Almond Snickerdoodle Cookies

These snickerdoodle cookies are a favorite of children…especially MY children. They are a simple cookie that is easy to make. Just throw the ingredients into the food processor, roll in a yummy cinnamon-sugar mixture, and bake.

Voila! You then have a deliciously-topped cinnamon sugar cookie that is sure to be enjoyed by everyone!

  • 1 1/2 cups almonds (soaked & dried using the Nourishing Traditions method)
  • 1/2 cup butter or coconut oil, softened (not melted)
  • 1 large egg
  • 1 cup arrowroot powder
  • 1/3 cup rapadura
  • pinch (1/6 tsp.) of NuNaturals NuStevia™ White Stevia™ Powder
  • 1/2 teaspoon salt (reduce to 1/4 tsp. if using all salted butter)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 teaspoon vinegar
  • Topping: 3 Tbsp. Maple Sugar OR Rapadura / Sucanat + 3 tsp. Ground Cinnamon

Preheat oven to 350F. Line a baking/cookie sheet with parchment paper, for easy clean up. (or grease an unlined cookie sheet)

Place the almonds in a food processor and process until they are ground into a fine meal. Add the remaining ingredients (except the topping mixture), and process until well blended. The dough will probably be clumped together on one-side of the food processor. If dough seems soft, or a little warm, place in the refrigerator until firm.

Scoop out 1-Tablespoon sized portions of dough, roll into a ball with your hands and then into the sugar-cinnamon mixture to coat. Place on prepared baking sheet, a few inches apart, repeating until sheet is full.

Bake cookies 5 minutes, then flatten the cookies with the bottom of a flat glass or measuring cup. Continue baking for 5 to 8 minutes more; the edges will be golden and firm, but the center will be slightly soft. Remove to a cooling rack and serve slightly warm or completely cooled.

Makes approx. 2 1/2-dozen cookies.

Email To A Friend Email To A FriendPrint This Page Print This Page

Please Note: This post may contain sponsor, affiliate, and/or referral links.

Disclaimer: The information in this post is meant for educational purposes only. It is not intended as a substitute for professional medical advice. None of the opinions are meant to diagnose or treat any disease or illness. You should always consult your healthcare provider.


  1. Can you use organic almond meal/flour if need be. If so, how much? 1 cup?

    • Arlyne, yes you can use almond meal/flour but will need to use it by weight, not volume, to get the proper ratio. 1 1/2 cups of whole almonds weighs about 6.6 ounces. You may need to adjust the amount slightly, I would suggest using anywhere from 6.5 to 7 ounces of almond flour. Just add enough until the cookie dough beings to clump together.

      I’m sorry I cannot give you an exact measurement in cups for the almond flour, as I do not have any that is pre-ground right now. I hope it all works out for you.

  2. Mary Lou Mills says

    Can you tell me what the soaked and dried almonds, using the nourishing traditions method is please.
    I don’t have the book on Amazon.
    Thank you

  3. i am definitely going to make these with my boys this weekend – thank you! i love using maple sugar for recipes like this! good call!! blessings, kel

Speak Your Mind



Let’s Be Friends!

We appreciate and care about all of our readers and feel as if we were long lost friends. So, let’s stay in touch!

Newsletter Signup

Be the first to hear about special sales, offers, and giveaways along with notification of newly posted articles and recipes.

Get our “Fermented Foods Fact Sheet” FREE just for signing up!

Cooking God's Way -