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.
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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!
- 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.
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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Cinnamon and sweet soft snickerdoodle cookies that are gluten free and low carb!
- 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)
- 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.
- Serving Size: 1 cookie
- Calories: 44
- Fat: 3g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2g
Keywords: nut free snickerdoodle cookies