Go Back Email Link
+ servings
Gluten-Free Snickerdoodles made with almond flour for a soft and chewy cookie! Dairy-free.
Print

Gluten-Free Snickerdoodles

Gluten-Free Snickerdoodles made with almond flour for a soft and chewy cookie! Dairy-free. 
Course Dessert
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 24
Author Tessa Fisher

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

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.