My kids won't say no to a healthier you chocolate chip cookies but I am always ready to try new recipes. The classic Snickerdoodle was next on my list to tackle. This version uses maple syrup instead of brown sugar and almond and coconut flour instead of wheat. It's the perfect easy snickerdoodle recipe for the holidays (or any day of the week!).
I chose coconut oil to keep them dairy free, but feel free to use butter for a more intense buttery flavor. They just might become your new favorite cookie.
The best Snickerdoodle recipe
I don't like to call things “the best” because there can be many good variations. However, when it comes to cookies, thick and chewy ones are a must. Snickerdoodles are similar to sugar cookies, but they contain cinnamon for a little added spice. They also use stone cream to give them a characteristic color. They make great Christmas cookies, but kids love them as an afternoon snack.
These snickerdoodles don't spread while baking and you can make them as thick or as thin as you like. Thinner cookies will be crunchier or make them thicker for a soft Snickerdoodle. I used the palm of my hand to flatten them before baking. This created a small cube in the middle that was soft and chewy while still having crunchy edges. The perfect combination!
Allergy Friendly Snickerdoodles
I have already mentioned that these are gluten free, dairy free and grain free. They are too naturally sweetened with maple syrup and coconut sugar. Plus, if you're eggless, they skip the eggs too. Without the addition of large eggs, they are chewier and less cake-like, but still hold together well. Be sure to let them cool slightly before transferring the cookies from the cookie sheet to a wire rack or they may fall apart.
Try them with a homemade glass macadamia nut milk for the ultimate cookie experience!
Chewy Snickerdoodle Cookies Recipe
This is the perfect snickerdoodle recipe with a chewy texture on the inside and a crispy edge. You get all the sweet sweet cinnamon flavor of the classic cookies without the granulated sugar or all purpose flour!
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Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside the prepared baking sheet.
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In a large bowl, mix the dry ingredients. Add the wet ingredients and mix until fully combined. You can also use a hand mixer or the paddle attachment on a stand mixer.
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In a small bowl, combine the ground cinnamon and coconut sugar to make the cinnamon sugar coating.
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Use a cookie scoop or spoon to measure the dough and roll it into golf ball-sized balls. Roll the cookie dough balls into the cinnamon sugar mixture.
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Place the cookie dough on the lined baking sheet. Flatten the cookies with the palm of your hand or the bottom of a glass. The dough does not spread so you make them to the desired thickness.
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Bake for 8-9 minutes. Do not overbake them as they will firm up a bit after cooling.
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Let rest for 10 minutes before transferring the baked cookies to a wire rack to finish cooling.
Nutrition facts
Chewy Snickerdoodle Cookies Recipe
Amount per service (1 cookie)
Calories 96
Calories from fat 63
% Daily Value*
Fat 7 g11%
Saturated fat 3 g19%
Unsaturated fat 0.1 g
Monounsaturated fat 0.2 g
Sodium 53 mg2%
potassium 22 mg1%
Carbohydrates 7 g2%
Fiber 2 g8%
Sugar 4 g4%
Protein 2 g4%
Vitamin A 1 IU0%
Vitamin C 0.01 mg0%
Calcium 26 mg3%
Iron 0.4 mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Store leftovers in an airtight container at room temperature.
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What are your favorite types of cookies? Leave a comment and let us know!
