These snickerdoodles get their tender, slightly chewy texture from almond flour and a touch of coconut oil, with pure maple syrup adding warmth instead of refined sugar in the dough itself. Each cookie gets rolled in a cinnamon-coconut sugar coating before baking, giving that classic crackly, sugar-crusted edge snickerdoodles are known for. Since almond flour doesn't spread the way traditional flour does, a quick flatten with your palm or the bottom of a glass gives them the perfect thick, soft-centered shape. They bake up golden around the edges while staying pillowy in the middle, especially if you let them cool fully before biting in. This one is a genuinely great option for a vegan cookie jar, delivering all the cozy cinnamon-sugar flavor without any fuss.
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)
