These keto snickerdoodle cookies take 5 minutes to prep and come out of the oven in just 12 minutes. They are made with almond flour, coconut flour, and sweetened with a low carb sugar replacement. You are going to love them, and they are gluten free, paleo, low carb, and keto.
Why are these paleo snickerdoodle cookies so good?
- The dough is all made in a food processor. It’s very low maintenance and an easy clean up!
- Texture is beyond amazing… thick, chewy, soft, and crisp all at the same time.
- They are sugar free. There is a tiny bit of coconut sugar on the outside, but that’s it!
- You can prep the cookie dough ahead of time and stick it in the refrigerator.
- These snickerdoodles would make the perfect treat for any get together.
If you are really loving the texture of these cookies, my paleo chocolate chip cookies are quite similar.
Oh, and I’ve got low carb chocolate chip cookies, too. I’m covering you on all bases! 😉
How to make keto snickerdoodle cookies
Add all of the dry ingredients together in a food processor and pulse several times until well combined.
Add the wet ingredients to the food processor and give it a few more pulses. Transfer to a bowl and form into a ball with your hands.
Transfer the bowl to the refrigerator for 10 minutes. Preheat the oven to 350 degrees Fahrenheit, and adjust the oven rack to the middle position. Line a baking sheet with parchment paper and set aside.
Meanwhile, mix together the coconut sugar and cinnamon in a small bowl. Set aside.
Use a cookie scoop to form cookies. Roll in the coconut sugar/cinnamon mixture and place 2” apart on the prepared baking sheet. I used a medium size cookie scoop so my cookies are pretty large. You can make them smaller, but be sure to keep an eye on them in the oven.
If you do make them smaller, start checking on them after 10 minutes! Press down very, very lightly to flatten – note that the cookies won’t spread very much, so press them down to the thickness you prefer.
Bake for 10 minutes (for smaller cookies) or 14 (for medium to large). When they begin turning golden brown around the edges, they’re all done!
Let them sit out and set for at least 30 minutes before carefully transferring to a wire rack to cool completely. Enjoy!
I very much need to get to baking all kinds of holiday-esque cookies because right now, I’m really craving my paleo gingerbread cookies. I haven’t made them in over a year which is unacceptable.
Q&A for these delicious cookies
Can I use an alternative sweetener to Swerve?
I definitely would not use stevia. You can alternatively use erythritol or Lakanto.
Can I use a low carb sweetener for the cinnamon/sugar mixture?
I would not. You end up using very little, and it barely does anything to the carb count for this recipe.
How many net carbs are in one cookie?
There are 17 grams of carbohydrates in one cookie.
Can I chill the dough overnight?
Absolutely. Be sure to cover it and let it sit at room temperature for about 30 minutes if it chills for that long.
Can I double the recipe?
Yes. That will make approximately 18-20 cookies total. They are big, thick, and chewy. You’d be surprised how satisfying eating just one is.
These paleo and keto snickerdoodle cookies are fabulous to make year round.
You don’t need to wait for fall/winter each year because all of the ingredients are accessible at any time, which is a big win.
I already gifted some to my favorite people, and everyone has been raving about them. “How are these keto? There is no real sugar in these?” NOPE.
I know, I know. It’s a big deal. Your tastebuds are going to try and fool you, but they are indeed low carb mounds of deliciousness.
More paleo cookie recipes you’ll love:
Best Low Carb Chocolate Chip Cookies
Soft and Gooey Chocolate Tahini Cookies
Paleo and Vegan Almond Butter Cookies
5 Minute Paleo Chocolate Chip Cookies
Keto Snickerdoodle Cookies
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons baking soda
- 2 tablespoons grassfed gelatin see notes
- 1 teaspoon cinnamon
- 6 tablespoons Swerve see notes
- 3 tablespoons filtered water
- 1/2 cup ghee or grass-fed butter melted
- 1 1/2 teaspoons pure vanilla extract
- 3 tablespoons coconut sugar
- 1 teaspoon cinnamon
Instructions
- Add all of the dry ingredients together in a food processor and pulse several times until well combined.
- Add the wet ingredients to the food processor and give it a few more pulses. Transfer to a bowl and form into a ball with your hands.
- Transfer the bowl to the refrigerator for 10 minutes. Preheat the oven to 350 degrees Fahrenheit, and adjust the oven rack to the middle position. Line a baking sheet with parchment paper and set aside.
- Meanwhile, mix together the coconut sugar and cinnamon in a small bowl. Set aside.
- Use a cookie scoop to form cookies. Roll in the coconut sugar/cinnamon mixture and place 2” apart on the prepared baking sheet. I used a medium size cookie scoop so my cookies are pretty large. You can make them smaller, but be sure to keep an eye on them in the oven. If you do make them smaller, start checking on them after 10 minutes! Press down very, very lightly to flatten - note that the cookies won’t spread very much, so press them down to the thickness you prefer.
- Bake for 10 minutes (for smaller cookies) or 14 (for medium to large). When they begin turning golden brown around the edges, they're all done!
- Let them sit out and set for at least 30 minutes before carefully transferring to a wire rack to cool completely. Enjoy!
Notes
Nutrition
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
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