By Wendy Stoltz / Last Modified On January 15, 2023

Get your paleo cookie groove on with these Paleo Snickerdoodles. Chewy, soft, and incredibly satisfying - you won't want to share. You are going to love these grain-free snickerdoodles,

These snickerdoodle cookies are gluten-free, grain-free, dairy-free, and refined sugar free making them paleo friendly. This Gluten Free Snickerdoodles recipe would be a good choice if you are only looking for a gluten-free version.

If you like this Paleo Snickerdoodle recipe then you might also like my Paleo Chocolate Chip Cookies. My Paleo Strawberry Thumbprint Cookies are also incredible and simple to make.

Don't forget to check out my Paleo Recipes.

Paleo Snickerdoodles

You are going to freak out when you realize there are only six ingredients in this delicious paleo snickerdoodles cookies. And you are going to love every ingredient.

These Grain-Free Snickerdoodles are seriously THE BOMB of all cookies and they are high in healthy fats and protein.

These snickerdoodles are quite a bit different from most paleo snickerdoodle recipes - they don't call for almond flour and instead use cashew butter to help give them the sweet and mild flavor and chewy texture.

I almost named these "Sneaker-doodles" because every time I turned around one of my girls was sneaking a cookie out of the container.

These paleo snickerdoodle cookies are chewy, soft, and they lend just the right amount of cinnamon and sugar.

Egg Free Option

If you would like a paleo and vegan snickerdoodle simply replace the one egg with a flaxegg (1 tablespoon ground flaxseed + 2.5 tablespoons water, let it sit fo r10 minutes).

When the paleo snickerdoodle recipe calls for the egg, simply replace it with your pre-mixed flaxegg.

This paleo snickerdoodle recipe makes 18 delicious cookies but If you're entertaining guests, you can double or triple the batch. Often people ask me if they freeze well.

Yes, they do! These grain-free snickerdoodles are still soft and chewy after being defrosted.

Grain-Free Snickerdoodle

My favorite kind of Snickerdoodle is soft on the inside, chewy around the edges, and crackly on the top. If that is your favorite kind of Gluten-Free Snickerdoodle then you are going to love this grain-free snickerdoodle recipe.

Because this recipe uses a combination of tapioca, coconut flour, and cashew butter, this recipe is free from all grains.

Every time I make these paleo snickerdoodles and share them, people tell me that they are the BEST snickerdoodle they have ever tried. I take that as quite the compliment considering there are a lot of great snikerdoodles, especially grain-free snickerdoodle recipes.

Looking for more grain-free cookie recipes? You might also like my Grain-Free Strawberry Thumbprints.

If you are looking for more gluten-free snickerdoodle cookies you'll love Eat at our Table's Peppermint Snickerdoodles.

Did you make these paleo snickerdoodles? Please leave a 5 starred rating below and a comment letting me know what you thought of them.

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Yield: 18

Grain Free Snickerdoodles

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Get your cookie groove on with these gluten-free, dairy-free, grain-free snickerdoodles. Chewy, soft, and incredibly satisfying - you won't want to share.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• ⅓ cup tapioca starch
• 2 tablespoons coconut flour
• ½ cup coconut sugar, plus 3 tablespoons for dusting (or maple sugar)
• ½ teaspoon cinnamon, plus ½ teaspoon for dusting (I used fresh ground Rodelle cinnamon sticks)
• ½ cup creamy cashew butter
• 1 egg, room temperature

Instructions

1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper; set aside.
2. In a medium mixing bowl, whisk tapioca starch, coconut flour, ½ cup coconut sugar, and ½ teaspoon cinnamon until combined. Add in cashew butter, and egg, and mix until thoroughly incorporated.
3. In a small mixing bowl, mix the remaining 3 tablespoons coconut sugar with the ½ teaspoon cinnamon for coating.
4. Sugar coat your hands and roll dough into 1" balls. Roll dough balls in the cinnamon sugar until coated on all sides.
5. Place on the parchment lined cookie sheet and flatten slightly. Repeat until all dough is used.
6. Bake for 10 - 12 minutes. Don not over-bake, they will stiffen as they cool.
7. Remove from the oven and slide the parchment paper onto your counter to cool.
8. Store cookies in an airtight container at room temperature.

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 81Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 10mgSodium: 26mgCarbohydrates: 10gFiber: 0gSugar: 6gProtein: 1g