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AIP Snickerdoodles Recipe
If you have been around here long enough, you know I adore cinnamon. It has truly been one of my favorite flavors since childhood.
When I decided to start an AIP lifestyle, I was worried that I would have to give up all of my favorite foods. So, you can imagine how relieved I was to learn that cinnamon is not a nightshade but is actually completely AIP-friendly.
Ever since then, I’ve been on a mission to make as many of my favorite cinnamon-flavor recipes as possible into AIP versions, and I think I’ve done a really good job with it!
My AIP Snickerdoodles recipe is my latest creation, and it is absolutely delicious.
And my recipe is completely egg-free, nut-free and gluten-free, which means that family or friends with common food sensitivities can enjoy them without worry.
Even better, they are completely vegan as well. Truly, your entire family can enjoy these cookies, which means you might need to make several batches!
So, grab a bowl as well as a few easy-to-find ingredients and make a batch of my AIP Snickerdoodles today.
Recipe Baking Tips and Suggestions
AIP baking can be intimidating, and I completely understand! That’s why I’m going to give you a few baking tips and suggestions to make sure your batch of AIP Snickerdoodles comes out perfectly.
Most importantly, you cannot substitute the AIP-friendly flours. The recipe simply won’t work. If you cannot find cassava flour and tapioca flour, you should probably bake another recipe instead with AIP flours that are more accessible to you.
Almost as important, you need to be extremely precise when you measure the flours. An inexpensive food scale is absolutely the best way to measure the flours.
However, if you don’t have a food scale, measuring cups are okay to use. However, you must be careful to not measure out too much flour.
Never scoop the flours using a measuring cup, which will compact the flour and cause you to use too much in the recipe.
Instead, use a spoon to stir the flours in the containers to fluff them up a bit. Cassava flour has a tendency to compact as it sits.
Then, spoon the flours into the measuring cup and use the back of a knife to level off any excess flour.
Trust me, this isn’t the time to try to get as much flour into your measuring cup as possible.
For the coconut oil, I prefer to use ones that are labeled as refined because of their mild coconut flavor. If you use coconut oil that is labeled as virgin (or unrefined) the coconut flavor could overwhelm the cookie.
Of course, it is a personal choice as to which type of coconut oil you use.
The last ingredient that might be new to you is date syrup. As the name implies, it is simply dates that are made into a syrup.
It adds a natural sweetness to the snickerdoodles without overpowering the cinnamon. However, if you do not have date syrup available to you, you can use maple syrup instead.
However, maple syrup has a stronger, more pronounced flavor than date syrup. So, you are very likely to taste it in the cookie.
And, of course, if you love the taste of cinnamon as much as I do, feel free to use heaping teaspoons in the recipe.
Other AIP Dessert Recipes to Try
If these AIP Snickerdoodles have you hungry for more delicious AIP dessert recipes, then you are in luck!
From apple cake to strawberry shortcake, I have all of your fruity dessert needs met.
For holiday desserts, let me tempt you with my gingerbread squares as well as my gingerbread cookies.
And I have a ton of delicious dairy-free ice cream recipes as well as a few AIP “chocolate” dessert recipes to tempt your taste buds.
Just click this link to my AIP Desserts page to find all of these recipes and even more.
Loaded with delicious cinnamon flavor, these gluten-free and egg-free snickerdoodles will satisfy your cookie cravings but without any inflammatory ingredients.
- Preheat the oven to 350 F (175 C). Line a baking tray with parchment paper or a silicone mat and set aside.
- In a large bowl, combine the cassava flour, tapioca flour, 1 teaspoon (2 g) of cinnamon powder, cream of tartar, baking soda and salt.
- Add the melted coconut oil, date syrup and vanilla extract to the bowl and mix well to combine.
- In a separate small bowl, combine the remaining 1 teaspoon (2 g) of cinnamon powder with the coconut sugar.
- Scoop the dough into a heaping tablespoon and use your hands to roll into balls to make 8 cookies. Roll each dough ball in the cinnamon sugar mixture and place on the prepared baking tray with about 1-inch (2 ½ cm) between each dough ball. Use your hand to slightly flatten each dough ball.
- Place the baking tray in the oven and bake for 10 to 12 minutes until the cookies are cooked through and the edges are slightly golden.
- Remove the baking tray from the oven and allow the cookies to cool for 10 minutes before transferring them to a wire rack to cool completely.
- Store leftovers in a sealed container for 2 to 3 days.
All nutritional data are estimated and based on per serving amounts.
- Calories: 200
- Sugar: 9 g
- Fat: 9 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 1 g