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
Sugar Cookies – 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!
Gluten-Free Snickerdoodle Cookies Recipe
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
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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I’m SO happy to have found so many GF cookie recipes!! This is my first Christmas being gluten free and this post makes it not so bad 🙂 Thanks for sharing these, Heather. Can’t wait to try them all, especially the GF snickerdoodle & gingerbread recipes!!
Always looking for great gluten free recipes! Do you find that they still have the same consistency as “regular” cookies? We can’t have any almond flour because of allergies- what would you substitute?
Some people use sunflower seed flour as a sub for almond flour but I find it has a stronger flavor that doesn’t always work as well in baked goods. It can also turn blue/green when exposed to acidic ingredients due to a naturally occurring compound found in sunflower seeds. It’s totally safe to eat but can catch you buy surprise if you’re not expecting it.
I’ve made these repeatedly, sometimes adding a twist (espresso powder!) and they are wonderfully no fail every time!
We devour them and company including fussy kids all love them !! GF and DF is a must and the lact of eggs is a bonus for not having to refrigerate firat, like other Snickers!
oxoxoxo Judy
Can butter be used in place of coconut oil? Would the ratio be the same?
I haven’t made them with butter but I think it would work fine. The ratio would be the same.
I see you use maple syrup in many of your recipes. Being diabetic I don’t use that. What can be substituted for it ? I always enjoy your weekly emails. ❤️Thank you