Gluten-Free Snickerdoodles made with almond flour and rolled in cinnamon and organic cane sugar for a soft and chewy dairy-free cookie!
Every type of cookie has its own signature. A chocolate chip cookie has those melty morsels and peanut butter cookies have a great sweet and salty crunch.
This gluten-free snickerdoodle recipe has crispy edges and a chewy center. The perfect cookie combo!
Why You'll Love This Recipe
- Buying allergy-friendly cookies get expensive, but these gluten-free snickerdoodle cookies are so easy to make!
- Snickerdoodles have a wonderful warm flavor and are delicious chewy cookies.
- This classic cookie can be made ahead and enjoyed all week.
- No need for several different flours.
- Easy recipe for holiday cookie trays and year-long enjoyment!
Ingredients and Substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Almond flour - This is the perfect wheat flour substitute. Make sure you are using flour and not almond meal.
Honey - Combined with sugar, this gives the perfect level of sweetness.
Cream of tartar Gives the classic snickerdoodles chew and tang.
Egg - This acts as a binder for our snickerdoodle dough.
Cinnamon sugar - A snickerdoodle isn't complete unless rolled in a crunchy cinnamon sugar coating.
Before you start: Preheat the oven and line two baking sheets with parchment paper.
Step 1: Use an electric mixer to combine sugar and egg. Add melted butter, followed by honey and vanilla. Mix wet ingredients until well incorporated.
Step 2: Add remaining dry ingredients and mix again until dough forms. Chill for 20-30 minutes in the refrigerator.
Step 3: Combine cinnamon and sugar on a plate or shallow bowl. With a cookie scoop or tablespoon, scoop, roll dough balls, then roll cookies in the cinnamon sugar mixture. Place on the prepared cookie sheet.
Step 4: Use a spatula to transfer cookies to a wire cooling rack to cool.
- This gluten-free snickerdoodles dough is sticky, so dipping your hands in water or spraying with cooking spray will help when rolling the balls.
- Want to make these vegan snickerdoodles? Sub 1 tablespoon of tapioca starch mixed with 3 tablespoons of water as an egg replacer. Replace the honey with maple syrup or agave syrup.
Beyond cinnamon sugar on top, this ingredient is what gives snickerdoodle their "tang." It is an acid, which adds flavor and also makes cookies chewy. I definitely recommend keeping this ingredient on hand for baking!
While I used a butter substitute, these do include an egg to help with texture, so they are not vegan. They are dairy-free and gluten-free. If you are ok with dairy, you can use butter in place of vegan butter.
More Cookie Recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
- ½ cup organic cane sugar
- 1 large egg room temperature
- 6 tablespoons vegan butter, melted and slightly cooled
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract
- 2 ¼ cups (240g) almond flour (not meal)
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ⅛ teaspoon salt
- ¼ cup organic cane sugar
- 2 teaspoons ground cinnamon
- Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
- In a medium bowl, combine cane sugar and egg. Using an electric mixer on medium speed, mix to incorporate. Add melted butter, followed by honey and vanilla. Mix for about a minute until well incorporated.
- Add almond flour, baking soda, cream of tartar, and salt. Mix again until dough forms. Chill for 20-30 minutes in refrigerator.
- Place coating ingredients in a shallow bowl or plate. Use a fork or whisk to combine sugar and cinnamon.
- Use a tablespoon to scoop out dough, then roll into a ball. (Dough is slightly sticky, use cooking spray on hands if needed). Place dough ball on plate with cinnamon-sugar, roll to coat, then place on prepared baking sheet.
- Bake for 10-12 minutes. Bottom and tops should start to turn golden. Use a spatula to transfer cookies to a wire rack to cool.
- Store cookies in an airtight container.
- The dough is sticky, so dipping your hands in water or spraying with cooking spray will help when rolling the balls.
- Make it vegan: Sub 1 tablespoon of tapioca starch mixed with 3 tablespoons of cold water as an egg replacer. Replace the honey with maple syrup or agave syrup.
Just made these this evening... 1st time I ever had snickerdoodles!!! Used dairy alternative butter and worked great. Problem is I made these for a party this weekend and I’m not sure they will make it till then as my husband and I want to eat the whole batch.😆 Thank you for this delicious and easy recipe.
Hoping to swap out the honey (too high in fructose for me) and use maple syrup....wish me luck!
I'd love to know how that worked for you! Thanks, Ellen!
Mary Ann | The Beach House Kitchen
One of my favorite cookies ever Tessa!! Perfect for the holiday cookie tray!
Traci | Vanilla And Bean
These are the perfect snickerdoodles, Tessa! The crunchy coating, tender crumb and crackly crust... they are gorgeous! I looove snickerdoodles and it's been way too long since I made them! Thank you for your inspiration! Delicious work! xo
Abby @ Heart of a Baker
Snickerdoodles always and forever! I don't think I have a version on my blog either, so I need to get to it!
Right?! Yeah girl, you need one too! :)
Great recipe for tea time. Simply awesome... Pinning
Thank you, Puja! They definitely would be great for tea time. Have a wonderful week!