Gluten-Free Snickerdoodle Cookies Recipe

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

Cook Time 12

Total Time 22

Servings 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