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Gluten Free Snickerdoodle Cookie Recipe produces a cookie that is crisp on the outside (coated in coconut sugar & cinnamon) and chewy on the inside.
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.
These cookies are best enjoyed with a large glass of milk!
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.