My kids welcome a healthier chocolate chip cookie, and I enjoy experimenting with new recipes. Next on my list was the classic Snickerdoodle. This version uses maple syrup instead of brown sugar and replaces wheat with almond and coconut flour. It’s an easy Snickerdoodle recipe perfect for the holidays or any day of the week!
I went with coconut oil to keep them dairy-free, but you can use butter for a richer flavor. They may just become your new favorite cookie.
The Ultimate Snickerdoodle Recipe
I usually avoid calling something the “best” since there are many great variations. But when it comes to cookies, they need to be thick and chewy. Snickerdoodles are similar to sugar cookies but feature cinnamon for extra spice. They also use cream of tartar for a familiar tang. They’re excellent for Christmas or as an occasional snack for the kids.
These snickerdoodles don’t spread while baking, and you can adjust the thickness according to your preference. Thinner cookies are crunchier, while thicker ones are soft. I used my hand to flatten them before baking, creating a soft, chewy dome with crispy edges—the perfect balance!
Allergen-Friendly Snickerdoodles
These cookies are gluten-free, dairy-free, and grain-free, naturally sweetened with maple syrup and coconut sugar. If you’re avoiding eggs, this recipe skips them entirely. Without large eggs, the cookies have a chewy texture that isn’t cake-like, yet they hold together fine. Just let them cool before moving them to a wire rack, as they might crumble otherwise.
Pair them with homemade macadamia nut milk for the ultimate cookie experience!
Chewy Snickerdoodle Cookie Recipe
This snickerdoodle recipe delivers a chewy inside and crunchy edges, offering all the classic cinnamony, sweet, tangy flavors without using granulated sugar or all-purpose flour.
- Preheat your oven to 350°F. Prepare a baking sheet with parchment paper.
- In a large bowl, mix the dry ingredients. Add the wet ingredients and combine thoroughly. A hand or stand mixer works well for this.
- In a small bowl, mix ground cinnamon and coconut sugar for the cinnamon sugar coating.
- Use a cookie scoop or spoon to measure dough and roll into golf ball-sized balls. Coat with the cinnamon sugar mixture.
- Place the dough on the baking sheet and flatten with your hand or a glass bottom. They won’t spread, so shape to your desired thickness.
- Bake for 8-9 minutes, being careful not to overbake. They’ll firm up as they cool.
- Let them rest for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information
Chewy Snickerdoodle Cookie Recipe
Amount Per Serving (1 cookie):
Calories: 96
Calories from Fat: 63
% Daily Value*
Fat: 7g (11%)
- Saturated Fat: 3g (19%)
- Polyunsaturated Fat: 0.1g
- Monounsaturated Fat: 0.2g
Sodium: 53mg (2%)
Potassium: 22mg (1%)
Carbohydrates: 7g (2%) - Fiber: 2g (8%)
- Sugar: 4g (4%)
Protein: 2g (4%)
Vitamin A: 1IU (0%)
Vitamin C: 0.01mg (0%)
Calcium: 26mg (3%)
Iron: 0.4mg (2%)
*Percent Daily Values are based on a 2000 calorie diet.
Store any leftovers in an airtight container at room temperature.
More Cookie Recipes
Are you craving more cookies? Here are some delicious options to try!
What are your favorite cookie varieties? Leave a comment and share your thoughts!
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