Snickerdoodle Cookies

I was craving snickerdoodle cookies a few days ago, badly.  I think it was buildup of seeing bake sales and not-good-for-you-but-taste-so-good treats all weekend at a fall festival.  Do you ever experience those food envy cravings?  I had to get in the kitchen and figure out how to make some snickerdoodles.  This recipe is inspired by my Cinnamon Walnut Cookie recipe on page 48 of Season’s Eatings holiday e-cookbook.  And boy, did these snickerdoodles turn out great!  Chewy on the outside and gooey in the middle, with crunch at the edges.  I just needed that cinnamon-sugar taste and a little chewiness to make my brain chemistry okay again.  : )

(I also tried a pumpkin snickerdoodle version, but it didn’t turn out perfectly.  I’ll post that recipe later after I tweak it.)

TIP:  I made two batches of snickerdoodles.  For the first batch, I coated them in both cinnamon and xylitol.  On the second dozen, I used only cinnamon.  As you may know, xylitol doesn’t melt down at all like sugar does.  For that reason, I liked the cinnamon-only cookies better texture-wise.  But that’s just me.  You or your kids might like them with cinnamon+xylitol.

Snickerdoodle Cookies
Makes 16 Cookies

2 cups fine ground blanched almond flour
1/4 tsp sea salt
1/4 tsp baking soda
5 Tbsp coconut oil or raw butter, melted
2 Tbsp raw honey or grade B maple syrup or vanilla honey (makes these cookies nice and crispy!)
30-40 drops pure liquid stevia
2 tsp pure vanilla extract

3 Tbsp xylitol
3 Tbsp cinnamon

1.) Preheat oven to 350 degrees.  Line two baking sheets with unbleached parchment paper.  In a medium bowl, mix together the almond flour, sea salt and baking soda.

2.)  In a separate small bowl, whisk together the melted coconut oil, honey, stevia, and vanilla extract.

3.)  Mix wet ingredients into dry ingredients, stirring until well combined.

4.)  In a small bowl, stir the cinnamon and xylitol together for the snickerdoodle coating.

5.)  Take Tablespoon sized scoops of the cookie dough, form into a circle in your hands, then roll the dough ball in the snickerdoodle coating mixture covering all sides.

6.)  Place your coated dough balls onto the cookie sheets evenly.  Use the bottom of a canning jar or coffee mug greased with coconut oil to press out each cookie into a perfect circle, about 1/4 inch thick.

7.)  Bake for 8-10 minutes.  Remove from oven and let cool on the pans for 10 minutes before moving to cooling rack.  Let cool completely on cooling rack before eating, as they need this time to set and get crunchy on the edges!

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Written by Elise Schwartz
Elise Schwartz

Elise has been living a sugar-free natural lifestyle since 2008, after discovering her PCOS, infertility, and inability to lose weight were caused by toxicity in her food and daily life. She became a certified nutrition and body detox coach, and provides consultations to clients across the world. By living the principles she teaches, Elise proudly welcomed her son, Austin, into the world in 2011. She and her husband, Dr. Dave, own and operate a natural health clinic, Triad Health Center, in Greensboro, NC.


  1. They look wonderful, Elise!

  2. Thanks, Loretta! You gotta try them. Riina will love them!

  3. Is there anyway to make these advanced plan friendly? or is the honey crucial?

  4. Hi Morgan,

    The honey makes this cookies crispy, just like traditional snickerdoodle cookies. Without the sugar, the cookies will be a little soft after cooling from the oven. You can omit if you wish.

  5. Can I substitute the liquid stevia for pure stevia extract powder? How much do you think I would need to use? Thanks!

  6. […] Snickerdoodles are my favorite cookies ever, so I was thrilled to find a recipe that uses Xylitol! Elise describes her batch as “chewy on the outside and gooey in the middle, with crunch at the edges.” Yummy! You can find the recipe here. […]

  7. Would it also work with Stevia?

    • Elise Schwartz

      Hi Tracy,

      You can simply eliminate the honey from the cookie dough, but the cookies will come out soft instead of crunchy. You can also eliminate the xylitol from the cookie dust and just use cinnamon if you wish. Cookies will still taste great!

  8. I made these for my extended family’s Christmas celebration, as we have 4 diabetics, 2 with dairy allergies, and 2 living gluten-free. My entire family enjoyed them and my grandmother could not stop eating them. The only changes I made were, of course, using coconut oil instead of butter, doubling the amount of cinnamon for dusting, and forgoing the xylitol. I plan on experimenting with this recipe further and blending in some coconut flour. Thanks for a wonderful, kid pleasing to grandma pleasing, recipe.

  9. I followed the directions exactly, but my cookies did not set up. I couldn’t even pick them up, they were just a gooey mess. They tasted absolutely delicious, but weren’t a cookie. Any ideas on what I might have done wrong?

    • Elise Schwartz

      Hi Amy,

      I’m not sure what happened for you. I have never had them turn out that way. This is a very popular cookie on my site, and I’ve not had another report of that happening before. Perhaps check that your oven temp is accurate. If so, then the next step would be talking about what brands of the ingredients you are using. It could be one or more of the ingredients that caused it.

      • Hi Elise,

        I tried them again, and this time they turned out perfect!! I obviously measured something incorrectly. I used butter the first time, and that’s what I’m sure I measured wrong… this time I used coconut oil.

  10. what could I use instead of the liquid stevia?

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