I grew up making snickerdoodle cookies. After going gluten-free and dairy-free, I wasn’t able to enjoy them anymore and was so disappointed that I couldn’t bake them in the kitchen like I did growing up with my mom and sister. Especially during the holidays. Now with this recipe my boys and I can roll the dough in the cinnamon and sugar just like I remember and enjoy them together with a glass of creamy cashew milk!
Swap Option: Almond flour may be used in place of the cashew flour (they won’t taste as buttery).
- 4½ tablespoons maple sugar
- 5 teaspoons ground cinnamon
- 1¼ cups cashew flour (Wellbee's, available on Amazon, is best)
- 3 tablespoons coconut flour
- 2 tablespoons arrowroot powder
- 3/4 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 1/4 cup pure maple syrup
- 1/4 cup palm shortening
- 1 teaspoon pure vanilla extract
1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. In a small bowl, combine 1½ tablespoons of the maple sugar and 3 teaspoons of the cinnamon and set aside.
3. In a food processor, combine the remaining 3 tablespoons maple sugar, the cashew flour, coconut flour, arrowroot, the remaining 2 teaspoons cinnamon, the cream of tartar, baking soda, and salt and pulse 5 times. Add the maple syrup, palm shortening, and vanilla and process for 15 seconds, until combined. Transfer the processor bowl to the fridge and chill the dough for 1 hour.
4. Using a tablespoon, scoop out the dough and roll it into balls, then roll the balls in the cinnamon sugar to coat. Place on the prepared baking sheets, spacing them evenly to allow for spreading.
5. Bake one sheet at a time for 10 to 12 minutes, rotating the sheet halfway through baking, until the cookies are golden brown around the edges. Cool the cookies on the sheets for 10 minutes, then transfer them to a wire rack to cool completely.
6. Store the cooled cookies in an airtight container in the refrigerator for 2 weeks, or in the freezer for 6 months.