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 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

  • 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 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.

Gluten free snickerdoodle cookie gift box

If you like this gluten free cookie recipe, check out these others:

If you like this gluten-free recipe, check out these others:

Gluten Free Snickerdoodles

Prep Time 00:10 Cook Time 00:10 Total Time 00:20 Yields about 18 cookies



  1. Preheat the oven to 375º and line 2 baking sheet with parchment parchment paper.
  2. 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.
  3. 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.
  4. In a separate bowl, whisk together remaining ¼ cup coconut sugar and 2 teaspoons cinnamon.
  5. 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.
  6. Bake the cookies for 10 minutes, or until set on the outside and puffed up.

Recipe Notes

  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.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Overnight Cinnamon Roll French Toast Casserole

This Cinnamon Roll French Toast Casserole is the the absolute best holiday brunch. It literally taste just like a cinnamon roll, without all the work of making cinnamon rolls. Plus, it’s great to prepare the night before and either bake up for guests at home, or to bring along to a pot luck brunch. Trust me, you are going to love this one. Made in partnership with my friends at Ello Products.

Cinnamon roll French toastCinnamon Roll French Toast Casserole

Would you believe me if I told you, you could make an easy breakfast to feed a crowd, prepared the night before, that will leave your whole house smelling like legit cinnamon rolls? Based off of these photos, I hope you believe me because this overnight French toast bake is the real deal. It taste just like cinnamon rolls, but it’s so easy to prepare! The hardest part is waiting for this dish to cook long enough before you can dig in. Plus, it can be made gluten-free, dairy-free and refined sugar free. 

Ingredients for Overnight French Toast Bake

  • White Bread (we used gluten-free, but use what you need to!)
  • Milk (we used almond milk to keep it dairy-free)
  • Eggs
  • Coconut Sugar
  • Cinnamon
  • Butter (or ghee, or coconut oil for dairy-free)

We also topped this French toast with a dairy-free glaze made from cashew cream and maple syrup. It was heavenly. You could also top it with a standard powdered sugar glaze by mixing together powdered sugar and a place of milk, until it’s reached the consistency you’d like.

Overnight French toast bake made from bread

How to Make a French Toast Casserole?

It couldn’t be easier. You cube up some bread. It’s best if you can either do this ahead of time, and leave the bread out to dry out, or you can toast the bread in the oven beforehand. This step isn’t absolutely essential, but it improves the texture of the final dish, especially if you are using gluten-free bread. 

Next you place half the cubed bread cubes in a greased 9×13″ baking dish. We love using it in our Ello DuraGlass Bakeware Containers because they have a matching lid that makes this the perfect prep, bake and serve container for an overnight French toast.

Then you sprinkle a cinnamon roll sugar mixture over the bread crumbs. Top that with the remainder of the bread cubes. Next, pour over a mixture of eggs and milk and push down on the bread cubes to make sure all of it gets in contact with the milk. Sprinkle the remaining cinnamon sugar over the bread. Then cover the dish and let rest overnight!

When you are ready to bake in the morning, preheat the oven and pop the lid off the bakeware. Place in the oven and bake until cooked through. 

And finally, drizze that cinnamon roll french toast for a more authentic look and taste.

Pouring custard over a French toast casserole

Why we Love Ello Bakeware for Making this Dish

To make this extra portable I love baking this in Ello DuraGlass Bakeware Containers. For this recipe we’re using the 9×13 baking dish. These durable glass baking dishes are perfect for both cooking at home and bringing food along to cook on the go. What makes this line of bakeware special is that they come with a protective silicone sleeve that doubles as a trivet so a dish can go from the freezer or refrigerator, to the oven and then right to the table.

That makes these Ello DuraGlass Bakeware with matching lids perfect for holiday baking, especially for make-ahead and on-the-go dishes. Each container is perfectly portable and pretty cute too so it works as both bakeware and a serving dish. I love that the lid first on perfectly when I store this overnight French toast bake in the refrigerator.

I love using glass both for baking and for storage because it’s free of harmful chemicals, can be heated in the oven, and is (top-rack) dishwasher safe. Plus the crystal clear Tritan lid and colorful silicone sleeve let’s me easily see what is in the containers so I can keep my refrigerator more organized. This is especially helpful during the busy holiday season when there is a lot of food being cooked and prepared ahead of time.

Scoop of cinnamon roll French toast bake

Do you need to prepare this overnight?

Casseroles are a perfect make-ahead dish. This French toast casserole tastes better when the bread has a chance to soak up the egg and milk mixture. We did test this baked right after preparing the dish and it still tastes great, but not all of the custard is absorbed at that point, so you will notice some of it baked up in the dish. We do recommend you prepare it the night before, though in a pinch, it can be baked right away. We know this is the perfect holiday brunch dish because there are two ways to prep for it ahead of time.

  1. This dish is obviously prepared the night before. You can either bake the dish at home for guests, or snap on the lid and bake fresh at your destination. This is a good option if you are traveling with this dish, but want to eat it freshly baked.
  2. Or you can fully bake this dish and reheat. This entire dish can be prepared fully, except for the glaze, cooled completely and then stored in the refrigerator, for up to 1 day, until ready to serve. Reheat the dish in a warm oven until heated through. Then drizzle it with the glaze.

Cinnamon roll French toast casserole

If you like this breakfast recipe, check out these others:

Grab-and-Go French Toast Cups

Prep Time 10 min Cook Time 45 min Total Time 0:55 Serves 12




  • Make batch of bread following directions on the recipe
  • Once cooled, cut into cubes
  • In a bowl, whisk together eggs, vanilla, cinnamon, and milk
  • Dip bread into the mixture covering all sides of the bread, repeat until all sticks are coated
  • Let sit for 5-10 minutes until bread is soaked
  • Line a muffin tin with silicone baking liners
  • Place 4-6 pieces of the coated bread, or more until filled
  • Pour any remaining egg mixture into each tin once filled
  • Bake for 20-25 minutes until no longer wet
  • Serve with organic powdered sugar and maple syrup
  • Store remaining in the refrigerator until ready to eat
  • Recipe Notes

  • *Double the recipe and bake in a loaf pan lined with parchment paper
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    This post is sponsored by Ello Products. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

    Gluten Free Mini Waffles with Cinnamon Apple Topping

    Freezer Friendly Waffle Bites Caramelized Apples [gluten-free, paleo-friendly, low-carb] | Lexi's Clean Kitchen

    These Gluten Free Mini Waffles are so dang cute, and delicious. Top them with a simple caramelized Cinnamon Apples and they’re out-of-this-world delicious. These mini waffles are made gluten-free, paleo friendly and refined-sugar free for a breakfast you can feel good about!

    Mini waffles on a plate with apples and syrupMini Waffles with Cinnamon Apples

    These Mini Waffles are the perfect kid-friendly breakfast or treat, but adults will love them just as much. The best part: they are freezer friendly for a quick morning meal. Make a batch now and have breakfast or a mid-day treat all week (or month) long! Top them with this seasonal and delicious caramelized cinnamon apples OR make them churro style by dipping them in cinnamon sugar. You wouldn’t know these waffles were made without flour and they’re a cinch to put together using only one bowl. They are fluffy on the inside and crispy on the outside.

    How to Make Mini Waffles

    What I love most about this recipe is that it’s made all in one bowl! Start by whisking together all of the wet ingredients and then add in the dry ingredients and whisk until fully combined. Because there is no gluten here, there is no worry about the waffles being tough from overmixing.

    Once you’ve mixed the batter, heat up your waffle and make sure to spray well with a high-heat cooking spray! To make them mini add in 1 tablespoon of batter at a time. If your waffle iron makes 1 large waffle you may be able to add 1-3 tablespoons of batter spaced far apart to make the mini waffles.

    Cinnamon apples in a panHow to Freeze Waffles

    You can serve the waffles immediately, or let it cool completely and freeze. To freeze them place them flat on a sheet pan and freeze completely, then place in a bag with an air tight seal for longer term storage. Freezing them flat first ensures they keep their shape. Waffles will keep frozen for up to 3 months. To reheat place in a toaster oven until heated through

    How to Make Mini Waffles “Churro Style”

    Once the mini waffles have finished cooking, brush them with butter or coconut oil and dip in a mixture of coconut sugar and cinnamon. 

    Mini waffles for meal prepIf you like this breakfast recipe, check out these others:

    If you like this waffle recipe, check out these others:

    Freezer-Friendly Churro Waffle Bites

    Prep Time 10 minutes Cook Time 5 minutes Total Time 0:15 Yields approximately 25 waffle bites


      Best Ever Fluffy Waffles from page 35 of the Lexi's Clean Kitchen Cookbook

      Caramelized Apples

      • 1 tablespoon butter
      • 2 apples, diced
      • 1/2 teaspoon cinnamon, more to taste
      • 1/2 teaspoon lemon juice, more to taste
      • pinch of sea salt

      Cinnamon-Sugar Churro Coating


      1. Pre-heat waffle maker set to low heat and brush liberally with melted butter.
      2. In a medium mixing bowl, mix together almond flour, tapioca flour, baking powder, and sea salt. Add in eggs, applesauce, maple syrup, and vanilla extract. Whisk until fully combined and no lumps remain.
      3. Following the directions for your waffle maker, cook four waffles at a time by adding 1 tablespoon of waffle mix to each quadrant. Cook until waffles are light brown and set aside until all of the waffle batter is used. *You can place the finished waffles in an oven set to 200 °F to keep warm while you cook the rest of the waffles and prepare the caramelized apples, but this is not necessary!
      4. Once the waffles are done, make the caramelized apples.
      5. In a small saucepan, heat 1 tablespoon of butter. Add diced apples, cinnamon, and lemon juice. Mix well. Cook for 8-10 minutes, or until apples are soft and a light brown color. Taste and adjust cinnamon as needed. Take off heat and set aside.
      6. If making these into churro bites: add cinnamon and coconut sugar to a small mixing bowl. In a separate mixing bowl, melt the butter. Brush waffles with melted butter and working in batches, carefully dip the waffles into the cinnamon sugar mixture until the waffles are well coated.
      7. Serve warm with a drizzle of maple syrup!

      Recipe Notes

      *Waffles last for 3 months in the freezer or four days in the refrigerator!

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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      Gluten Free Apple Galette

      This Gluten Free Apple Galette is similar to an apple pie with a buttery crust with thinly sliced juicy apple, but easier to put together! It’s the perfect dessert to serve during the holidays or a fun weekend baking project to celebrate the fall season! It’s made using unrefined sweeteners and uses the BEST gluten-free crust.

      A whole gluten free apple galette
      Gluten-Free Apple Galette Recipe

      This Gluten Free Apple Galette is everything you want in an apple dessert for fall: juicy cinnamon apples with just the right hint of spice encased in a buttery pastry. It’s like a classic apple pie without all the work of baking it in a pie dish! We turned to our favorite pie dough that uses almond and tapioca flour and butter.

      A galette is very similar to an apple pie, but a bit more rustic in appearance. It also can feel less intimidating to make a galette vs. a pie, and you don’t need a pie tin! The pie crust holds all that apple filling all on its own. This is the quintessential fall dessert to make (or this, or this)!

      A gluten free apple galette with ice cream on itIngredients Needed

      For this recipe we used these tools:

      paleo apple dessert for fall sliced upTips for Making Gluten Free Pie Crust:

      1. Get all of the ingredients prepared before you begin: Measure out the dry ingredients, cut the butter and make sure it is chilled and crack the egg with the honey in a bowl.
      2. Don’t over-process the dough: Once it has come together stop running the food processor.
      3. Wrap it up! Wrap the dough tightly in plastic wrap, either in 1 or 2 disks, depending on if you are making a double batch.
      4. Let it chill! The longer this dough chills, the better. It’s best to let it sit overnight, but at a minimum it needs 4 hours.

      A bite of a gluten free apple galetteTips for Making the Perfect Apple Galette

      1. Make the crust 1-2 days ahead of time.
      2. To roll it out we suggest using plastic wrap. Place a piece of plastic wrap down, then place the dough on top, then place another piece of plastic wrap and roll out between the two. We don’t normally tend to suggest using plastic for anything, but with this dough it really works out better on plastic vs. parchment. If you don’t own plastic wrap (we don’t blame you!) parchment paper can work too. Wax paper might work as well, but we did not test that.
      3. Make sure the crust is cold when rolling it out and working with it. If it’s getting too warm and melty, place it back in the refrigerator for 10-15 minutes.
      4. When peeling and slicing the apples, squeeze apples with lemon juice to prevent browning.
      5. You do not need to make any fancy design when placing the apples inside of the pie crust! But if you want to you can place the apples in concentric circles, overlapping slightly, to look like a flower. Using parchment as aid, fold plain crust border up over apples, pinching any cracks in crust.
      6. Place the rolled out pie dough on a piece of parchment for baking. When folding up the crust around the apples, use the parchment paper as an aid. Pinch together any cracks that form.
      7. You can brush the pie crust with an egg wash made from an egg whisked with a splash of water. Sprinkle the crust with raw sugar, if desired for improved texture and taste!

      A Guide To Apples

      If you like this apple recipe, check out these others:

      Watch the video:

      Apple Galette

      Total Time 0:00





        1. Preheat oven to 350ºF.
        2. In a food processor combine almond flour, tapioca flour, cold butter and sea salt.
        3. Add in raw honey, and egg (not the additional egg yolk) and process until combined.
        4. Transfer dough into the refrigerator for up to 24 hours, refrigerate as long as possible- 6-8 hours minimum.
        5. Remove and roll out between two sheets of parchment paper* until about 12 inches.
        6. In a bowl, combine apple filling ingredients and toss until completely coated.
        7. Place filling in the center of your dough and carefully fold the sides up**
        8. Whisk together one egg yolk, then brush crust with egg yolk mixture and sprinkle with optional coconut sugar or organic turbinado sugar
        9. Bake for about 40-45 minutes or until crust is crispy and golden
        10. Remove and let cool before slicing

        Recipe Notes

        • *Don't roll out too too thin
        • **Use additional tapioca flour on your fingers if the dough gets a little sticky when working with it
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        There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

        Gluten Free Graham Crackers

        These Gluten Free Graham Crackers are simple to prepare and made with good-for-you ingredients. They can be eaten on their own, served with a fruit salad or crushed up and used as a graham cracker crumb crust! They’re gluten-free, refined sugar free and made in 1 bowl!

        Gluten Free Graham Cracker Recipe

        If you are thinking that all graham crackers are created equal, then we’re here to tell you that you need to try these homemade Gluten Free Graham Crackers and you’ll know they aren’t! Homemade always beats out store-bought, but often times homemade snack recipes can feel complicated. These graham crackers are the exception! They’re made in 1 bowl, with a handful of ingredients and are a delicious and nutrient-dense alternative to store-bought. They are sweetened just right, and have a nuanced flavor thanks to the addition of flax seed and coconut sugar. 

        They would be a fun baking project to bake with the kids as well! And the resulting cracker can be eaten on its own, used in a dip or ground up and used as a graham cracker crust. What do you think, ready to make them?!

        Tips on Making Gluten Free Graham Crackers

        This dough is pretty easy to work with and roll out, but here are a few tips to make sure you are successful!

        • Use a scale to measure out your baking flour to ensure accuracy! 
        • Make sure to blend the butter into the dough completely so that there are no visible pieces remaining. You can use cold butter or room temperature.
        • Roll out to the correct thickness between 1/8″ – 1/16″. Too thin and they’ll burn and too thick and they’ll be chewy.
        • Set a timer! Start checking on these starting at 15 minutes. Look for very light golden brown edges and completely dry looking crackers. 
        • Let them cool for a few minutes before breaking them apart. 
        • Let cool completely before storing. If they have any warmth to them when they are stored they could turn the crackers soft.

        Recipes to Pair

        While they are yummy to eat all on their own, these gluten-free crackers can be used in a few other ways as well. You can use them to dip into a sweet cookie dough dip, or paired with a sweet fruit salad. Add them to a charcuterie board for a lightly sweet component or grind them up and use as a graham cracker crust.

        Tools you need

        • Baking sheet (Cookie sheet or rimmed baking sheets both work)
        • Rolling Pin
        • Parchment Paper
        • Pastry wheel or pizza cutter
        • Basics: Bowl, whisk, spatula

        If you like this homemade snack recipe, check out these others:

        Gluten-Free Graham Crackers

        Prep Time 00:15 Cook Time 00:15 Total Time 00:30 Yields about 30 crackers



        1. Preheat oven to 300ºF and position an oven rack in the center of the oven. Line a baking sheet with parchment paper.
        2. In a mixing bowl, whisk together almond flour, flax, 1 tablespoons coconut sugar, 1 teaspoon cinnamon, and salt.
        3. Add the butter to the dry ingredients and using your hands rub the butter into the mix until it is completely combined, with no visible pieces of butter remaining. Add the beaten egg to the dough and mix together until completely combined.
        4. Place the ball of dough in the center of the lined baking sheet and cover with a second piece of parchment paper. Using a rolling pine, roll out the dough into a rectangle that’s approximatly ⅛” - 1/16” inch thick.
        5. Using a pizza cutter, slice the dough into squares. If you end up with leftover scraps of dough, gather them up and repeat steps 3 and 4.
        6. Sprinkle the dough with the remaining sugar and cinnamon.
        7. Bake for 15-20 minutes, until golden brown and crispy.
        8. Store crackers in an air tight bag or container for up to 3 days.

        Recipe Notes

        1. Want to make a gluten-free graham cracker crust? Grind these up! Check out this post for how to put it together.
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        There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

        Traditional Charoset (for Passover!)

        Charoset, also known as haroset, is a mixture of fruits and nuts eaten at the Passover Seder. Traditional Charoset is easy to make, and it’s one of those fly-by-the-seat-of-your-pants recipes, as you adjust as you go! This traditional haroset recipe is naturally gluten-free of course, and is a yummy, sweet condiment.

        Charoset Recipe

        Traditional Charoset

        Growing up, haroset was a childhood staple at our holiday. We’d make a batch as a condiment of sorts for our Passover sedar plate, and end up eating it for days on Matzo (now gluten-free matzo), or just as a yummy side by the spoonful! Since we always ended up enjoying it for days, we always made a bigger batch! You can always scale this down of course.

        Charoset Recipe

        Traditional Charoset is made of…

        • Diced apples
        • Chopped walnuts
        • Red wine
        • Cinnamon
        • And a few fun choices you can add in optionally

        How long can you keep charoset?

        The charoset can be made up to 3 days before serving and can be stored, covered, in the refrigerator. We love making it early and letting it soak up all the added flavor. This also reduces the strong wine flavor that you’ll notice when you make it initially.

        Haroset without wine

        You can use grape juice if you don’t want to use a sweet wine! Kedem was always the favorite growing up! Though, I haven’t checked those ingredients probably ever!

        Traditional Charoset Recipe

        Okay, the answer I know you’ve been waiting for…

        Haroset pronunciation

        • In Israel the spelling and pronunciation is “charoset,” with a more guttural “ch” sound.
        • The other pronunciation is a softer Ashkenazic “h” sound.

        Want other Passover recipes? Try these family favorites: 

        Traditional Charoset

        Prep Time 00:10 Cook Time 00:00 Inactive Time 00:00 Total Time 00:10 Serves 10



        1. In large bowl, stir together all ingredients. Store, covered, at room temperature until ready to serve. If making it early, store covered in the refrigerator.

        Recipe Notes

        • I like to make ours the day before and store in the refrigerator.
        • You can toast the walnuts if desired, but I never do! 
        • We don't recommend using a food processor to dice your apples, simply use a knife and cut them up small.
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        There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!