Peanut butter snickerdoodles
Peanut Butter Snickerdoodles (Grain-Free!)
Can you imagine a better cookie mashup? Peanut butter and snickerdoodles come together in one magical, grain-free treat thats soft, chewy, and full of cinnamon-sugar goodness! These cookies are not only easy to make but also made with wholesome ingredients like coconut flour, tapioca starch, and maple syrup.
If you’re a peanut butter lover and a snickerdoodle fan, this is the ultimate recipe for you. Plus, they are completely grain-free, making them a delicious option for anyone avoiding wheat!
Tips for the Best Grain-Free Snickerdoodles
Chill the Dough This helps keep the cookies from spreading too much while baking.
Use Creamy Peanut Butter Natural peanut butter works, but for the best texture, use a smooth and creamy variety.
Dont Overbake The cookies will continue to set as they cool, so take them out when they still look slightly soft.
These peanut butter snickerdoodles are a dream come true— crisp on the outside, soft on the inside, and bursting with warm cinnamon flavor. Perfect for an afternoon treat, a holiday cookie swap, or just because you deserve a cookie (or two!).
Peanut Butter snickerdoodles (grain free)
Ingredients
Ingredients
For the Dough:
- ½ cup coconut flour, not packed
- ¼ cup tapioca starch
- ½ cup creamy peanut butter, or any creamy nut butter
- ½ cup raw cane sugar or coconut sugar
- ¼ cup maple syrup
- ¼ cup melted refined coconut oil
- 2 large eggs
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
For the Topping:
- ¼ cup coconut or monk fruit sugar
- 1 teaspoon cinnamon
Instructions
- Preheat & Prep – Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Mix Wet Ingredients – In a large bowl, mix together peanut butter, melted coconut oil, maple syrup, coconut sugar, eggs, and vanilla extract until smooth.
- Add Dry Ingredients – Stir in coconut flour, tapioca starch, and baking soda until fully combined and a cookie dough forms.
- Chill the Dough – Place the dough in the fridge for about 10 minutes until firm enough to handle.
- Roll & Coat – Scoop out dough into heaping balls, then roll each in the cinnamon-sugar topping. Place them evenly spaced on the baking sheet
- Bake – Bake for 10-12 minutes until slightly golden. Let the cookies cool on the baking sheet before transferring to a wire rack.
- Enjoy & Store – Store in an airtight container at room temperature for maximum freshness.
