These Gluten Free Snickerdoodles are soft, thick, and chewy. No one will be able to tell they are gluten free, naturally sweetened and have an option of dairy free. Ready in 20 minutes!
These cookies are so good! Even though they are thick, they are not cakey at all. The outside has a slight cinnamon-y crunch and the inside in pillowy soft. Such a good combination! They are sweetened with coconut sugar which is low glycemic sweetener, but they are still sweet enough for anyone to enjoy!
Key Ingredients for Snickerdoodles
I used butter, but you can use ghee if you need to. Coconut oil would probably work as well, but that buttery flavor is so tasty with the cinnamon sugar. Just like traditional snickerdoodles, these use cream of tartar. It helps activate the baking soda making the cookies a chewy and giving them their distinct flavor. It sets them apart from plain sugar cookies.
You will love how fast this recipe is. No dough chilling, special equipment, or multiple cookie sheets. They are mixed, baked, and enjoyed in under 20 minutes. So, let the sweet aroma of cinnamon and sugar fill your kitchen as you bake a batch of these gluten free snickerdoodles, inviting everyone to partake in the magic of a classic cookie reimagined for all to enjoy.
Just look how perfect that inside texture is! Soft, fluffy, and not dry at all! You will love these gluten free snickerdoodles and here are some more Christmas cookie recipes you'll love: Paleo Holiday Cookie Cut-Outs, Paleo Gingersnaps, Paleo Buckeyes, and Paleo Coconut Oil Fudge.
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Gluten Free Snickerdoodles
Ingredients
- ¼ cup grass-fed butter at room temperature, ghee for dairy free
- ⅓ cup coconut sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups almond flour
- 2 tablespoons coconut flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon cream of tartar
Cinnamon Sugar for Rolling
- 2 tablespoons coconut sugar
- 1 ½ teaspoons cinnamon
Instructions
- Preheat the oven to 350° and line a cookie sheet with parchment paper. Set aside.
- In a large bowl, combine the butter and coconut sugar. Cream together until smooth. Add in the egg and vanilla and mix well.
- Add in the almond flour, coconut flour, salt, baking soda, and cream of tartar. Stir until the dough is well mixed and no dry spots remain. Divide dough into 12 even pieces.
- In a small bowl, make the cinnamon sugar mixture by stirring the coconut sugar and cinnamon together.
- Roll each dough ball in the cinnamon sugar mixture and place on the cookie sheet. Use the bottom of a clean glass and gently press each cookie slightly down.
- Bake for 12 minutes. Remove from oven and let cool.
- Store in an air tight container. Keep on the counter up to 3 days, refrigerate after that.
Patrice page says
will make soon
Jessica DeMay says
Great! Hope you love them, Patrice!
Texas Bubba says
Good
Texas Bubba says
my wife bought some sweet potato flour dirt cheap. apparently you can swap out 25% of almond flour.
Ann says
I don’t have an oven, living full time in our RV.. I’ve fried gingersnap cookies before; do you think these can be fried? Maybe incorporating the cinnamon into the dough instead if rolling it?
Jessica DeMay says
Hi Ann- I think that would work. I don't fry so I'm not familiar with it at all, but I think it's worth a try.
Linda Weber says
Can you please let me know what the nutrician is for the Snicker doodles? I need low carb, can a sugar substitute be used instead of coconut sugar?
Jessica DeMay says
Hi Linda- I don't know the nutritional facts, but yes, you can use Swerve in place of the coconut sugar for low carb.
Robin says
I can’t have any dairy, is there anything I can sub for the butter or ghee?
Jessica DeMay says
Hi Robin- coconut oil will work.
Rose says
I made this tonight and it was a huge hit! THE BEST Snickerdoodles for us! Thank you for the recipe!
Jessica DeMay says
You're welcome, Rose! Thank you for trying them and I'm so glad you like them!
Angela says
These are seriously some of the best cookies I’ve ever tasted, and I am not a HUGE snickerdoodle fan. I mean I like them but I usually go for the chocolate chip cookies. But THESE. These are so good. My husband kids and I just kept eating the whole batch telling ourselves it was ok bc they’re healthy! HA! So good; thanks for sharing!
Jessica DeMay says
You're welcome, Angela! Thanks for trying them and for the great feedback! I'm so glad your whole family liked them 🙂
Kelly says
What does the cream of tartar do? Can I leave it out or substitute it for something else?
Thanks!!
Jessica DeMay says
Hi Kelly- I talk about that in the second paragraph of my text. I think you could probably leave it out and have them work still. I hope you enjoy!
Shannan says
Could you sub cassava flour for the almond?
Jessica DeMay says
Hi Shannon- Yes, I think that would work great! Enjoy!