Low FODMAP Snickerdoodle Cookies - Grain Free, No Refined Sugar, Paleo- and Dairy Free-Friendly
These Low FODMAP Snickerdoodles are a total classic. They spread flat and have the quintessential tangy Snickerdoodle flavor. They are slightly crisp on the edges and chewy in the center - just how a cookie should be. They taste best with real butter but are equally as delicious with dairy free options.
Servings 24 cookies
Ingredients
Snickerdoodle Cookie Dough
- 1/2 cup unsalted butter softened, dairy free optional
- 1 cup granulated maple sugar
- 1 large egg + 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1-1/2 cups fine, blanched almond flour
- 1 cup tapioca starch/flour
- 1-1/2 teaspoons cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
Cinnamon Sugar
- 1/4 cup granulated maple sugar
- 1-1/2 tablespoons ground cinnamon
Instructions
Prepare the Dough & Chil
- In a large bowl, cream together butter & sugar with a fork or a mixer just until butter is evenly distributed. Add the egg + yolk and vanilla and continue to mix until ingredients incorporated.
- Stir in almond and tapioca flour, cream of tartar, baking soda and salt until evenly mixed. Cookie dough will be sticky. Cover bowl and place in fridge for 1 hour to overnight.
When Ready to Bake
- Preheat oven to 350°F and prepare baking tray with parchment paper.
- In a small bowl, combine the cinnamon sugar ingredients and mix thoroughly with a spoon. Keep the spoon for later.
- Using a 1.5-2 tablespoon cookie scoop, scoop leveled balls of dough and release into the cinnamon sugar bowl. Scoop spoonfuls of cinnamon sugar and pour them onto the cookie dough ball to ensure cookie dough is thoroughly coated in the mixture. Gently lift the cookie dough with two fingers onto a baking tray. Place cookie dough balls 3 inches apart.
- Bake for 9-11 minutes. Let cool on baking sheet for 5 minutes for the cookies to set before removing from the tray to place on cooling rack. Enjoy once fully cooled.
Notes
- I love the flavor real butter lends to the cookie. The richenss really comes through. If you choose a dairy free option, go with an option that you truly enjoy the taste of. I love to use Miyoko's unsalted butter.
- If you are consuming refined sugars, you can sub in normal white sugar for granulated maple sugar.
- Adding 2 yolks instead of 2 full eggs makes the cookie chewy instead of cakey.