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:
Chewy Chocolate Molasses Cookies
Gluten-Free Snickerdoodles
Ingredients
Cookies
- 1/2 cup organic cane sugar
- 1 egg room temperature
- 6 tablespoons vegan butter, melted and slightly cooled
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract
- 2 1/4 cups (240g) almond flour (not meal)
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/8 teaspoon salt
Coating
- 1/4 cup organic cane sugar
- 2 teaspoons ground cinnamon
Instructions
- 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.
puja says
Great recipe for tea time. Simply awesome… Pinning
Tessa says
Thank you, Puja! They definitely would be great for tea time. Have a wonderful week!
Abby @ Heart of a Baker says
Snickerdoodles always and forever! I don’t think I have a version on my blog either, so I need to get to it!
Tessa says
Right?! Yeah girl, you need one too! :)
Traci | Vanilla And Bean says
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
Mary Ann | The Beach House Kitchen says
One of my favorite cookies ever Tessa!! Perfect for the holiday cookie tray!
Ellen says
Hoping to swap out the honey (too high in fructose for me) and use maple syrup….wish me luck!
Tessa says
I’d love to know how that worked for you! Thanks, Ellen!
Sharon F says
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.