Soft, chewy, and thick keto snickerdoodles are here. Grain-free, gluten-free, dairy-free, and Paleo-friendly, these healthy snickerdoodle cookies are the perfect treats for the family to enjoy.
You guys know that I love giving traditional cookies a healthy twist like my Chewy and Soft Gingerbread Cookies (Paleo), Chocolate Chip S’mores Cookies, and more.
Similarly, these paleo and keto snickerdoodles are made with all clean ingredients. Perfect to indulge in during the holidays.
I bet Santa would agree.
These soft and slightly chewy gluten-free and paleo cookies are quickly becoming one of my favorites.
Side note, I have tested these recipes 5+ times until I get the consistency I am happy with. SO I am so excited to share this keto snickerdoodle cookie recipe with you!
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Are Snickerdoodle Cookies Healthy?
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Like most cookies, snickerdoodles are traditionally made with white sugar, flour, and butter.
However, this keto snickerdoodle recipe is gluten-free, grain-free, and can be easily made vegan or paleo-friendly if you prefer so you have a few options!
By using almond and coconut flour in this keto snickerdoodles recipe, I am able to keep them grain-free and gluten free. They are also flours that have very little carbs, and they give you a source of healthy fats and fiber. Plus, a little plant-based protein is in there as well.
Additionally, these keto cookies are sweetened only with the use of monkfruit sweetener. Don’t worry if you don’t have them in hand. You can also substitute with coconut sugar (paleo) or white sugar without any dietary compliance.
Almond butter, one of my favorite baking ingredients, also serves a source of healthy fat which eliminates the need for butter in this recipe. It keeps it dairy-free as well.
With these easy snickerdoodles, you’d never know you were eating a healthy cookie!
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Ingredients You Need to Make Healthy Gluten Free Snickerdoodles
Egg- bring to room temperature
Almond butter- source of healthy fats, replacing butter in recipes.
Vegan butter or Ghee – You can also use regular butter here which is keto-compliant but not paleo. Make sure it is at a temperature. No need to melt completely.
Almond and Coconut flour- a low carb, gluten free, grain free replacement for white flour in baking.
Coconut Sugar or Monk-fruit sweetener – They are both paleo-friendly sweetener, while monk-fruit or xylitol is also keto-compliant.
If you don’t have any dietary restriction, you can also use white sugar here.
Baking soda- used as a leavening agent; helps the cookies puff up just a bit.
Coconut sugar & cinnamon- to roll the cookie dough in.
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How to Make Easy and Healthy Pumpkin Cookies
First, in a large bowl, mix together the egg, ghee, and almond butter with a hand mixer.
Then, in a separate bowl, thoroughly combine almond flour, coconut flour, baking soda, sugar, and cinnamon.
Then, gently fold dry ingredients into the wet ingredients.
Cover dough and place in the freezer for 20 – 30 minutes.
Next, in a small dish, prepare the cinnamon-sugar coating.
Scoop cookie dough into equal-sized dough balls. Roll dough balls around in cinnamon sugar, covering the entire cookie dough ball.
Press the dough down slightly with the palm of your hands since they will not expand a lot.
Bake 11 – 12 minutes or until the top is slightly cracked.
Lastly, let it cool for a couple of minutes then move them onto a cooling rack . Enjoy!
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Substitutions for this Easy Snickerdoodle recipe
I have always gotten a lot of questions regarding substitution. Not everyone will always have these exact ingredients in hand. So here are some additional options that I hope they will help you get these in the oven 🙂
Sweetener: You can also use coconut sugar to keep this recipe paleo (not Keto)
Or if you don’t have these two sweetener options in hand, you can use regular sugar as well (if you don’t have any dietary restriction)
Eggs: To make this recipe vegan, you can substitute the egg with one flax or chia “egg”
1 tbsp ground flax seeds + 2 tbsp water
Vegan Butter: Other options to use here are regular butter (with no dietary restriction), coconut oil, or ghee butter (paleo and keto-friendly)
Almond butter: Choose the smooth and unsweetened kind. You could also use cashew or peanut butter.
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Tips for the Best Soft Keto Snickerdoodles
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1. Sift dry ingredients
Sifting dry ingredients before mixing can help avoid any clumps and remove any unwanted particles.
2. Pack the dry ingredients when measuring
Spoon dry ingredients into measuring cups and level of the ingredients with the back of a knife.
3. Chill the cookie dough
Be sure to allow cookie dough to chill in the freezer for at least 20 – 30 minutes to avoid cookies spreading out too much while baking. You can also refrigerate it overnight.
4. Press down the cookie dough to your preference
Press down your cookie dough balls slightly, since they won’t spread a lot (they will some), size the cookies to your preference.
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How to Store gluten-free snickerdoodles
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These delicious snickerdoodle cookies will stay good on the kitchen counter for 3 – 4 days, or in the fridge for up to a week (if they last that long!)
And yes you can freeze them!
Additionally, you can make the dough ahead of time and just freeze the dough!
If you freeze the snickerdoodles after they are baked, allow them to thaw to room temp before serving.
What’s your favorite pumpkin cookie recipe? Leave a comment below!
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
More Healthy cookie Recipes You may Love:
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1. Vegan Chocolate Chip M&M Cookies
2. Pumpkin Snickerdoodle Cookies
3. Healthy Samoas Cookies {5-Ingredient}
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Keto Snickerdoodles
Ingredients
Wet Ingredients
- 1 Egg room temperature
- 1/4 cup ghee or vegan butter room temperature
- 1/4 cup almond butter
Dry ingredients
- 1 1/4 cup almond flour packed
- 2 tbsp coconut flour
- 1/3 cup monk-fruit sweetener **
- 1/2 tsp baking soda
- 2 tsp cinnamon
Cinnamon Sugar Coating
- 3 tbsp monk-fruit sweetener **
- 1 heaping tsp cinnamon
Instructions
- Preheat the oven to 350 F
- In a large bowl, mix the wet ingredients together – egg (room temperature), butter (room temperature), and almond butter.
- In a separate bowl, combine coconut flour, almond flour, baking soda, and cinnamon. Gently fold wet ingredients into the dry ingredients.
- Cover dough and place in the freezer for 20 – 30 minutes.
- In a small dish, prepare the cinnamon-sugar coating.
- Scoop cookie dough into equal-sized dough balls. Roll dough balls around in cinnamon sugar, covering the entire cookie dough ball. Press the cookie dough balls down with the palm of your hand ***
- Bake 10 – 11 minutes. Let it cool for a couple of minutes then move it onto a cooling rack.
Notes
- * Substitution: You can also use coconut oil or regular butter (if not following paleo)
- ** Substitution: You can also use coconut sugar (paleo) or brown sugar (if not following paleo or keto).
- *** The cookies will not expand a ton, so press them a little bit (just enough to have some thick snickerdoodles)
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Nutrition
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
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