Best Ever Paleo Snickerdoodle Cookies
Best ever paleo snickerdoodle cookies!! Soft in the middle and chewy around the edges with the slightest crunch. A simple and easy recipe with no refined sugar!
The other day I was seriously craving some snickerdoodles, most likely from scrolling through Instagram and seeing other pictures of cookies, something I’ve been doing pretty often this pregnancy😆 I had an idea for a recipe I thought might hit the spot with what we had available in our cupboard. So I whipped these guys up and it was a one and done recipe, they are that good! If you’ve ever created and tested your own recipes, you KNOW this is rare and something to be celebrated!🎉
These cookies are soft in the middle and perfectly chewy around the edges with the slightest crisp…soooo goooood. And if you eat them while they’re still hot they taste like a gooey cinnamon roll! I imagine they would be AMAZING used for ice cream sandwiches, but so far there have been zero leftovers to try it out🤣
Paleo Snickerdoodle Ingredients:
- Justin’s Maple Cashew Butter– This ingredient is KEY and I have not tried subbing it with anything else, I just know it wouldn’t be as good! I linked directly to their site since I couldn’t find it on Amazon.
- Sweetener- I used 1/2 cup coconut sugar + 1/4 cup honey, I love this combo but if you don’t have honey you might be able to get away with all coconut sugar…just don’t use all honey.
- Cassava flour- I haven’t tested anything other than this flour, we loved them so much we didn’t want to change the recipe. However, I know this flour is pretty spendy and if you aren’t grain free, the next thing I might try would be oat flour, and that way they would still be gluten free as well.
If you love these, be sure to try our BEST EVER CHOCOLATE CHIP ALMOND BUTTER OAT COOKIES!! They are a big family favorite!👌
Best ever paleo snickerdoodle cookies!! Soft in the middle and chewy around the edges with the slightest crunch. A simple and easy recipe with no refined sugar!
- 1 cup Justin's Maple Cashew Butter
- 1/2 cup Coconut sugar
- 1/4 cup Honey
- 1/4 cup Cassava flour
- 1 Egg
- 4 tsp Coconut oil, melted & cooled
- 1 tsp Vanilla extract
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1/4 cup Coconut sugar
- 2 tsp Cinnamon
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Preheat oven to 350°, line a baking sheet with parchment paper and set aside.
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Place all cookie ingredients into a standing mixer and mix until all ingredients are fully incorporated.
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In a separate bowl, mix together coconut sugar and cinnamon for sugar coating.
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Using a small cookie scoop, scoop cookie batter and roll each cookie in sugar coating, place on prepared sheet pan and leave them, do not press them down. Bake 12 at a time for about 9 minutes, 10 if you like them crispier, rotating pan halfway through.
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Continue with remaining batter, you should get about 18 cookies.
