Snickerdoodles - Chewy Grain Free (And the secret to the BEST Paleo cookies!)

Prep Notes

These chewy grain free Snickerdoodles are worth the wait!

First, sift together the ingredients. If you don’t sift, your cookie will have a “grainier” texture and won’t be as smooth. 

Second, if you want a fluffier, chewier cookie, refrigerate the dough before cooking. Refrigerating the dough keeps the cookie from heating evenly all the way through. I know that may sound bad, but it’s actually a good thing if you want the edges to flatten out a bit, the outside to crisp, and the middle to stay soft and chewy. Trust me, it’s worth letting the dough chill for an hour, especially with these grain free Snickerdoodles! 

Third, beating makes a difference. There have been a lot of times I’ve skipped the beating and just stirred the ingredients together. This will make for an average cookie, but beating the butter (or coconut oil) and sugars together makes for a fluffier cookie, too. 

Cooking Time

8-9 min


4 servings


  • 1/2 cup butter or coconut oil softened
  • 1/2 cup coconut sugar
  • 1/4 cup pure maple syrup
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 2 cups blanched almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1/4 tsp salt

  • For rolling in:
  • 1/4 cup coconut sugar
  • 2 tsp cinnamon


  1. Using a stand mixer fitted with the paddle attachment, beat together the butter or coconut oil, coconut sugar, and syrup on medium-high speed until well combined and creamy.
  2. Scrape down sides and add in egg and vanilla and beat together again until creamy.
  3. Sift in the almond flour, baking soda, cream of tartar and salt.
  4. Beat until combined.
  5. Scoop out with a cookie scoop onto a baking sheet covered with parchment paper.
  6. Place in fridge for about an hour, until chilled.
  7. Preheat oven to 350 degrees.
  8. Flatten slightly and roll in the cinnamon/coconut sugar mixture until covered.
  9. Bake in oven for 8-9 minutes, then remove from oven and allow to cool on baking sheet for 4-5 minutes before removing to wire rack to cool completely.
  10. Note: It's important this dough is chilled when you place it in the oven. This will help ensure a bit of a crispy outside, and soft, chewy center.