Cookie #4: Snickerdoodles

These looks like pancakes, I assure you they are Snickerdoodles.  I have been trying to work on my photography, but until somebody buys me a new camera or I move and have room for a light box, this is probably the best I can do.  I just have to accept it.  Snickerdoodles are known for their use of cream of tartar and baking soda as leavening agents.  To me, it's just easier to use baking powder instead since it contains both of those ingredients.  These cookies traditionally come in two forms, crunchy and soft.  These are the soft variety, which I prefer.  But there are bits of the sugary coating that crisp up during baking, so you get a little bit of both.  I sweetened these with maple syrup and coconut palm sugar.  I recently ordered two half gallons of maple syrup from Hidden Springs Maple.  I use grade B, after reading the benefits of B over A, on Marks Daily Apple.  It has come in handy since I started this cookie challenge, and has made licking the measuring cup that much more enjoyable.

(Print Recipe)
Yield: 16 cookies
2 cups Almond flour
1/3 cup Maple syrup
1/3 cup Coconut oil (room temperature)
1 Egg
1 tsp Baking soda
1/2 tsp Salt
1/4 cup Coconut palm sugar (for coating) (or Coconut crystals)
1 Tbls Cinnamon (for coating)

Preheat oven to 350 degrees.
In a small bowl, combine coconut palm sugar and cinnamon for coating, set aside.
In a large mixing bowl, cream together maple syrup and coconut oil using wooden spoon (or in stand mixer using paddle attachment).  Add egg and beat until well combined.  Add almond flour, baking soda and salt, mix well.  Roll dough into balls using cookie scoop or tablespoon then roll in cinnamon sugar to coat.  Gently flatten in palm (about 1/3 inch thick) and place on parchment lined baking sheet.  Bake for 8 minutes. Let cool on baking sheet for 3-4 minutes before transferring to cooling rack.  Enjoy!


  1. We are yet to try some 'snickerdoodles!' looks great! e & c from

  2. i noticed you mentioned snickerdoodles using baking SODA and Cream of tartar and then said it makes more sense to use baking powder. your recipe calls for baking soda, so i was just double checking to make sure that was right. :)


  3. These had a fantastic flavor - very rich and buttery tasting. Only modifications I would recommend were:

    -adding an extra 1/2 cup almond flour. My dough was far too gooey at first and didn't cook up well. Once I added an extra 1/2 cup almond flour, they cooked up nicely and maintained their shape.

    -oiling your hands. I had to use cooking spray after every 5th cookie or so. It's a super sticky dough! Be prepared. :)

    Thanks for the recipe - it was great!

  4. Have you ever substituted honey for maple syrup?


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