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Gluten Free Snickerdoodle Cookie Recipe

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.

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).

snickerdoodle cookies

  • 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.

snickerdoodle cookie recipe

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

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. 

snickerdoodle cookie

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