Snickerdoodle Cookies

  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
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♥ Beat together almond butter, shortening, syrup, eggs, and vanilla until smooth
♥ Combine flour, soda, and 2 teaspoons cinnamon in a separate bowl
♥ While beating wet mixture on low, slowly add dry mixture until combined
♥ Mixture will be wet and sticky, drop tablespoons several inches apart (8 per cookie sheet) and use a circular motion to spread cookie out into a flat disk, about a 1/2 inch thick, onto greased or lined cookie sheet
♥ In a separate bowl, combine sugar and cinnamon then sprinkle over cookies (about 1/8 teaspoon each)
Bake cookies at 350 for 8-10 minutes or until golden brown on the edges, centers should be slightly wet but will be spongy and bounce back if you press on them
Let cool thoroughly (at least an hour) – or store in an airtight container and chill up to a week or two (serve at room temperature)


  • 1/2 C almond butter
  • 1/2 C palm shortening
  • 1/2 C maple syrup
  • 2 eggs
  • 1 Tbsp vanilla
  • 2 C almond flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 Tbsp granulated sugar (we recommend date sugar or unrefined cane sugar)
  • 1 Tbsp cinnamon


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Stacy & Matt blog about being Paleo and being parents of 3 young boys at Paleo Parents. She works, he cooks and raises the kids. Other than that, we're a typical suburban Paleo success story - 200lbs lost, health of the whole family improved!

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Recipe Comments

Comments (12)

  1. posted by jan on December 18, 2011

    Is this the correct picture for this recipe? What is the “cream” shown between the cookies?

  2. posted by Kelly on December 18, 2011

    Is there any alternatives to the palm shortening?

  3. posted by Monica on December 18, 2011

    I believe it’s primal palate that says you can substitute coconut oil for palm shortening.

  4. posted by Stacy on December 18, 2011

    This recipe is for the cookie part of the whoopie pies we featured on our site, using our Cinnamon Ginger frosting, all the details and links can be found here:

    We do not recommend replacing palm shortening with coconut oil, the results are the not the same. Butter is the only suitable replacement, we created a page with more info here:

    Hope that helps!

  5. posted by Heidi on December 18, 2011

    The picture is from Paleo Parents website, is of their snicker doodle whoopie pie cookie (not sure of proper name, sorry). It is 2 of the above cookies with their gingerbread icing to make the whoopie pie.

    Re the palm shortening,I asked that very q on their FB page. They said you can try whipping the coconut oil first and then measuring out quantity, otherwise it won’t be quite the same. I too, however, read on Primal Palete Real Food Lovers’ website (I think) that one can sub coconut oil for the palm shortening.

  6. posted by Andrea on December 19, 2011

    Would it be ok to substitute raw honey for the sugar?

  7. posted by rita brown on December 22, 2011

    How do you make the ginger icing?

  8. posted by Ashley on February 8, 2012

    Even my non-paleo hubby liked these! Wonderful!

  9. posted by Beth on February 26, 2012

    Best “healthy” cookie I’ve made thus far — and I have made quite a few. Definitely bookmarking this recipe. I subbed spelt flour for almond flour, pb for almond butter, and smart balance for palm shortening. I eliminated the granulated sugar as I found it unnecessary. So delectably moist and perfectly sweet. Thank you!!!!!!! You definitely know how to bake a great cookie.

  10. posted by Victoria on April 9, 2012

    Here is the link for the Cinnamon Ginger Frosting shown between the cookies:


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