Inside: An easy recipe for homemade lectin free snickerdoodle cookies. Perfect for anyone following the Plant Paradox diet!
The weather has finally started to cool off around here. After a few weeks of near 90 degree weather and high humidity, the brisk fall days have been very welcome.
And with the changing of the season, I’ve found myself craving warm spices. Especially cinnamon. I’ve been drinking cup after cup of my favorite caffeine-free, herbal tea. Full of aromatic spices and a natural sweetness that comes from the cinnamon, it’s delicious. Like a cup of the best chai you’ve ever had – without any need for dairy or sugar.
I’ve also been craving snickerdoodle cookies.
And while this was a cookie I made fairly often in years past, I am no longer interested in the ingredients that I would commonly use. I’ve found that my body doesn’t feel great when I eat gluten and refined sugar, so I’ve been updating my favorites into new lectin free recipes!
And I’m very excited to share these lectin free snickerdoodle cookies with you! They definitely hit the spot for me and I know you will enjoy them, too. (If you’re reading this and wondering what the heck lectins are, check out this book.)
If you’re familiar with grain-free baking, feel free to jump to the recipe here.
Related: Almond Flour Chocolate Chip Cookies
For those of you new to grain free baking, here are a few notes:
Lectin Free Snickerdoodle Cookies – A Few Quick Notes
This recipe calls for almond flour. Please note that almond FLOUR is not the same as almond MEAL. Almond flour is made from blanched almonds that have a superfine grind. Different brands vary in texture and may not perform the same in a recipe. I personally love and use Anthony’s almond flour.
I also used Lakanto Golden in this recipe. This is my favorite monkfruit based substitute for brown sugar.
Lectin Free Snickerdoodle Cookies
An easy, lectin free, snickerdoodle cookie recipe. Perfect for anyone who is gluten free, low carb, or keto!
- 1/4 cup softened butter
- 4 tbl Lakanto Golden
- 1 tsp vanilla
- 1 egg
- pinch salt
- 2 cups almond flour
Cinnamon Sugar mix
- 2 tbl Lakanto Golden
- 1 tsp cinnamon
Preheat oven to 350.
Cream together butter and Lakanto Golden.
Add vanilla, egg, salt and almond flour and mix together until well incorporated.
Portion out into small balls of dough. I used a tablespoon to measure out my dough but you can also use a small ice cream scoop. I like to keep my cookies small.
In a shallow bowl, mix together Lakanto golden and cinnamon. Roll each ball of dough in the mixture and place on baking tray.
Bake until the bottoms of the cookies are just beginning to brown, about 12-13 minutes.
Cool on cooling rack and enjoy!
Lectin Free Snickerdoodle Cookies – Cinnamon Sugar Mix
Pour Lakanto Golden into a shallow bowl.
Top with cinnamon and mix to combine.
Take cookie dough and roll in the mixture to coat on all sides.
Place on baking sheet and bake!
mmmmmmmm. All the snickerdoodle flavor, none of the lectins.
These cookies baked up crisp on the bottom and soft inside – just how I like them! Perfect to have alongside a cup of tea or coffee!
I hope you enjoy this recipe for lectin free snickerdoodle cookies! I’m always happy to add some lectin free dessert recipes to my collection.
If you’re looking for another treat to try, check out these soft grain free sweet potato cookies with cream cheese frosting!
Do you have a favorite lectin free dessert recipe to share? Leave a comment and let me know!
18 thoughts on “Lectin Free Snickerdoodle Cookies – Low Carb, Plant Paradox Compliant”
This looks amazing. My family has an allergy to nuts. Could you suggest an alternative to almond flour for baking? Thank you! We are just starting the PP journey but I would like to keep our holiday traditions.
Thank you! I’ve heard good things about tiger nut as an alternative to almond flour (not actually made from nuts and safe for those with nut allergies.) I’ve personally never tried it, so if you test it out, let me know what you think!
Here’s what I’m talking about: https://amzn.to/2r0hDDS
These are absolutely delicious! Made them last night as a trial for Christmas cookies. Yum.
Yay! So happy you tried out my recipe and provided feedback!!
Did you actually use butter from cows milk or did you use a Gundry approved butter? Not policing just curious if it would work without using regular butter. Thanks!
I used regular cow’s milk butter. A french butter, which is approved by Dr. Gundry and easily found at Grocery stores all over. Hope that helps!
Thanks so much for responding. It sure did!
I am a bit late to the PP game. I am on day 4. So happy to see a simple baking recipe. As an avid baker, that was my biggest concern. Hoping to build up a bunch of great deals before Christmas. Thank you!!!
I can’t eat dairy. Do you think this would work with coconut oil instead of butter?
I haven’t tried it – but I think it would work.
Do you think that coconut flour would be an ok sub for the almond flour?
Unfortunately coconut flour works completely differently than almond flour. Are you nut free? I’ve heard some people say they substitute tapioca flour successfully.
These are good. I tried pinning it, but can’t. Found you on pinterest, but didn’t see this recipe.
Yummy. I tried to pin, can’t. Found you on pinterest, but didn’t see it.
I just made some with cassava flour, xanthan gum, and arrowroot powder. The dough seemed to be very chewy. They are still baking…
I made them an they we’re yummy
Thanks for trying my recipe and taking the time to give me feedback. You made my day!
Like!! Really appreciate you sharing this blog post.Really thank you! Keep writing.