This grain-free, gluten-free 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.
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 date sugar, maple sugar, and coconut sugar, and found no discernible difference in texture or flavor. Maple sugar is more expensive than most other granulated 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.