These Coconut Snickerdoodles are a gluten-free and dairy-free take on the classic cinnamon-sugar cookie, using coconut flour and coconut oil to deliver a tender, flavorful treat that accommodates multiple dietary restrictions.
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Preheat oven to 375 degrees. Cover a baking sheet with parchment paper.
Beat the sugars, eggs, vanilla, and coconut oil together in a large bowl. (If you haven't worked with coconut oil before, it melts easily, but firms up when it gets cold, so make sure your eggs are not right out of the fridge.)
Stir the coconut flour and salt into your wet mixture.
Put the bowl in the fridge to let the coconut oil set for about 10 minutes.
Scoop small balls of dough and roll them in a mixture of sugar and cinnamon, then place on the baking sheet.
Before you pop them in the oven, take a water glass and flatten the balls, as they won't change shape themselves while baking.
Bake for 15 minutes or until the edges are slightly tan.
Store in an airtight container at room temperature for up to 5 days. Freeze unbaked dough balls for up to 3 months; bake from frozen, adding 1–2 minutes to bake time.
Room-temperature eggs blend more smoothly with the coconut oil, creating a better emulsion and more uniform dough texture, which is especially important when using coconut flour.
You can substitute all-purpose flour (use about 1/2 cup), but the texture and flavor will be different. Coconut flour absorbs more liquid, so swapping requires adjusting wet ingredients.
Ensure your dough is chilled before baking and use melted (not hot) coconut oil. Coconut flour dough is naturally thicker and less prone to spreading than wheat-based doughs.
Keep them in an airtight container at room temperature for up to 5 days. Coconut oil causes them to soften slightly over time, so store away from heat.
No, this recipe contains 4 eggs. To make them vegan, replace eggs with a flax or chia egg substitute (3 tablespoons ground flax/chia mixed with 9 tablespoons water).
