These Snickerdoodles with Dark Chocolate Drizzle are a chocolate-covered twist on classic snickerdoodles that yields super soft, cinnamon-y cookies that are free of grains and dairy – but you’d never know it.
About two years ago, I discovered the magic of snickerdoodles thanks to Sally’s recipe. I’ve made them for the majority of my family gatherings since then. They’re simple and total crowd-pleasers.
If you’d have asked me for my thoughts on snickerdoodles before that first go at baking them, I probably wouldn’t have been terribly enthusiastic. They just seemed too simple to be exciting.
Similarly, if you’d asked me what I thought of spicing up my chocolate with cinnamon (or anything else), I’d have cringed. I didn’t wrap my head around chocolate + spices for a while. But it’s a great idea, trust me.
The magic of cinnamon, sugar, and butter is that they make such a perfect combination that you don’t need anything else complicating whatever you put them in.
Key word: need. Chocolate is always welcome.
Enter this Paleo twist on snickerdoodles – with chocolate. And don’t let the Paleo throw you. I’ve made a couple batches over the past few weeks and everyone I’ve shared these with, from college kids to yoga teachers in training, has loved them. You don’t want a good-for-a-Paleo-dessert cookie. You want a really-damn-good cookie. These are the latter.
As a little bonus, their healthiness also happens to mean they make pretty decent yoga fuel, as I learned yesterday, when I didn’t pack enough lunch for six hours of teacher training. You would think I’d learn. But that just meant I got extra cookies.
So… I see these being a new family fave – they’re certainly one of mine.
Sweet and Spicy Peanut Butter Buds via Hungry By Nature
Bailey’s Chocolate Chip Cookies via Byte Sized Nutrition
Chocolate Kissed Gingerbread Cookies via Beauty in Christ
Superfood Overnight Thumbprint Cookies via Miss Allie’s Kitchen
Vegan Peanut Butter Blossom Cookies via Healthy Helper
Chocolate-Dipped Almond Butter Shortbread Cookies with Almond Butter Buttercream via Plays Well with Butter
- 4 T. coconut sugar
- 1.5 t. cinnamon
- 1/4 c. coconut oil, melted
- 1/4 c. maple syrup
- 1 large egg
- 1 t. vanilla extract
- 1 c. almond flour
- 1/4 c. coconut flour
- 1/2 t. cream of tartar
- 1/2 t. baking soda
- 1 t. cinnamon
- Pinch salt
- 2 T. dark chocolate chips*
- 1/2 t. coconut oil
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a small bowl (I used a cereal bowl), mix the coconut sugar and cinnamon to roll the cookies in. Set aside.
- In a medium bowl, whisk together melted coconut oil, maple syrup, egg, and vanilla extract until smooth.
- Add almond flour, coconut flour, cream of tartar, baking soda, cinnamon, and a pinch of salt. Fold together until a dough forms.
- Scoop dough (I used a tablespoon) and roll into a ball. Roll each ball in the cinnamon and coconut sugar mixture, and then place on the parchment-lined baking sheet. Repeat until you have no more dough. You will probably have extra cinnamon-sugar, but it's easier to roll the cookies with too much cinnamon-sugar than too little.
- Bake cookies for 7 minutes, or until tops are golden brown. They will be soft, but set. Allow to cool on the baking sheet while you make the chocolate drizzle.
- Melt together chocolate chips with the coconut oil and stir to combine. I did this in 30-second increments in the microwave, but if you prefer, you can melt them together on the stovetop.
- Have fun drizzling the chocolate over your cooling cookies! Enjoy warm or place in the fridge to set the chocolate. Store at room temperature for up to a week - if they last that long.
- *I used Enjoy Life Dark Chocolate Morsels. Feel free to use any chocolate you prefer!
- **Nutrition info includes only half the cinnamon-sugar mixture and, honestly, none of the chocolate since there's so little divided among nearly 20 cookies.
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What’s your favorite holiday cookie?
When do you start holiday baking?