Primal Snickerdoodle Cookies

September 25, 2020

If you have a sweet tooth like me, you might be easily seduced by cookies—particularly homemade, barely-out-of-the-oven cookies. The sugary scent entices my nose first and I dart to the kitchen counter to snatch a meltingly tender, still-warm cookie before it sets. This is the perfect cookie condition; it's in a state of a-little-more-cooked than cookie dough 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 an ever-so-slight crunch when the teeth tap into it.

The keys to a tender cookie crumb:

  1. Use all brown sugar (we used Swerve) or mostly brown sugar 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—and then 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 over cooking
  5. Allow the cookies to cool completely and then put away in an airtight container right away.

Like a mom to multiple children, I won't pick a favorite cookie (at least not out loud, ha), but snickerdoodle cookies definitely top my list of all-time fave classic cookies. Sweet, spicy, buttery, and soft, snickerdoodles are great year-round, in my opinion, but fit oh-so-well on holiday cookie plates and alongside a chai latte or pumpkin spice latte when the days get shorter and the air gets more crisp in the fall.  

Primal Snickerdoodle Cookies

Close up of 1 snickerdoodle cookie with a cinnamon stick

Time: 52 minutes

Servings: 8 cookies


  • 1/4 cup (4 tablespoons) cold unsalted butter
  • 5 Tbsp Brown Sugar Swerve
  • 1 cup almond flour
  • 2 1/2 tsp full-fat coconut milk
  • 1/4 tsp baking soda
  • Pinch of salt
  • 1/3 cup + 1 1/2 tsp Primal Kitchen Snickerdoodle Collagen Fuel

Roll cookie balls in:

  • 2 Tbsp granular monk fruit or Swerve
  • 1 tsp ground cinnamon


  • 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.

Snickerdoodle cookie ingredients in a food processor with Primal Kitchen Snickerdoodle Collagen Fuel on the side

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

Snickerdoodle cookie dough in a white bowl being stirred by a white spatula

  • Form dough into 8 balls. Roll in cinnamon-sweetener.

Rolling snickerdoodle cookie dough balls in cinnamon sugar in a white bowl

  • Line a cookie sheet with parchment. Place the dough balls on the parchment-lined cookie sheet and put in the freezer for 30 minutes.
  • Preheat oven to 325ºF. Remove cookie sheet from the freezer. Bake cookies on the middle rack for 10-12 minutes (until balls have just melted flat and aren't risen in center).
  • Remove cookies from the oven. While still hot, gently lift parchment (with cookies still 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.

Hand using an upside down glass to shape the snickerdoodle cookies

  • Allow to cool before removing from from the cookie sheet with a spatula.

Close up of snickerdoodle cookies with cinnamon sticks

Nutrition info (per cookie):

Calories: 159

Carbs: 14 grams*

Net Carbs: 12.5 grams

Fat: 14 grams

Protein: 7 grams 

*0.625 grams of sugar per cookie. The majority of the carbs in this recipe come from the sugar alcohol used in the Swerve or monk fruit.

You might also like these other dessert recipes:

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