Gluten Free Snickerdoodles made with almond flour and rolled in cinnamon and organic cane sugar for a soft and chewy dairy-free cookie!
This gluten-free snickerdoodle recipe has crispy edges and a chewy center. The perfect cookie combo!
Why you'll love this recipe
- Easy recipe
- Simple ingredients
- Perfect for holiday cookie trays
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, honey 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 cookie dough balls, then roll cookies in the cinnamon sugar mixture. Place on the prepared cookie sheet.
Step 4: Bake for 10-12 minutes. 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. (Also, try these chocolate tahini cookies if you love a chewy cookie!)
Beyond cinnamon sugar on top, this ingredient is what gives snickerdoodles its "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 gluten-free 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!
- 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.
- 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.
- To store: Store cookies in an airtight container at room temperature for 3-5 days.