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Paleo Snickerdoodles

Almond / Honey / Egg

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Paleo Snickerdoodles

Written by Dr. Kellyann Petrucci

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Prep time: 10 min, plus refrigerating time • Cook time: 10 min • Yield: 12 cookies


  • 1 ½ cups almond flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 2 tablespoons coconut oil, melted
  • ½ teaspoon vanilla extract
  • ¼ cup honey
  • 1 egg, room temperature
  • 3 tbsp cinnamon
  • ½ cup of palm sugar
  • 2 tbsp grass fed butter or coconut butter melted


  1. In a large bowl, combine the almond flour, baking soda, and salt.
  2. In a separate bowl, beat the coconut oil, vanilla, honey, and egg. Add the wet ingredients to the dry ingredients and mix well to combine. 
  3. Cover and refrigerate the cookie batter for 30-minutes. 
  4. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. 
  5. Roll the dough into 12 balls and arrange them on the baking sheet. 
  6. Bake for 5-minutes. Remove the pan from the oven and flatten the cookies slightly with the back of a spoon.  Put them back in the oven for about 5-minutes more, or until they look done. If you like soft and chewy cookies, take them out as soon as they start to turn golden brown.
  7. Remove from the oven and let the cookies remain on the pan for 1-minute before transferring them to wire racks to cool. 
  8. Place cinnamon and sugar mixed together on a plate.  Melt butter in small flat bowl.
  9. Dip top of cookie in butter then into the cinnamon sugar mixture.  Place back on rack to dry.


These cookies are so good that I gave them away for holiday gifts one year to rave reviews! They’re a great way to introduce your friends and family to Paleo.