Warning: This gluten-free, Refined Sugar-Free Snickerdoodles Recipe May Put the Girl Scouts Out of Work

While this is one of funniest names for a cookie whose origin is suspected to be German, the name is completely irrelevant as these cookies are delicious and easy-to-make, which is far more important.

Traditional snickerdoodle recipes call for butter or margarine and in some cases shortening, white flour, oil, eggs, lots of sugar, and cream of tartar. So, it’s obvious that they are not the best cookies for you (it’s no wonder that these snickerdoodles are also known as “sugar cookies”).

But still, if you want cookies that are full of fat, refined sugar, and white flour, then follow one of the traditional recipes. We won’t mind at all. However, it is good to know that their nutrient content is extremely low. We guess that you are probably thinking: cookies are a dessert, they shouldn’t be nutritious, right?

Well, it turns out that you are wrong, as every health-conscious individual should always strive to re-invent the classic unhealthy recipes with ‘healthy ingredients. For that reason, we present a snickerdoodle recipe that has been adjusted and changed “a bit”.

  • 4 Reasons Why to Choose the Healthier Version
  1. Gluten-Free

We are not trying to advocate a gluten-free lifestyle for everyone, but in many cases, using gluten free and grain free ingredients is a far better option that white flour.

These cookies are great for everyone with gluten intolerance. Also, if you are testing your body in order to find out whether grains or gluten are making your stomach upset, then again, these cookies are good option.

  1. Almond Flour vs. White Flour!

All cookies made with almond flour are simply mouth-watering and amazingly in all aspects. Almond flour has a crumbly texture, forms a dough easy, bakes quickly, has a sweet taste, and is packed with a wide range of nutrients.

White flour, on the other hand, is heavily refined and doesn’t have any nutritional value. So, you are not only getting rid of white flour, but you are replacing it with something that is high in many essential nutrients.

Almond flour is made with dried whole almonds that have been ground into a flour. It is rich in fiber, protein, magnesium, and Vitamin E. In addition to this, it also contains natural fats that will slow down the absorption of any sugar alternative that is added to the mix.

  1. Cane Sugar vs. White Sugar

Everyone knows that white sugar is never a good option. Like the white flour, it is heavily refined and doesn’t contain any nutrients. But, cane sugar is also a sugar, so you should avoid using it in high quantities. Fortunately, this recipe doesn’t need as much sugar as the traditional snickerdoodles due to the natural sweetness of almond flour and apple.

  1. Coconut Oil vs. Butter (and Margarine)

Although it is rich in saturated fat, coconut oil is still much healthier option that commercial butter, margarine, or shortening that is full of artery-clogging trans fats.

But, if you want to add a bit butter to this recipe, make sure that it’s grass-fed or organic butter.

After learning more about the advantages of healthier alternatives, the next natural step is to make the recipe below. Our snickerdoodles are not only healthier than the traditional ones, but they are also nutty, sweet, and packed with apple and blood sugar balancing cinnamon.

And, did we mention that they are so easy to make. C’mon, give this recipe a chance!

  • Apple Snickerdoodle

You will need:

Cookie Base:

  • 4-5 tbsps. coconut oil, melted
  • 1/4 cup maple syrup
  • 3 tbsps. cane sugar
  • 1 tsp vanilla
  • 1 egg, room temperature (you can also use flax egg to make this recipe completely vegan)
  • 2 cups almond flour
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 apple, diced


  • 1/4 cup cane sugar
  • 2 tsps. cinnamon


  1. Mix coconut oil, maple syrup, cane sugar, vanilla, and egg, and beat/mix until creamy.
  2. Sift together the remaining dry ingredients.
  3. Mix the wet in with the dry ingredients.
  4. Fold in the apple.
  5. Store the mixture in a fridge for one hour.
  6. Preheat oven 350 degrees F.
  7. Make 1 tablespoon balls and roll in the coating mixture.
  8. Flatten out on cookie sheet/parchment lined baking sheet.
  9. Bake for 20 minutes and allow to cool.
  10. Enjoy!

*The snickerdoodles should turn slightly brown when fully cooked. It is important to give them enough time to cool, as they also need time to set.

Source: http://theheartysoul.com/gluten-free-apple-snickerdoodles/