Coconut Flour Snickerdoodles (gluten free)

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Cook Time
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Recipe: #979

October 21, 2011

"From I'm not sure on the serving amounts, as I don't remember how many it made."

Original recipe yields 24 servings


  • Serving Size: 1 (26.9 g)
  • Calories 143.3
  • Total Fat - 12.8 g
  • Saturated Fat - 10.2 g
  • Cholesterol - 27.3 mg
  • Sodium - 17 mg
  • Total Carbohydrate - 6.9 g
  • Dietary Fiber - 0.4 g
  • Sugars - 5.2 g
  • Protein - 1.3 g
  • Calcium - 13.3 mg
  • Iron - 0.3 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Preheat your oven to 375ºF. In a mixing bowl, beat the 1/2 cup of white sugar, coconut or brown sugar, eggs, vanilla, and coconut oil together (make sure those eggs aren’t cold, otherwise the coconut oil may solidify and leave little chunks).

Step 2

In a small bowl, stir the coconut flour and salt together, and then stir them into your wet mixture. Let it sit for 5 minutes. If the dough appears too soft or wet to handle, place it in the refrigerator for 30 minutes. It will set up quite a bit as the coconut oil chills and solidifies. Combine the two topping ingredients in a small bowl.

Step 3

Scoop the dough and roll it into balls. Roll the balls in the cinnamon-sugar mixture, place the cookies on a parchment paper lined baking sheet, and flatten them a bit. They don’t spread much. Bake the cookies for 15 minutes. They will darken slightly. Let the cookies sit on the baking sheet for a few minutes, before removing them to a wire rack to cool completely.

Tips & Variations

No special items needed.

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