Diary-free, Gluten-free, Grain-free, Low-FODMAP, Oil-free, Vegan
I love snickerdoodle cookies, so I set out to recreate a version that I could both tolerate and feel great about. There is a lot to love about these cookies starting with the fact that they are super light and chewy. They’re also vegan, grain-free, and oil-free. They aren’t considered paleo because I use white sugar to maintain their pale color, but substituting for coconut sugar will do the trick.
I often make them when I’m dying for a sweet fix after dinner but don’t have a lot of time to make something time-intensive because they are super easy to whip up. Bring a dozen or two to a party and they’ll be an instant hit!
Makes 12 cookies
Prep Time: 15 mins | Cook Time: 10 mins
Equipment: Mixing bowls, cookie baller, small plate, cooling wire rack
- Preheat the oven to 350°F (175°C). Mix the dry ingredients together in a small bowl.
- 1 cup superfine almond flour
- 1/2 cup arrowroot flour
- 2 tbsp coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- Whisk the sugar, water, vanilla together in a large bowl until the sugar begins to dissolve. Gradually stir in the dry ingredients with a spatula until a sticky, slightly crumbly dough forms.
- 1/3 cup white sugar
- 3 tbsp cold water
- 2 tsp vanilla extract
- Mix the sugar and cinnamon together on a small plate. Use a cookie baller (or a tablespoon) to scoop out the dough and roll into small balls. Roll them around on the plate with the sugar and cinnamon until completely coated. Drop the rounded cookies onto a greased baking sheet. Lightly press them down with three fingers.
- 2 tbsp white sugar
- 2 tsp ground cinnamon
- Bake at 350°F (175°C) for 10 minutes, just until the edges are starting to crisp but the centers are still soft. Allow them to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Store in an air-tight container once cooled.
Sweet Tip: Because these don’t have eggs in them, you can also use this for a cookie dough recipe. Don’t bake the dough, instead mix in the sugar and cinnamon topping and refridgerate or freeze until hardened. Then add to your favorite ice cream or enjoy with a spoon! 😉
Make It Paleo: Instead of white sugar, use an equal amount of coconut sugar both in the cookies and for the sugar, cinnamon topping. They will not be as pale as the ones made with white sugar, but will taste just as good!