Snickerdoodles are a classic cookie that many people love for their cinnamon-sugar flavor and chewy texture. While traditional snickerdoodles are made with white flour, white sugar, and butter, this recipe offers a healthier twist by using almond and coconut flour, maple syrup, and coconut oil. These substitutions make the cookies gluten-free, dairy-free, and grain-free, making them suitable for those with dietary restrictions or preferences.
The Best Snickerdoodle Recipe
The key to a good snickerdoodle is achieving the perfect balance of chewiness and crunchiness. This recipe delivers just that, with a chewy texture on the inside and a crunchy edge. The use of almond and coconut flour gives the cookies a nutty flavor and a slightly denser texture than traditional snickerdoodles made with all-purpose flour.
To make these allergen-friendly snickerdoodles, you’ll need almond flour, coconut flour, baking soda, cream of tartar, salt, maple syrup, coconut oil, vanilla extract, ground cinnamon, and coconut sugar. The combination of these ingredients creates a delicious cookie that is sweet, spicy, and satisfying.
Instructions for Making Chewy Snickerdoodle Cookies
To make these chewy snickerdoodle cookies, start by preheating your oven to 350°F and lining a baking sheet with parchment paper. In a large bowl, whisk together the dry ingredients (almond flour, coconut flour, baking soda, cream of tartar, and salt). In a separate bowl, combine the wet ingredients (maple syrup, coconut oil, and vanilla extract) and mix until well combined.
Next, mix the ground cinnamon and coconut sugar together to make the cinnamon sugar coating for the cookies. Use a cookie scoop or spoon to measure out the dough and roll it into golf ball-sized balls. Roll the dough balls in the cinnamon sugar mixture and place them on the prepared baking sheet. Flatten the cookies with the palm of your hand or the bottom of a glass to your desired thickness.
Bake the cookies for 8-9 minutes, being careful not to overbake them. Let the cookies rest for 10 minutes before transferring them to a wire rack to finish cooling. Once cooled, store any leftovers in an airtight container at room temperature.
Nutrition Information
Each cookie contains approximately 96 calories, with 63 of those calories coming from fat. The cookies are high in fat, with 7g of total fat and 3g of saturated fat per serving. They also contain 7g of carbohydrates, 2g of fiber, and 4g of sugar. Additionally, each cookie provides 2g of protein and small amounts of sodium, potassium, and various vitamins and minerals.
Conclusion
These chewy snickerdoodle cookies are a delicious and healthier alternative to traditional snickerdoodles. They are perfect for those with dietary restrictions or anyone looking to enjoy a sweet treat without the guilt. With their nutty flavor, chewy texture, and crunchy edge, these cookies are sure to become a new favorite in your household. So why not give this recipe a try and see for yourself just how delicious and satisfying these allergen-friendly snickerdoodles can be.
