Paleo Snickerdoodles made with antioxidant rich cinnamon and high-protein almond flour are one of my children’s favorite cookies.
Snickerdoodles are a simple, yet delightful cookie, a favorite of children and adults alike. During the past couple of years I’ve received dozens of requests for Paleo Snickerdoodles. In fact, just a couple of days ago I asked my Facebook fans whether they wanted to see a gluten-free, grain-free snickerdoodle recipe here, or an egg-free macaroon recipe –the snickerdoodles won 156 to 88 votes.
Here’s what Wikipedia has to say about this classic cookie:
A snickerdoodle is a type of cookie made with butter or oil, sugar, and flour rolled in cinnamon sugar. Eggs may also sometimes be used as an ingredient, with cream of tartar and baking soda added to leaven the dough. Snickerdoodles are characterized by a cracked surface and can be crisp or soft depending on preference.
Of course these Paleo Snickerdoodles are made without butter, wheat flour and eggs. And if you want to make a vegan snickerdoodle, just use agave instead of honey.
- In a food processor, combine the almond flour, salt, baking soda, and cinnamon
- Pulse in the shortening and honey
- Scoop 1 tablespoon of dough, and roll into a ball
- Briefly dip ball in a small bowl of water
- Roll wet ball in coconut sugar and cinnamon to coat
- Place ball on a parchment paper lined baking sheet
- Flatten ball with palm of your hand
- Bake at 350° for 7-9 minutes
- Cool and serve
NEW BOOK ALERT: I’m happy to announce that the search inside feature is now live for my new book, Paleo Cooking from Elana’s Pantry. The book comes out June 18th, 2013 (less than three weeks) and thanks to this feature you can get a sneak peak of the table of contents, recipes and more. Check it out!
Here are some other snickerdoodle recipes from other bloggers: