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Snickerdoodles {almond flour}

March 17, 2013 by Erica 58 Comments

Comfy Belly: Snickerdoodles

This grain-free, gluten-free, SCD snickerdoodles recipe is made with almond flour and unrefined sweetener, making it delicious and nutritious.

If you’ve used my recipes or browsed my site, you may have come across this cinnamon cookie recipe. Using a similar ratio of ingredients and a slightly different baking time and temperature it magically transforms into a Snickerdoodle cookie—a crunchy, chewy butter cookie rolled in cinnamon and sugar.

Snickerdoodles (3 of 5)

Comfy Belly: Snickerdoodles

I successfully tested this recipe with honey and maple syrup as the cookie sweetener. The maple syrup/butter batter is a bit wetter than the batter with coconut oil and honey or maple syrup, but both bake the same. I do have a preference for the cookie sweetened with maple syrup, but it’s just my taste buds talking.

For the cinnamon coating I ditched the refined granulated sugar and tested maple sugar and coconut palm sugar, and found no discerable difference in texture or flavor. Maple sugar is more expensive than the coconut palm sugar, if that’s a consideration. If you don’t or can’t eat either of these granulated sugars, just leave it out and lightly dust the cookies in ground cinnamon.

This cookie recipe is egg free, and while I know some of you may be tempted to toss an egg in there when you think the dough seems to crumble before your eyes, keep the faith and press the dough together. The honey and fat will keep things together, and rolling it into small balls will secure the flour granules as well.

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As featured in
The Healthy Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
The Healthy Coconut Flour Cookbook
Everyday Keto Baking by Erica Kerwien - Comfy Belly
Everyday Keto Baking
5 from 11 votes

Snickerdoodles {almond flour}

If you are following SCD, leave out the granulated sweetener (in step 7) and use a bit of cinnamon to lightly dust the cookies. If you can eat date sugar, you can replace the granulated sugar with date sugar.
If the dough is too soft to form balls, place it in the freezer for 10 minutes or so before shaping it into balls.
The lowcarb/Keto version of this recipe is in my Everyday Keto Baking cookbook. The version that incorporates coconut flour into the recipe is in my Healthy Coconut Flour Cookbook.
Servings: 20 cookies
Calories: 108kcal

Ingredients

  • 2 cups blanched almond flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter, melted (or coconut oil, softened)
  • 1/3 cup honey or maple syrup
  • 1 tablespoon vanilla extract
  • 1 tablespoon ground cinnamon
  • 1 tablespoon maple sugar or coconut sugar (leave out for SCD)

Topping

  • 2 tablespoons ground cinnamon
  • 2 tablespoons maple sugar, coconut sugar, or other granulated sugar
US Customary - Metric

Instructions

  • Preheat your oven to 350°F (175°C or gas mark 4).
  • Whisk together the almond flour, baking soda, and salt in a bowl.
  •  In a separate bowl, cream the butter, sweetener, and vanilla.
  • Add the flour mixture to the butter mixture and blend well. If the batter is a bit soft to handle, chill it for 10 minutes.
  • Line baking sheets with a nonstick mat, parchment paper, or another nonstick material.
  • Blend the ground cinnamon and maple sugar together in a shallow bown or plate. Use the palm of your hands to roll a tablespoon or so of dough into a ball. Roll the dough ball in the cinnamon mixture to fully coat. Place the dough balls on the cookie sheet, spaced about an inch (2.5 cm) or so apart, and flatten with the underside of a jar or glass, or with the palm of your hand.
  • Bake the cookies for 8 to 10 minutes. Cool for at least 10 minutes.
  • Store in a sealed container at room temperature for a few days or in the freezer for a few months.

Nutrition

Calories: 108kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 58mg | Potassium: 8mg | Fiber: 2g | Sugar: 7g | Vitamin A: 52IU | Calcium: 37mg | Iron: 1mg

 

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Filed Under: Dairy Free, Desserts, Egg Free, Gluten-Free, Lactose Free, Paleo, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almond flour

Previous Post: « Roasted Carrots
Next Post: Coconut Lime Macaroons »

Reader Interactions

Comments

  1. Celina

    March 18, 2021 at 2:11 pm

    5 stars
    This is a great recipe! Thank you so much.

    Reply
    • Erica

      March 18, 2021 at 2:15 pm

      Thank you!

      Reply
  2. Mariah

    November 24, 2020 at 10:09 pm

    5 stars
    These are amazing! The chewy texture is such a nice treat.

    Reply
    • Erica

      November 24, 2020 at 11:13 pm

      Thank you! So great to hear 🙂

      Reply
  3. Donald Aguilar

    May 16, 2020 at 3:44 pm

    5 stars
    After looking for about 4 years, finally a wheat-less cookie recipe which product tastes GREAT! I substituted Truvia at 1 1/4 TEASPOON Truvia for every Tablespoon of maple sugar or coconut sugar to make it almost sugarless (I did use quality maple syrup). Comfy Belly is my new “go-to” website for wheat-free/sugar-free recipes.

    Reply
  4. Donald Aguilar

    May 16, 2020 at 3:44 pm

    5 stars
    After looking for about 4 years, finally a wheat-less cookie recipe which product tastes GREAT! I substituted Trivia at 1 1/4 TEASPOON Truvia for every Tablespoon of maple sugar or coconut sugar to make it almost sugarless (I did use quality maple syrup). Comfy Belly is my new “go-to” website for wheat-free/sugar-free recipes.

    Reply
    • Erica

      May 16, 2020 at 3:47 pm

      That’s awesome! Thank you

      Reply
  5. Natalie

    January 29, 2020 at 8:44 pm

    5 stars
    I have made these before and really had a craving for them tonight, but I don’t see the directions/ temp/ baking time anywhere… help!

    Reply
    • Erica

      January 29, 2020 at 9:26 pm

      Thank you for calling this out for me. Fixed and ready to use! Best wishes.

      Reply
      • Natalie

        January 30, 2020 at 7:52 am

        Hooray! Thank you so much. My kitchen will smell great today!!

        Reply
    • Amanda

      December 22, 2020 at 11:34 am

      I know! I guess and overcooked by about 2mins

      Reply
  6. Kim B

    December 13, 2019 at 6:04 pm

    5 stars
    These are seriously AMAZING!!! I have been eating these non-stop for months I love them SO much. Tonight I added in some grain free pumpkin granola to the mix with out the cinnamon and it was also delicious!

    Reply
    • Erica

      December 14, 2019 at 11:34 am

      wow, great idea! I’ll have to try that 🙂

      Reply
  7. Kim

    November 17, 2019 at 3:20 pm

    5 stars
    I LITERALLY can not have enough of these! I have been searching for a recipe on the SCD diet that would satisfy my craving for sweets. Well this is it and I can not keep these long enough in the house I just eat all of them. Thank you for the recipe 🙂

    Reply
    • Erica

      November 17, 2019 at 5:11 pm

      Wow, thank you! They are great. You might also like my cinnamon cookies, which these are based on. Cheers!

      Reply
  8. Shirley

    December 18, 2018 at 12:24 pm

    5 stars
    I made these but added a heaping tablespoon of ground flax seed to them and they were so yummy! I made them yesterday and they were delicious and when I had one today they were chewy inside and crunchy outside. Thank you for sharing your recipe!

    Reply
  9. Anna

    January 20, 2017 at 4:42 am

    Mine keep sticking to the bottom of the glass. I tried coating the glass (and I tried plastics too!) with oil and it still doesn’t help. Any ideas?

    Reply
    • Erica

      January 20, 2017 at 8:48 am

      Yes, it’s a bit tricky, especially when the dough gets warm. Either put it in the freezer for several minutes, or add some flour to the outside of the dough.

      Reply
  10. Wendy

    May 14, 2016 at 8:48 am

    Wait, I was just coming here to say the opposite. 2 cups of almond flour weigh 8 ounces. 2 cups of water weighs 16 ounces.

    Reply
  11. Elizabeth

    December 13, 2014 at 2:34 pm

    These look great! Any chance that these could be prepared with whole wheat flour..?

    Reply
    • Erica

      December 13, 2014 at 6:34 pm

      yes, I suggest checking some popular baking sites or cookbooks.

      Reply
  12. kristina

    November 27, 2014 at 11:12 am

    hi is this one or two cups? as says 2 cups but then 8 oz in brackets – thanks

    Reply
    • Erica

      November 27, 2014 at 11:26 am

      Wow, thanks for that great catch!! I changed it – it’s 2 cups.

      Reply
  13. Anonymous

    November 19, 2013 at 1:08 pm

    5 stars
    I never post comments on blog-type recipes but this recipe was awesome. I was skeptical at first because it only contained almond flour…no coconut flour like the rest of the recipes I googled. I decided to make it for its simplicity (no “hard to find” ingredients like guar gum, xantham gum, sorghum flour, evaporated cane juice, etc.) and hoped that it would come out great. I made the recipe with honey and butter instead of coconut oil and maple syrup. These were so yummy…soft and perfect. Just the right amount of cinnamon. My toddler loved them, my gluten free, egg free husband loved them and I basically ate the whole batch only leaving a handful for my family ;o)

    Best part, you can get all of the ingredients at Trader Joe’s…and their almond flour is a bargain!

    Reply
    • Erica

      November 19, 2013 at 1:24 pm

      Thanks, Jennie! Did Trader Joe’s start selling blanched almond flour or did you use almond meal? Just curious. Interesting that they came out soft – I bake them until they’re browning around the edges and when they cool they’re crunchy on the edges and soft in the middle.

      Reply
  14. spilyoso

    November 6, 2013 at 8:56 am

    Who knew something so basic could be so delicious! Love them!

    Reply
  15. D. Maynard

    September 5, 2013 at 1:36 pm

    Maple sugar and coconut palm sugar are not available in my area, and I’ve never heard of Muscovado. Any ideas what I could use in place of those?

    Reply
    • Erica

      September 5, 2013 at 2:15 pm

      you can use any granulated sugar, really. It’s up to you, or leave it out, or order it online.

      Reply
  16. Rachel

    August 30, 2013 at 11:19 am

    5 stars
    Just made these for my diabetic husband (who has a sweet tooth!). These are delicious and very low carb. I only used 1/4 cup maple syrup and they were still plenty sweet. There were less than 4g carbs per cookie!

    Reply
  17. Amy

    August 23, 2013 at 5:02 pm

    I ran out of local honey (so good) and didn’t have any maple syrup (can be pricey)but I did pick up some black strap molasses! I substituted that for the honey and omg they are so good! I did add an egg though I must admit.
    Im loving the molasses though, it is good for you and good for paleo!
    Its a win win.

    Reply
    • Erica

      September 5, 2013 at 11:48 am

      nice, so good to know it works well with molasses!

      Reply
  18. katy

    May 24, 2013 at 7:09 am

    they ate all 27 cookies yesterday. i am making more now. i promise i won’t leave a comment every time i make them.

    i’m kind of excited.

    Reply
    • Erica

      May 24, 2013 at 9:32 am

      good news. I love comments 🙂

      Reply
  19. katy

    May 23, 2013 at 10:31 am

    vanilla in with the butter and sugar, right?

    i have them in the oven. they’re smelling superfine.

    Reply
  20. katy

    May 23, 2013 at 6:27 am

    This is a 4-5g CHO cookie–WOOT! I am making these immediately—perfect on a rainy day with a to-do list that fills me with dread. Thank you. I am glad Ann sent me here.

    Reply
    • Erica

      May 23, 2013 at 9:55 pm

      Hi! Say hello to Ann for me!

      Reply
  21. Denise

    April 5, 2013 at 9:00 pm

    Going to make these tomorrow. Can’t wait to have a snickerdoodle again. I bought your cookbook too. That should be here Monday!

    Reply
    • Erica

      April 5, 2013 at 9:09 pm

      Thanks! Hope you like both 🙂

      Reply
  22. Susan

    March 24, 2013 at 11:10 pm

    Without the sugar to add to the mix, just rolling it in cinnamon is a bit overwhelming to the flavor, I found. I think I’d just dust one side of the pressed cookie next time.

    Reply
    • Erica

      March 24, 2013 at 11:12 pm

      Thanks Susan! I can see it being too much if you cover the entire surface. I’ll add that to the notes.

      Reply
  23. Loretta

    March 24, 2013 at 5:46 pm

    I’m eating a slightly warm one as I type this! My hubby and I both loved these. Mine were a little too runny to roll, so I chilled the dough for 30 minutes in the fridge. I probably could have chilled them a little longer because they spread quite a bit, but they still taste great!

    Reply
    • Erica

      March 24, 2013 at 5:59 pm

      Good to know. I haven’t had my batters runny, but the maple syrup/melted butter can be much softer. Yes, chilling is a great idea if the batter is runny.

      Reply
  24. Amy M

    March 22, 2013 at 4:59 pm

    Any chance that stevia could be used? I am on a mostly sugar free diet. 🙂 Looks GREAT!

    Reply
    • Erica

      March 23, 2013 at 12:03 pm

      Most probably, with enough liquid to compensate for the honey’s liquid.

      Reply
    • Erica

      May 30, 2013 at 11:38 am

      Hi Amy. Did you ever test this recipe with stevia? I’m going to try to use it but curious to know if you got it working. Thanks!

      Reply
  25. Misty

    March 19, 2013 at 12:13 am

    5 stars
    I made these this morning. I do not think they will last through the day! My daughter said they were so good they could pass as cinnamon roll cookies! Yep! I think these passed the test! Thank you for such a great recipe!

    Reply
    • Erica

      March 19, 2013 at 7:45 am

      How funny. Darn, I could have named them cinnamon roll cookies :).

      Reply
  26. Fawn at Cowen Park Kitchen

    March 18, 2013 at 10:40 am

    I have a version of these yummy cookies too! Cinnamon + almonds = a great combination. I made them for a gluten-free friend, but ended up eating far more than I expected to (I’m not a big sweets person, so that’s a good sign I think). Here’s my version: http://cowenparkkitchen.com/almond-snickerdoodles/

    Reply
  27. Melanie

    March 18, 2013 at 10:00 am

    Could I use coconut flour instead of almond flour?

    Reply
    • Erica

      March 18, 2013 at 10:10 am

      The ratio of ingredients would be way different, so unfortunately no.

      Reply
  28. Michael

    March 18, 2013 at 6:41 am

    Exactly what I was looking for! I really wanted snickerdoodles, but only had almond flour on hand. Thanks!

    Reply
    • Erica

      March 18, 2013 at 8:41 am

      Great! You’re set. This recipe actually has fewer ingredients than the traditional Snickerdoodle.

      Reply
  29. My Delicious Life

    March 18, 2013 at 6:20 am

    I love all of your recipes. Can’t wait to try this one–my kids love your cinnamon cookie recipe already 🙂

    Reply
    • Erica

      March 18, 2013 at 8:39 am

      Thanks! Yes, I will leave that one to rest :).

      Reply
  30. Jamie Collins

    March 18, 2013 at 6:03 am

    Can I use Earth Balance in place of the unsalted butter? Thanks!

    Reply
    • Erica

      March 18, 2013 at 8:20 am

      I don’t see why not but I haven’t tried it.

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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