My kids won’t say no to a healthier for you chocolate chip cookie but I’m always up for trying new recipes. The classic Snickerdoodle was next on my list to tackle. This version uses maple syrup instead of brown sugar and almond and coconut flour instead of wheat. It’s the perfect easy snickerdoodle recipe for the holidays (or any day of the week!).

I opted for coconut oil to keep them dairy-free but feel free to use butter for a more intense buttery flavor. They just might become your new favorite cookie.

The Best Snickerdoodle Recipe

I don’t like calling things the “best” because there can be so many good variations. However, when it comes to cookies, thick and chewy is a must. Snickerdoodles are similar to sugar cookies but they feature cinnamon for a little added spice. They also use cream of tartar to give them a characteristic tang. They make great Christmas cookies but the kids like them as an occasional afternoon snack too.

These snickerdoodles don’t spread as they’re baking and you can make them as thick or thin as you like. Thinner cookies will be crunchier or make them thicker for a soft Snickerdoodle. I used the palm of my hand to flatten them before baking. This created a little dome in the middle that was soft and chewy while still having crispy edges. The perfect combo!

Allergen Friendly Snickerdoodles

I’ve already mentioned that these are gluten-free, dairy-free, and grain-free. They’re also naturally sweetened with maple syrup and coconut sugar. Plus if you’re egg-free they skip the eggs too. Without adding large eggs they’re chewier and less cake-like but still hold together just fine. Be sure to let them cool some before transferring the cookies from the cookie sheet to a wire rack though or they can fall apart.

Try them with a glass of homemade macadamia nut milk for the ultimate cookie experience!

Chewy Snickerdoodle Cookie Recipe

This is the perfect snickerdoodle recipe with a chewy texture on the inside and a crunchy edge. You get all the cinnamony sweet tangy flavor of the classic cookie without the granulated sugar or all-purpose flour!

• Preheat oven to 350°F. Line a baking sheet with parchment paper and set the prepared baking sheet aside.

• In a large bowl, whisk together the dry ingredients. Add the wet ingredients and stir until thoroughly combined. You can also use a hand mixer or the paddle attachment on a stand mixer.

• In a small bowl combine the ground cinnamon and coconut sugar to make the cinnamon sugar coating.

• Use a cookie scoop or spoon to measure out the dough and roll it into golf ball sized balls. Roll the cookie dough balls into the cinnamon sugar mixture.

• Place the cookie dough onto the lined baking sheet. Flatten the cookies with the palm of your hand or the bottom of a glass. The dough doesn’t spread so make them to your desired thickness.

• Bake for 8-9 minutes. Don’t overbake as they’ll firm up some after cooling.

• Let rest for 10 minutes before transferring the baked cookies to a wire rack to finish cooling.

Nutrition Facts

Chewy Snickerdoodle Cookie Recipe

Amount Per Serving (1 cookie)

Calories 96
Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 3g19%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.2g

Sodium 53mg2%

Potassium 22mg1%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 4g4%

Protein 2g4%

Vitamin A 1IU0%

Vitamin C 0.01mg0%

Calcium 26mg3%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Store any leftovers in an airtight container at room temperature.

More Cookie Recipes

Craving some more cookies? Here are some delicious options to get you started!

What are your favorite kinds of cookies? Leave a comment and let us know!