If you are looking for the perfect AIP snickerdoodle cookie, you are in the right place! The texture on these is soft and chewy with a little crunch around the edges. I can't believe how good they turned out! They actually taste like "real" cookies which is no easy task when it comes to grain-free baked goods. They are of course Paleo, gluten-free, dairy-free, nut-free, and egg-free.
If you're looking for other cookie recipes, check out these Mint Chocolate Chip Cookie Bars and AIP Orange Pumpkin Cookies.
Sometimes it takes me a while to get AIP baked goods just right but these came together pretty easily for some reason. I was especially amazed that I was able to pull together a baked good without using tigernut flour or green banana flour (my two favorite flours). I struggle a little bit with cassava and coconut flours but they came together so perfectly in this recipe.
I always ask my kids to taste my recipes because they are honest and they don't always eat AIP foods so their taste buds are "normal"? I don't know how to explain it other than saying these things are awesome and kid-approved.
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AIP Snickerdoodle Ingredients:
Coconut Sugar- This gives the cookies just the right amount of sweetness and crunch.
Palm Shortening- Palm shortening is a newer item in my pantry and I'm just newly experimenting with it. It is wonderful for cookies! It adds the perfect mouthfeel and texture.
Pure Vanilla Extract- Vanilla extract can be a confusing ingredient when it comes to AIP compliance. If it is cooked to remove the alcohol, it is considered compliant. For foods that will not be cooked, you can use vanilla powder. It's more expensive than the extract but you only use a tiny amount at a time (usually .5 to 1 tsp for recipes). Generally, the conversion is ½ tsp vanilla powder per 1 tsp of vanilla extract.
Gelatin- Gelatin is very popular in the Paleo world for its ability to repair the gut and to replace eggs (which contain inflammatory proteins) in baked goods. Gelatin powder combined with a little water works great as an egg replacement in AIP baked goods. I've been using this brand.
When buying gelatin, look for a product that is sourced from grass-fed, pasture-raised animals that have not been given hormones, antibiotics, or GMO grains. Also, look out for sneaky additives and preservatives which are usually not AIP compliant.
In this recipe, you'll combine the gelatin powder with lukewarm water to make "gelatin eggs." Just be sure not to get the water too hot as it can make the gelatin get clumpy. You'll want to add the gelatin egg mixture to the other ingredients right away so it gets incorporated before getting too firm.
I know this recipe uses a comical amount of gelatin but give it a chance because it produces the perfect texture.
One more note about the gelatin- it can be finicky when it comes into contact with acidic things like the cream of tartar in this recipe (it clumps up). For this recipe, I added things in a certain order to minimize the chances of that happening. If you do end up with a few little clumps though, don't panic- just remove them from the dough.
Cassava Flour- Cassava flour, also made from tubers, is very similar to white flour. It's pretty versatile as well, but I don't like to use too much of it in any one recipe because it can be a little gritty. As long as you don't use too much of it, you won't notice this. Also, texture can vary from brand to brand. Otto's Cassava Flour is very soft and fine. Anthony's is pretty good too though and considerably cheaper.
Coconut Flour- Coconut flour is pretty affordable and widely available in grocery stores. It is very soft and fine so it contributes some nice qualities to texture. This is also a good flour to use in blends with other flours for the best texture.
Salt- Go with pink Himalayan sea salt because it contains some healthy trace minerals. A little bit of salt is important in baked goods because it contributes to leavening plus it enhances the sweetness while also offsetting it a bit.
Baking Soda- Another leavening agent.
Cream of Tartar- Cream of tartar combines with the salt and baking soda to act as a leavening agent. It also adds a slightly tangy flavor which gives snickerdoodles their signature flavor.
Cinnamon- This will be combined with some coconut sugar and used to "dust" the cookies with a cinnamon sugar topping.
How to Store These
These should be stored in an airtight container, preferably in the fridge. They will stay fresh for 3-4 days. They will keep fresh in the freezer for up to 3 months.
If you like this recipe, you may also like:
Pumpkin Cranberry Cookie Dough
Conclusion
I hope you love this recipe. If you made it, leave me a comment below and let me know how you liked it!
Don't forget to follow me on Instagram @foodcourage for the latest AIP/Paleo recipes and Food Courage happenings!
This recipe is shared on the Paleo AIP Recipe Roundtable.
AIP Snickerdoodle Cookies (Paleo, Gluten-Free)
Equipment
Ingredients
- 1/2 cup coconut sugar
- 2/3 cup palm shortening
- 1/2 tsp vanilla extract
Gelatin Eggs
- 3 tbsp gelatin powder
- 1/2 cup lukewarm water
Dry Ingredients
- 1/2 cup coconut flour
- 1/3 cup cassava flour
- 1/2 tsp pink sea salt
- 1/2 tsp baking soda
- 1 1/4 tsp cream of tartar
Cinnamon Sugar Dusting
- 1 tsp cinnamon
- 2 tbsp coconut sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Cream the coconut sugar and shortening together until smooth (this can be done with a spoon or a mixer). Mix in the vanilla extract.
- In a separate small bowl mix the gelatin and water. Allow it to sit for about 30 seconds then add it to the other ingredients.
- In another bowl, mix the dry ingredients together (not including the cinnamon sugar dusting).
- Add the dry ingredients to the wet ingredients and mix well. It will be look a little crumbly and is also a bit sticky. For best results, refrigerate the dough for about 15-20 minutes to make it easier to work with.
- Work the dough into a ball with your hands or using a piece of parchment paper.
- Once a cohesive dough is formed, pull small pieces off of it (about 1/4 cup worth), form them into balls, and press them down to about 1/4 inches thick to form cookies (about 3 inches in diameter). Repair the cracks around the edges as needed.
- Cover each one on both sides with the cinnamon and sugar mixture and then transfer to a parchment paper-lined baking sheet. Be sure to space them a couple inches apart as they will expand a little bit.
- Bake on the middle rack at 350 degrees Fahrenheit for 18-20 minutes.
- Allow to cool, then enjoy!
Aris says
Love these!!
Arika | FoodCourage says
I'm so glad! Thanks for the feedback. 🙂