Paleo Snickerdoodle

Paleo Snickerdoodle

Recipe and photo courtesy of Adeline Waugh


For the dough:

1 egg or flax egg (1 tbsp ground flax + 3 tbsp water)
1 cup almond butter or cashew butter
3/4 cup coconut sugar
1 teaspoon baking soda
1 teaspoon vanilla extract
1/8 teaspoon sea salt

For the coating:

2 teaspoons cinnamon
2 tablespoons coconut sugar


  • Preheat oven to 350 degrees F.
  • If you are using a flax egg, mix together ground flax and water and allow to sit for 5 to 10 minutes.
  • In a medium sized mixing bowl, combine almond butter, coconut sugar, baking soda, egg or flax egg, vanilla extract, and sea salt until a sticky dough forms.
  • Roll the dough into balls about the size of a golf ball and coat with cinnamon and sugar mixture.
  • Place on a parchment lined baking sheet. Bake 6 at a time because they spread out a lot. Bake for 12 minutes.
For frosting:

8 ounces dairy-free cream cheese

4 teaspoons Manuka Honey

1 teaspoon peppermint extract

1/4 teaspoon vanilla extract

1/4 teaspoon Red Beet Crystals for every

1/4 cup frosting


  • Mix all ingredients in a small bowl until fully combined. Refrigerate if not using immediately.