Healthy Snickerdoodles Cookies (Gluten-Free, Paleo, Vegan)
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Looking for a healthier way to satisfy your sweet tooth? These Healthy Snickerdoodles Cookies are the perfect guilt-free indulgence! Made with wholesome ingredients like almond butter, maple syrup, and cinnamon, these cookies are gluten-free, paleo, and vegan. They’re crispy on the edges, chewy in the center, and so flavorful that everyone will love them—whether or not they’re following a special diet.
These healthy snickerdoodles cookies taste amazing! So full of maple and cinnamon flavor, and the texture is perfect! They are gluten-free, paleo and vegan, this is a must have healthy cookie recipe in your collection!
Why You’ll Love Healthy Snickerdoodles Cookies
- Wholesome ingredients: Made with almond butter, almond flour, and maple syrup, these cookies are free from refined sugar, gluten, dairy, and eggs—ideal for a variety of diets. Despite being healthy, they taste like traditional cookies, so no one will know they’re “better for you.”
- Bursting with flavor: The combination of warm cinnamon and sweet maple syrup creates a deliciously cozy flavor that feels like a hug in cookie form. Every bite is indulgently satisfying and full of rich, nutty undertones.
- Easy to make: With just one bowl and a handful of pantry staples, these cookies are super simple to prepare. You can whip up a batch in under 20 minutes, perfect for those last-minute dessert cravings!
- Crowd-pleaser: Even those who don’t follow special diets rave about these cookies. They’re perfect for sharing at parties, holiday gatherings, or simply as an afternoon treat.
- Guilt-free indulgence: These cookies are proof that you don’t have to sacrifice taste for health. Enjoy them as a snack, dessert, or even breakfast without any regrets!
These snickerdoodles cookies are crispy on the edges, slightly chewy in the middle, have perfect crinkles throughout and are healthy to boot! These cinnamon cookies are so addictive, you just won’t be able to stop eating them!
Ingredients For Healthy Snickerdoodles Cookies
- Creamy almond butter – Acts as the base for the dough, providing richness and a nutty flavor.
- Maple syrup – A natural sweetener that adds a warm, caramel-like sweetness to the cookies.
- Vanilla extract – Enhances the overall flavor and pairs beautifully with cinnamon.
- Almond flour – A gluten-free alternative that creates a soft, chewy texture.
- Baking soda – Helps the cookies rise slightly and creates those signature crinkles.
- Cinnamon – The star spice that gives these cookies their classic snickerdoodle flavor.
- Salt – Balances the sweetness and enhances the other flavors.
For exact measurements, see the printable recipe card at the bottom of this article.
These amazing cinnamon snickerdoodles are gluten-free, naturally sweetened with maple syrup and are completely vegan – no dairy and no eggs! These cookies taste so good that even people who are not on any special diets really enjoy them! It doesn’t taste like a diet cookie, it tastes like a real amazing cookie!
Kitchen Tools You Need To Make Healthy Snickerdoodles Cookies
- Measuring cups and spoons – To ensure precise ingredient quantities.
- Large mixing bowl – For combining all the ingredients into a smooth dough.
- Parchment paper – Keeps the cookies from sticking and makes cleanup easy.
- Baking sheet – A flat surface for baking the cookies evenly.
- Tablespoon – To portion out the dough into evenly sized cookies.
Instead of regular flour this recipe is using almond flour and also almond butter. Almond flavor goes so well with cinnamon and maple syrup, this combo is mouthwatering! It bakes into delicious cookies that look like perfect crinkle cookies and taste so yummy!
How To Make Healthy Snickerdoodles Cookies
- Preheat your oven to 350°F and prepare two baking sheets by lining them with parchment paper.
- In a large bowl, stir together the almond butter, maple syrup, and vanilla extract until smooth and combined.
- Add the almond flour, baking soda, cinnamon, and salt to the wet mixture. Mix until you have a sticky dough.
- Scoop heaping tablespoons of dough and place them on the prepared baking sheets, leaving space between each cookie.
- Bake the cookies for 10 minutes, then let them cool on the baking sheet to firm up before serving.
Making healthy gluten-free snickerdoodles is really easy. Just mix all the ingredients in one bowl – creamy almond butter, maple syrup, vanilla, almond flour, baking soda, cinnamon and salt. The dough will be sticky – it’s supposed to be like this! Use a tablespoon to drop the dough onto a parchment-paper-lined baking sheet, then bake the cookies for 10 minutes at 350F – that’s all there is to it!
Serving Suggestions
- Pair these cookies with a warm cup of Warm Lemon Tea with Honey or Authentic Turkish Coffee for a cozy afternoon treat.
- Serve them alongside dairy-free or Creamy Homemade Vanilla Milkshake for a classic cookie-and-milk experience.
- Arrange them on a festive platter for holidays or gatherings to impress guests with a healthy yet indulgent dessert.
- Enjoy them as a post-workout snack or a quick breakfast on the go—guilt-free!
- Crumble a cookie over Creamy Strawberry Yogurt Smoothie Blend or Vegan Chocolate Banana Ice Cream for a fun dessert twist.
Just one dirty bowl and less than 20 minutes of time spent making them, and you have a delicious batch of healthy gluten-free vegan snickerdoodles to enjoy!
Tips For Success
- Use fresh almond butter: Make sure your almond butter is creamy and well-mixed. If it’s separated, stir it thoroughly before using to ensure a smooth dough. Avoid almond butter with added sugars or oils for the best results.
- Measure accurately: Scoop the almond flour gently and level it off with a flat edge to avoid over-packing. Too much almond flour can make the cookies dense.
- Don’t skip the parchment paper: These cookies have a sticky dough that can stick to the baking sheet without parchment. It also helps with even baking and easy cleanup.
- Space the cookies out: Leave at least 2 inches between cookies on the baking sheet, as they will spread slightly during baking. This ensures they bake evenly without merging together.
- Watch the bake time: These cookies only need 10 minutes in the oven. They might seem soft when you remove them, but they firm up as they cool. Overbaking can lead to dry cookies, so trust the timer!
- Cool completely: Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring them. This helps them set properly and avoids breakage.
- Store properly: To keep these cookies fresh, store them in an airtight container at room temperature for up to 5 days. For longer storage, freeze them and thaw as needed.
- Get creative: You can roll the dough balls in a cinnamon-sugar mixture before baking for extra flavor, using a paleo-friendly sweetener if desired.
Variations And Substitutions
- Nut butter options: While almond butter is recommended for its mild flavor, you can use cashew butter or sunflower seed butter as substitutes. Sunflower seed butter will give a slightly earthier taste and make the recipe nut-free.
- Sweetener swap: Maple syrup works wonderfully, but you can use agave syrup or honey (if not vegan) as alternatives. Keep in mind that the flavor may vary slightly depending on the sweetener.
- Spice it up: Add a pinch of nutmeg or cardamom along with the cinnamon for a more complex spice profile. These additions pair beautifully with the almond base.
- Texture tweaks: For a crunchier cookie, flatten the dough balls slightly before baking and bake for an extra 1-2 minutes. For softer cookies, bake exactly as directed and let them cool on the sheet.
- Make them chocolatey: Stir in a handful of dairy-free chocolate chips or drizzle the cooled cookies with melted dark chocolate for a fun twist.
- Cinnamon-sugar coating: If you’re a fan of classic snickerdoodles, roll the cookie dough balls in a mix of cinnamon and coconut sugar before baking. This adds an extra layer of sweetness and a slight crunch.
- Flour alternatives: Almond flour is key for the texture, but if you need a substitute, try cashew or hazelnut flour. Avoid coconut flour, as it absorbs too much moisture and will alter the dough.
- Lower-carb version: For a keto-friendly option, use a sugar-free maple syrup alternative and check that your almond butter has no added sugars.
- Nut-free version: Swap almond flour with a blend of sunflower seed flour and tapioca flour. This may change the texture slightly, but it keeps the cookies allergy-friendly.
Storage And Reheating
- Room temperature storage: Place the cookies in an airtight container and store them at room temperature for up to 5 days. To prevent sticking, separate layers with parchment paper.
- Refrigeration: If you prefer to keep them longer, store the cookies in the refrigerator for up to 10 days. They’ll stay fresh and maintain their chewy texture.
- Freezing: For extended storage, freeze the cookies in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating options: These cookies don’t require reheating, but if you prefer a warm cookie, pop one in the microwave for 10–15 seconds or in a 300°F oven for 2–3 minutes. This will restore their soft texture and fresh-baked flavor.
Frequently Asked Questions
Can I use a different type of flour for these cookies?
Almond flour is key to achieving the soft, chewy texture of these cookies. If you need an alternative, cashew or hazelnut flour can work, but avoid coconut flour as it absorbs too much liquid and will alter the dough.
What if my dough is too sticky to handle?
The dough is naturally sticky, but if it’s unmanageable, you can lightly wet your hands or chill the dough for 10–15 minutes to make it easier to scoop.
Are these cookies suitable for people with nut allergies?
This recipe uses almond flour and almond butter, so it’s not suitable for those with nut allergies. However, you can substitute sunflower seed butter and sunflower seed flour for a nut-free version.
Can I make these cookies ahead of time?
Yes! You can prepare the dough ahead of time and refrigerate it for up to 24 hours. Let it come to room temperature slightly before scooping and baking. The baked cookies also store well in an airtight container for several days.
What makes these cookies paleo and vegan?
These cookies are paleo because they use almond flour instead of grain-based flours and are free from refined sugars. They’re vegan because they contain no animal products like dairy or eggs.
Can I double the recipe?
Absolutely! This recipe is easy to scale up. Just make sure to use a large enough bowl for mixing, and bake in batches if needed to avoid overcrowding the baking sheets.
Why do my cookies spread too much?
If your cookies spread excessively, it could be due to overly runny almond butter. Use a thick, creamy variety to help the dough hold its shape. Chilling the dough for a few minutes before baking can also help.
Can I add mix-ins like nuts or chocolate chips?
Definitely! Chopped nuts, raisins, or dairy-free chocolate chips make great additions. Just stir them into the dough after mixing the main ingredients.
If you love healthy desserts, check out my other easy recipes for gluten-free treats:
Paleo Banana Pancakes – these amazing 3 ingredients pancakes are grain free and so good for you!
Microwave Keto Bread – the best low carb bread recipe ever, made in a microwave in a mug in 2 minutes and tastes like real bread!
Paleo Chocolate Mug Cake – a chocolate cake that’s healthy, wow! You can eat this chocolate cake for breakfast every day!
3-Ingredient Banana Cookies – just 3 clean ingredients and no added sugar, this is the healthiest cookie recipe ever!
Fruit Infused Iced Tea – sugar-free and naturally sweet, and looks so festive and beautiful!
Healthy Cinnamon Snickerdoodles Cookies (Gluten-Free, Paleo, Vegan)
Ingredients
- 1/2 cup creamy almond butter
- 3/4 cup maple syrup
- 1 tsp vanilla extract
- 2 1/2 cups almond flour
- 1 tsp baking soda
- 1 1/2 tbsp cinnamon
- 1/2 tsp salt
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
- Large mixing bowl
Instructions
- Preheat the oven to 350F. Line two baking sheets with parchment paper.
- In a large bowl, add the almond butter, maple syrup and vanilla, and mix until combined.
- Add the almond flour, baking soda, cinnamon and salt and mix until combined.
- Drop the dough by a heaping tablespoon onto the baking sheet, spacing the cookies at least 2 inches apart.
- Put the baking sheet in the oven and bake the cookies for 10 minutes.
More Baked Recipes
- Crispy Spinach Chips in the Oven
- Low Carb Cinnamon Donuts (Keto, Gluten-Free)
- Simple Baked Oatmeal Casserole for Breakfast
My word Melanie I made these cookies a few times and you’re so right about them being addictive. They’re so good I have to make myself walk away from them so I don’t eat them all up. Thanks so much for sharing this recipe!
It’s hard to believe they’re healthy because I can’t stop eating them.
Just mix everything in one bowl, and the ingredients are so simple yet delicious.