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These Paleo and AIP Snickerdoodles are a cookie lover’s wish come true … especially if you used to love cookies but limit yourself to only the best occasional desserts now … They taste like the old favorites, but they’re so much healthier.
With just the right combination of ingredients, these crunchy on the outside, soft, tender and chewy in the middle cinnamon classics are egg-free, nut-free and dairy-free … and perfect with your favorite milk or hot drink for a special treat.
These snickerdoodles are like the ones many of us used to eat years ago (that contained white flour and white sugar). Paleo & AIP Snickerdoodles are classic. Crunchy (crispy edges) on the outside, then soft, tender and chewy on the inside, a true pleasure to eat.
Snickerdoodle cookie choices
You have two decisions to make when whipping up these one-bowl cookies.
Firstly: to roll or not to roll the cookie dough balls in cinnamon sugar before baking.
You can see the two options in the two photos above, to the right and below: the top cookie (in the above photo) is just the baked dough; the bottom stack of cookies (in the above photo) has been rolled in cinnamon sugar, which is the more traditional route.
The sugar you use can be sucanat (cane sugar), coconut sugar or maple sugar.
If you want less sugar overall, I can assure you that the top cookie is perfect. (I roll my cookies in cinnamon sugar for holiday parties and special occasions but leave it off for everyday treats.)
Cookie size is your second decision: A 1-1/2 tablespoon cookie scoop (like this one) makes 12 cookies. You can see these above in the stack of 5 cookies or in the photo to the right; they’re smaller and a more classic cookie size.
A 3 tablespoon cookie scoop (this one) makes 6 large cookies, as seen in the topmost photo above and in the photo below (the cookie almost fills my hand). Both elicit happy responses! Both are fun for different reasons. Both bake up beautifully.
And yes, this dough mixes up so fast. Only one bowl is used. And the process takes only 10 minutes.
What flours are used in Paleo & AIP Snickerdoodles
What kind of Paleo and AIP flours are used in this Snickerdoodle recipe to achieve that just-right texture?
1) Tiger nut flour: Tiger nut flour is uniquely suited to egg-free baking, aerating baked goods well in the absence of eggs’ leavening power.
It also has a wonderful flavor (especially if you buy this brand) and texture.
As you may know, tiger nuts make the healthiest of grain-free flours, as tiger nuts are very high in resistant starch (RS), which is an indigestible starch that feeds colon flora, excellent for our gut microbiome. (Tiger nuts have RS Type 1, which is starch bound by indigestible plant cell walls.)
The insoluble fiber in tiger nuts is helpful for those who struggle with constipation. Tiger nuts are also high in monounsaturated fat, similar to olive oil. (source)
“Soaked” option
Perhaps surprisingly, tiger nuts do contain some level of antinutrients, such as phytates, oxalates, saponins and tannins. For those of you who don’t mind one additional easy step, there’s an easy way to reduce antinutrients in baked goods! These cookies already contain a small amount of apple cider vinegar (ACV) which can be used to reduce antinutrients.
See the Recipe Notes below for the “soaked” version of these cookies.
2) Arrowroot is the second flour in these Snickerdoodles.
Arrowroot is extracted from the root of a starchy tuber. It works really well in cookies, creating a great cookie texture on the inside and out.
Despite being a white flour, arrowroot is actually rich in trace minerals because it grows on tidal flats where sea minerals are abundant. Arrowroot also provides the calcium it gets from the sea water. Arrowroot isn’t refined; it is simply the dried and powdered root.
The two flours together are perfect and amazing for making the right texture in this cookie.
So pour yourself a hot cup of herbal coffee, creamy tea or something flowery, and grab your little plate with big cookie. It’s time for cookies and hot treats, one of life’s beautiful pleasures.
Paleo & AIP Snickerdoodles — {egg-free, nut-free, dairy-free}
Equipment
- cookie sheet
Ingredients
- 1 cup tiger nut flour <— This is the best brand.
- ⅔ cup arrowroot flour/powder
- ½ cup coconut oil , melted and cooled slightly
- ¼ cup collagen (Use code BEAUTIFUL10 at checkout for 10% off your entire order.)
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar or 1 teaspoon cream of tartar
- ½ teaspoon baking soda , sifted
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
Optional Traditional Cinnamon Sugar Coating
- 1 tablespoon coconut sugar , or use evaporated cane sugar, if you want a lighter color, or maple sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line large cookie sheet with parchment paper.
- In medium size bowl, stir together dry ingredients: tiger nut flour, arrowroot, collagen, (cream of tartar if using in place of ACV), baking soda, cinnamon and sea salt.
- Add wet ingredients. Use handheld mixer to combine, without over-mixing.
- Use cookie scoop to portion out dough on lined cookie sheet.
- Bake 8-10 minutes until edges are golden brown and tops are tinged golden. Allow to cool slightly before serving.
Roll the Cookies in Cinnamon Sugar Coating (Optional)
- If you're rolling your cookie dough in cinnamon sugar (to have that crackle top effect), just scoop each portion, as per Step 4 above; then form each scoop into a ball by rolling it between the palms of your hands.
- Mix together cinnamon and sugar in a small bowl. Roll each ball in sugar. Place each sugared ball on cookie sheet and flatten just slightly with the palm of your hand (by about 1/3). Continue with Step 5 above.
Notes
Soaked Variation
Soaking means we include an acidic medium in the dough or batter to reduce antinutrients. Here's how to apply this traditional digestion technique to these cookies:- Mix all the ingredients just as the recipe above indicates EXCEPT: OMIT the arrowroot and baking soda.
- Cover the bowl loosely, and leave the dough on the counter overnight, or for 8 hours minimum.
- After this soaking stage, preheat the oven to 350 degrees Fahrenheit.
- Mix together the arrowroot and baking soda in a small bowl.
- Add it to the dough, mixing it in thoroughly (without over-mixing).
- Now proceed with the scooping and baking instructions above (Step 4). That's it!
- Baking tiger nut flour further reduces antinutrients.
Nutrition
Substitutions
I often get questions about subbing ingredients.
As a rule, substitutions don’t work well in egg-free baked goods.
One exception is you can almost always sub one liquid sweetener for another: like maple syrup can be subbed for honey, with just a slight change in the flavor and texture.
However, one flour can not be subbed for another flour in this recipe.
Collagen
Also, I am often asked about my use of collagen.
Collagen contributes to the tender crumb or cake-like texture of some baked goods, (and I prefer having the extra amino acids [protein] with most baked goods to support healthy blood sugar levels).
For those who are new to collagen, it is different than gelatin, and there is no substitution for it in this recipe. But it’s well worth having as a pantry staple.
Cream of tartar
Cream of tartar is a traditional ingredient in snickerdoodle recipes. It adds the signature snickerdoodle tang (as does ACV) as well as lift to the recipe. You can use it or ACV in this recipe, as the ingredient list above indicates.
Learn more about Paleo Baking Substitutions here.
Looking for more great Paleo and AIP baked goods? Here are a few of my favorites that are also very popular on the blog:
- AIP Blueberry Muffins
- AIP Apple Cinnamon Breakfast Muffins
- Banana Breakfast Cookies
- AIP Lemon Blueberry Coffeecake
- Cranberry Muffins
- Strawberry Muffins
Tessa Simpson says
I am making these for after school snack today!!
Megan says
Yay!!
Tessa says
The kiddos loved em! With the cinnamon mixed in, the coating was not necessary! All the flavors of a snickerdoodle in a much healthier coat! I used tapioca in place of arrowroot. Thanks Megan!
Megan says
Thanks Tessa for sharing! Wow, I’ll have to try the tapioca variation! So glad you enjoyed them! <3
Liz says
I also used tapioca and it works perfectly
Megan says
Thanks, Liz, for letting us know! 🙂
Jessie says
I am almost in tears. After 4 months on AIP, I had real cookies! They are amazing ❤
Megan says
YAY!!!! Great, Jessie! SO happy for you, and thank you for sharing!❤
Jean says
I still have never tried tigernut flour but I think I need to. The texture looks so perfect, and I can’t believe these are AIP!
Megan says
Thanks Jean! You’ll love tiger nut flour! 🙂
Renee Kohley says
OH this is so fun! Thank you for the explanation of the tiger nut flour – it is one that I haven’t jumped on board with yet, but everytime you talk about it, I’m intrigued. It really sounds like a good one to add into my rotation for variety! Thanks!
Megan says
Thanks and you’re welcome Renee. 😉 I know you guys will love it. Wish it weren’t so pricey, but it’s worth it. 🙂
paleoglutenfreeguy says
Whoa, I never knew you could soak a cookie batter like that! I’m totally trying that from now on!
Megan says
Great PaleoGuy!! 😉 I’m so glad. I have lots of other soaked recipes on my site if you want to check them out. Off the top of my head, look for the soaked overnight chocolate muffins and the sourdough waffles. Enjoy! It’s such a fun process.
Jimena says
These cookies are sooooo good!
Megan says
I’m so glad, Jimena, thank you!
Kelly says
These look fantastic and hooray I can eat them even with all of my food allergies. They’re going down asap!
Megan says
Yay Kelly!! I’m so happy for you!
heather says
My hubby is begging me to make these now! Off to the kitchen 😉
Megan says
Aw yay, enjoy!! 🙂
Raia Todd says
Those look absolutely perfect. It’s rather hard to make perfect-looking grain-free cookies (as I’m sure you know). I think I’m going to be trying these for dinner now… haha.
Megan says
Wink, Raia! 😉 Enjoy, lol!
Linda says
These snickerdoodles are so dreamy. It only takes 10 minutes to make and not to mention, they’re paleo, too!
jennifer says
Wow, these look great! I’m going to make a batch for myself . . err, I mean the kids!
Hope says
These are just perfect for my friends little boy who has a severe egg allergy. I’m going to make some for when they visit next weekend, I know they will go down a treat!
Mimi says
All my wishes came true with this recipe because I am a huge cookie lover and I can’t wait to try this recipe – yum!
Annemarie says
These look amazing! I’ve never tried tiger nut flour. I can’t wait to see how it tastes in these cookies.
STACEY CRAWFORD says
These are so good and have an awesome texture!
Victoria says
I almost missed the cream of tartar at first and was going to pass. That is the signature flavor for me and not an option. Thanks! I will try these as soon as I get over my mango-induced sugar coma from Easter. Now to look into this soaking you describe…
Shams says
Hi Megan,
This sounds like it doesn’t take long to make!!! Definitely going to try! I think, my family would love it. If i don’t use coconut oil, is it test well?
Megan says
Yes, there are super fast to make. If you don’t use coconut oil, you’ll need to sub with another solid fat like butter, ghee or lard. Enjoy!
sheenam | thetwincookingproject says
Looks nice! Trying this recipe super soon for sure.
Crystal says
I made these cookies and so excited with the texture. It was like a real cookie! I only miss the sweetness of sugar…but I wanted to try it without. I did roll them in coconut sugar and cinnamon, which I liked, but will admit I craved a little more sweetness. I eat very little sugar and strive to eliminate it, so thanks for this great recipe.
Megan says
Thanks, Crystal! I’m so happy you’re enjoying them!
Karen says
Do you think i could sub the honey for monkfruit sugar?
Megan says
Hi Karen, yes, I do. The texture might change slightly because honey makes the center tender, but should still be tender and good. 🙂
Sarah says
I’ve made this recipe twice and both times they turned out to one flat sheet of thin cookie. What might I be doing wrong? I’ve used hydrolized collagen. Is that maybe the issue?
Megan says
Shoot, Sarah. The collagen you used should be fine. Did you make any substitutions in the fat, sweetener or other ingredients?
Cindy says
I had the same thing happen but I subbed in avocado oil so I figured that caused it.
An chen says
Megan :
Thank you for this recipe! The texture is similar to the regular cookies which are not for AIP! I really love this! Is it possible to make without collagen?
Megan says
Hi, I’m sorry; I haven’t tried making the recipe without collagen so I don’t know. Please let us know if you try. So happy you’re enjoying the cookies!! 🙂
Aline says
Is anyone who made this cookies without collagen?
Ashley says
These cookies are seriously delish. We made them for Santa tonight on Christmas Eve and the entire (non AIP) family was raving about them! My son is allergic to cinnamon and even without that they are sooo yummy. We used coconut vinegar instead of ACV just because it’s what we had. Thank you for for this!
Megan says
Thank you for sharing, Ashley! I’m so glad! 🙂
julieanne says
Hi – These look wonderful and I’m making them today. Question on the calories, what is the serviing size for 296 calories? Thank you!
Megan says
Hi Julieanne, that is for one extra-large cookie, about 5″-6″ in diameter and relatively thick. So, it would be half that for a “normal” size cookie. Hope that helps! 🙂 This recipe makes 12 cookies, or 6 extra-large cookies.
Ardi says
Awesome! Easy & delicious! I used coconut sugar with the cinnamon.
Megan says
Great! Thanks Ardi!
Pam Stiver says
These cookies are amazing. I made these tonight for my daughter who is on the AIP diet. The whole family loved them. So happy she can enjoy a cookie! Thanks for the many recipes!
Megan says
Great, Pam! 🙂 Thank you so much for sharing, and I’m so happy for your daughter!! <3
Dawn says
So good! Thank you for this recipe.
Easy. Delicious. I added 1/4 C carob powder and made a “chocolate” version.
Great recipe. So glad to have it. AIP occasionally gets hard so it’s nice to have a treat once in a while.
Megan says
Wow, very cool, the “chocolate” variation! I’m so glad you like the recipe. Thank you for coming back to comment, rate and share your version! 🙂
Andrea Garber says
Oh My Goodness Megan! I have been AIP for one year and these are hands down the best cookies I have ever made! So simple and delicious! Thank you! Andrea
Megan says
Yay and great, Andrea!!! 🙂 Thank you so much for commenting and sharing, and I’m so happy you love the recipe and cookies! 🙂
Meredith says
I accidentally used gelatin (thinking I was using collagen) and it worked. They were amazing. I can’t speak to a comparison of the version made with collagen but I am a very satisfied girl and so psyched to have a treat option.
Thank you for this recipe!
Megan says
Yay, Meredith! Thanks for sharing, and I’m so glad you love the cookies! 🙂
Shannon T says
Love these cookies!! I saw someone’s comment about accidentally using gelatin instead of collagen and I did the same thing! Mine were also amazing with the wrong ingredient so can’t wait to make it with collagen next time! My 6 year old loves cinnamon and really enjoyed these! Thanks for the recipe!
Megan says
Haha, so funny but great, Shannon. Thanks for sharing your results, and I’m so glad you and your child enjoyed the cookies! 🙂
ketowa says
I am reading wonderful idea such a lovely and help us information thanks sharing this article
yumpresso says
These cookies are amazing. I made these tonight for my daughter who is on the AIP diet. The whole family loved them. So happy she can enjoy a cookie! Thanks for the many recipes! love it!!
Megan says
You’re welcome, and I’m SO so glad for her and you all! Thanks for sharing! 🙂
Jade says
These are a game changer!!! I just started AIP and I have to say, I may like these more than regular cookies =) Thank you for this incredible recipe!
Megan says
Yay, Jade! I have to agree; these are totally the real thing. 🙂 SO glad you love the recipe, and best wishes on AIP!
Ellen says
These are the best aip cookies I’ve made so far! The texture is great and I love how they spread out like non-aip cookies. I used honey the first time and it is a bit too much. I might try maple syrup and use a bit less as they seem very sweet to my palate. Thanks so much!
Megan says
Great, Ellen. I agree that honey can be too sweet. So happy you love the Snickerdoodles, and thank you for commenting, rating and sharing your details! 🙂
Elise says
Wow, wow, wow!!! Thank you so much for creating this recipe and sharing it. These are the best cookies!! I feel like I’m cheating on my AIP diet!!!
Megan says
Yay!!!! SO glad, Elise! Thanks so much for sharing, and you’ve given me a big smile! My pleasure!
Denise says
I made a batch of these last night and they are delicious!
Megan says
Yay, Denise! Thanks so much for sharing, and I’m so glad you love the cookies!
Emily says
Five stars. Tiger nut flour is expensive and this recipe uses a lot of it. WORTH IT. So worth it. Go make them. Really. Stop reading this and make them.
Yum.
Megan says
So awesome, Emily, thank you, and so glad you loved the recipe! 🙂
Anne-Elise says
I tried this recipe out and noticed the baking soda gave it an odd sourness. I sifted it twice but I’m wondering if I didn’t mix it long enough? Any help would be greatly be appreciated!
Megan says
Hi Anne, I don’t know, hmmm. If you try again, maybe a different fresh container of baking soda? But typically baking soda isn’t sour; it’s bitter. Otherwise, did you use the cream of tartar option? This ingredient lends the customary tang to authentic snickerdoodle recipes. Or the ACV, to some extent, you may notice?
Anne-Elise says
I did use the cream of tartar! The sourness reminded me of a couple of batches of pancakes my sister made without sifting the baking soda first. It’s def A mix of sour and bitter. I’ll try the apple cider vinegar option. Thanks for responding 🙂
Megan says
You bet, good luck!
Amanda Gregory says
Can you substitute another oil for coconut oil? Like avocado?
Megan says
Hi Amanda, you need a solid fat, so palm oil may work, but not a liquid oil like avocado. An animal fat might work, too, like lard.
Wendy Taylor says
I just asked the same question and then found this already posted…. so excited to make these with an alternative oil to coconut. One question – can I use red palm oil?
Megan says
Hi Wendy, no, I don’t recommend red palm oil in this recipe, sorry. Can you use lard or duck fat? Or if you need a more vegan option, Grain Brain’s palm oil might be a good choice.
Claire says
Hi! I want to make this recipe but can’t find tigernut flour anywhere 🙁 can it be replaced with another AIP compliant flour?
Megan says
Hi Claire, unfortunately not; it’s unique in its role. Can you order from Amazon? This is my preferred brand: https://amzn.to/43nadLa
Elizabeth Ward says
These are delicious, well textured cookies. The first few times I made them they came out perfectly but somehow the last two times they are coming out flat. Could this be from leaving them in the oven too long? I was waiting for them to brown up, so they were in there longer than the recipe calls for.
Megan says
Hi Elizabeth, I’m so glad you’re enjoying the cookie recipe! If that’s the only variable you’ve changed, then yes, I think so. I can’t say for sure, but it sounds likely.
Marissa says
Not sure what happened! I followed this recipe to a tea, and the texture of the dough was just sand, flavor is OK, but it just won’t bind together. Pretty disappointed!
Megan says
Hi Marissa, I don’t know either, but this is a tried and true recipe that I make myself regularly. Something went wrong, or one of your ingredients contributed to that texture. The dough and mouthfeel should be smooth and bind together in a normal way.
Dan says
Third recipe I’ve made from your site, and like the others, it was amazing. These recipes taste like what I remember the food tasting like, not an alternative “variety” of the food, but the actual food.
I just bought your book off Amazon. Thank you so much for sharing these recipes.
Megan says
I’m so glad to hear this, Dan. Thank you for sharing your experiences, and I hope you love the cookbook, too. 🙂
Nancy says
Omg I love these cookies! I have already made them 3x now and they are so delicious.I do the fermented version and have not had any ill effects digestively. I have even tried reducing the honey by half and they still turn out excellent. Unfortunately I am now getting very low on my tiger nut flour!
Megan says
Great to hear, Nancy, that you’re loving the cookies! Thanks for sharing what you’re doing and that reducing the sweetener works well for you! 🙂
Nancy says
I really like the fact that the ingredients can be soaked with acv to break down the anti-nutrients. Can some of your other recipes (ie the muffins, coffee cake, etc) also be soaked? Does cassava flour benefit from soaking?
Megan says
Yes, many recipes can, and several recipes already do include that option. In this Paleo AIP Cassava Waffles recipe I outline how to again, so that will give you one more recipe and also another brief on how to make it work with other recipes: https://eatbeautiful.net/paleo-aip-cassava-flour-waffles-one-bowl-with-sourdough-variation/ I’m not convinced that everyone needs to soak for the best benefits, but in my own health process, I’ve noticed there were several years when I felt it beneficial. Souring cassava does make it gentler to digest and the nutrients are more bio-available. It can also reduce troublesome oxalates etc, which is a win for everyone.
Simone says
I followed the recipe and my ingredients didn’t bind either. The dough was like chunky, oily wet sand. I used 1 1/2 Tbs cookie scoop. When baked for 8 min, they flattened out completely. They taste ok, but nothing like the photos. I will try again, because I really want them to work. It’s possible that my 1/2 cup measure of oil may have been a bit too generous. I used Anthony’s Tigernut flour, so maybe that’s a factor, but hopefully not. My oven usually runs a bit cool, but may have been running hot because it had been on earlier. Hoping it works better next time. Any thoughts on what might be wrong appreciated!
Megan says
Hi Simone, I just want to make sure you used coconut oil and not another oil? And yes, I’d use the Tiger Nuts brand flour. Other than that, it’s hard to know without being there with you. I hope your next ones turn out perfectly!
Sandra says
Is there something else I can use instead of collagen?
Megan says
No, I’m sorry, that ingredient can’t be replaced or subbed.
Sarah Jagenberg says
I am an experienced baker yet these cookies were a big fail for me because they spread out extremely thin and they were very oily. The flavor was good though. Followed the recipe exactly with 0 changes.
Megan says
Hi Sarah, I’m sorry that happened. As you can see from the other comments, this recipe works and gets great reviews, and has for years. I’ve made it over and over again. Sometimes even experienced bakers miss something.