Grain-free Snickerdoodle Cookies


These wholesome cookies are a must for your holiday baking lists. These sweet and chewy grain-free snickerdoodle cookies come together with ease and with only a handful of ingredients. Plus, they're gluten-free and vegan, making them the perfect treat for a holiday party or cookie exchange with friends or family who have dietary restrictions.

These cookies are a wholesome take on traditional snickerdoodles but without compromising the taste or texture. Seriously, these cookies still taste like cookies! The secret is using Simple Mills Almond Flour Pancake and Waffle mix. In my experience baking with grain-free flours requires combining multiple nut flours and starches to get a result that is comparable to the traditional recipe. Thankfully, Simple Mills has done the work for you here. One box of the almond flour pancake and waffle mix has the perfect combination of ingredients to make a ridiculously good snickerdoodle cookie.

The mix even has the cream of tartar which is the ingredient that makes a snickerdoodle a snickerdoodle. This unique ingredient gives the cookie a slight tang and it's soft and chewy texture. Without cream of tarter the cookie is technically just a sugar cookie rolled in cinnamon and sugar. Since cream of tarter isn't an everyday ingredient, it makes whipping up snickerdoodles a little more difficult. Until now!


I partnered with Simple Mills to bring you these snickerdoodle cookies and vegan baked mac and cheese because I absolutely love this company, their mission, and all of their products. Simple Mills' mission is to create food that is simple, healthy, and delicious. All of which I stand by 100%!

Simple Mills products are made with real food ingredients and nothing artificial, ever. Their products support their mission 100% by focusing on protein, vitamins and minerals while cutting back on sugar, grains and gluten. They are able to achieve this by using ingredients like almond flour, arrowroot flour, chia seeds, hemp seeds, and coconut sugar. If you want to learn more about their amazing ingredients and why they choose to use it in their products over on their ingredient page.

For these snickerdoodle cookies, I choose to use the Simple Mills Almond Flour Pancake and Waffle Mix because of the unique blend of ingredients, particularly the cream of tartar. Since cream of tarter isn't something most of us stock in our pantry (and can go bad quickly), it's incredibly convenient that it's already in the Simple Mills Almond Flour Pancake and Waffle Mix. I recommend keeping a box or two around so you can conveniently whip up some wholesome pancakes, waffles or snickerdoodles with ease, especially this holiday season!

grain free snickerdoodle cookies with Simple Mills


Since snickerdoodles are a sweet treat and should be enjoyed as such (without guilt!) it's not necessary to give you the typical breakdown of protein, healthy fats, and carbs. Yes, these snickerdoodles are made with wholesome ingredients like almond flour, coconut oil, and coconut sugar but coconut sugar is still sugar and these cookies are still a dessert. I encourage you to enjoy them mindfully for what they are - a delicious cookie!


Recipe Notes:

It took me a few tries to get this recipe just right, so I encourage you not to sway from the ingredients or instructions. Mixing the coconut sugar with coconut oil to "cream it" BEFORE adding the milk is crucial, otherwise, the ingredients don't come together well.

Grain-free Snickerdoodle Cookies

Soft and chewy vegan, grain-free snickerdoodle cookies that come together easily with Simple Mills Almond Flour Pancake and Waffle Mix.


  • 1 (10.6) oz box Simple Mills Almond Flour Pancake and Waffle Mix

  • 2 teaspoons cinnamon

  • 1/2 cup coconut sugar

  • 6 tablespoons coconut oil, melted and cooled

  • 1/4 cup plant milk of choice

  • 1 teaspoon vanilla

cinnamon sugar coating:

  • 1/4 cup coconut sugar

  • 1 tablespoon cinnamon


  1. Preheat the oven to 350F.

  2. In a large bowl combine the Simple Mills pancake and waffle mix with the cinnamon. Set aside.

  3. In another bowl, combine the coconut sugar and coconut oil. Then add the milk and vanilla. Whisk the mixture until well combined. It's okay if you still see the coconut sugar throughout. Add this mixture to the dry and mix until a ball of dough forms. The dough my seems slightly wet but that's okay.

  4. Combine the coconut sugar and cinnamon (for coating) in a small bowl. Roll the dough into about 1 1/2 tablespoon balls. Gently roll in the cinnamon sugar mixture. Place on a cookie tray lined with parchment paper or a slipmat. Gently press the tops of the cookies to flatten just a bit.

  5. Bake for about 8 minutes. Let cool before moving to a plate or container to store. The cookies will keep at room temperature for about 4-5 days or for a couple months in the freezer.

Make sure to follow me on Facebook, and Instagram. If you make this recipe tag #nourishedbynutriton so I can see what you have made or how YOU are living balanced.


This post was created in partnership with Simple Mills. All thoughts and opinions, as always, are my own. Thank you so much for supporting the sponsors that keep Nourished by Nutrition going! 

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