These Paleo snickerdoodles made with coconut flour and flax seed eggs are the perfect snickerdoodles. If you love regular snickerdoodles you’ll love these. I love to bake over the holidays! A warm oven cozies up the chilliest winter day. And the tempting scent of cookies baking filling the house, welcoming you to taste a little holiday cheer – is there anything better? It puts the whole family in happy spirits.
When I think of my favorite holiday cookies, Snickerdoodles always jump to mind. Their cute cinnamon caps and mild richness make them perfect for any holiday cookie tray. Everyone I know likes them, so I always make a few batches for sharing.
My holiday cookie trays are a little different because I bake Paleo. I’m told my cookies are a welcome change from the usual treats everyone makes, and I love sharing something healthier with the people I care about.
I prefer coconut flour recipes for my holiday baking. It’s one of the most economical Paleo flours you can buy, and we all know how tight money can get over the holidays! It’s almost always quite a few dollars less per pound than almond flour or the Paleo baking flour blends. It’s also a great source of fiber, and getting more fiber into our diets is always a healthy choice.
The downside of using coconut flour is it absorbs liquid far more than most flours. That means you either need a lot of almond butter or about 4 eggs for every 3/4 cup flour to make most coconut flour baking recipes work.
That many eggs add a lot of cholesterol to a recipe, and it’s expensive! So is almond butter and almost every other nut butter. It wouldn’t be so bad if I just wanted to make a dozen cookies, but I want to make a bunch!
That’s why I always choose flax meal for my holiday baking. I’ve found that in many coconut flour recipes I can replace most – or all – of the eggs or nut butter with flax meal “eggs.” A tablespoon of flax meal mixed with three tablespoons of water makes a great egg replacement in many recipes. Most of the time I can’t tell any difference.
If it wasn’t for flax meal, the recipe I’m about to share for 30 cookies would have needed 10 eggs! I’ll definitely be making these for a close friend who’s trying the vegan diet.
I like to include flax meal in my holiday baking even when I’m not using coconut flour. No matter what flour I’m using, I know that flax meal is a wonderful way to give the gift of good health. It’s rich in heart-healthy fats and antioxidants we need to stay healthy.
I love knowing that my simple holiday Paleo snickerdoodles do so much to keep my kids, my family, my friends and everyone I love in great health.
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Paleo Snickerdoodles Recipe with Coconut Flour and Flax Seed Eggs
These snickerdoodles use coconut flour and a flax seed egg. Perfect for those who can’t eat eggs or don’t like the eggy taste most coconut flour recipes have.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 34 cookies 1x
- Category: Dessert
- Cuisine: Paleo
- 1/2 Cup + 1 Tbsp Spectrum ground flax seed
- 1 1/2 Cup + 3 Tbsp water
- 2/3 Cup Simple Truth maple syrup (or honey)
- 2/3 Cup Simple Truth coconut oil (melted and cooled)
- 1 tsp Kroger vanilla extract
- 1 1/3 cups Simple Truth coconut flour
- 1 tsp Kroger cream of tartar
- 1/2 tsp Kroger baking soda
- 1/4 tsp Kroger salt
- pinch Kroger Private Selection nutmeg (optional)
- 4 Tbsp Simple Truth coconut sugar
- 3 tsp Kroger ground cinnamon
- Heat over to 400.
- Prepare a cookie sheet with a silpat liner or greased parchment paper.
- Stir the flax meal and water together. Set aside to thicken.
- Beat the maple syrup, coconut oil and vanilla together.
- In a separate bowl, whisk the coconut flour, cream of tartar, baking soda and nutmeg together.
- Stir the ground flax meal into the wet ingredients.
- Gradually stir the dry ingredients into the wet until a soft dough forms.
- Stir the coconut sugar and cinnamon together in a shallow bowl. Form the dough into 30 two-tablespoon-sized balls and roll them in the cinnamon sugar mixture.
- Arrange the cookies on the sheet. They don’t spread much, so you should be able to get at least 15 on the sheet.
- Lightly grease the bottom of a glass and use it to flatten each cookie as much or little as you like. Re-grease the glass as needed.
- Bake eight to ten minutes. When the cookies come out of the oven, let them stand a few minutes before removing to racks to cool completely.
- Repeat with remaining dough.
- Store the cookies in an airtight container in the refrigerator for at least a week. They keep very well and the texture improves as they sit in the fridge. You can also freeze them in an airtight container.
Keywords: Traditional, Eggless