Snickerdoodle cookies definitely top the list of all-time fave classic cookies. Sweet, spicy, buttery, and soft, they're great year-round but also fit beautifully on holiday cookie plates and alongside a chai latte or pumpkin spice latte when the days get shorter and the air gets crisp in the fall.  

If you have a sweet tooth, you might be easily seduced by cookies—particularly homemade, fresh-out-of-the-oven cookies. This is the perfect cookie condition, in a state of barely cooked but not yet hardened by the room temperature air that cools it to a more crisp texture.

Our Primal Snickerdoodle Cookies strive to be that fusion of soft interior with a slight crunch when the teeth bite into them. They also incorporate our seasonal Primal Kitchen Snickerdoodle Collagen Fuel for a festive way to support hair, skin, and nails. 

5 keys to a tender cookie crumb:

1. Use brown sugar (we used Swerve) because it has more moisture than white sugar
2. Rest the cookie dough before baking. We stuck our dough in the freezer  as a fast-track hack to cool things down more quickly.
3. Bake cookies at a lower oven temperature. Many recipes suggest 350ºF, but we used 325ºF. Watch your cookies as they bake so you take them out at the optimal time (when they're still soft/not set in the middle)
4. Remove the cookies from the warm oven just as they flatten to avoid overcooking
5. Allow the cookies to cool completely and then put them in an airtight container right away.

Primal Snickerdoodle Cookies

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Servings

8

Prep Time

30 minutes

Cook Time

10-12 minutes

Calories

159

These primal and Paleo-friendly snickerdoodle cookies are the perfect winter treat. Pair with a warm beverage for the ultimate cozy comfort experience.

Ingredients

• 1/4 cup (4 tablespoons) cold unsalted butter

• 5 Tablespoons Brown Sugar Swerve

• 1 cup almond flour

• 1/2 teaspoon pure vanilla extract

• 2 1/2 teaspoons full-fat coconut milk

• 1/4 teaspoon baking soda

• 1/3 cup + 1 1/2 teaspoon Primal Kitchen Snickerdoodle Collagen Fuel

• Pinch of salt

Roll cookie dough balls in:

• 2 Tablespoons granular monk fruit or Swerve

• 1 teaspoon ground cinnamon

Directions

1. Cut cold butter into small chunks. Place the butter in a bowl and add in the Swerve and almond flour. Use the back of a fork or a food processor to work the butter into the sweetener.

2. Add coconut milk, baking soda, vanilla extract, salt, and Collagen Fuel, and mix with the fork.

3. Form dough into 8 balls. Roll in the cinnamon-sweetener mix.

4. Line a cookie sheet with parchment. Place the dough balls on the parchment-lined cookie sheet and put in the freezer for 30 minutes.

5. Preheat oven to 325ºF. Remove the cookie sheet from the freezer. Bake cookies on the middle rack for 10-12 minutes (until balls have just melted flat and haven't risen in the center).

6. Remove cookies from the oven. Allow to cool before removing from from the cookie sheet with a spatula. Enjoy!

Recipe Note

Want perfectly round cookies? While still hot, gently lift the parchment (with cookies on it). Take a glass or small bowl that is slightly larger than the cookies and gently swirl it around the cookies to bring the edges in tight and make perfect circles.

Nutrition

Nutrition

Serving Size

1 cookie

per serving

Calories

159

Amount/Serving % Daily Value

Carbs

14 grams

Fat

14 grams

Protein

7 grams

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