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The softest paleo vegan snickerdoodles, perfectly chewy with hints of cinnamon sugar in every bite!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 1/4 cup coconut oil
  • 1/4 cup maple syrup
  • 2 tbsp coconut sugar
  • 1 tsp vanilla
  • 1 cup PACKED super fine blanched almond flour
  • 3 tbsp coconut flour
  • 1/2 tsp cinnamon
  • 1/4 tsp cream of tartar
  • 1/4 tsp baking soda
  • pinch of salt
  • 1 tbsp coconut sugar for rolling
  • 1 tsp cinnamon for rolling


  1. Preheat oven to 350 degrees F.
  2. Using a food processor or blender (I would not mix by hand) blend all of your ingredients together. It will form a crumbly consistency in the processor/blender.
  3. Using your hands separate into 1-2 tablespoon size balls, you will need to squeeze and roll these for the balls to take shape. (The mixture should be very slightly crumbly but when squeezed easily form a ball).
  4. Mix together 1 tbsp sugar with 1 tsp cinnamon and roll your balls in it.
  5. Using your palm or the bottom of a flat cup press down the balls until they are about 1/2 inch thick.
  6. Bake for 8-10 minutes. Do not over bake.
  7. Will make 10-12 small cookies.

Recipe Notes

Pack the almond flour like you would brown sugar.

Baking past 10 minutes will dry out the cookie.

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Snickerdoodles (Paleo, Vegan)
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