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Snickerdoodles (Gluten-Free, Dairy-Free)

Natalie Eng
An all time classic cookie with melt-in-your-mouth cinnamon goodness.
Course Dessert
Cuisine dairy-free, gluten-free, refined sugar-free
Servings 12 cookies


  • 1 1/2 c. Coconut Flour
  • 1/2 c. Coconut Oil Melted
  • 1/2 c. Maple Syrup
  • 2 Egg
  • 1 1/2 tbsp. Vanilla Extract
  • 1 tsp. Baking Soda
  • 1 pinch Pink Himalayan sea salt
  • 2 1/2 tsp. Cinnamon
  • 3 tbsp. Coconut Sugar



  • Preheat the oven to 350 degrees.
  • Line a baking sheet with parchment paper.
  • In a bowl, mix together the coconut flour, coconut oil, maple syrup, egg, Himalayan salt, baking soda, vanilla extract, and 1/2 tsp. cinnamon.
  • In a small bowl, mix together the remaining 2 tsp. of cinnamon with 2 tbsp. of coconut sugar.
  • Take the dough and form little balls and then flatten them down to about 1/4" high. Then, coat them evenly in the cinnamon/sugar mixture.
  • Once they are all coated, transfer them to the baking sheet and bake for 10-12 minutes or until golden brown around the edges.
  • Let cool on a wire rack!
Keyword Snickerdoodles