Dairy-free, Paleo/AIP Snickerdoodles

These dairy-free, Paleo/AIP Snickerdoodles are soft, chewy and divine! With a classic cinnamon-sugar crackle top and its signature slight tang, these cookies are made with unrefined sugar, warm spice and everything nice!

This post is sponsored by Bob’s Red Mill. Products used in this recipe were sent to me by Bob’s and the opinions and text are all mine.

Dairy-free, Paleo/AIP Snickerdoodles

Snickerdoodles are an American classic. Since living in Canada and the US, I’ve come to know them as a popular holiday cookie that everyone just loves.

So this holiday season, I was determined to create a delicious, allergy-friendly snickerdoodle recipe that catered to a variety of dietary requirements. And, it HAD to pass the taste tests of traditional snickerdoodle lovers!

These Dairy-free, Paleo and AIP snickerdoodles made with Bob’s Red Mill cassava flour are also grain-free, gluten-free, and nut-free. They’re slightly thick and puffy, with soft, chewy and slightly cakey insides and lightly crisped edges.

They’re rolled in a warm, sugary cinnamon topping for a delicious holiday cookie that ALL eaters can enjoy.

What makes a snickerdoodle a snickerdoodle?

Typically, snickerdoodles use a lot of the same ingredients as standard sugar cookies like flour, eggs, refined sugar, butter, and salt. But there are some unique qualities and ingredients that differentiate them from other cookies.

Cream of tartar is the most important traditional snickerdoodle ingredient. Also known as potassium bitartrate, it’s the salt of tartaric acid and is a natural byproduct of winemaking. Cream of tartar is the key ingredient that gives snickerdoodles their classic tangy taste and cakey meets chewy texture!

Cream of tartar imparts its acidity to create the distinctive tanginess of snickerdoodles. It also prevents the sugar granules from crystallizing in the cookie dough, so these cookies have a soft chew rather than a crunch.

In addition, it reacts with baking soda to act as a leavening agent and gives the cookies some rise. This is how the snickerdoodles get their soft, pillowy texture.

Snickerdoodles wouldn’t be snickerdoodles without the crinkly, crackle top effect and their classic cinnamon-sugar coating. This cinnamon sugar mixture is the perfect blend of sweet and warm spice!

you’ll love these healthier snickerdoodles because they’re

• grain-free, gluten-free, and nut-free with only one type of flour – which is pretty unique in grain-free baking! Usually, a combination of flours is required to achieve the desired texture of baked goods. Otherwise, they’re too gummy, dry, or crumbly! The use of just one flour in this recipe makes it super easy to make!
• dairy-free, paleo and AIP elimination stage compliant – so there’s no butter, no eggs, no seeds, no gums or other additives
• refined sugar-free and allergy-friendly – this recipe is free of the top 8 allergens and can easily be made coconut-free
• the best texture – even without butter and oil! These dairy-free snickerdoodles are moist and chewy, with a fluffy slightly cake-like texture on the inside and lightly crisped on the outside
• tangy and covered in sweet, spicy cinnamony goodness – my ‘normie’ taste testers concur that these dairy-free, paleo and AIP snickerdoodles perfectly nail the quintessential snickerdoodle taste!

Looking for some more festive, dairy-free, grain-free, egg-free and nut-free holiday cookies? Want to learn how to create your own? Check out The Holiday Cookie Course!

here’s what you’ll need to make dairy-free, AIP/paleo snickerdoodle cookies

No-chill Cookie Dough

• Cassava Flour – I used and recommend Bob’s Red Mill Cassava Flour. Cassava flour‘s mild, neutral taste doesn’t overpower the snickerdoodles’ classic flavor profile. In concert with these other ingredients, it creates the optimal texture for these cookies. I don’t recommend any substitutions.
• Cream of Tartar – to give snickerdoodles their iconic slight tanginess and chewiness
• Baking Soda – the baking soda combined with the cream of tartar creates a grain-free, paleo and AIP-friendly baking powder. This helps to leaven and lighten these egg-free snickerdoodle cookies.
• Sea Salt – I always add a bit to help balance the sweetness and bring all the flavors together
• Coconut Sugar or Maple Sugar – use your choice of unrefined, natural sweetener. To keep this recipe coconut-free, opt for the maple sugar. The main difference is the color, with the maple sugar snickerdoodles being a bit lighter.
• Palm Shortening – for a buttery flavor and soft texture, without the dairy. This fat is coconut-free and adds moisture. It helps create the soft and fluffy, almost cake-like interior texture and slight outer crisp of these oil-free, dairy-free snickerdoodle cookies. Oils will not work as a substitute.
• Vanilla Extract – to enhance the flavors. Ensure you’re using pure vanilla without any additives.
• Gelatin, Apple Cider Vinegar and just-boiled Water – to create a gelatin “egg” to bind these eggless snickerdoodles. The ACV also activates the baking soda to help with aeration, and imparts a bit of ‘zing’ to the tangy flavor of these cookies.

Cinnamon-Sugar Topping

• Cinnamon – one of the most delicious spices with lots of health benefits. You can use ceylon cinnamon if you have it but regular cinnamon will work just as well.
• Coconut Sugar or Maple Sugar

how to make AIP/paleo snickerdoodles without dairy

This dairy-free and AIP snickerdoodles recipe is really quick and easy! Follow these steps to have these cake-y and chewy, soft cinnamon sugar cookies ready in under 30 minutes:

1. First, preheat your oven to 325F and line a baking sheet with parchment paper.
2. Prepare the cinnamon-sugar topping by combining maple sugar or coconut sugar and cinnamon.
3. Combine cassava flour, cream of tartar, baking soda, and sea salt in a large bowl.
4. Then, in a separate bowl, whisk together palm shortening, maple sugar or coconut sugar, and vanilla until smooth.
5. Make the gelatin “egg.”
6. Make a well in the center of the dry ingredients. Add in all of the wet ingredients and stir to combine.
7. Next, portion out the dough with a cookie scoop or tablespoon, and roll into balls.
8. Then, roll each ball of dough in the cinnamon sugar and arrange onto parchment-lined cookie sheet at least 2 inches apart.
9. To encourage the cookies to spread, gently press down each ball of dough with the palm of your hand, optional.
10. Next, bake cookies for 11-12 minutes.
11. Finally, remove from oven. Allow to cool at least 10 minutes. Then, transfer them to a wire cooling rack to cool completely.

tips to make dairy-free, paleo and aip snickerdoodles with the best taste and texture

It’s all in the technique! Follow these tips for the best results:

• Don’t skip the cream of tartar!
  • As noted above, it’s essential to the flavor and texture of these cinnamon-sugar cookies. You can find it in the spice aisle of your grocery.
• To ensure even baking, use a cookie scoop or tablespoon to portion out the cookie dough so they’re as close in size as possible.
• These won’t spread the way snickerdoodles baked with traditional ingredients would.
  • For a more classic looking snickerdoodle, you can use the palm of your hand to press them down gently to encourage spreading.
  • For thicker, fluffier, puffier snickerdoodles, skip the flattening tip and bake them as is.
• Most importantly, let your cookies cool!! They will be very soft and fragile when you take them out the oven. Don’t touch them or they will crumble! Allow them to cool and set for at least 10 minutes. Then, transfer them to a cooling rack and let them cool further.
  • These egg-free snickerdoodles use gelatin as a replacement binder and need time to fully set before being handled.

Learn more about ingredients and the techniques to master grain-free, allergy-friendly baking in Grain-Free Academy!

faqs for these AIP/Paleo Snickerdoodles With No Dairy

can i make a vegan version of these paleo/AIP snickerdoodles?

Unfortunately, I was unsuccessful in recipe testing without the gelatin. I tried to use a flax egg instead but the texture was far too dry. If you’re looking for some vegan holiday cookies, try my Berry-filled Linzer Cookies or my Chocolate Peppermint Cookies.

i can’t tolerate coconut. can i make these grain-free snickerdoodles coconut-free?

Yep, you sure can! Opt for maple sugar throughout the recipe and these AIP/paleo cookies will be completely coconut-free.

can i substitute the cassava flour with another grain and gluten free flour?

No, I don’t recommend any substitutions for the cassava flour. If you’re looking for cassava-free cookies, try my Paleo Chocolate Crinkle Cookies.

can i replace the palm shortening?

The shortening helps create the desired soft, chewy and cake-y texture of these dairy-free snickerdoodles. No oils perform the same here and I wouldn’t recommend any substitutions.

how can I serve these AIP/paleo snickerdoodles?

These cookies are great for the holidays, or anytime! During colder weather, cozy up with a plate of these cookies and a warm mug of AIP Peppermint Hot Chocolate or Pumpkin Cold brew.

Serve these cookies laid out on a plate or serving dish. Or, gift them in an airtight cookie tin. Remember to warm them up for 10-15 seconds for optimal texture!

how do i store these cookies?

Keep these cookies sealed in an airtight container on the countertop for up to 3 days. You can also keep them in the fridge in a resealable bag or container for longer. Remember to warm them for 10-15 seconds in the microwave before serving.

can i freeze them?

I recommend freezing them unbaked as balls of dough, without the cinnamon-sugar topping. When you’re ready to bake, I would let them come to room temperature on the counter. Then, roll them in the cinnamon sugar and bake. You might need to add some baking time to them if they aren’t fully thawed.

Alternatively, you could freeze them as fully baked cookies, just ensure they’ve fully cooled. Keep them in a freezer-safe resealable bag or container for up to 3 months. Let them thaw in the fridge or on the countertop. Finally, warm them for 10-15 seconds in the microwave, before serving.

I’m loving this cinnamon sugar mixture! What else can I use it with?

You can use the same sugar to cinnamon ratio as a guide to make a larger batch to have on hand. Store it as you would any other spices – such as in a spice jar in your pantry. Try a little sprinkle on treats like Pumpkin Pie, AIP Banana Pancakes, Classic Cut-Out Sugar Cookies, Vegan Paleo Pumpkin Spice Pancakes, or Banana Bread.

If you try these Dairy-free, AIP/Paleo Snickerdoodle Cookies I would love if you could give the recipe a star rating and short review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious

you’ll love these other grain-free, dairy-free, AIP/Paleo holiday cookies

• Gluten-free Paleo/AIP Gingersnaps
• Spiced Shortbread Cookies
• Thumbprint Cookies
• Paleo/AIP Holiday Cookie Roundup

try these other gluten-free, dairy-free, paleo and AIP holiday desserts

• AIP/Paleo Nut-free Fruitcake
• Gingerbread Squares
• Apple Spice Cake

here’s some more delicious cinnamon-y, grain-free, dairy-free, AIP/paleo treats for you to try

• Cinnamon Rolls
• AIP “Oatmeal” and Raisin Cookies
• Cinnamon Swirl Squares
• AIP Cinnamon Dolce Latte
• Cinnamon Salted Caramel Donuts

Paleo/AIP Snickerdoodles (Dairy-free, Egg-free, Grain-free, Nut-free, Coconut-free option)

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5 from 2 reviews

• Author: Nicole @healmedelicious
• Total Time: 22 minutes
• Yield: 12 cookies 1x

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Description

These dairy-free, paleo, AIP Snickerdoodles are thick, soft and divine! With a classic cinnamon-sugar crackle top and its signature slight tang, these cookies are made with unrefined sugar, warm spice and everything nice!

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Ingredients

Units USM Scale 1x2x3x

Snickerdoodle Cookie Dough

• 1 cup cassava flour
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1/2 cup coconut sugar or maple sugar
• 3/4 cup palm shortening
• 1 tsp vanilla extract
• 1 TBSP gelatin
• 1 TBSP apple cider vinegar
• 1/4 cup just boiled water

Cinnamon Sugar Topping

• 1 TBSP coconut sugar or maple sugar
• 1 tsp cinnamon

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Instructions

1. Preheat oven to 325F and line a baking sheet with parchment paper.
2. In a small bowl, make the cinnamon sugar topping by combining maple or coconut sugar and cinnamon.
3. In a large bowl, combine cassava flour, cream of tartar, baking soda, and sea salt.
4. In a separate bowl, whisk together palm shortening, coconut or maple sugar and vanilla until smooth.* 
5. Make a gelatin egg by combining gelatin and apple cider vinegar into a paste and quickly whisking in just-boiled water with a fork until there are no clumps of gelatin and the mixture is light and frothy. 
6. Make a well in the centre of the dry ingredients and add in the palm shortening mixture and gelatin egg and stir to combine.
7. Use a cookie scoop or a TBSP to portion out dough and roll into balls about 1 1/2 TBSP in size.
8. Dip each ball of dough into the cinnamon sugar topping and arrange onto parchment-lined cookie sheet at least 2 inches apart.
9. Use the palm of your hand to gently press down each ball of dough to encourage the cookies to spread.**
10. Bake cookies in the middle rack of your oven for 11-12 minutes.
11. Remove from oven and allow to cool at least 10 minutes before transferring them to a wire cooling rack to cool completely. 

Notes

*You can use a stand mixer or handheld mixer to make the job easier, but a regular whisk and some elbow grease will do the job!

**If you desire a thicker cookie, feel free to skip this step. Pressing the dough down encourages the cookies to spread to create a more classic looking snickerdoodle cookie. 

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Desserts
• Method: Baked
• Cuisine: American