snickerdoodle waffle cookies
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Some days, you just need something warm and familiar. These snickerdoodle waffle cookies are a healthier take on a nostalgic favorite—made in a waffle iron and ready in minutes. Naturally grain-free, gluten-free, and made with simple ingredients like almond flour and coconut sugar, this recipe is comfort food without compromise.
Why I Love These
- No refined flours or oils
- Lower glycemic sweeteners
- Easy cleanup (no baking sheet needed!)
- Naturally gluten- and grain-free
- Customizable with add-ins like chopped pecans or vanilla protein powder
Ingredients
- Cookie Dough
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/3 cup tapioca flour
- 2 tsp baking powder
- 1 egg
- 1/3 cup non-hydrogenated palm shortening, or sub butter or coconut oil
- 1/4 cup raw cane sugar or coconut sugar
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- Pinch of salt
- Cinnamon Sugar Topping
- 1/4 cup coconut sugar
- 1 –3 tsp cinnamon
Instructions
- Preheat your waffle iron to medium. Lightly grease if needed.
- In a bowl, combine all dry ingredients. Add in wet ingredients and mix until a dough forms. If the dough feels sticky, chill for 10–15 minutes.
- In a small bowl, stir together the cinnamon and coconut sugar.
- Scoop about 1.5 tbsp of dough, roll into a ball, and coat in the cinnamon sugar mixture.
- Place 1–2 balls at a time in the waffle iron (depending on size). Press and cook for 2–3 minutes, or until golden.
- Let cool slightly before removing. Serve warm or cool and store in an airtight container.
Tried this recipe?Let us know how it was!
