Grain-Free Snickerdoodle Cookies


This is EXCITING!! This is 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!

Before we get to the 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.

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!


Grain-Free Snickerdoodle Cookies





  1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
  2. In a small bowl, combine 1 12 tablespoons of the maple sugar and 3 teaspoons of the cinnamon and set aside.
  3. In a food processor, combine the remaining 3 tablespoons maple sugar, the cashew flour, coconut flour, arrowroot, the remaining 2 teaspoons cinnamon, the cream of tartar, baking soda, and salt and pulse 5 times. Add the maple syrup, palm shortening, and vanilla and process for 15 seconds, until combined. Transfer the processor bowl to the fridge and chill the dough for 1 hour.
  4. Using a tablespoon, scoop out the dough and roll it into balls, then roll the balls in the cinnamon sugar to coat. Place on the prepared baking sheets, spacing them evenly to allow for spreading.
  5. Bake one sheet at a time for 10 to 12 minutes, rotating the sheet halfway through baking, until the cookies are golden brown around the edges. Cool the cookies on the sheets for 10 minutes, then transfer them to a wire rack to cool completely.
  6. Store the cooled cookies in an airtight container in the refrigerator for 2 weeks, or in the freezer for 6 months.

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