Healthy Snickerdoodle Cookies (grain-free)

Grain-free Snickerdoodle cookies are a healthified version of traditional snickerdoodle cookies. These are made with almond flour, almond butter and sweetened with maple syrup. There is also a way to make these vegan too so they can be enjoyed by all!

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Snickerdoodle cookies were one of my favorite cookies growing up. I loved how soft, moist and sweet they were and not to mention the beautiful aroma they give off while baking. Usually snickerdoodles are made with butter, lots of sugar and flour, which there’s nothing wrong with that. But I wanted to create a healthier version of the original.

These snickerdoodles are just that. They are grain-free, refined sugar free and turn out just like the original, but honestly maybe even better! I love how moist these cookies are too, they are cinnamon sugar pillows! I know a lot of my followers are also plant-based or vegan, so you can also make these cookies vegan with the use of a chia egg. Keep on reading to find out how!

Ingredients in healthy snickerdoodle cookies

When creating this recipe, I really wanted to focus on wholesome simple ingredients. You will only need a handful to make this recipe, all of which i’m sure most of us already have on hand!

almond flour
almond butter
ground flax
baking powder
salt
cinnamon
maple syrup
egg or chia egg
vanilla extract
vegan cane sugar

How to make snickerdoodle cookies

Making these healthy snickerdoodles are not only easy, but they come together in less than 20 minutes! Quick, easy and so efficient!

To start, preheat the oven to 350F and prepare a baking sheet by lining it with parchment paper or a silicon baking mat.

In a medium mixing bowl, combine all the dry ingredients. So, almond flour, ground flax, baking powder, salt and cinnamon. Mix with a whisk until ingredients are well incorporated and set this mixture aside.

Then, in a large mixing bowl, combine the wet ingredients: almond butter, maple syrup, egg (or chia egg), and vanilla extract. Mix with a whisk until very well combined.

Next add in the dry ingredients to the wet and continue to mix until a dough is formed. It will be a little sticky, but that’s okay.

In a small bowl, combine cane sugar and cinnamon and then roll each cookie dough into the mixture and coat well. Flatten the cookie in the palm of your hands and place on the prepared baking sheet.

Bake the cookies for 12-14 minutes or until the tops are slightly done. My oven is perfect at the 13 minute mark. Allow to cool for 10 minutes before removing from the baking sheet and onto a cooling rack.

Best stored on the counter and enjoyed within 3-4 days. Batch makes about 9-10 large snickerdoodle cookies.

Other cookies recipes to try

Healthy Snickerdoodle Cookies (grain-free)

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PREP TIME:

10 minutes

COOK TIME:

14 minutes

Author - Hannah

Ingredients

1 3/4 cup almond flour
1/4 cup ground flax
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/3 cup almond butter
1/3 cup maple syrup
1 egg or chia egg (1 tbsp chia seeds mixed with 3 tbsp water, let sit for 10 minutes)
1 tsp vanilla extract

cinnamon + sugar

1/4 cup vegan cane sugar, or coconut sugar
1 tsp cinnamon

SCALE:

YIELDS:

10 servings

Directions

To start, preheat the oven to 350F and prepare a baking sheet by lining it with parchment paper or a silicon baking mat.
In a medium mixing bowl, combine almond flour, ground flax, baking powder, salt and cinnamon. Mix with a whisk until ingredients are well incorporated and set this mixture aside.
Then, in a large mixing bowl, combine almond butter, maple syrup, egg (or chia egg), and vanilla extract. Mix with a whisk until very well combined.
Next add in the dry ingredients to the wet and continue to mix until a dough is formed. It will be a little sticky, but that’s okay.
In a small bowl, combine cane sugar and cinnamon and then roll each cookie dough into the mixture and coat well. Flatten the cookie in the palm of your hands and place on the prepared baking sheet.
Bake the cookies for 12-14 minutes or until the tops are slightly done. My oven is perfect at the 13 minute mark. Allow the cookies to cool for about 10 minutes before removing from the baking sheet and onto a cooling rack.
Best stored on the counter and enjoyed within 3-4 days. Batch makes about 9-10 large snickerdoodle cookies.