These grain-free, refined sugar free snickerdoodles are paleo, and super easy to bake! Whip up a quadruple batch for giving as holiday gifts to friends and family!
This is the story about how I made snickerdoodle gummy bears and didn’t even think it was weird. Thaaaasright…snickerdoodle gummy bears.
Let’s back up.
In hot pursuit of a grain-free snickerdoodle recipe, I tossed some coconut flour and arrowroot flour in a bowl, added some liquid, gave it a stir, batter looked great, baked them off and out popped: gummy bears cookies. Correction: gummy cookies that taste like snickerdoodles, slash snickerdoodles with gummy bear texture. However you want to look at the sitch.
Using my deductive brain organ, I realized I had used too much arrowroot flour. I re-formulated using less arrowroot flour, batter looked great, baked them off, annnnnd: POOF! More gummy bears.
I then benched the project, because gummy bears are great and all, but only in tiny portions, and only when they don’t taste like snickerdoodles.
After taking a hiatus from Snickerdoodle gummy bears…errr…I mean snickerdoodle recipe development…I went ahead and got back on the horse. I traded the arrowroot for less tapioca flour and used almond flour instead of coconut flour. I was awarded with a crispy-on-the-outside-soft-on-the-inside cinnamon and sugar delight – just the way a good snickerdoodle should be.
Prior to baking these bad boys, I refrigerated the dough and gave it a good roll in coconut sugar and cinnamon. The cookies basically come out tasting like cinnamon and sugar pancakes…little crispy churro cookies, if you will. But, like with all the protein and healthy fat in them.
I’m envisioning these going down on your list of Christmas Cookies To Bake, but they’re also an all-around great staple cookie to have around…the kind of treat you want when you first walk in the door after a long day.
Please do!
Grain-Free Vegan Snickerdoodles
Ingredients
Vegan Snickerdoodles:
- 2 Tbsp Bob's Red Mill Egg Replacer
- ¼ cup coconut oil melted
- 1/3 cup pure maple syrup
- 1 ½ cups almond flour
- ¼ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp sea salt
Topping:
- 2 tbl coconut sugar
- 2 tsp ground cinnamon
Instructions
- Combine 2 tablespoons of Bob’s Red Mill’s Vegan Egg Replacer with 4 tablespoons water in a small mixing bowl and stir until creamy. Let mixture stand 2 minutes.
- Add the remaining ingredients to the mixing bowl and stir vigorously to combine. Refrigerate the dough at least one hour.
- Preheat the oven to 350 degrees F. Stir the ingredients for the topping together in a small bowl.Â
- Roll a small portion of dough into a ball. (1/2 inch to 1 inch in diameter). Roll the ball in the topping mixture, then press the ball into a round disc and place on a large baking sheet. Repeat for remaining cookie dough.
- Bake 12 to 15 minutes on the center rack of the preheated oven (for softer cookies, bake 12 minutes, and for crunchier cookies, bake 15). Remove cookies from the oven and allow them to cool completely (Note: if you touch the cookies before they have cooled, they may crumble).
Oh noooo, that sounds like a funny/terrible disaster and it makes me feel better about some cross cookies I made last week :/ Pass the cookies please, I’m already ready for a few (for breakfast?)!
What a fun experiment! I love making new things from scratch and trying to get it just right without a recipe. But since you did the testing for us on this one, I’ll happily use yours 🙂
You mean you didn’t want to try to make snickerdoodle gummy bears a ‘thing’?!! You’re crazy. Glad almond flour came the to rescue–these look absolutely deliciousssssss.
These look amazing Julia!!! My husband’s favorite cookies are snickerdoodles so I will be making these soon! 😀
I was totally like “Snickerdoodles gummy bears!? Tell me more!” until I realized that you meant that as a bad thing. I’d still eat ’em. (But I’d much rather have one of the cookies they finally turned out to be!)
haha those snickerdoodle gummy bears sounded ummm interesting!
But these cookies sound amazing! I’ve always had such a soft spot for snickerdoodles!
These snickerdoodles look amazing! Pinning! 🙂
That damn coconut flour…it’s such a finicky SOB. I’m glad almond flour turned the gummy bears into these dreamy beauties because they look perfect! You are the grain-free goddess!! (how much you want to bet there’s a blog by that name? lol)
Lol! I’ve been there with the baking disasters. My most recent fail was vanilla cookies that were hockey pucks. Mmm…hard. 🙂 These look just perfect though! Third time’s a charm!
Snickerdoodles are one of my faaaave cookies! I think I totally would be down for a few of those snickerdoodle gummy bears, too!
Coconut flour….oh man, it’s one of those tricky ingredients that can be hard to bake with sometimes. I’ve had so many coconut flour dessert recipe fails!
I need your mad baking skills! I would have probably just cried, eaten all the gummy dough and given up. You win the prize for making all the healthy desserts that I want to eat because I know I won’t feel too bad about myself afterward!
Oh Gosh coconut flour is definitely a tricky ingredient to bake. But I love the flavour of this flour.
These look so delicious, Ju!!! I’ve never made snickerdoodles. It is time to try 🙂
These were very easy to make and came out perfectly! The almond flour has a very nutty essence, which seems to prevail over the cinnamon sugar snickerdoodle flavor. But even so they taste delicious! Also they are somehow more fluffy after being stored for a day.