Soft, chewy and rolled in cinnamon sugar deliciousness, these gluten-free snickerdoodles are made with just a handful of simple ingredients that you probably already have on hand.
There’s no need to chill the dough, break out the mixer to cream butter, or anything like that either . . . they’re super simple to make, naturally gluten and dairy-free, and totally yummy.
You’ll find the recipe below along with some other family favorites and answers to some of the most common questions I receive about gluten-free baking.
More Yummy Gluten-Free Cookie Recipes
SugarCookies– Decorated with naturally colored sprinkles and plant-based, natural food dye, these sugar cookies are super easy to make and fun to decorate!
Gluten-Free Chocolate Chip Cookies– These ooey-gooey cookies are one of my family’s tried-and-true favorite recipes. Although not technically a holiday/Christmas cookie, they’re perfect for any occasion.
Gingerbread Cookies– These cookies blend sweet cinnamon and a hint of vanilla with zingy ginger and molasses. They’re surprisingly simple to make, fun to decorate, and so delicious!
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5 from 5 votes
Gluten-Free Snickerdoodle Cookies Recipe
Soft, chewy and rolled in cinnamon sugar deliciousness, these gluten-free snickerdoodles are made with just a handful of simple ingredients that you probably already have on hand.
Makes 12 cookies.
Course Dessert
Keyword gluten-free, dairy-free, paleo
Prep Time 10 minutes minutes
Cook Time 12 minutes minutes
Total Time 22 minutes minutes
Servings 12 cookies
Calories 320kcal
Author Heather Dessinger
Ingredients
- 3 cups almond flour
- 3 tbsp coconut flour
- 1 tsp cream of tartar
- ½ tsp baking soda
- ¼ tsp salt
- ⅔ cup melted coconut oil (I prefer refined coconut oil in this recipe because it doesn't have the strong coconut flavor that virgin coconut oil does)
- ½ cup maple syrup
- 2 tsp vanilla extract (How to make vanilla extract)
Cinnamon Sugar Mix
- 3 tbsp coconut sugar
- 1½ tsp ground cinnamon
Instructions
Preheat your oven to 350F and line a baking sheet with parchment paper.
Place all dry ingredients (almond flour, coconut flour, baking soda, cream of tartar, and salt) in a medium bowl and mix with a fork until well combined.
Add the wet ingredients (coconut oil, maple syrup, and vanilla extract) to a small bowl and whisk together.
Add the wet ingredients to the dry ingredients and stir with a fork until well combined.
Place the coconut sugar and cinnamon in a small bowl and mix together.
Scoop out two tablespoons of cookie dough and roll it in the palms of your hands until it forms a ball. Roll the cookie dough ball in the cinnamon sugar mixture and then place it on the cookie sheet.
Flatten the dough ball into a cookie shape with your palm, then repeat the process until you have 12 cookies on the baking sheet.
Bake for 12 minutes, then remove from heat and allow to cool on the baking sheet for at least 10 minutes before eating.
Store leftovers in an airtight container at room temperature for up to a week or in the freezer for up to a few months.
Nutrition
Serving: 1cookie | Calories: 320kcal | Carbohydrates: 19g | Protein: 6g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 105mg | Potassium: 74mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg
Frequently Asked Questions
I can’t have almond flour. Can I use an all-purpose gluten-free flour instead?
Gluten-free flour blends tend to absorb more liquid than almond flour and therefore cannot be used as a substitute in this recipe.
Sunflower seed flour(aka Sunflour) can usually be substituted for almond flour in recipes, but I have not tested it in this specific recipe. Something to keep in mind is that it can sometimes turn baked goods green. The change is not dangerous, it’s just a chemical reaction between a compound in sunflower seeds and baking soda or baking powder.
Can you recommend a substitute for coconut flour?
Coconut flour absorbs much more liquid than most other flours. Because of that, I am not aware of any substitute for it in this recipe.
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