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Gluten-Free Peanut Butter Paprika Snickerdoodle Recipe

If you’re a peanut butter AND snickerdoodle lover than you are going to obsess over these delicious gluten-free peanut butter snickerdoodle cookies. We teamed up with our friend Sarah Bolla from @lemonfirebrigade to create a new take on this delicious classic just in time for the holidays – we hope you’ll give it a try!

Try This Gluten-Free Peanut Butter Paprika Snickerdoodle Recipe

gluten free peanut butter snickerdoodle

What You’ll Need

Cookies:

Makes 13 large cookies!

  • 1 cup almond flour
  • 3/4 cup of tapioca flour or arrowroot starch
  • 1/2 cup sweet rice flour
  • 1/4 cup coconut flour
  • 1 tbsp teff flour
  • 3/4 cup coconut oil, at room temperature, solid but creamy
  • 2 chopped Peanut Butter Perfect Bars, at room temperature
  • 2/3 cup organic granulated cane sugar
  • 1.4 cup honey
  • 1 tbsp pure vanilla extract
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp smoked paprika
  • 1/8 tsp grated nutmeg
  • 1 large egg, straight from the fridge

Paprika-Cinnamon Sugar:

  • 2 tbsp organic granulated cane sugar
  • 2 tbsp coarse raw sugar
  • 1 tsp smoked paprika
  • 1 tsp cinnamon

peanut butter snickerdoodle dough

Make the Peanut Butter Dough

Adjust oven rack to middle position and preheat to 325F. Sift the flours into a medium bowl.

Then, combine the coconut oil, Perfect Bars, sugar, honey, vanilla extract, baking powder, salt and spices in a large bowl. Using a hand mixer, mix on low speed to incorporate, then increase to medium and beat until fluffy, about 5 minutes. Crack in the cold egg and continue beating until smooth. Add the flour mixture, mix on low to form a stiff dough. Divide into thirteen (1/4 cup) cookie portions.

Sprinkle & Bake the Peanut Butter Snickerdoodles

Mix the sugars, paprika and cinnamon in a small bowl. Sprinkle each ball with the mixture and arrange on a parchment-lined baking sheet. Next, chill balls in the freezer for at least 10 minutes before baking.

Bake for 6 minutes, rotating the baking sheet halfway through. Continue baking for another 6 to 7 minutes until the cookies are still very soft but mostly firm. Cool on the baking sheet until the edges are crisp, about 10 minutes.

Finally, enjoy warm, or store in an airtight container for up to 2 days at room temperature!

freshly baked peanut butter snickerdoodle cookies

Shop our Peanut Butter Perfect Bar’s HERE.

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Sarah Bolla
About me

Sarah Bolla is a recipe developer, photographer, and stylist with a passion for food. After graduating with a degree in Culinary Arts from The Culinary Institute of America in New York, Sarah started the blog Lemon Fire Brigade where she photographs and writes about seasonal dishes and desserts. She currently lives in San Diego, California.

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