a classic snickerdoodle cookie with a twist – they’re loaded with toasted cashew pieces.

This cookie came to be from the merging of two of my favourite cookies – the snickerdoodle of course, a classic cinnamon-covered cookie which I somehow never had growing up and only discovered after going grain free, and a cashew cookie, which I have a recipe for on my site, that I love. The cashew cookie is pretty much just that, a sweet almond flour cookie filled with little bits of cashews.

For whatever reason, I decided to combine these two ideas for the snickerdoodle cashew cookie! And I do not regret it!

It’s an easy to cookie to make, and if you want to keep it even more simple, you could definitely omit the cashew pieces and you’d have the standard version of a snickerdoodle cookie, which would still be delicious. However, I love the addition of the cashews because it gives the cookie a little crunch, as well as hit of a saltiness (I toss the cashews in salt, again, could be optional).

Alternately, you could swap out cashews for another nut of your choosing entirely – pecans would definitely be an amazing option for these snickerdoodles! Whatever nuts you have lying around the house would work.

They’re the perfect cookie as we head into the holiday season, but of course, snickerdoodles are appropriate any time of the year too – it’s just the cinnamon-y-ness that makes them even more tantalizing in the colder months, I think.

As far as grain free cookie recipes go, these ones are pretty standard – almond flour, one egg, baking soda, honey, vanilla, coconut oil – cinnamon of course – it’s a list of ingredients you keep on hand already as a grain free baker.

Find the full recipe and instructions below. Please let me know if you get to try them, you can always drop a comment below, or holla at me on Instagram @grainfreee!

A few more recipes if you’re looking for some yummy cookie ideas:

cashew snickerdoodles: ingredients

2 cups almond flour
1 cup lightly toasted cashew pieces (chop cashews into small pieces or pre-brought cashew pieces, toss in 1 tsp cinnamon and 1/4 tsp salt, bake for 5-6 mins at 340)
1/3 cup coconut oil, melted
1/3 cup honey
1 tbsp pure vanilla extract
1 egg
1 tsp baking soda
1 tbsp cinnamon

cinnamon coating

2-3 tbsp cinnamon

cashew snickerdoodles: how to

once your cashews have been lightly toasted, start by mixing your dry ingredients together – almond flour, cinnamon, baking soda.
add in your coconut oil, honey, vanilla, and egg, combine well.
fold in your cashew pieces.
place your cinnamon for coating on a small plate.
now divide cookies into 1 tbsp balls, and roll each ball in the cinnamon until well coated.
place the cookie balls on a parchment paper-lined baking tray, and flatten each cookie with a dampened palm of your hand (to avoid sticking). repeat untill all the batter is finished, adding more cinnamon to the plate as needed.
bake in a preheated oven at 350 for 10 minutes.

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