BY: Lively Staff

December 3, 2018

These Snickerdoodle Cookies Are Not Only Delicious, But Also Egg-Free

These amazingly delicious Snickerdoodles are grain-free, dairy-free and egg-free! Yet, they’re super soft on the inside with a light crunch on the outside from the baked cinnamon sugar. They also call for Vital Proteins Gingerbread Collagen Creamer, which not only gives a festive, cozy flavor but also helps to promote healthy hair, skin, nails, joints and gut. You can make a double batch and store the dough or the finished cookies in the fridge for easy access.

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snickerdoodle cookies

Snickerdoodle Cookies

Yields 24 small cookies


  • ¼ C softened coconut oil
  • ¼ C light coconut milk
  • 2 T maple syrup
  • 1 t vanilla extract
  • 1 C almond flour
  • 2 T coconut flour
  • 1 scoop Vital Proteins Gingerbread Collagen Creamer
  • ½ t baking soda
  • ¼ t cream of tartar
  • ½ t sea salt
  • ¼ C organic coconut sugar, sucanat or turbinado sugar
  • 1 t cinnamon


  1. Preheat the oven to 325°F. Have a lined sheet pan ready.
  2. Add the coconut oil, maple syrup and vanilla extract to the bowl of a stand mixer. Mix on medium speed until smooth.
  3. In a separate bowl, whisk together the almond flour, coconut flour, Gingerbread Collagen Creamer, baking soda, cream of tartar and sea salt.
  4. Add the dry ingredients into the wet. Mix on medium high speed until the dough is well-combined.
  5. Stir together the coconut sugar and cinnamon in a small bowl. Scoop balls of about 2 tablespoons dough and roll gently between your palms.
  6. Drop the dough into the sugar mixture and roll to coat.
  7. Place the dough balls onto the lined sheet pan. Gently press the center of each dough ball down in the center.
  8. Bake for 12-14 minutes, or until lightly browned on the edges. Some cracking will happen along the outsides of each cookie.  
  9. Allow them to cool on the pan for 5 minutes before transferring to a cooling rack.

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