Gluten-Free Snickerdoodles made with almond flour and rolled in cinnamon and organic cane sugar for a soft and chewy dairy-free cookie!
I hope you haven’t yet tired of cookies. This will be my last cookie post of the holiday season, but I assure you it’s not one to miss. I’ve long thought the blog was in need of a snickerdoodle recipe, and today, my friends, is the day.
Adapted from my chewy gingersnaps, this simple recipe uses almond flour, which I think, along with the cream of tartar and bit of honey, makes for a wonderful crumb and just the right amount of chewiness.
A coating of cinnamon and organic cane sugar on the outside makes for that sweet snickerdoodle crunch. As a bonus, these cookies keep quite well. No worries about next-day stale cookies here! Just more days to enjoy, and I hope you do.
More Cookie Recipes:
- 1/4 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.