Paleo Snickerdoodles […]

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102 Gluten Free Cookie Recipes says:

November 25, 2014 at 10:37 am

[…] Paleo Snickerdoodles Recipe […]

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102 Gluten Free Cookie Recipes - Food Addict says:

April 5, 2020 at 12:16 am

[…] Paleo Snickerdoodles Recipe […]

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Forky Friday: 10/11/13 - Nom Nom Paleo® says:

September 22, 2020 at 12:02 am

[…] And for something sweet for all you sweeties, here’s Deliciously Organic’s recipe for grain-free Snickerdoodles. […]

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