Snickerdoodles [The Cinnamon Crave Remix]

Soft, chewy cookies rolled in cinnamon sugar that deliver pure comfort in every bite. These are the cookies that make your kitchen smell like heaven.

Makes

Makes 24 cookies

Total Time

95 min (15 min prep + 60 min chill)

Ingredients

Cookie Dough:
2 1/4 cups (280g) cassava flour
3/4 cup (150g) allulose or coconut sugar
1/2 cup (113g) grass-fed butter, softened
1/4 cup (56g) coconut oil, softened
1 large egg (50g, pasture-raised preferred)
1 tsp (5ml) vanilla extract
1 tsp (4g) baking soda
1/2 tsp (3g) sea salt

Cinnamon Sugar Coating:
1/4 cup (50g) allulose or coconut sugar
2 tsp (4g) ground cinnamon

Make it Good For The Gut (Optional)

Add 2 tablespoons plain kefir to the dough for extra tender texture and beneficial probiotics. Replace 1/4 cup cassava flour with almond flour for added prebiotic fiber and healthy fats. Include 1 tablespoon ground flaxseed for omega-3s and digestive support. Use Ceylon cinnamon instead of regular cinnamon for better blood sugar support and anti-inflammatory properties.

Remix Options

Gluten-Free Alternative: Use 2 cups (240g) oat flour for nuttier flavor and softer texture. Lower Sugar: Reduce allulose to 1/2 cup and add 2 tbsp applesauce for moisture. Spice Variations: Add 1/4 tsp cardamom, 1/8 tsp nutmeg, or 1/4 tsp ginger to coating for warm spice blend. Protein Boost: Replace 1/4 cup flour with vanilla protein powder and add 2 tbsp extra liquid. Vegan Version: Use flax egg (1 tbsp ground flax + 3 tbsp water) and coconut butter instead of regular butter. Mini Cookies: Make 48 smaller cookies, bake 6-8 minutes at 375F (191C) for bite-sized treats.

Good To Know

Chilling Importance: The dough must chill for at least 1 hour to prevent spreading and ensure the perfect soft-chewy texture. Cassava Flour Benefits: Creates incredibly soft, tender cookies that closely mimic traditional wheat flour texture while being grain-free. Perfect Rolling Technique: Roll dough balls between your palms until smooth, then roll generously in cinnamon sugar for even coating. Doneness Test: Cookies should look slightly underbaked when removed – they’ll continue cooking on the hot pan for perfect chewiness. Storage Tips: Store in airtight container up to 5 days at room temperature, or freeze dough balls for up to 3 months. Troubleshooting: If dough is too sticky, chill longer or add 1-2 tbsp more flour. If too dry, add 1 tbsp softened butter. Make-Ahead Strategy: Cookie dough can be made 2 days ahead and kept refrigerated, or shaped into balls and frozen for instant baking.

steps

Cream:

In large bowl, cream softened butter, coconut oil, and allulose together using electric mixer for 3-4 minutes until light and fluffy.

Mix:

Beat in egg and vanilla extract until well combined and mixture is smooth. Scrape down bowl sides as needed.

Combine:

In separate bowl, whisk together cassava flour, baking soda, and salt until evenly distributed with no lumps.

Blend:

Gradually add dry ingredients to wet ingredients, mixing on low speed just until dough forms. Do not overmix to maintain tender texture.

Chill:

Wrap dough in plastic wrap and refrigerate for 1 hour minimum. Meanwhile, preheat oven to 375F (191C) and line baking sheets.

Roll:

Mix allulose and cinnamon in shallow bowl. Roll chilled dough into 1.5-inch balls, then roll each ball thoroughly in cinnamon sugar mixture.

Bake:

Place cookies 2 inches apart on prepared baking sheets. Bake 8-10 minutes until edges are set but centers still look slightly soft.

Cool:

Let cookies rest on baking sheet for 5 minutes, then transfer to wire racks to cool completely. Store in airtight container up to 5 days.