snickerdoodle cookie recipe

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


  • 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


  • 2 tbsp coconut sugar
  • 1 tsp cinnamon


  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.