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These Gluten Free Snickerdoodles are a must-make recipe. Chewy little cookies are spiced just right, easy-to-prepare and perfect for the holidays, or year round.

The dough is made in 1-bowl, then rolled in a cinnamon and sugar mixture. They are free from gluten, grains and refined sugar but still perfectly delicious.

Gluten free snickerdoodle recipeGluten Free Snickerdoodle Recipe

Our best recipe for Gluten Free Snickerdoodles coming just in time for holiday baking season! These soft and chewy cookies have a nice cinnamon flavor and the perfect texture.

Better yet, they’re simple to prepare using a handful of ingredients and a bowl and spoon. Which means you can have fresh, hot cookies on your table quickly. This is also a great recipe to make with the kids for the holiday baking season.

A bite of gluten free snickerdoodle cookies

Ingredients for Gluten Free Snickerdoodles

Scroll down for the full recipe!

  • Almond Flour
  • Tapioca Flour
  • Coconut Sugar
  • Coconut Flour
  • Cinnamon
  • Baking Soda
  • Cream of Tartar
  • Maple Syrup
  • Egg
  • Vanilla Extract
  • Butter

Tips and Tricks for Making Gluten Free Snickerdoodles

  1. Make sure your butter is fully softened. This recipe requires the butter to be room temperature because it is mixed in with the dough as is, as opposed to creaming it or melting it. Room temperature butter will easily be mixed into this almond flour dough, with no chunks of butter remaining.
  2. Use a study spoon and a bit of muscle.We use a bit of an unusual method of making this dough: all the ingredients are simply mixed together in a bowl until the dough has come together. It’s easiest to achieve smooth dough if you use a sturdy spoon, such as metal or wooden, and really mix up the dough well. At some point while you are making the dough you are going to feel like it won’t ever come together–but keep mixing: it will.
  3. Use a cookie scoop. It makes even cookies. Look for a cookie scoop that measures about 1 heaped tablespoon of dough. If you scoop the dough balls bigger you may need to bake for another minute or so.
  4. Coat the dough twice! If you want that extra cinnamon crunch, coat the dough balls twice. 
  5. Make ahead of time, if needed. We tested making this dough baked right after mixing and baking after a chill in the refrigerator. Either way works, so if you need to make this dough ahead of time, you can.
Gluten free snickerdoodle cookie dough

Storing Your Cookies

These cookies are best eaten on the day they are made. However the added cream of tartar (which gives it a very slight tangy flavor) also helps keep the cookies moist.

They are the most crispy on the outside on day 1, but as they are stored the texture of the cookies become softer.

Store: Store at room temperature in an air tight container for up to 3 days.

Can You Make The Dough In Advance?

Yes! The unbaked dough will keep for 2-3 days.

Gluten free snickerdoodle cookie gift box

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Gluten-Free Snickerdoodles

Gluten-Free Snickerdoodles

5 from 6 votes
Chewy little cookies are spiced just right, easy-to-prepare and perfect for the holidays, or year round. The dough is made in 1-bowl, then rolled in a cinnamon and sugar mixture. They are free from gluten, grains and refined sugar but still perfectly delicious.
Servings 18
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 1-½ cups 144 grams cups almond flour
  • 1 cup 120 grams tapioca flour
  • 1/2 cup coconut sugar divided
  • 2 tablespoons 14 grams coconut flour
  • 2-½ teaspoons cinnamon divided
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ¼ cup maple syrup
  • 1 egg beaten
  • 1 teaspoon pure vanilla extract
  • 6 tablespoons butter softened


  • Preheat the oven to 375º and line 2 baking sheet with parchment parchment paper.
  • Add almond flour, tapioca flour, ¼ cup coconut sugar, coconut flour, ½ teaspoon cinnamon, baking soda, and cream of tartar to a bowl. Whisk together until combined.
  • Add in maple syrup, egg, vanilla and softened butter. Using a heavy spoon, mix the dough all together until fully combined with no visible butter remaining.
  • In a separate bowl, whisk together remaining ¼ cup coconut sugar and 2 teaspoons cinnamon.
  • Roll the dough into heaping tablespoon sized balls, and then coat in cinnamon sugar mixture. Place the dough balls on baking sheet at least 2 inches apart.
  • Bake the cookies for 10 minutes, or until set on the outside and puffed up.


  1. This dough could also be made in an electric stand mixer, following the same steps as mixing it by hand, but mixing together with a paddle until the dough just comes together.
  2. If you find the dough difficult to work with, place in the refrigerator for 15-20 minutes before rolling cookie dough balls.
  3. Let cool before picking up, as they are quite delicate when hot.
  4. Cookie dough can be made up to 2 days ahead.


Calories: 111kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 21mgSodium: 44mgSugar: 8g
Course: Sweets
Method: Baking
Author: Lexi

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Recipe Rating


  1. 5 stars
    These were delicious! Perfect combo of sweet, salty and cinnamon-y. Unfortunately, these cookies spread quite thin, which was disappointing. Perhaps I used too much butter? But I followed the recipe. They also fell apart as soon as I picked them up, which was sad. I popped them in the freezer in hopes they will hold their shape better. Also so I don’t eat them all in one setting. Ha! Other than that they were perfect and definitely helped feed my snickerdoodle Craving!

  2. Thank you so much Lexi for this recipe. I so miss snickerdoodle cookies since getting diagnosed with Celiac’s disease. I can’t wait to try this recipe

    1. Hi Renae–we haven’t tested but you can give it a go. I’d recommend using 5 tablespoons coconut oil instead of the 6 called for the butter. Let us know how it goes!

  3. 5 stars
    I made these tonight and holy AMAZING. They came together so quickly (made them after dinner) and the texture is unreal! I like that they’re not cloyingly sweet like many snickerdoodles. I told my husband that these are better than the beloved recipe of my mom’s I’ve always made!! And this recipe uses much better ingredients. You’re the best Lexi!

  4. 5 stars
    These were SO good. I subbed arrowroot for the tapioca as I didn’t have any on hand. I also baked for 13 mins instead of 10.. so damn good!!