These cinnamon-sugar cookies get their tender, chewy texture from almond flour instead of a wheat-based dough, with melted coconut oil keeping every bite rich and soft. Maple syrup adds warm, natural sweetness, while a roll in cinnamon and coconut sugar gives each cookie that classic crackly, sparkling coating. The dough chills just long enough to firm up, so it rolls into neat balls that flatten into thick, bakery-style rounds under a gentle press. Baked until the edges turn golden and the centers stay soft, these cookies cool into that perfect snickerdoodle balance — crisp outside, pillowy inside. It's a satisfying treat to add to your dairy free cookie lineup, especially when you want something that still feels classic and cozy.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →18 servings
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the almond flour, baking soda, salt, and 1 tsp ground cinnamon until evenly combined with no lumps.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
