Snickerdoodle Cookies {Keto, Paleo, Vegan}

These soft and chewy snickerdoodle cookies take 12 minutes to make and need just 5 ingredients! Easy cinnamon sugar cookies made without eggs and without sugar, but you’d never tell- They don’t taste healthy at all!

When it comes to holiday cookies, I am all about flourless peanut butter cookies, almond butter cookies and these easy and foolproof snickerdoodle cookies. 

Keto Snickerdoodle Cookies Recipe

What is a snickerdoodle cookie?

Snickerdoodle cookies are a cinnamon sugar style cookie, with a soft and chewy texture. They are chewy in the center and often dusted with a combination of cinnamon and sugar.

Some snickerdoodle cookies contain molasses, but over the years, the flavor has been more mellow, and many recipes now omit it completely.

My homemade snickerdoodles are also a little different. While they maintain the famous qualities (soft, chewy and with a delicious cinnamon/sugar coating), they are also secretly healthy!

They are made with no flour and no sugar, but you’d never tell. They are perfect for those following a keto and low carb diet, paleo, and gluten-free diet, and can easily be made vegan and eggless! 

Eggless Cinnamon Sugar Snickerdoodle Cookies Recipe

How to make snickerdoodle cinnamon sugar cookies

To make snickerdoodle cookies, start by combining all your ingredients in a large mixing bowl. Using a wooden spoon, mix very well, until all the ingredients are fully combined, and a thick, creamy dough remains. Cover the mixing bowl, and refrigerate the dough for 30 minutes.

Preheat the oven to 180C/350F and line a large baking tray with parchment paper. In a small bowl, combine the cinnamon and granulated sweetener (sugar or sugar substitute). Form small balls of dough and dip each ball into the cinnamon/sugar mixture. Place the covered balls of dough on the tray and press each ball in a circular shape. Cross each cookie with a fork. Bake the cookies for 10-12 minutes, or until just cooked. Remove the cookies from the oven and allow them to cool on the pan completely. 

What goes on top of Snickerdoodle cookies

Snickerdoodle cookies traditionally are covered with both cinnamon and sugar (or in our case, a sugar substitute). While some snickerdoodle cookies only cover the top, I prefer the entire cookie to be covered in the cinnamon/sugar mixture, so roll the balls of dough in the mixture until completely covered. 

Tips for the BEST Snickerdoodles

  • Chill the dough for 30 minutes, otherwise, the cookies will spread and be less chewy/gooey. 
  • These snickerdoodle cookies will continue to cook as they cool down- Do not be afraid to remove them from the oven when they looked barely cooked. 
  • Allow cookies to cool completely, before storing it in a sealed container or covered in plastic wrap. If you store them while they are still warm, they will break apart. 
  • Reserve some extra cinnamon and sugar to top the cookies with after they have baked, as they sometimes become baked into the cookies.

Flourless Snickerdoodle Cinnamon Sugar Cookies Recipe

Ingredient Swaps and Substitutions

  • Vegan Snickerdoodle Cookies. Replace the egg with ground chia seeds. Start with 3 tablespoons, then add an extra tablespoon, if the batter isn’t thick enough. 
  • Paleo Snickerdoodle Cookies. Replace the peanut butter with any other nut butter, like almond butter or cashew butter
  • Nut-Free Snickerdoodle Cookies. Substitute the peanut butter for tahini or sunflower seed butter
  • Erythritol. Any granulated sweetener of choice will work, but you may need to adjust the amounts. Coconut palm sugar, brown sugar, and white sugar will work, but increase the amount of 2 tablespoons. 

Can you freeze Snickerdoodle Cookies? 

You can freeze snickerdoodle cookies for up to 6 months. You can freeze the cookies together, or individually. If you opt to freeze them individually, wrap them in parchment paper and place in a ziplock bag. 

Keto Cinnamon Sugar Cookies

More delicious cookie recipes

I hope you all enjoy making these healthier snickerdoodle cookies this holiday season- Soft, chewy and ready in 12 minutes- You have no excuses!

Easy snickerdoodle cookies recipe

Snickerdoodle Cookies {Keto, Paleo, Vegan}

Easy cinnamon sugar snickerdoodle cookies made with 5 ingredients! Soft, chewy and secretly healthy- They are keto, low carb, paleo and gluten-free and can be made vegan!
5 from 21 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 12 minutes
Servings: 12 Cookies
Calories: 82kcal
Author: Arman



  • In a large mixing bowl, combine your peanut butter, 2/3 cup of the erythritol, baking soda and egg and mix well. Cover and refrigerate for 30 minutes.
  • Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside. In a small bowl, add your remaining 1/3 cup of sweetener with cinnamon and mix well.
  • Remove the cookie dough from the fridge. Using your hands, form 12 small balls of dough. Roll each ball of dough in the cinnamon/sweetener mixture until completely covered. Place the covered balls of dough on the lined tray and press each ball into a circular shape. Press down on each cookie with a fork, in a criss-cross shape.
  • Bake the cookies for 10-12 minutes, or until just done. Remove from the oven, sprinkle with more of the cinnamon/sugar mixture and allow to cool completely.


See the post for the vegan/eggless option. To replace the egg, substitute it for 3-4 tablespoons of ground chia seeds. Start with 3 tablespoons, then add an extra tablespoon if needed.
  • To store. Store snickerdoodle cookies in a sealed container at room temperature. They will keep fresh for up to 2 weeks. Alternatively, you can refrigerate them, and those will keep for up to 1 month.
  • To freeze. Place cookies in parchment paper and place them in a ziplock bag or shallow container. Frozen cookies will keep fresh for up to 6 months. 
  • To thaw. Allow cookies to thaw at room temperature or in the refrigerator overnight. 


Serving: 1Cookie | Calories: 82kcal | Carbohydrates: 3g | Protein: 4g | Fat: 7g | Potassium: 3mg | Fiber: 1g | Vitamin A: 150IU | Vitamin C: 3.3mg | Calcium: 20mg | Iron: 0.4mg | NET CARBS: 2g
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