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Saffron Vanilla Bean Snickerdoodles

  • Author: Laura
  • Total Time: 35 minutes
  • Yield: 15 cookies 1x


A twist on the classic cookie with vibrant saffron, sweet vanilla bean, and floral cardamom.




30 saffron threads, crushed

1 teaspoon vanilla bean powder

½ teaspoon ground cardamom

2 cups paleo flour blend (2 cups almond flour, 1 ¼ cup tapioca flour, ¾ cup coconut flour)

½ cup coconut oil, room temperature

1/3 cup maple sugar

1 large egg

Pinch sea salt


2 tablespoons coconut sugar

2 teaspoons ground cinnamon

1 teaspoon vanilla bean powder

¼ teaspoon ground cardamom


Make the cookie dough.  In a large bowl, beat the oil and sugar until combined and lightened in texture.  Beat in the egg, followed by the salt, saffron, vanilla, and cardamom.  Form the dough into a ball, cover with plastic, and refrigerate 24-48 hours.

When ready to bake the cookies, preheat oven to 350 degrees F or 325 degrees F convection.  Make the coating.  In a small bowl, stir together the sugar, cinnamon, vanilla, and cardamom.

Line a baking sheet with parchment.  Form the dough into scant golf ball sized portions and roll in the sugar and spice mixture.  Place on the sheet and press down slightly.  Bake 10-13 minutes until golden brown, but still soft in the center.

Serve warm or cool completely before storing in an airtight container for up to 5 days.  Cookies may also be frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw at room temperature about an hour or in the microwave about 30 seconds.


Recipe adapted from 101 Cookbooks

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes