My kids won’t say no to healthier chocolate chip cookies, but I’m always willing to try new recipes. Next on the list to tackle was the classic snickerdoodle. This version uses maple syrup instead of brown sugar and almond and coconut flour instead of wheat. An easy snickerdoodle recipe perfect for the holidays (or any day of the week).
I chose coconut oil to keep it dairy-free, but feel free to use butter if you want a richer buttery flavor. They may become your new favorite cookie.
best snickerdoodle recipe
I don’t like to call things “the best” because there are many good variations. However, when it comes to cookies, thick and chewy ones are a must. Snickerdoodles are similar to sugar cookies, but feature cinnamon for a little extra spice. Cream of tartar is also used to give it a unique sour taste. They make great Christmas cookies, but kids also sometimes like them as an afternoon snack.
These snickerdoodles don’t spread when baking, so you can make them as thick or thin as you like. Thinner cookies will result in crunchier cookies, while thicker cookies will result in softer snickerdoodles. I used my palm to flatten it before baking. This creates a small dome in the center, making it soft and chewy while still having crispy edges. Perfect combo!
Allergen-friendly Snickerdoodle
We already mentioned that these are gluten-free, dairy-free, and grain-free. It’s also naturally sweetened with maple syrup and coconut sugar. Plus, if it doesn’t include eggs, skip the eggs too. If you don’t add the large eggs, it will be chewier and less cakey, but still hold together properly. However, be sure to let the cookies cool slightly before transferring them from the cookie sheet to a wire rack. Otherwise, the cookies may fall apart.
Try it with homemade macadamia nut milk for the ultimate cookie experience.
Chewy Snickerdoodle Cookie Recipe
This is the perfect snickerdoodle recipe, chewy on the inside and crispy on the edges. Get the cinnamon-sweet, tangy flavor of classic cookies without the granulated sugar or all-purpose flour.
Preheat oven to 350°F. Line a baking sheet with parchment paper and set the prepared baking sheet aside.
Combine dry ingredients in a large bowl. Add the wet ingredients and stir until completely combined. You can also use the paddle attachment on a hand mixer or stand mixer.
In a small bowl, combine ground cinnamon and coconut sugar to make a cinnamon-sugar coating.
Use a cookie scoop or spoon to measure out the dough and roll into golf ball sized balls. Roll cookie dough balls into cinnamon-sugar mixture.
Place the cookie dough on a baking sheet lined with baking paper. Flatten the cookie between your palms or the bottom of a glass. The dough will not spread out, so make it as thick as you like.
Bake for 8-9 minutes. Be careful not to overcook as it will harden as it cools.
Let the baked cookies rest for 10 minutes before transferring to a wire rack to complete cooling.
Nutritional information table
Chewy Snickerdoodle Cookie Recipe
Amount per serving (1 cookie)
Calories 96 Calories from fat 63
% daily value*
Fat 7g11%
Saturated fat 3g19%
Polyunsaturated fat 0.1g
Monounsaturated fat 0.2g
Sodium 53mg2%
Potassium 22mg1%
Carbohydrate 7g2%
Dietary fiber 2g8%
Sugar 4g4%
Protein 2g4%
Vitamin A 1IU0%
Vitamin C 0.01mg0%
Calcium 26mg3%
Iron 0.4mg2%
*Percent daily intake is based on a 2000 calorie diet.
Store leftovers in an airtight container at room temperature.
See more cookie recipes
Craving more cookies? Here are some delicious options to get you started.
What is your favorite type of cookie? Let us know by leaving a comment.
