Almond flour Snickerdoodles are one of the easiest cookies for the Specific Carbohydrate Diet™ you can make. It’s just a few ingredients that if you follow SCD™ or Paleo diet you likely already have on hand.
How do you make Snickerdoodles with almond flour?
Snickerdoodles are a basic cookie that that is a combination of flour, fat, sweetener, baking soda, and sometimes eggs depending on what ingredients are used and the desired texture of the cookie. The dough is then rolled in cinnamon or some type of cinnamon & sugar mix.
To make with almond flour, I just substituted the same amount of almond flour for regular flour. I used butter, but you could also use palm shortening or ghee as a substitute.
Do you have to use eggs in Snickerdoodles?
There are Snickerdoodle recipes both with and without eggs. Recipes without eggs typically make for a crispier cookie. Because eggs are the easiest binder for SCD™ Snickerdoodles I used them in this recipe. Some Paleo recipes use arrowroot powder, tapioca starch, and/or Xantham gum and cookies can be made without eggs, but those ingredients are not SCD™.
Can you use another nut flour in place of the almond flour?
Yes, you can use any other nut flour in place of the almond flour to make these cookies. Cashew flour works very well as well. You can also use other nut flours like pecan, hazelnut, macadamia or a combination of nut flours.
You can’t substitute coconut flour equally for nut flours. Coconut flour behaves very differently when used for baking and adjustments to other ingredients would have to be made.
What do I need to make Almond Flour Snickerdoodles?
- Almond flour
- Coconut flour
- Vanilla
- Eggs
- Honey
- Cinnamon
- Baking Soda
- Salt
- Butter
- Baking sheets
- Parchment paper
- Mixing bowl
- Electric Mixer or stand mixer – but you could also hand whisk and stir
Ingredients
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ½ tso baking soda
- ⅙ tsp salt
- 2 tsp cinnamon
- ¼ cup butter – softened
- ⅓ cup honey
- 1 tsp vanilla
- 2 large eggs
- 3 – 4 tsp cinnamon for coating
Instructions
- Add almond flour, coconut flour, baking soda, salt, and 2 tsp cinnamon to mixing bowl
- Stir to combine and set aside
- Add softened butter, honey, and vanilla to large mixing bowl or stand mixer bowl
- Beat on medium speed until creamy
- Beat in eggs
- Beat until well combined
- Add in half of the flour mix
- Beat on low speed until combined
- Add the rest of the flour mixture
- Beat on low speed until combined
- Use a spatula to push the dough into a ball
- Place bowl with dough in freezer for 30 minutes
- Preheat oven to 350F°
- Line two baking sheets with parchment paper
- Remove dough from freezer
- Place 3 – 4 tsp cinnamon in a small bowl
- Form dough into one inch balls and roll lightly in cinnamon
- Place balls on baking sheet 2 inches a part
- Bake for 12 – 14 minutes until cookies are soft, but firm on top and could be picked up
- Cool on wire rack
- Store in refrigerator or freezer
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