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5 from 3 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