These Paleo & Keto Snickerdoodles are soft, tender, delicious, and are bursting with cinnamon sugar goodness! Plus, they’re quick and easy, only requiring 30 minutes from start to finish!
Gluten-Free, Paleo, & Keto Snickerdoodles
Snickerdoodles are classic. They’re basically a big and soft Sugar Cookie coated in cinnamon sugar goodness!
These Keto Snickerdoodles are made with almond flour and 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:
Easy Snickerdoodle Steps
Start by creaming together butter and sweetener.
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 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!
If you’re Paleo, coconut palm sugar works well in this recipe too!
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.
Why is 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, 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!
Then, roll the batter into cookie dough balls and coat in a mixture of xylitol 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, if you’re using xylitol, it causes them to spread! So don’t flatten them out too much, about 1/2 – 3/4″ 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.
While you can certainly eat them straight out of the oven, they need to completely cool to set up and achieve their soft and chewy texture. If using xylitol, this may take up to an hour or more.
Expert 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.
- 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.
- While you can certainly eat these straight out of the oven, they need to completely cool for the cookies to set up and achieve their soft and chewy texture. If using xylitol, this can take up to an hour or more.
Looking for more Keto Cookies?
Check out my Easy Peanut Butter Cookies, Soft Pumpkin Cookies, Cut-Out Sugar Cookies, and Chocolate Chip Cookies!
If you’ve tried these Paleo & Keto Snickerdoodles or any other recipe on the blog please let me know in the comments below!
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Keto Snickerdoodles {Paleo & Gluten Free}
Ingredients
- 1/4 Cup Butter (can use non-dairy)
- 3/4 Cup Xylitol or coconut palm sugar for Paleo
- 1 Large Egg
- 1 tsp. Pure Vanilla
- 1 1/3 Cup Blanched Almond Flour finely ground
- 1 Tbsp Coconut Flour
- 1/8 tsp. Sea Salt
- 1/4 tsp. Baking Soda
- 1/2 tsp. Cream Of Tartar
- 1 1/2 tsp. Ground Cinnamon
Coating:
- 1 1/2 Tbsp Xylitol or coconut palm sugar for Paleo
- 1 1/2 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 1/2 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 1/2 to 3/4" 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. If using xylitol, it will take the cookies around 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.
Notes
- 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.
- 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.
- While you can certainly eat these straight out of the oven, they need to completely cool for the cookies to set up and achieve their soft and chewy texture. If using xylitol, this could take up to an hour or more.
Nutritional information is approximate and may vary.
Did you make this recipe? Let me know!