Gluten Free Snickerdoodles
These Gluten Free Snickerdoodles are a MUST MAKE recipe. These 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 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.
Ingredients for Gluten Free Snickerdoodles
- Almond Flour
- Tapioca Flour
- Coconut Sugar
- Coconut Flour
- Baking Soda
- Cream of Tartar
- Maple Syrup
- Vanilla Extract
Tips and Tricks for Making Gluten Free Snickerdoodles
- 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.
- 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.
- 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.
- Coat the dough twice! If you want that extra cinnamon crunch, coat the dough balls twice.
- 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.
Storing Gluten Free Sugar 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 at room temperature in an air tight container for up to 3 days. The unbaked dough will keep for 2-3 days.
If you like this gluten free cookie recipe, check out these others:
- Strawberry and Chocolate Ganache Sandwich Cookies
- Easy Maple Meringue Cookies
- Double Chocolate Chunk Macadamia Nut Cookies
- Gluten Free Carrot Cake Cookies (With Maple Glaze)
If you like this gluten-free recipe, check out these others:
- Gluten Free Pumpkin Waffles
- Gluten-Free Carrot Cake (Easy Sheet Cake)
- Gluten Free Hostess Cupcakes
- Gluten-Free Funfetti Blondies
Gluten Free Snickerdoodles
These Gluten Free Snickerdoodle Cookies are a MUST MAKE recipe. These 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.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author: Lexi's Clean Kitchen
- 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.
- 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.
- If you find the dough difficult to work with, place in the refrigerator for 15-20 minutes before rolling cookie dough balls.
- Let cool before picking up, as they are quite delicate when hot.
- Cookie dough can be made up to 2 days ahead.
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