Gluten Free Snickerdoodle Cookie Recipe produces a cookie that is crisp on the outside (coated in coconut sugar & cinnamon) and chewy on the inside.

What are Snickerdoodles?

The ingredients in snickerdoodles are very close to the ingredients in sugar cookies with 2 main differences. The first is that traditional snickerdoodles contain cream of tarter which gives the cookie a tangy and chewy center. The second difference is that snickerdoodles, unlike sugar cookies, are coated in cinnamon and sugar before baking.

How do you make the perfect Snickerdoodle?

• Start by whisking together dry ingredients; almond flour, tapioca flour, baking soda, cream of tarter, salt and cinnamon.
• In a separate bowl, combine butter, maple syrup and vanilla.
• Add the wet ingredients to the dry ingredients and combine with a wooden spoon.
• Dough may look dry and crumbly. With clean hands, knead dough together until large ball of dough forms and stays together.
• In a small bowl, combine coconut sugar and cinnamon.
• Using hands, scoop dough and roll into small balls (about the size of a tablespoon, makes 24 cookies).
• Roll cookie dough balls in cinnamon/sugar mixture and then place on a parchment paper lined baking sheet (2 inches apart).

• Cookies will bake at 350 degrees for 10 minutes.
• When cookies are done baking, remove from oven and leave on pan for 5 minutes before transferring to wire rack to finish cooling.

These cookies are best enjoyed with a large glass of milk!

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Gluten Free Snickerdoodle Cookie Recipe

Gluten Free Snickerdoodle Cookie Recipe produces a cookie that is crisp on the outside (coated in coconut sugar & cinnamon) and chewy on the inside. 

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 2 dozen

Ingredients

• 2 cups almond flour
• 1/2 cup tapioca flour
• 1/2 tsp baking soda
• 1 tsp cream of tartar
• 1/2 tsp salt
• 1/2 tbsp cinnamon
• 1/4 cup butter softened
• 1/3 cup pure maple syrup
• 1 tsp vanilla

Coating

• 2 tbsp coconut sugar
• 1 tsp cinnamon

Instructions

1. Whisk together almond flour, tapioca flour, baking soda, cream of tartar and 1/2 tbsp cinnamon. 

   In a separate bowl, mix together butter, maple syrup and vanilla. 

   Add wet ingredients to dry ingredients with a wooden spoon. 

   If dough is crumbly, use hands to knead dough until a large ball forms. 

   In a small bowl, combine coconut sugar & 1 tsp cinnamon. 

   Using hands, form dough into 24 small balls, about the size of a tbsp. 

   Roll balls in cinnamon/sugar mixture and then place on a parchment paper lined baking sheet. 

   Bake at 350 degrees for 10 minutes. 

   Remove from oven and leave on baking sheet to cool for 5 minutes. 

   Transfer cookies to wire rack to finish cooling.