Healthy Chewy Snickerdoodle Cookies

Healthy chewy snickerdoodle cookies that are paleo, gluten-free, dairy-free, and refined sugar-free. Ready in under 40 minutes, this easy and insanely delicious cookie recipe is perfect for all occasions, especially the Holidays. Made with nutritious ingredients like almond flour, egg, cinnamon, and coconut oil, these cookies scream Winter!

The Best Ever Paleo Chewy Snickerdoodle Cookies

I am so happy it is Wintertime. Don’t get me wrong, I do love Summer, but this cold weather gives me the excuse to curl up on the couch in front of a blazing fire and enjoy a cup of hot cocoa and a few of these extremely delicious, healthy snickerdoodles. I have to say, this could be my new favorite cookie recipe.

If you are a fan of cinnamon or snickerdoodles, then you will LOVE these chewy cookies. The sweet cinnamon spices in combination with the warm chewiness from the cookies are truly something special. Every bite melts in your mouth. You can’t even tell that they are paleo, gluten-free, and healthified – seriously! My whole family is obsessed – we finished the entire batch in less than an hour – so I had to make another!

I love enjoying a few in the afternoon as a snack and in the evening before bed. One of the best things about these healthy snickerdoodles is that they are made with minimal nutrient-rich ingredients like almond flour, cinnamon, egg, and coconut oil. I am telling you, they are truly magical and perfect for the Holidays!

Ingredients Used for Healthy Chewy Snickerdoodle Cookies

You’ll only need a handful, simple ingredients to get this easy dessert recipe going! I am all about simplicity and ease, so don’t worry, you won’t need to go to the supermarket and buy a lot of expensive ingredients and spices. You probably have most of these ingredients in your pantry already. For this easy recipe, you’ll need some almond flour, some spices, an egg, and, of course, some cinnamon and coconut sugar!

• Egg
• Maple syrup
• Coconut sugar
• Vanilla extract
• Ground cinnamon
• Ground nutmeg
• Baking soda
• Almond flour
• Salt
• Coconut oil, softened at room temperature (NOT melted)

Substitution Options

If you find yourself missing an ingredient or two, try these! I recommend substituting no more than 1-2 ingredients.

Almond flour – swap 1 for 1 with regular all-purpose flour or gluten free flour.

Coconut sugar – I recommend trying light brown sugar here!

Don’t have nutmeg? Just use an additional 1/4 tsp ground cinnamon inside the cookies.

What You’ll Need to Make Healthy Chewy Snickerdoodle Cookies

For this easy recipe, you’ll only need a couple of kitchen tools making the clean up super easy! Plus you only need a few things to get you going, including a mixing bowl, banking tray and an oven. This paleo healthy dessert recipe could not be any simplier!

• One large mixing bowl
• One large baking tray
• Parchment paper
• Stirring utensil
• A fork
• Measuring tools: 1/4 teaspoon, 1 teaspoon, 1/4 cup, 1/2 cup, and 1 cup

Looking for other tasty dessert recipes? Check these out!

How to Make the Paleo Chewy Snickerdoodle Cookies

This recipe is so simple and really easy to make. You’ll be in and out of the kitchen in less than 25 minutes! And all you need is baking sheet, parchment paper, a mixing bowl, and an oven.

Here, I’ll walk you through the steps to make these delicious, healthy chewy snickerdoodle cookies.

First, preheat your oven to 350F and line a baking tray with parchment paper.

In a large bowl, whisk egg. Then add in maple syrup, coconut sugar, vanilla extract, cinnamon, nutmeg, baking soda, and salt.

Next, add in the almond flour,. Mix until combined.

Now comes the VERY IMPORTANT step….

Add in softened coconut oil (room temp, still solid). Then, using your hands, combine the dough with the coconut oil. Squeeze and fold until fully combined. It took about a full minute for me to do this.
Next, form one large dough ball and place in the fridge to chill for 15 minutes.

Meanwhile, prepare you cinnamon and coconut sugar topping. You can use 1 or 2 tsp of cinnamon depending on you desired level of cinnamon taste!

Once the dough is chilled, form 10 – 12 balls (about 1.5 to 2 Tablespoons of dough for each). Gently roll each ball in the cinnamon sugar mixture, evenly space them out on the lined baking tray, and gently press down into a cookie shape. You want thick cookies, so do not flatten too much.

Bake and enjoy your delicious CHEWY snickerdoodle cookies!

I highly recommend storing them in an airtight container at room temperature for 5 -6 days!

How to Store Extra Healthy Snickerdoodle Cookies

Make extra of these delicious and chewy paleo cookies? No worries, I love to save my extras in a sealed airtight container at room temperature for 4 to 5 days!

Did you make this recipe?

If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!

Healthy Chewy Snickerdoodle Cookies

Healthy chewy snickerdoodle cookies that are paleo, gluten-free, dairy-free, and refined sugar-free. Ready in under 40 minutes, this easy and insanely delicious cookie recipe is perfect for all occasions, especially the Holidays.

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Prep Time 25 mins

Cook Time 15 mins

Total Time 40 mins

Serving 12 cookies

Ingredients

 

1x2x3x

• 1 egg
• 1/4 cup maple syrup
• 1/2 cup coconut sugar
• 2 tsp vanilla extract
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp baking soda
• 1/4 tsp salt
• 2 cups almond flour
• 1/4 cup coconut oil, softened at room temperature (NOT melted)
• topping: 2 to 3 tsp ground cinnamon and 2 Tbsp coconut sugar. Add more cinnamon, depending on your desired level of cinnamon taste.

Instructions

• Preheat oven to 350F and line baking sheet with parchment paper.
• In a large mixing bowl, whisk egg.
• Add maple syrup, coconut sugar, vanilla extract, ground cinnamon, nutmeg, baking soda, and salt. Mix with spatula until fully combined.
• Add almond flour and mix with spatula until fully combined.
• Add in softened coconut oil (room temp, still solid). Then, using your hands, combine the dough with the coconut oil. Squeeze and fold until fully combined. It took about a full minute for me to do this.
• Form one large dough ball and place in the fridge to chill for 15 minutes.
• Meanwhile, add the topping cinnamon and coconut sugar to a small bowl.
• Once dough is ready, form 10 - 12 balls (I used about 2 Tablespoons of dough per cookie).
• Gently roll and coat each cookie dough ball in the cinnamon-sugar mixture, evenly space them across the lined baking tray. Gently press down to form a cookie shape. You want thick cookies, so do not flatten too much.
• Bake for 13 - 15 minutes, until light golden brown. Let cool. Enjoy!

Notes

Can substitute almond flour with regular gluten-free flour or all-purpose flour 1:1

Can substitute coconut sugar with light brown sugar

If you do not have nutmeg, add an additional 1/4 tsp of cinnamon.

Nutrition

Calories: 152kcal | Carbohydrates: 15g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 159mg | Potassium: 23mg | Fiber: 2g | Sugar: 9g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg

Course Dessert

Cuisine American

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