Gluten Free Snickerdoodles Recipe

Introduction

These gluten free snickerdoodles are soft, chewy, and bursting with cinnamon flavor. Made with almond flour and a simple cinnamon sugar coating, they offer a delightful twist on the classic cookie without any gluten. Perfect for satisfying your sweet tooth while keeping things gluten free.

Ingredients

• 2 cups almond flour (or almond meal)
• 1/3 cup powdered sugar (or powdered sugar free sweetener)
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/4 cup butter (or coconut oil)
• 1 tsp pure vanilla extract
• 2 tbsp water
• 1/4 cup sugar (or granulated sweetener of choice)
• 1/2 tbsp ground cinnamon

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). Melt the butter or coconut oil and set aside.
2. Step 2: In a mixing bowl, combine the almond flour, powdered sugar, salt, and baking soda. Stir well to blend.
3. Step 3: Add the melted butter (or oil), vanilla extract, and water to the dry ingredients. Mix thoroughly until a dough forms.
4. Step 4: Roll the dough into small balls, then use your hands to flatten them into round cookies. Alternatively, use cookie cutters for fun shapes.
5. Step 5: In a separate bowl, mix the sugar (or sweetener) and ground cinnamon to create the cinnamon sugar coating.
6. Step 6: Dip each cookie completely into the cinnamon sugar mixture, ensuring they are well coated.
7. Step 7: Place the coated cookies on a baking sheet lined with parchment paper or a silicone mat. Bake in the center rack of your oven for 12 minutes.
8. Step 8: Allow the cookies to cool completely on the baking sheet before handling to let them set properly.

Tips & Variations

• For a dairy-free option, substitute butter with coconut oil.
• Make sure to fully coat each cookie in the cinnamon sugar for that classic snickerdoodle taste.
• Try adding a pinch of nutmeg or cardamom to the cinnamon sugar mix for a warm, spicy twist.
• If your dough feels too wet, add a little more almond flour to help it hold shape better.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed container for up to 3 months. Reheat gently in a warm oven for a few minutes to refresh their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

Regular flour can be used, but it will not be gluten free. Adjust the baking time as needed since wheat flour behaves differently than almond flour.

What sweeteners can I use as alternatives?

You can substitute powdered sugar and granulated sugar with any powdered or granulated sweetener of your choice, such as erythritol or monk fruit sweetener, keeping the quantities the same.

Gluten Free Snickerdoodles Recipe

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★★★★★

4.9 from 137 reviews

Delicious and soft Gluten Free Snickerdoodles made with almond flour and coated in cinnamon sugar. These cookies are perfect for those avoiding gluten but still craving a classic cinnamon-sugar treat that is easy to prepare and bake.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 12–15 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Dry Ingredients

• 2 cups almond flour (or almond meal)
• 1/3 cup powdered sugar (or powdered sugar free sweetener)
• 1/4 tsp salt
• 1/4 tsp baking soda

Wet Ingredients

• 1/4 cup butter (or coconut oil), melted
• 1 tsp pure vanilla extract
• 2 tbsp water

Cinnamon Sugar Coating

• 1/4 cup sugar (or granulated sweetener of choice)
• 1/2 tbsp ground cinnamon

Instructions

1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cookies.
2. Melt Butter or Oil: Melt the butter or coconut oil until liquid, which will help incorporate all ingredients smoothly.
3. Mix Dough: In a mixing bowl, combine the almond flour, powdered sugar, salt, baking soda, melted butter or oil, vanilla extract, and water. Stir thoroughly until the mixture forms a cohesive dough.
4. Shape Cookies: Form the dough into balls using your hands. Flatten each ball into a round cookie shape or use cookie cutters to create desired shapes.
5. Prepare Cinnamon Sugar Coating: In a separate bowl, mix together the granulated sugar (or sweetener) and ground cinnamon until fully blended.
6. Coat Cookies: Using a spoon, dip each flattened cookie fully into the cinnamon sugar mixture, ensuring thorough coating of each side.
7. Arrange and Bake: Place the coated cookies on a cookie sheet lined with parchment paper or non-stick surface, positioning them with space to expand. Bake on the center rack of the oven for 12 minutes.
8. Cool: Once baked, remove the cookies from the oven and allow them to cool completely on a wire rack before handling to set their shape and texture.

Notes

• Substitute almond flour with almond meal if preferred or as available.
• For a dairy-free version, use coconut oil instead of butter.
• Use powdered sugar free sweetener and granulated sweetener alternatives if you want to reduce sugar.
• Be careful not to overbake to maintain a soft, chewy texture.
• Cookies can be stored in an airtight container at room temperature for up to 5 days.
• Optional: Sprinkle extra cinnamon sugar on top before baking for a stronger cinnamon flavor.

Keywords: gluten free snickerdoodles, almond flour cookies, cinnamon sugar cookies, dairy free snickerdoodles, easy gluten free cookies