Almond Coconut Snickerdoodle Cookies (A Recipe)

Almond Coconut Snickerdoodle Cookies

I searched for the recipe I wanted. A snickerdoodle cookie that made use of almond meal and coconut oil as well as butter and flour in order to retain some of that true cookie flavor. I didn’t want to put in the effort to make the cookies if they weren’t going to both satisfy my craving and provide more nutrition than the store-bought variety.

Because this really is a labor of love. This is a project for my daughter and I. This is a plate of fresh cookies for my husband after a long day at work. This is rich nutty goodness for my growing baby bump, less processed and with half the sugar of a conventional cookie.

I could easily buy one snickerdoodle cookie from an omnipresent coffee shop and be done with it. The cost of the ingredients from organic butter to organic coconut flour to cream of tartar (which required a special trip to another store since my beloved Trader Joe doesn’t stock it) far exceeded the cost of one giant cookie from Starbucks.

The thing about being pregnant is that random food cravings don’t go away until you fulfill them. They linger and fester and leave you to research snickerdoodle recipes on the web far too many times before realizing you’ll have to make it up as you go along because what you want does not yet exist.

Here’s my recipe for a melt-in-your-mouth cookie that tastes *almost* too sweet for me even though I halved the sugar:

Soft Snickerdoodle Cookies
Adapted from

1/2 cup butter

1/2 cup coconut oil

3/4 cup raw turbinado sugar (next time I’m going down to 1/2 cup)

2 eggs

1 3/4 cup almond meal (I would have used more of this but I ran out)

1/4 cup coconut flour (I didn’t want the coconut flavor to overpower)

3/4 cup whole wheat flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon white sugar

2 tablespoons cinnamon


1. Preheat oven to 350°F.

2. Mix butter, oil, raw turbinado sugar and eggs thoroughly in a large bowl. (I used a stand mixer.)

3. Combine almond meal and flours, cream of tartar, baking soda and salt in a separate bowl.

4. Blend dry ingredients into butter mixture.

5. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.

6. Meanwhile, mix white sugar and cinnamon in a small bowl.

7. Roll 1 inch pieces of dough into balls.

8. Coat by gently rolling balls of dough in the sugar/cinnamon mixture. (Kids love this.)

9. Place on chilled ungreased cookie sheet, and bake 10 minutes.

10. Remove cookies  from pan immediately.

I made a dozen and stored a good amount of leftover dough in the freezer. Worth every minute of effort, I think.


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