Snickerdoodle cookies are one of my favorites, and my kids love them too! These cookies are a cinnamon lovers favorite, so I wanted to make a paleo snickerdoodle cookie recipe that was free from refined sugar, gluten, grains, and dairy so we all could enjoy this tasty treat. I used cassava flour with a small amount of tapioca flour to make the perfect texture and added in some grass-fed butter, vanilla, maple sugar, and of course cinnamon to make these taste just like the real thing!
*Note if you cannot tolerate grass-fed butter, you can try coconut oil instead.
Paleo Snickerdoodle Cookies
- 1 1/4 cups cassava flour
- 1/8 cup tapioca flour
- 1 cups maple sugar + 1/8 cup for topping
- 1 tsp baking soda
- 1/8 tsp salt
- 1 tsp pure vanilla extract
- 1 egg
- 3/4 cup unsalted grass-fed butter melted but cooled
- 1.5 tsp. cinnamon for topping
- Preheat oven to 375 degrees.
- In a large bowl, combine the flours, 1 cup of the maple sugar, baking soda & salt.
- In a smaller bowl, combine the cooled melted butter, vanilla, and eggs.
- Mix the dry ingredients in with the liquid.
- In a smaller bowl, add the remaining maple sugar to the cinnamon and mix well.
- Using a small spoon, scoop some batter out into your hand and roll into a ball. Dip the cookie ball into the maple sugar/cinnamon mixture and roll around to cover. Place onto a unbleached parchment lined cookie sheet. Continue with the remaining cookie dough.
- Bake at 375 degrees for 10 minutes. Try to make them all the same size for best outcome.