Snickerdoodle Cookies Recipe (Gluten-Free)

Heather Dessinger

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Gluten-free snickerdoodles stacked on top of each other next to a jar of cinnamon sugar

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.

Close-up view of snickerdoodles stacked on top of each other.

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!

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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
Cook Time 12 minutes
Total Time 22 minutes
Servings 12 cookies
Calories 320kcal
Author Heather Dessinger


Cinnamon Sugar Mix


  • 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.


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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Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world. 

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4 thoughts on “Snickerdoodle Cookies Recipe (Gluten-Free)”

  1. 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

  2. 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