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chewy paleo snickerdoodle cookie

Paleo Snickerdoodle Cookies

Sarah
Crispy cinnamon sugar edges with a chewy center.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dessert, Snack
Cuisine American
Servings 12

Ingredients
  

  • 1/4 cup Almond butter
  • 1 tsp. Vanilla
  • 1 Egg
  • 3/4 cup Coconut sugar
  • 1 cup Almond flour
  • 2 tbsp. Coconut flour
  • 1 tsp. Cinnamon
  • 1 tsp. Baking powder See note for paleo baking powder recipe
  • 1 pinch Sea salt

Cinnamon Sugar Mix

  • 1 tbsp. Coconut sugar
  • 1 tsp. Cinnamon

Instructions
 

  • Mix the first ingredients (almond butter, vanilla, egg and coconut sugar) together.
  • Add the almond flour, coconut flour, cinnamon, baking soda and sea salt to the wet mixture and combine until fully mixed.
  • Form dough into balls and roll in a small bowl of the cinnamon sugar mixture until each ball is fully coated in the cinnamin sugar mixture.
  • Place each coated ball of dough on a parchment lined baking sheet and gently press down with the palm of your hand. They will continue to spread as they bake!
  • Bake at 350 for 10 minutes or less until lightly golden. Be careful not to overbake the cookies. They will continue to crisp and firm up after taking them out of the oven.

Notes

*Note: If paleo, baking powder is technically not allowed because it contains cornstarch. I don't mind because it is a negligible amount. If strictly paleo you can make an easy 3 ingredient paleo baking powder using this recipe from wickedspatula.com