Last updated on January 31st, 2023 at 03:14 pm
I have always loved buttery-soft cinnamony snickerdoodle cookies – the crispy surface and rich cinnamon flavor.
One night after dinner, I had a hankering from a snickerdoodle cookie, so naturally, I had to make a grain-free version that we all could enjoy, and that is how this recipe was born.
These simple snickerdoodle cookies smell divine as they bake in the oven on a chilly fall or winter morning.
My kids are obsessed with these delicious golden beauties.
Our favorite way to eat these snickerdoodle cookies is straight out of the oven (still warm) with a big glass of raw milk.
Happy eating.
Snickerdoodle Cookies {Grain-Free}
Deliciously thin and chewy, with a crispy edge snickerdoodle cookies.
- 4½ tbsp maple sugar
- 3½ tsp ground cinnamon
- 1¼ cup cashew flour
- 3 tbsp coconut flour
- 2 tbsp arrowroot powder
- ¾ tsp cream of tartar
- ½ tsp baking soda
- ⅛ tsp sea salt
- ¼ cup maple syrup
- ¼ cup grass-fed butter, softened
- 1 tsp vanilla extract
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In a small bowl combine 1½ tablespoons of maple sugar and 3 teaspoons of ground cinnamon. Set aside.
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Using a food processor combine the leftover maple sugar, cashew flour, coconut flour, arrowroot powder, the leftover ½ teaspoon cinnamon, cream of tartar, baking soda, and sea salt. Pulse 5-6 times until combined.
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Add the softened butter, maple syrup, and vanilla extract and process for 10-15 seconds until combined.
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Chill the cookie dough in the oven for 30 minutes.
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While the cookie dough is chilling, preheat the oven to 350°F, and also line two baking sheets with unbleached parchment paper.
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Use a tablespoon to measure out the dough. Roll the cookie dough into balls and then roll the balls in the cinnamon sugar to coat. Place the cinnamon sugar-covered cookie dough balls on the parchment paper-lined cookie sheet. Make sure to spread them evenly to allow space for spreading.
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Bake one sheet at a time for 10 minutes, rotating the baking sheet halfway through. The cookies will be done when they are golden brown around the edges.
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Cool the cookies on the baking sheet for 10 minutes before transferring them to a wire rack. Enjoy!
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