These Paleo & Keto Snickerdoodles are soft, tender, delicious, and are bursting with cinnamon sugar goodness! Plus, they're quick and easy to make!
Snickerdoodles are classic. They're basically a big and soft Sugar Cookie coated in cinnamon sugar goodness!
These Paleo Keto Snickerdoodles are made with almond flour and a touch of coconut flour to make them gluten-free and low-carb. Then, they're sweetened with xylitol to make them keto-friendly.
But don't worry, they taste just like the snickerdoodles you know and love... just in a healthier package. Here are the details:
Watch the YouTube Video!
See how easy this recipe is to make on my YouTube channel!
Watch the full video here: YouTube Video
The butter
For the butter, I highly recommend using organic and grass-fed. Not only does it taste 1000 times better, but it packs a nutritional punch that regular butter just doesn’t have.
However, dairy-free butter can be used if needed.
It’s also important that the butter is softened to room temperature. If you don’t have time to allow the butter to soften, though, check out this tutorial on How To Soften Butter Quickly from Sally’s Baking Addiction.
The sweetener
For sweetener, I prefer xylitol. While I usually use Swerve in most of my recipes, I found that its cooling-like aftertaste is quite strong in this particular recipe.
Since xylitol doesn't have an aftertaste, it makes the cookies taste like they're made with real sugar! The only drawback, though, is that xylitol causes the cookies to spread a bit more and they take a little longer to set up.
I can SO live with those things, though, as long as the cookies taste good and have a soft, chewy texture - which they do!
WARNING: Xylitol is toxic to dogs! If you're worried about your pup, you can replace the xylitol with an allulose/monk fruit blend or pure allulose.
If using pure allulose, you'll need to add an additional 1 or 2 tablespoons because it's not quite as sweet as other sweeteners.
If you're Paleo, coconut palm sugar works well.
Why use cream of tartar in snickerdoodles?
While most cookies call for either baking powder (which is a mix of baking soda, starch, and cream of tartar) or baking soda, these keto snickerdoodles use baking soda + cream of tartar.
Adding cream of tartar directly instead of using baking powder adds a unique tanginess that sets it apart from other cookies. It's absolutely delicious!
Easy instructions
Start by creaming together butter and sweetener.
After creaming the butter and sweetener, beat in an egg and pure vanilla.
Then slowly beat in some blanched almond flour, coconut flour, sea salt, cinnamon, baking soda, and cream of tartar.
Then, roll the batter into cookie dough balls and coat in a mixture of xylitol (or a monk fruit/allulose blend) or coconut palm sugar and cinnamon.
Place the cinnamon/sugar-coated cookies on a lined baking sheet and slightly flatten with palms of your hands.
Remember, they will spread quite a bit so don't flatten them out too much! about ½ - ¾" inches thick is perfect.
Bake at 375 degrees for 12 - 17 minutes. Be careful not to over-bake them or they'll be hard instead of soft and chewy!
They're perfect when the edges feel firm to the touch and the centers still seem slightly underbaked.
They will be really soft when you first pull them out of the oven. Allow them to completely cool and set up. Then they will have a soft and chewy texture. This may take up to an hour or more.
Top tips
- For the butter, I highly recommend using organic and grass-fed. Not only does it taste 1000 times better, but it packs a nutritional punch that regular butter just doesn’t have. However, dairy-free butter can be used if needed. It’s also important that the butter is softened to room temperature. If you don’t have time to allow the butter to soften, though, check out this tutorial on How To Soften Butter Quickly from Sally’s Baking Addiction.
- For sweetener, I prefer xylitol. While I usually use Swerve in most of my recipes, I found that its cooling-like aftertaste is quite strong in this particular recipe. Since xylitol doesn't have an aftertaste, it makes the cookies taste like they're made with real sugar! The only drawback, though, is that xylitol causes the cookies to spread a bit more. Plus they take a little longer to set up.
- Warning: Xylitol to toxic to dogs! If you're worried about your pup, you can replace the xylitol with an allulose/monk fruit blend or pure allulose.
- If using pure allulose, you'll need to add an additional 1 or 2 tablespoons because it's not quite as sweet as other sweeteners.
- Instead of using baking powder, adding cream of tartar directly with baking soda adds a unique tanginess that sets it apart from other cookies. It's absolutely delicious!
- Be careful not to over-bake or they'll be hard instead of soft and chewy! They're perfect when the edges feel firm to the touch and the centers still seem slightly underbaked.
- They will be really soft when you first pull them out of the oven. Allow them to completely cool and set up. Then they will have a soft and chewy texture. This may take up to an hour or more.
Looking for more keto cookies?
Or these Keto Pecan Snowball Cookies from Butter Together Kitchen look amazing too!
If you’ve tried these Paleo & Keto Snickerdoodles or any other recipe on the blog please let me know in the comments below!
Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!
📖 Recipe
Keto Snickerdoodles {Paleo & Gluten Free}
Ingredients
- ¼ Cup Butter (can use non-dairy)
- ¾ Cup Xylitol - or coconut palm sugar for Paleo (see notes below)
- 1 Large Egg
- 1 tsp. Pure Vanilla
- 1 ⅓ Cup Blanched Almond Flour - finely ground
- 1 Tbsp Coconut Flour
- ⅛ tsp. Sea Salt
- ¼ tsp. Baking Soda
- ½ tsp. Cream Of Tartar
- 1 ½ tsp. Ground Cinnamon
Coating:
- 1 ½ Tbsp Xylitol - or coconut palm sugar for Paleo
- 1 ½ tsp. Ground Cinnamon
Instructions
- Preheat oven to 375 degrees and line a baking sheet with parchment paper or a baking mat. Set aside.
- Combine the topping ingredients in a small bowl. Set aside.
- Cream together the softened butter and sugar until smooth and creamy, around 2 minutes.
- Add the egg and mix well. Then, add in the vanilla.
- Slowly beat in the almond flour, coconut flour, sea salt, baking soda, cream of tartar, and cinnamon. Mix until dough comes together.
- Roll the dough into 15 equal-sized balls, around 1 ½ Tbsp. each.
- Roll the cookie dough balls in the cinnamon/sugar mixture and place on the prepared baking sheet.
- Slightly flatten with the palm of your hand. If using xylitol, the cookies will spread so don't flatten them too much! Around ½ to ¾" inches thick is perfect! If using coconut palm sugar, they will only slightly spread, so flatten them to around the thickness you prefer your cookies to be.
- Bake for 12-17 minutes. Be careful not to overbake! They're perfect when the edges are firm to the touch and the centers still look slightly underbaked. Since all ovens are different, check after 10 minutes just to ensure they're not baking too fast. Mine are perfect after 14 minutes.
- Allow to slightly cool, then transfer to a cooling rack to cool completely. It can take an hour or more to completely set up and achieve a soft and chewy texture.
- Cookies can be stored in an airtight container at room temperature for 3 to 5 days or frozen up to 3 months.
Video
Notes
- See how easy this recipe is to make on my YouTube channel! Watch the full video here: YouTube Video
- For the butter, I highly recommend using organic and grass-fed. Not only does it taste 1000 times better, but it packs a nutritional punch that regular butter just doesn’t have. However, dairy-free butter can be used if needed. It’s also important that the butter is softened to room temperature. If you don’t have time to allow the butter to soften, though, check out this tutorial on How To Soften Butter Quickly from Sally’s Baking Addiction.
- For sweetener, I prefer xylitol. While I usually use Swerve in most of my recipes, I found that its cooling-like aftertaste is quite strong in this particular recipe. Since xylitol doesn't have an aftertaste, it makes the cookies taste like they're made with real sugar! The only drawback, though, is that xylitol causes the cookies to spread a bit more. Plus they take a little longer to set up.
- Warning: Xylitol to toxic to dogs! If you're worried about your pup, you can replace the xylitol with an allulose/monk fruit blend or pure allulose.
- If using pure allulose, you'll need to add an additional 1 or 2 tablespoons because it's not quite as sweet as other sweeteners.
- Instead of using baking powder, adding cream of tartar directly with baking soda adds a unique tanginess that sets it apart from other cookies. It's absolutely delicious!
- Be careful not to over-bake or they'll be hard instead of soft and chewy! They're perfect when the edges feel firm to the touch and the centers still seem slightly underbaked.
- They will be really soft when you first pull them out of the oven. Allow them to completely cool and set up. Then they will have a soft and chewy texture. This may take up to an hour or more.
Nutrition
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
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