Paleo Snickerdoodle Cookie Recipe

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

Ingredients
  

  • 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

Instructions
 

  • 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.

EXPLORE THE RECIPES, THE STORIES, THE METHODS AND CHANGES TO GET YOU BACK WHERE YOU WANT TO BE.

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DR. BECKY CAMPBELL

Hi, I am Dr. Becky Campbell. I work with men and women who’ve had a health set back and are willing to do whatever it takes to reach optimal health so they can perform their best in their careers and be fully present with their family again.

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