Coconut Flour Snickerdoodles {GF, Grain-Free, Paleo}
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Grain-free, gluten-free snickerdoodle cookies made with coconut flour!
Recipe by::
Recipe type: Cookies, Dessert
Serves: 18 cookies
  • 1 large egg
  • 1 large egg white
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine sea salt
  • ⅛ teaspoon ground nutmeg
  • ⅓ cup coconut flour (more if needed; see note)
  • ¼ cup virgin coconut oil, melted
  • ½ teaspoon baking powder
  • 2 tablespoons coconut sugar or granulated sugar of choice
  • ¾ teaspoon ground cinnamon
  1. Preheat oven to 350F. Line a large cookie sheet with parchment paper.
  2. In a medium bowl whisk together the egg and egg white until blended. Whisk in the maple syrup, vanilla, salt and nutmeg.
  3. Add the coconut flour, coconut oil and baking powder to bowl, stirring until well blended. Dough should be thick but still moist; if too wet, add more coconut flour, a teaspoon at a time.
  4. In a small shallow dish, combine the sugar and cinnamon. Roll dough into 1-inch balls (about 1 tablespoon of dough). Roll in cinnamon sugar and place on prepared cookie sheet, spacing 2 inches apart.
  5. Bake in preheat oven for 11 to 14 minutes until puffed and set at centers. Let stand on cookie sheets for 1 minute, then transfer cookies to a cooling rack,
  6. Repeat with remaining dough and cinnamon sugar.
Storage: Store the cooled cookies in an airtight container at room temperature for up to 2 days, in the refrigerator for 1 week, or freezer for 3 months.
Nutrition Information
Serving size: 1 cookie Calories: 59 Fat: 3.6 g Saturated fat: 3 g Carbohydrates: 5.9 g Sugar: 4.3 g Sodium: 43 mg Fiber: 0.9 g Protein: .8 g Cholesterol: 10.3 mg
Recipe by power hungry at