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
Drewanna says
I made these and mine came out horrible. They taste bitter. Is it maybe because i used swerve? I don’t know what i did wrong. Your cookies look amazing!!
Cristina says
I’m not sure what you did wrong either, but if you read through the other comments on this recipe, you’ll see it’s well loved. Perhaps the your coconut flour was old, or your cinnamon? I think I used swerve too when I made these so I don’t think its that.
Andee says
Thank you for posting this!! These are absolutely delicious!!
Cristina says
you’re welcome!
janice e keck says
Made as directed, except used Ghee & added ground almond (about 12).. waiting for these to cool and rest…still getting used to the sweetness of alternative sweeteners.. Hubby is sooo! overridden with yeast. Yet is craving sweetness. Made some keto coconut icecream to go along with this after totally carb free dinner.. Gotta keep him on the pro
Marc says
Coconuts are nuts so technically this is not nut free. This is particularly important for people with a nut allergy.
Cristina says
Coconuts are not nuts. They are a type of fruit classified as a drupe. The FDA classifies them as a nut, but that is not accurate. And “in a national registry of 5,149 people with peanut or tree nut allergies, only four self-reported an allergy to coconut. And a more recent study of 40 children with positive tests or known allergy to peanuts or tree nuts showed no increased risks for having positive tests or allergy to coconut.” Source-https://www.allergicliving.com/experts/are-coconuts-safe-with-tree-nut-allergy/
Teresa says
Oh. My. Gosh!! These are divine!!!! Thank you so much for sharing this!!!! I made a triple batch and ended up with 40 small cookies for my tribe. And wow- my daughter who is very carb sensitive was over the moon!! “A real cookie, mom!!”
Cristina says
so sweeet thank you for sharing!
Krissy says
Can I use flax egg for this recipe?
Cristina says
I haven’t tried it with flax egg
Ryan says
Made a batch of these cookies a couple of days ago, they turned out great! Even my teenaged daughter and her friends liked them! I did tweak the recipe slightly, first I did not used less sweetener and for the spices I used cinnamon, nutmeg, allspice, clove and ginger (only a little of each, I always love how all the flavors meld). I also made my cookies a little larger so it only made 13 cookies that were “normal” size and not bite size. I also mixed the spices in with the batter, after I formed my cookie balls I rolled them in a mix of sweetener and cinnamon, nutmeg, and allspice. I then took a fork and pressed my cookie dough balls like you would with peanut butter cookies. They tasted great fresh of t of the oven but even better the next day. Thank s for this recipe its going to be a regular at our house from now on. 🙂
Ryan says
The I meant to type I used less sweetener, lol. Using my phone makes it hard for me to not have typos, or I should say textos? Lol, anyways thanks again for the recipe!
Cristina says
Awesome! Thanks for sharing Ryan!
Susan M says
Why gelatin?
Cristina says
grass fed gelatin is not only great for your health (gut, joints, skin and hair) … it gives the cookies a wonderful chewy texture
Ila Kim Godwin says
I think this recipe would be better with less cinnamon.
Maybe 2 teaspoons instead of 2 tablespoons.
Cristina says
I guess it depends on how much you like cinnamon or not 🙂
Gail Lee says
Do you think I can reduce the sweetener without upsetting the chemistry? I don’t like things super sweet- most recipes are too sweet for me.
Cristina says
I think you can go down to 1/4 cup in the cookie, but you need toe 2 tbsp for the coating. I’m with you, not into super sweet stuff. Less and less every day!
Neil says
Made these tonight, they came out excellent, I can’t stop eating them! Definitely recommend.
Cristina says
Thanks Neil!! So glad you are enjoying them.
Caitlin says
I unfortunately can’t tolerate eggs – any tips for making these with gelatin eggs instead?
Thank you!
Cristina says
I don’t, sorry. I have other egg free cookies on the blog though.
Kelly says
Spot ON! Love these!! They are AMAZING!!
Cristina says
yeahhhh thank you so much!!!
Brenda Nguyen says
Love. Not as good as your chewy chocolate chip cookie, of course (I mean, CHOCOLATE!), but nice & spicy. I actually am calling the ones i made Chaidoodles because i used cinnamon (1 Tbsp), cardamom (1/4 tsp.), & ginger (1/4 TSP.) with the 2Tbs. Lakanto. Next time I will make only half of the sugar mixture to roll the balls in because it would be enough, even when rolling them.
THANK YOU for another great recipe! You rock!
Cristina says
Thanks Brenda!
Dani says
Can I use any other type of gelatin? Thanks!
Cristina says
Sure, you can also leave it out. The cookies will turn out without it, although not as chewy.
Susan says
Hi Cristina, i have all of the ingredients listed but the beef gelatin. Could That be omItted?
Cristina says
Hi Susan, yes, they can be made without the gelatin, but they won’t be as chewy.
Sara says
Hi Christina! Thank you thank you thank you! do you think i could use honey instead of granulated sweetener?
Cristina says
In the almond meal version of these cookies, using honey works, so I don’t see why not. If the dough is too fluid, just add in up to 3 tsp of coconut, one at a time until the dough takes shape.
sara says
thank you cristina! I have successfully made them with honey and dark chocolate chips and They are delicious!
Cristina says
AWESOME SAUCE!!