Fluffy Coconut Snicker doodles

Soft, chewy, cinnamony snickerdoodles, naturally sweetened with Kokada and coconut sugar!

Snickerdoodles remind all of us of family and cold, cozy nights. Another awesome plus with these cookies are that they are vegan friendly, gluten free friendly, AND made with Kokada and coconut sugar as a natural sweetener!

Of course, a snickerdoodle HAS to be soft, sweet, and chewy, and we promise you that there are no hard, crunchy snickerdoodles here. Rolled twice in cinnamon and coconut sugar, and every single inch of these things are covered in cinnamony sweet goodness. Lastly, cream of tartar adds a fun little tang to these yummy desserts!

We can't wait for the Kokada Fam to these out over the winter season!

Fluffy Coconut Sugar Snickerdoodles, makes 10 - 12 cookies

Level up with some milk on the side!

·     1 egg OR 1 tbsp flaxseed meal + 3 tbsp water for the vegan version!

·     1.5 cups all purpose flour (you can also replace with 3/4 cup oat flour and 3/4 cup gluten free blend baking flour... We love Bob's Red Mill!)

·     2 tsp vanilla extract

·     1/4 cup 2% or your favorite plant milk

·     1 tsp cream of tartar

·     1/2 tsp baking soda

·     1/2 tsp cinnamon

·     1/4 tsp sea salt

For Your Sugar Topping

·     3 tsp coconut sugar

·     2 tsp cinnamon


1.    Preheat the oven to 375 degrees.

2.    (If doing vegan version) Make the flax egg by combining the ground flax with water. Set aside.

3.    Using an electric mixer, cream the butter and sugar.

4.    Add the egg/flax egg, Kokada, vanilla, and  milk. Beat again until combined.

5.    Add the dry ingredients – both flours, cream of tartar, baking soda, cinnamon, and salt.

6.    If the dough is a bit sticky, refrigerate for 15-30 mins so it is easier to work with.

7.    Make the topping by combining coconut sugar and cinnamon in a bowl or shallow dish.

8.    Using a heaping tablespoon, form the dough into balls and roll them in the cinnamon sugar topping.

9.    Place on a parchment lined baking sheet.

10.  Lightly press down on the balls of dough, using your hands or a spatula (because these are gluten free cookies, they will not spread as much as regular ones but will be just as delicious!)

11.  Bake for11 minutes. They may seem underdone but leave them on the tray for 5 minutes before removing them to cool.

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