Easy, healthy, snickerdoodle cookies, made grain-free with coconut flour. They are naturally vegan, Paleo, nut-free and gluten-free.
I love everything about snickerdoodles, including the name, the cinnamon sugar topping, and especially their old-fashioned, comfort food appeal. My mother made them often, using the recipe from the Fannie Farmer Baking Book; I made the same recipe for many years, too. No matter the occasion or setting I chose to share them, they were gobbled up in short order.
No one should miss out on the goodness of snickerdoodles, so I am elated to share a recipe that almost everyone can savor: Coconut Flour Snickerdoodles (made without eggs!).
I shared a recipe for coconut flour snickerdoodles here on PowerHungry many moons ago, made with eggs. Making an egg-free version may sound straightforward, and with other flours it can be. But egg-free coconut flour baking? Oy vey. I have made more disastrous experiments than I can count.
But (whoohoo!), I am finally figuring it out (I love logic problems). Much as I love eating the results, the most exciting part is sharing the recipes with all of you.
So, time to share these snickerdoodles (which passed both the husband and child taste tests with enthusiastic thumbs up!). They are:
*Nut- and Seed-Free
*Fast & Easy to Make
The dough is very similar to my Chocolate Coconut Flour Cookies from last week. Flaxseed meal (combine with water) is used as a binder, and then all of the remaining ingredients are stirred together (no mixers needed) in one bowl. The mixture will look loose (more like a batter) when first stirred; let it sit for 1 to 3 minutes and it will thicken into what looks like a traditional cookie dough.
The dough is too soft to shape into balls and roll in cinnamon sugar, as you would do with a traditional snickerdoodle recipe. But that makes the cookies all the faster and easier to prepare: simply scoop the dough onto a lined cookie sheet and sprinkle the tops with a combination of coconut sugar and cinnamon.
Approximately 14 minutes later, you’ll have a dozen of these golden-brown beauties:
The texture of the cookies is tender and cake-like, with lightly crisped edges. The natural flavor and sweetness of the coconut flour enhances the fragrances of cinnamon and vanilla–a perfect anytime treat you can feel good about!
This recipe isn’t limited to snickerdoodles. Think of all of the delicious variations you can create by changing the spices and flavorings of the recipe, or adding some tasty stir-in. I am already scheming…
Until then, happy baking, friends, and don’t forget to let me know if you give this recipe a try!
Making this recipe? I would love to see it!
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- 6 tablespoons water
- 1 tablespoon flaxseed meal
- ¼ cup coconut flour (do not pack it; lightly spoon to measure)
- ¼ cup tapioca starch
- ¼ cup coconut palm sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ⅛ teaspoon fine sea salt
- 2 tablespoons vegetable oil (I used avocado oil)
- 1 teaspoon vanilla extract
- 2 teaspoons coconut palm sugar
- ¼ teaspoon ground cinnamon
- Preheat oven to 350F. Line a cookie sheet with parchment paper.
- In a cup, combine the water and flaxseed meal. Let stand for 5 minutes to thicken.
- In a small bowl, whisk the coconut flour, tapioca starch, coconut sugar, cinnamon, baking powder and salt, breaking up any and all lumps.
- Add the flax mixture, oil and vanilla to coconut flour mixture, stirring until blended. Let stand for 2 to 3 minutes, allowing the coconut flour to absorb the liquid.
- Using a small cookie scoop or tablespoon, scoop 12 mounds of dough onto the prepared cookie sheet, spacing 2 inches apart.
- Topping: In a small cup,
- Bake in the preheated oven 11 to 14 minutes until set at the centers and surface of cookies appears dry,
- Cool on cookie sheet for 5 minutes and then carefully transfer cookies to a wire cooling rack. Cool completely.
Sweetener Options: An equal amount of brown sugar or cane sugar can be used in place of the coconut sugar.