This is EXCITING!! These gluten free snickerdoodle cookies are the very first sneak-peek recipe I'm sharing here on the blog from my new book Eat What You Love – releasing December 4th. There's a few recipes that I shared in my Lunchbox Bonus Chapter for all of those who pre-ordered, but this is the first one available to the public!
The Book Tour
Before we get to the gluten free snickerdoodle cookies recipe – I have to share a tiny bit about my BOOK TOUR with you – because I'm bursting with excitement and can't keep it a secret anymore! We'll be releasing the first couple of event tickets after Labor Day and the other 10 cities will roll out after that. This is unlike any book tour I've done before!
There will be a cooking demo, a conversation with a special guest, food tasters, fun drinks, AH-MAZING swag bags, and a chance to buy a ticket to attend a more intimate event with me beforehand. We wanted these events to be different than the traditional boring bookstore signing so you could make a night of it and have an all-around fun night out with your people! While the book comes out in December, the events will all be in January (and possibly early Feb) because we know that the holidays are super busy for everyone. More on that soon – so be sure you're on my newsletter to be notified as soon as tickets go on sale.
Gluten Free Snickerdoodle Cookies
On to the cookies – I’ve always been partial to a buttery-soft snickerdoodle, with its cracked and crispy surface and cinnamony flavor. Traditionally, a snickerdoodle is a sugar cookie rolled in cinnamon and sugar, but in this version I add more cinnamon to the dough for an extra-spicy punch. I also use maple sugar instead of refined white sugar and it gives them a nice crunch with a subtle maple flavor, which is just amazing!
These are deliciously thin and chewy, with a crispy edge. They are also egg-free!
I just made these and they turned out AMAZING!! As close to the original as you can get and way better than other grain free snickerdoodles I’ve made—hands down. I did accidentally put in an extra 1.5T of the maple sugar (didn’t read the recipe all the way through), but I may just keep it that way in the future because they are truly so good!
These cookies are amazing! A little crunchy on the outside and chewy in the middle. I’m usually disappointed by the texture of paleo cookies, particularly those made with almond flour, but these are fantastic. I even completely forgot to add cream of tartar and they still turned out. I made my own cashew flour by pulsing raw cashews in a dry food processor until flour consistency (then measuring), and it worked well. Also just used Coconut sugar since I didn’t have maple sugar. https://uploads.disquscdn.com/images/b2750e485e1b530f449297650a6478c2c1d1144abdd4e4c1f2205723151d1ff2.jpg
I love your blog, Against All Grain! I was new to the Paleo lifestyle a few months ago. It was really hard for me to stay on top of the dos and don’ts. Your blog really helped me to still enjoy my food, and especially to stay on top of my eating decisions. For the new year I made a different sort of resolution- to eat tasty things! I tried this recipe and it was to die for. I love making homemade food when I can. I have found that not having a plan makes me fall off track. In addition to your awesome recipes, I have tried several guidebooks from the paleo recipe team here: https://bit.ly/PaleoForYou. It has amazing tips, everyone should check it out!
Can I use coconut oil instead of palm shortening?
Yes, you can use coconut oil!
Hi there I’m just wondering if I can use Maple syrup instead of Maple sugar in the recipe?
Hi! If you sub syrup for the sugar, you’d have to adjust other ingredients to ensure that the wet to dry ingredients balance remains the same. If you can’t tolerate maple sugar, you can utilize coconut sugar instead. Enjoy!!
What if anything can be used in place of cashew flour for those that have nut allergies?
Hi! You can experiment with different flours such as sweet potato or cassava. I haven’t tested this recipe with those ingredients so I can’t guarantee results. Let us know how they turn with an alternate nut-free flour – it’ll be so helpful to other reader who may have the same question!
Cinnamon isn’t my friend so I substitute powered ginger for cinnamon in this recipe. Before chilling the dough, add 1/2 cup chopped candied ginger. The cookies become a double ginger cookie. Snickerdoodle texture with a ginger flavor. Family likes them.
If I make the dough ahead of time cannot stay in the refrigerator overnight before baking?
These are amazing!!! They come out absolutely mouthwatering every time I make them! Thank you so much!!! This is one of my favorite recipes!👏🏻💕
We enjoy these so much! Wondering if you press the cookies instead of baking them in a ball? I’m using lard as a substitute.
Interesting! Did you bake them by pressing them instead of baking them in a ball? Let us know how it turned out – another reader might have the same question!