Grain-Free Snickerdoodles

Crispy outer edges, buttery, pillow-y, soft + chewy center with the perfect amount of sweet and salty. I think these might be my new favorite chocolate-free cookie! Willow was skeptical at first because they were missing chocolate chips or a chocolate coating, but I convinced her to take a bite…she went back for a second cookie. Success! I’ve gotten her so hooked on cinnamon these days that she’s even sprinkling it on her peanut butter toast!

These cookies are SO quick to whip up and if your household is like mine, then they’ll be gone fast (our batches barely make it two days). Willow loves to eat hers with a glass of homemade almond milk or ginger tea…I’ve been riding the occasional coffee train these days and I’ve gotta say, it makes a lovely combo!

Grain-Free Snickerdoodles


Makes 12-16 cookies, depending on size (and whether or not you eat some of the dough!)


for the dough:

  • 3/4 cup blanched almond flour
  • 1/4 cup arrowroot powder
  • 1/4 cup potato starch (not flour)
  • 3/4 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon Ceylon cinnamon
  • 1/8-1/4 teaspoon Himalayan salt
  • 1/4 cup softened coconut butter*
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract

for coating:

  • 2 Tablespoons coconut sugar
  • 2 teaspoons Ceylon cinnamon

*Soften the coconut butter and then measure it out. I soften coconut butter by using a double boiler or I pop it in the oven while preheating.


  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Whisk together the dry ingredients until no clumps remain.
  3. Stir in the wet ingredients until well combined.
  4. In a separate small bowl, combine the coating ingredients: coconut sugar + cinnamon.
  5. Roll the dough into balls, roll around in the coconut sugar + cinnamon mixture, and then place on parchment paper lined baking sheet. Flatten the balls (I used the bottom of a pint glass).
  6. Bake for 8-10 minutes.
  7. Remove from oven and allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack. You can sprinkle extra cinnamon and coconut sugar on top if desired!
  8. ENJOY! Store any leftovers in an airtight container or a cookie jar. These will lose some of their crispy outer edges by the next day, but no complaints here…super soft, buttery cookies are delicious!

Grain-Free Snickerdoodles

Grain-Free Snickerdoodles

Grain-Free Snickerdoodles

Thanks for stopping by!

2 thoughts

  1. Oh these look sooo fabulous Mandy! Totally perfect! I am chuckling because I actually have some snickerdoodles in my Ebook (for those who order my cookbook!) haha, but the recipe is totally different than yours so I can’t wait to try your version! What is even funnier is that my original version was almond flour and cornstarch, lol, but I ended up going with a different flour. Anyways, yours look amazing and I definitely can’t wait to try them! I love snickerdoodles and thank YOU for using cream of tartar! OMG, everytime I see somebody share a snickerdoodle cookie recipe without cream of tartar I am so confused because the cream of tartar is the very ingredient that makes it in fact a snickderdoodle! Otherwise, it’s just a cinnamon coated cookie, haha. Snickerdoodles have that classic subtle tang from the tartar so it’s essential. They look so yum, I’m drooling!


    1. Hahahaha!!!! Right?! Don’t get me wrong, I love a cinnamon coated cookie, but yes, if you’re going for a snickerdoodle, you must have cream of tartar! Omg! When I printed off your ebook and saw your version, I about died! They look perfect and sound amazing! I will be making all of the recipes in that ebook even if I can’t personally eat them because I know my family will love them! I have a feeling your snickerdoodles will make an appearance very soon because we’re a house full of cookie monsters 😂😂 I love how there can be hundreds of snickerdoodle recipes, but each one of them different. It’s fun! Can’t wait to make your version! ❤️


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