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
- 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)
- 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.
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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