Healthy Snickerdoodle Cookies
These healthy snickerdoodle cookies are soft, chewy, and packed with that classic cinnamon-sugar flavor everyone loves—just made a little better for you. With a blend of almond flour and coconut flour, they’re naturally gluten-free, lower in refined carbs, and still incredibly satisfying.
Why you’ll love this recipe:
- Classic flavor, better ingredients – You still get that signature tangy, cinnamon-sugar coating thanks to the cream of tartar—just with more wholesome flours.
- Soft, chewy texture – The combination of almond flour and butter creates a rich, tender cookie that melts in your mouth.
- Simple and quick – No chill time required—just mix, roll, and bake in under 20 minutes.
If you are looking for more healthy cookie recipes, try my Double Chocolate Cookies, Honey Sesame Cookies, and Almond Flour Thumbprint Cookies.
Ingredients you’ll need:
- Almond flour: Provides moisture, richness, and a soft texture
- Coconut flour: Absorbs moisture and gives the cookies structure the cookies
- Butter: Adds flavor and tenderness
- Cane sugar: Sweetens and helps create a light crisp edge
- Egg: Binds everything together
- Vanilla: Enhances the flavor
- Cinnamon: The signature warm spice
- Cream of tartar: For that classic tangy, snickerdoodle flavor
- Baking soda: Helps the cookies rise slightly
- Salt: Balances the sweetness
How to make healthy snickerdoodle cookies:
(The full written and printable recipe is further below.)
Step #1) In a large mixing bowl, cream the butter and sugar together until light and fluffy. Then beat in the egg and vanilla until combined.
Step #2) Add the almond flour, coconut flour, cinnamon, salt, baking soda, and cream of tartar, and beat until well combined.
Step #3) Scoop and roll the dough into balls. Coat each ball in cinnamon-sugar and place 2″ apart onto a parchment paper or silicon mat-lined baking sheet.
Step #4) Flatten each cookie with the palm of your hand. Bake at 350F for 10-12 minutes.
🌟 Expert tips:
- Don’t overbake—these cookies firm up as they cool.
- Coconut flour is very absorbent, so measure it carefully.
- If the dough feels too soft, let it sit for 2–3 minutes to thicken.
- Slightly flattening the cookies helps them bake evenly.
Storing & freezing instructions:
Storing – Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freezing – Freeze the cookies either baked or unbaked for easy make-ahead treats. To freeze the dough, roll into balls (skip the cinnamon-sugar for now) and freeze on a tray until solid, then transfer to a freezer bag for up to 2 months; when ready to bake, roll in cinnamon sugar and bake straight from frozen, adding 1–2 extra minutes. To freeze baked cookies, let them cool completely, then store in an airtight container and freeze for up to 2 months—just thaw at room temperature before serving.
Recipe FAQs:
It gives the cookies their signature tangy flavor and soft, chewy texture.
Yes, substitute the butter with a plant-based butter alternative.
It helps balance the moisture and gives the cookies a better structure.
If you’ve tried this Healthy Snickerdoodle Cookie Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Healthy Snickerdoodle Cookies
Ingredients
Cookie dough:
- 6 tbsp (85g) butter, softened
- 6 tbsp granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 ¼ cups almond flour
- ¼ cup coconut flour
- ½ tsp cinnamon
- ¼ tsp salt
- ¼ tsp baking soda
- ¼ tsp cream of tartar
Cinnamon-sugar coating:
- 2 tbsp granulated sugar
- 1 ½ tsp cinnamon
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper or a silicone baking mat.
- In a small bowl, mix the sugar and cinnamon together. Set aside.2 tbsp granulated sugar, 1 ½ tsp cinnamon
- In a large mixing bowl, cream the butter and sugar together until light and fluffy. Then beat in the egg and vanilla until combined.6 tbsp granulated sugar, 6 tbsp (85g) butter, 1 large egg, 1 tsp pure vanilla extract
- Add the almond flour, coconut flour, cinnamon, salt, baking soda, and cream of tartar, and beat until well combined.1 ¼ cups almond flour, ¼ cup coconut flour, ½ tsp cinnamon, ¼ tsp salt, ¼ tsp baking soda, ¼ tsp cream of tartar
- Scoop and roll the dough into balls. Coat each ball in cinnamon-sugar and place 2" apart on the prepared baking sheet. Flatten each cookie with the palm of your hand.
- Bake for 12 minutes and let cool on the cookie sheet to set.
Notes
Recipe from Hummusapien
