There are two kinds of SNICKERDOODLES…..there’s the big puffy, “cakey” ones and then there’s the RIGHT ones! Sweet, thin, crackled and chewy; these are the only kind of Snickerdoodles that you’ll find here at The Urban Poser, haha. So if you are looking for the former then….”These are not the cookies you are looking for….move along.” (THANK YOU Obi-Wan and my two very obsessed Star Wars fans!)
I decided to make these lovely grain/dairy free cookies egg free as well. This combo makes them perfect for baking with your kids because it’s safe to lick all that sticky, cinnamon covered dough off your fingers (not that my boys would EVER do that). Best of although, they are super easy to make and super tasty too, so get ready for some finger licking goodness!
Snickerdoodles
2 cups (200g) blanched, fine almond flour
1/4 teaspoon salt
rounded 1/4 teaspoon baking soda
1/3 cup melted palm shortening, ghee or coconut oil, melted
1/4 cup maple syrup or mild tasting honey
1 tablespoon vanilla extract
1 teaspoon lemon juice
Cinnamon coating:
1/4 cup ground cinnamon
Method:
1. Preheat the oven to 350 degrees F and line and grease or line a baking sheet with parchment paper.
*Note: When measuring almond flour for this recipe, use the “dip & sweep” method for best results. Dip the measuring cup into the loose almond flour and drag a knife of flat edge over the top.
2. In a medium sized bowl, combine dry ingredients; mix together well. In a separate bowl, mix together the oil, honey vanilla and lemon juice. Add the wet ingredients to the almond flour mixture and mix till combined. Let rest for a few minutes. It will thicken up some but may still be sticky.
3. With clean hands (so the dough sent stick) use a rounded tablespoon, scoop out the dough, then gently form into a ball (about 9-10 balls). Roll in, or sprinkle all sides with, the cinnamon. Place the balls of cookie dough on a parchment lined baking sheet, about 3 inches apart.
4. Gently flatten flatten each cookie using your hands, jar or parchment paper. Dip the bottom of the jar in some of the sugar & spice mixture to help keep the cookie form sticking. to the jar.
5. Bake in the oven for 8-9 minutes. Leave cookies on the cookie sheet while cooling. They may seem under-baked at first, but they will firm up to just the right texture as they cool.To help prevent burning on the bottom of the cookies you can double up on your cookie sheets.
These looks wonderful! Thanks for sharing.
These were amazing. My friend made them for our book club and they are fantastic as a cookie in general, not "good for being gluten free and grain free", just great in their own right. Love them.
The look delicious! I think I just found the recipe I'll use for our going away party for our friend! (Daycare friend that is, who is ending care here in a couple weeks) Perfect for everyone, including "our" little girl, who is allergic to eggs!
These look absolutely amazing! I love snickerdoodle cookies – thank you 🙂
Can't wait to try these out…I may use my gluten-free flour mix that I make since I am allergic to almonds. I will let you know how they turn out!!! Love how you use coconut oil…I am slightly obsessed with it;-)
Amazing! I cannot wait to make these! And thanks for the cookie sheets tip. I burn cookie bottoms, I just do!
Perfect! I love snickerdoodles and make most of my baked goods using almond/hazelnut or coconut flour. They look like actual snickerdoodles! I'm excited to try your recipe!
Snickerdoodles are my absolute favorite and I am so excited for these!!!
These looks so ridiculously amazing. And yes, no cakey snickerdoodles for me, please1
Oh thank you, I have found my birthday treat, along with coconut milk ice cream!!!
Nicole Larsen
Yum. Snickerdoodles are one of those cookies that I always forget I love, until I make them. And, then I can't stop eating them. Yours look delicious!
These look amazing! I am tempted to go try these now, but it's only 10:30 in the morning! too early???? never!
Just made these, they are delicious. Not sure if I want to share them with the kids! Thank you so much for sharing this recipe.
Yep, the chewy ones are the best! I was a bit shocked the first time I had the cakey type at a friend's house. I brain kept saying "What is wrong with these? These are not snickerdoodles!"
These are so yummy…thank you!
youve got a beautiful blog here, fantastic pictures! I've nominated you for the versatile blogger awards, as your blog continues to impress me.
I made these this week and they are absolutely delicious – even my suspicious, fussy eater tried them and loved them. Unfortunately her school is nut free. Please could you suggest an alternative to the almond flour. Many thanks 🙂
There isn't really another alternative with this recipe, as it was designed for nut flour. If you are not allergic to gluten perhaps an old fashioned snicker doodle would work for her school.
Oh sorry, thanks. I'm in Australia. We don't have snicker doodles here!
What I meant to say was 'snicker doodles' are traditionally made with wheat flour. However the recipe here was made for nut flours. I'm sure there is even a gluten free 'grain' based recipe somewhere. Try Googling it and see what you find. They are yummy no matter how they are made.
I made them with half honey and half coconut nectar and they were delicious!
OMG these were delicious!!!
Thank you! These are hands down one of our favorite special treats!
OMG, these are amazing! I used coconut nectar instead of honey and felt it needed a little more almond flour (maybe 1/3 cup), but other than that I made them exactly as you recommended. YUM!!! Thanks so much for sharing this recipe 🙂
Hi there! Thank you for this recipe! Me and my fiance are paleo, and we try to limit our sweets, but we allow ourselves some grain free cookies 1 -2 times a month, and these are at the top of our list! That being said, at our wedding we are not going to be serving a wedding cake, but instead we are thinking about serving dark chocolate dipped fruit, assorted toasted nuts and coconut flakes, and MAYBE a selection of grain free cookies. I am trying to find a caterer willing to take on the task of making possibly this recipe and maybe your chocolate chip cookie recipe to serve at the occasion. I am also planing on placing a sign near the cookies directing them to your lovely blog and recipe. So I have a question… have you ever tried freezing almond flour based cookies and then thawed them with good results, or do you think it would be imperative that they be baked the day before? I am considering trying freezing and thawing a batch soon, but I thought I'd ask since you might have already tried….
I haven't frozen them before, but I have stored them in the fridge and let them come to room temp. They do pretty well. The texture changes some but they are still good. It is probably a good idea to try freezing some and thawing them out to see if you are happy with the outcome. The only thing is that I felt the snickerdoodles dried out a bit after chilling. If you find this to be the case then make the snickerdoodles with the same recipe as the chocolate chip cookies reicpe (minus the chips, but flatten them like a snickerdoodle). They will be more moist that way. That is actually what the original snickerdoodle recipe was but I made a typo and everyone freaked out loving the recipe with the typo….so I left well enough alone. The dough is softer and may need to be slightly chilled for rolling in the cinnamon, but the taste brilliant! Hope all goes well and congrats on the wedding!!!
I found that 3 Tbls each of sugar and cinnamon was about twice as much topping as I needed. So I had to make another batch right away to use it up 🙂 I also put these in the dehydrator after baking to crisp them up a bit.
These are super tasty!! Thank you. I had to add a T of coconut oil as they didn't hold together with only 1/4 c. I also found I only needed 1 T each of cinnamon and coconut sugar for the batch. 'Love love love these!!!
Monique
I was a nonbeliever in vegan/paleo cookies… until I made these snickerdoodles today. WOW! Thank you 😀
So glad you enjoyed them! You MUST try the chocolate chip cookies then. They are out of this world good!
Made these tonight, but substituted butter for the coconut oil and added an egg. So soft, delicious, and indulgent. A super replacement for one of my favorite (no longer allowed) cookies!
OMG. Best things ever!!! I used almond meal and a little bit of applesauce and truvia to sweeten and they are incredible!!! Thank you so much!!!
Made these tonight, sub'd honey for agave and oil for apple sauce. Weren't chewie at all as a result. My fault. Great recipe, thanks for sharing!
Made these last night…they are great! Thanks for the recipe!
Making these for the nth time. They're my son's favorite. He actually told me I had to get up to make snickerdoodle cookies. He's almost 3 and never demanded a certain food. Ever.
My husband has a tree-nut allergy+chocolate++++ and so on ..so I am waiting for my "better batter" flour to arrive today. He will be so surprised when he gets home to sweet treats!
You may end up needing to add and or liquid if you convert it.
I am out of cinnamon, so I added a tablespoon of unsweetened cocoa powder to the batter and sprinkled a little on top. They were deliciuos, even if they weren't snickerdoodles. Thanks for the fantastic recipe!
Ohmg! These are the most delicious biscuits I have tried for a really long time! Nice to find such a delightful gluten/vegan/dairy free snack. Thanks so much. P.s. Love love the blog. Keep up the good work 🙂
I have made these several times with my 2 1/2 year old son. He loves to squish the balls and sprinkle the cinnamon on top. We tried adding cocoa powder to the dough today, and loved it. Thanks for making an egg free recipe.
I kid you not… I hate snickerdoodles (you know, the standard every-mom-makes-this-recipe snickerdoodle cookies) but these are probably the best cookies i've ever had.
These are delicious and easy to make. I'll be keeping this recipe for a long time. Thank you!
Is there an alternative to honey or agave? I cannot have any sweetner except Stevia.
Absolutely delicious!! I made the exact recipe last night and they were great! I think I should have added a little more almond flour, but they turned out okay. I then made a variation this morning using maple syrup instead of honey, and palm shortening instead of coconut oil, and added a little more flour this time…perfection!! I've been looking for the perfect Paleo cookie recipe and this is definitely it! Thanks for the inspiration 🙂
Made these tonight and they were amazing!!! Even my husband loved them, and he is VERY picky when it comes to deserts, especially snicker doodles! (they're his favorite). Thank you! You made me a hero in my house 🙂
Just made these for my kids brother who is on the Specific Carbohydrate Diet. We both LOVED them.
Let me start out by saying that growing up I had never tried a snicker doodle. I hadn't even heard of the amazing cookie until i was married. So you can say that my snickerdoodle experience is limited. The only snickerdoodles I had ever had before this recipe was from a betty crocker box that my neighbor made for a party. Being Christmastime, I have been busy baking up a cookie storm for the Marines stationed here in Okinawa, Japan without their families. I thought, "hmm… those snickerdoodle cookies would be a perfect christmas treat!" And so, I went to searching for a healthy recipe. Yours stuck out to me and knew i had to try them. I'm so glad I did. These are amazing. I just made a batch and after my son, husband and I tried them, we don't think they will be making it out of the house! Just the right amount of sweet, cinnamon, and yummy I was searching for. Granted, my snicker doodle experience is limited, but these are much better then dear Betty Crocker's junk!
Yep, I agree with everyone here – these are really good! Thank you so much for the recipe. It is comforting to know that I can have an occasional treat that is still reasonably good for me during the holiday season. This will help me stay away from the really bad stuff! They were easy and quick to make. I got 13 cookies out of it. My husband and I each immediately ate 3 and it was hard not to down the rest of them. Looking forward to trying more of your recipes!
These were a pleasant surprize. I'm really happy how they turned out. My toddlers loved them and so did my hubby. We ate them all 🙂
What a great recipe!!!! Thank you!
MMMM.I just baked them on a cold snowy day in Oklahoma! Very good, thank you for sharing the recipe.
Made these twice in the last two days. I need to go get more almond flour tomorrow to make them again! Thank you for a great recipe the entire family can enjoy!
these are wonderful with Granulated maple sugar and cinnamon as the topping too thanks for the awesome recipe. I purchase the granulated maple at http://www.amazon.com/Coombs-Family-Farms-25-Ounce-Container/dp/B000JJHDVG/ref=sr_1_1?ie=UTF8&qid=1362668122&sr=8-1&keywords=maple+sugar its awesome!!!! Its great sprinkled on fresh fruit too
Absolutely, we love maple sugar in these as well. Coombs is by far my favorite brand!
Can I use any other nut meal/flour (hazelnut, sunflower etc..) to replace the almond flour? I would also love to make your Perfect Chocolate Chip Cookie recipe with alternative nut flour if possible. So glad to have found your blog recently looking for grain-free + egg-free recipes. Thank you!
You are welcome to try! Everytime an element changes in baking you will get a different result. This recipe was designed for fine ground blanched almond flour. Changing nuts could change the final texture, color and flavor of this recipe. Not necessarily in a bad way, just different.
My son loves snickerdoodles and requested I make them for his school snack but then he asked if I could make a special kind for one of the boys in the class who is sensitive to wheat, soy, eggs, dairy and luckily I found this recipe. They turned out lovely but I wondered if I could have substituted another oil for the coconut oil. I didn't see anyone mentioning doing that but I wondered if a high quality organic canola oil could work too?
Yes any oil will do resuting in only slight variances.
These are AWESOME! So tasty and so easy. Thanks so much for sharing! Greetings, from Amsterdam 🙂
These are so good! I made them for a coworker/friend who is allergic to everything (she basically can eat meat, nuts and fruit), and I offered to make her GF vegan cupcakes for her birthday and she suggested this recipe instead. I only got a dozen out of the recipe, so I only got to eat one, but I'm happy I could make something she can eat. 🙂 I used maple sugar instead of coconut, because I've been trying for months to figure out how to use the maple sugar in my cupboard, and it's awesome. I'm going to save the rest of the topping to sprinkle on pancakes.
If you don't mind, I'm not very familiar with GF cooking (I was a vegan for a while, so that I'm used to), so can I ask a question? What specifically makes nut flour work with these but not regular GF flour? Could I use almond flour in place of wheat flour in say, a vegan cupcake recipe?
A dozen is about all this recipe makes. Almond flour is a completely different animal than wheat. It is high fat while wheat is low, it has no gluten so no elasticity and its absorption rate for liquids is lower than wheat flour (meaning it will take less liquid). I personally don't recommend Subbing it in wheat based recipes as there is no exact sub amounts. Each recipe will be different. There are lots of great almond flour recipes out there though and as you get used to baking with it you can venture into creating your own recipes. It's just a lot of trial and error though.
I just made these for me and my husband. We have been experimenting with no flour cookies. These are now our new favorites. Not too sweet but just enough to satisfy that sweet tooth. I let them sit for about 10-15 minutes. We devoured those cookies in under 10 minutes. I still have some dough in the refrigerator and will make the rest of them later on tonight. Thank you!!!
Can I substitute almond meal for the almond flour in this recipe?
If you do it will affect the texture and flavor making them coarser and darker in flavor. It won't resemble a snicker doodle so much, but might be a fine cookie in itself.
Great recipe, and I only changed honey to maple syrup only because that's my preferred sweetener 🙂 Delicious. Also topped some with chocolate chips for my boyfriend those were pretty good too.
Am I missing something, or are there supposed to be spices in the cookie dough other than those in the coating?
Snickerdoodles generally only have spice in the coating.
Okay, I just made some 20 minutes ago and I already ate three cookies. This has become a problem. It's too good. I was planning on giving some to my mom and sister, but we'll see how that goes… Greaaaaaaaaat recipe!
I was just told that these are the best cookies yet!!!!! thanks for sharing, you're awesome 🙂
My 3 1/2 year old son and I made up a batch of these today. We used a cookie press to make Christmas trees and wreaths- they turned out great!
https://www.facebook.com/CreatedToBePaleo
I'm eating these right now. They are so delicious! Especially with coffee. Or dipped in coffee, if you're a weirdo like me. Thanks for the recipe!
Just made these, they smelled amazing! And taste even better! Thank you, thank you!
I use the dough recipe substituting maltitol for the honey for a great low carb cookie. I have also used the basic dough recipe and added macadamia nuts and white chocolate chunks. Fantastic!
O my gosh!!!!! I just made these, and WOW!!!!!!! I am usually extremely skeptical of anything Paleo, but these are totally an exception! If you're wondering whether or not to make these, MAKE THEM!!!! Right now! I didnt have coconut sugar/maple sugar for the dusting, so I just did cinnamon. I may add a little extra honey to the dough to make up for that, but really, they are amazing anyway!
I made these while my family was over for dinner (there are about 8 of us) and all the cookies were gone in less than 10 minutes. Safe to say these are amazing.
AMAZING!!!!! like ahhh-mayyyy-zing! Thank you!
I've never commented on a recipe I've found online before, but your snicker doodle cookies were simply amazing! Thanks for sharing the recipe!!
Delish! I used cashew flour and they turned out great. Just what I was looking for. Will make again. Thanks so much!
Good to know about the cashew flour. Can't wait to try it now!
I stumbled across your recipe after doing an 'almond meal dessert recipes' search, and even though I'd never heard the term snickerdoodles before, I thought I'd give them a shot- they really are absolutely gorgeous. Thanks 🙂
Amazing!!! The dough alone is great. I eventually baked them!! Delicious! Thanks for sharing!
Delicious. Made about 16 medium-sized cookies.
I’m curious why it was revised without the coconut sugar added to the cinnamon?
You can use a 50/50 cinnamon sugar ratio if you like for coating, but it just really isn’t needed. The difference is almost indistinguishable and this just makes them have that much less sugar.
Awesome! I liked not using it, and it didn’t taste any differently to me. 🙂
Holy smokes- I just made these. These are so good! Definitely a new go-to recipe. So good!
A house hold Favourite. A go to recipie for all occasions.
So wonderful! I love to hear good things and glad you loved the recipe.