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Keto Snickerdoodles

These Gluten Free Snickerdoodles are soft, chewy and full of the classic cinnamon sugar flavor without any butter or sugar. This gluten-free and vegan snickerdoodle cookie recipe is so easy to make in one bowl and are also grain-free, low carb, keto-friendly, sugar-free and paleo-friendly.

Author Kelly

Ingredients

  • 1/4 cup solid refined organic coconut oil OR solid ghee you want the texture to be similar to softened room temperature butter
  • 3 tablespoons creamy unsalted cashew butter OR pecan butter (can also sub with creamy unsalted nut butter or seed butter of choice but cashew butter OR pecan butter gives the best flavor profile)
  • 1/4 cup Lakanto sugar-free maple syrup OR pure maple syrup for paleo
  • 1/2 tablespoon vanilla extract
  • 1 1/2 cups superfine blanched almond flour
  • 3 tablespoons coconut flour sifted
  • 1/2 teaspoon baking soda
  • ½ teaspoon cream of tartar
  • 1/8 teaspoon fine sea salt
  • 1/2 teaspoon cinnamon
  • For the cinnamon sugar topping
  • ¼ cup golden monk fruit sweetener OR coconut sugar for paleo
  • 1 tablespoon cinnamon

Instructions

  1. Line a large baking sheet with parchment paper and set aside.
  2. MIX THE WET INGREDIENTS: In a large mixing bowl, whisk together the nut butter, softened coconut oil, maple syrup and vanilla until smooth.
  3. Top view of paleo pumpkin bread batter in a white bowl with a wooden spoon