Snicker Doodles

Snicker Doodle

Wet ingredients:

  • ¼ cup melted and cooled coconut oil
  • 1/3 cup coconut sugar
  • 1 tablespoon pure maple syrup
  • 1 egg, at room temperature
  • 1 teaspoon vanilla extract


Dry ingredients:

  • 1 ½ cups packed fine blanched almond flour
  • 1 tablespoon coconut flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • ¼ teaspoon cream of tartar
  • 1/4 teaspoon salt
  • For rolling:
  • 1/4 cup organic cane sugar (or coconut sugar)
  • 2 teaspoon cinnamon


  1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
  2. In a medium bowl, add in melted coconut oil, sugar, maple syrup, egg, and vanilla. Mix until well combined, smooth and creamy.
  3. Next add in almond flour, coconut flour, cinnamon, baking soda, cream of tartar and salt. Mix until a dough forms. Allow dough to sit for 5 minutes to thicken up while you make the cinnamon sugar mixture.
  4. While dough is sitting, mix together cane sugar and cinnamon in a small bowl and set aside.
  5. Use your hands to roll dough into small balls, then roll each dough ball into cinnamon-sugar mixture until coated completely. Place each dough ball on prepared cookie sheet then flatten each with the palm of your hand so that they are about 1/4th inch thick.
  6. Bake for 8-10 minutes. Remove from oven, transfer to a wire rack and allow cookies to cool completely.