It’s a Christmas miracle. I made a cookie without chocolate in it. Seriously. In general, when it comes to sweets I go chocolate or citrus… but snickerdoodle? I’m sold! These delectable nut-free and keto snickerdoodles are chewy with a little fluff and the perfect cinnamon sweetness.
Table of Contents
You Need These Coconut Flour Snickerdoodles
I know what you’re thinking… dry, hard, bleh. Coconut flour can be a total B-I-T-C-H to bake with, but since giving up nuts, I have MASTERED this. The trick is to use very little. Less flour than you would ever think possible. Then reduce it a little more. That’s how much you use to bake with coconut. Do you think I’m kidding? This recipe only takes 1/3 cup and it makes 18 cookies. The result is a beautiful keto snickerdoodle cookie with a nice chew, a crisp edge, and a soft center. Get ready to bake!
Ingredients
- Coconut flour: I love this high fiber, nut free flour. Anthony’s Goods is my favorite brand.
- Ceylon Cinnamon: Cassia cinnamon, which is pretty much all the more common types contain higher levels of couramin which, when taken in large amounts can damage the liver in some folks. Long shot, I know. Yet, I use a lot of cinnamon, so i use Ceylon so be on the safe side! Ceylon cinnamon is also known as “true cinnamon” which comes from the cinnamon vermun.
- Granulated Sweetener: to make these keto I like to use Lankanto or Swerve, but if you’re paleo you can use Maple Sugar!
Step by Step Coconut Keto Cookies
- Whisk the eggs until frothy.
- Add in the softened butter, sweetener and vanilla.
- Mix again!
- Once the mix is thick and well combined add in the dry ingredients.
- Use a spatula to fold in until you have a dough.
- Mix the cinnamon and sweetener.
- Once you shaped the cookies dust the generously with the cinnamon sugar mix.
- Once the cookies are all dusted, bake
- Let them cool compretley before eating them!
Why I LOVE Coconut Flour
I love coconut flour because it’s packed with fiber. It’s allergen-friendly. I love coconut flour because although cup for cup it IS higher in carbs than an almond meal… you would need 2 cups of almond meal for this recipe. So just based on the fact that you only ever need SMALL amounts of coconut flour in a recipe, it is in USE… my favorite low carb, paleo, keto flour to use.
These nut-free keto snickerdoodles are actually inspired by my CHEWY KETO CHOCOLATE CHIP COOKIES. I formulated a killer, nut-free version of them… which will be shared in due time… you know… they’re for a very special project! Yet I had to hook you all up. So I took that, the nut-free, chewy, keto, cookie recipe and tweaked it into this… a delightful snickerdoodle recipe.
And it is good. Even though it doesn’t have chocolate. Although… a magic shell (coconut oil + melted chocolate) drizzle would do them good…. Jesus, take the wheel! I can’t help myself.
Frequently Asked Questions
Yes, 2 cups of the almond meal should do the trick! You can use this recipe as a guide.
Yes!
I think a flax egg will work, you can use this recipe as a guide.
I wouldn’t recommend making that many modifications but if you want a killer AIP cookie with cinnamon, try my AIP Oatmeal Cookies!
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Keto Snickerdoodle Cookies
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 18 1x
- Category: cookies
- Method: baking
- Cuisine: American
- Diet: Gluten Free
Description
Cinnamon and sweet soft snickerdoodle cookies that are gluten free and low carb!
Ingredients
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup + 2 tablespoons erythritol (maple or coconut sugar for paleo)
- ¼ cup (½ stick) unsalted butter, coconut oil or ghee, softened
- 1/3 cup + 1 teaspoon coconut flour
- ½ teaspoon baking soda
- Pinch of fine Himalayan salt
- 1 tablespoon gelatin or agar agar gum (optional)
- 2 tablespoons ceylon cinnamon
- 1/4 teaspoon nutmeg (optional)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk the eggs until frothy with a fork or wire whisk. Add the vanilla extract, 1/3 cup granulated sweetener, and butter and whisk until well combined.
- Add the coconut flour, baking soda, gelatin, and salt to the wet ingredients. Using a rubber spatula, mix the ingredients together until a dough forms.
- Using a 4CM cookie scoop or teaspoon make the cookies on the lined sheet pan.
- The recipe makes 18. Using the palm of your hand, gently flatten the balls so they are about ½ inch thick.
- Combine the cinnamon, nutmeg, and 2 tablespoons sweetener and dust the cookies with it. You can sprinkle it on or use a fine-mesh sieve to dust it on. Alternatively, you can roll the cookie balls in the cinnamon mix before putting them on the cookie sheet and flattening them.
- Bake for 8-10 minutes, until the edges are lightly browned.
- Remove from the oven and let the cookies cool to room temperature on the baking sheet before handling.
- The more they cool, the chewier they will be. Store in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 44
- Fat: 3g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2g
ObviouslyKDM says
So, with two kiddos and myself as taste testers these were ok and probably could have been better if we followed the recipe exactly.
I’m assuming the previous commenter that said they were to eggy is probably sensitive to the taste of eggs like my daughter she said the same thing. She also can’t tolerate 2 Ingredient banana egg pancakes. I adore them 😍
The commenter that said they were to bitter probably had regular cinnamon like me. Mine were terribly bitter, I know regular cinnamon is less sweet. I also ran out of sugar so I didn’t have quite enough in the cookie opting to make sure I had enough for the dusting process.
As far as sugar types are concerned I used coconut sugar and it didn’t seem to adhere to the cookies when I rolled them in the cinnamon and sugar mixture, as well as dusted them with it 😂 Perhaps in the future I would use 1 Tbsp of sugar and only 1/2 a Tbsp of cinnamon or some form of a 2/1 ratio. I love cinnamon so I used 2 Tbsp of each as instructed! I make cinnamon tea all the time but these cookies were bitter not a proper balance for the ingredients I had on hand.
Finally, I didn’t particularly care for the coconut flour texture but I have a brand new bag of coconut flour and I don’t remember why I purchased it so I used it for the first time in this recipe. I also used coconut oil instead of butter and that probably impacted our experience as well. If I get my hands on the right ingredients I may give it another go. Hopefully, this helps others that may attempt this recipe.
Oh and I don’t have a cookie scoop either … a teaspoon sounded way to small to make 18 cookies (I tested it just to be sure). I’m assuming a normal tablespoon flattened out would have been appropriate. It’s what I usually use for cookies.
Kim says
2 tablespoons of cinnamon?
Still good though…
Cristina Curp, FNTP says
You’re dusting the cookies in cinnamon and erythritol… lol so you don’t get all of the 2 tbsp on there… also yes, very good
Tere says
Hi, I don’t have gelatin. Will it work if I add everything else?
Cristina Curp, FNTP says
They’ll work without it, just not as as chewy
Melissa says
I found this recipe to be pretty eggy in flavor, I followed the recipe exactly.
Cristina says
This recipe is based off my another cookie recipe, both are wildly popular on the blog and I’ve never had anyone else tell me they taste eggy. So I don’t know what to tell you.
Sara Meghani says
I tried this recipe but a dough didn’t form when I added the dry ingredients.. does the coconut flour have to be fine like flour? I think what I’m using is dessicated coconut which might be the cause ?
Cristina says
Yup, you’re definitely using shredded coconut, coconut flour is a powder.
Stephanie says
Made these just now for the second time and I love them! This recipe is so easy and I love that they can be made keto, which is how I prefer my treats. I always add little chocolate chunks too. Thanks!
Cristina says
Yummm Thank you!!!
Miriam says
Hi! I’m not sure if you mentioned this in the comments but can you use gelatin in place of the two large eggs?
Cristina says
I don’t think so. But you might have better luck with a flax egg.