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    Salted Plains » Recipes » Cookies & Bars

    Gluten-Free Snickerdoodles

    Published: Dec 19, 2017 · Modified: Dec 8, 2018 by Tessa · This post may contain affiliate links · 13 Comments

    Jump to Recipe Print Recipe

    Gluten-Free Snickerdoodles made with almond flour and rolled in cinnamon and organic cane sugar for a soft and chewy dairy-free cookie!

    Gluten-Free Snickerdoodles made with almond flour for a soft and chewy cookie! Dairy-free. 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. 

    Gluten-Free Snickerdoodles made with almond flour for a soft and chewy cookie! Dairy-free. 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.

    Gluten-Free Snickerdoodles made with almond flour for a soft and chewy cookie! Dairy-free. 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.

    Gluten-Free Snickerdoodles made with almond flour for a soft and chewy cookie! Dairy-free.

    Gluten-Free Snickerdoodles made with almond flour for a soft and chewy cookie! Dairy-free.

    More Cookie Recipes:

    Chewy Gluten-Free Gingersnaps

    Almond Butter Monster Cookies

    Chewy Chocolate Molasses Cookies

    Gluten-Free Snickerdoodles made with almond flour for a soft and chewy cookie! Dairy-free.

    Gluten-Free Snickerdoodles

    Gluten-Free Snickerdoodles made with almond flour for a soft and chewy cookie! Dairy-free. 
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Total Time: 27 minutes
    Servings: 24 cookies
    Calories: 181kcal
    Author: Tessa

    Ingredients

    Cookies

    • 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

    Coating

    • ¼ 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. 

    Nutrition

    Calories: 181kcal | Carbohydrates: 13g | Protein: 5g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 61mg | Potassium: 18mg | Fiber: 2g | Sugar: 8g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!
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    Reader Interactions

    Comments

    1. Sharon F

      December 17, 2019 at 9:10 pm

      5 stars
      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.

      Reply
    2. Ellen

      October 27, 2018 at 8:58 am

      5 stars
      Hoping to swap out the honey (too high in fructose for me) and use maple syrup....wish me luck!

      Reply
      • Tessa

        October 31, 2018 at 8:20 am

        I'd love to know how that worked for you! Thanks, Ellen!

        Reply
    3. Mary Ann | The Beach House Kitchen

      December 24, 2017 at 7:43 am

      One of my favorite cookies ever Tessa!! Perfect for the holiday cookie tray!

      Reply
    4. Traci | Vanilla And Bean

      December 21, 2017 at 10:58 pm

      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

      Reply
    5. Abby @ Heart of a Baker

      December 20, 2017 at 9:07 am

      Snickerdoodles always and forever! I don't think I have a version on my blog either, so I need to get to it!

      Reply
      • Tessa

        December 20, 2017 at 11:15 am

        Right?! Yeah girl, you need one too! :)

        Reply
    6. puja

      December 20, 2017 at 7:32 am

      Great recipe for tea time. Simply awesome... Pinning

      Reply
      • Tessa

        December 20, 2017 at 11:14 am

        Thank you, Puja! They definitely would be great for tea time. Have a wonderful week!

        Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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