Gluten-Free Snickerdoodles made with almond flour, rolled in cinnamon and organic cane sugar for soft, chewy, dairy-free cookies.
Every cookie has a signature: chocolate chip cookies boast melty chocolate pockets, and peanut butter cookies deliver that sweet-salty bite. These gluten-free snickerdoodles combine crisp edges and a chewy center for the best of both worlds.
Why you’ll love this recipe
- Simple, approachable recipe
- Minimal, easy-to-find ingredients
- Great for holiday cookie trays and gift tins
Ingredients and substitutions
Below are brief notes about the main ingredients. The full ingredient list and step-by-step instructions are in the recipe card.
Almond flour — Use blanched almond flour (not almond meal) for a light, tender texture that mimics wheat flour in this recipe.
Honey — Combined with cane sugar, honey adds moisture and a balanced sweetness. For a vegan version, swap with maple or agave syrup.
Cream of tartar — This ingredient provides the classic snickerdoodle tang and helps create a chewy bite.
Egg — Acts as a binder and helps the cookies hold together. See the notes for a vegan substitute.
Cinnamon sugar — Rolling the dough in cinnamon-sugar gives snickerdoodles their iconic crunchy, spiced coating.
Step-by-step instructions
Before you start: Preheat the oven and line two baking sheets with parchment paper.
Step 1: In a medium bowl, beat organic cane sugar and the egg with an electric mixer on medium speed until combined. Add melted vegan butter, then honey and vanilla; mix until smooth and glossy.
Step 2: Add almond flour, baking soda, cream of tartar and salt. Mix until a soft dough forms. Cover and chill in the refrigerator for 20–30 minutes to make scooping easier.
Step 3: Stir together the coating: organic cane sugar and ground cinnamon in a shallow bowl. Using a tablespoon or cookie scoop, portion the dough, roll into balls, then coat each ball in the cinnamon-sugar. Place on the prepared baking sheets, leaving space between cookies.
Step 4: Bake at 350°F (177°C) for 10–12 minutes, until the edges are set and tops begin to turn golden. Transfer cookies with a spatula to a wire rack to cool.
Tips
- The dough is slightly sticky; dampening your hands or spraying them lightly with cooking spray makes rolling easier.
- To make these vegan: replace the egg with a 1 tablespoon tapioca starch mixed with 3 tablespoons cold water, and swap honey for maple or agave syrup.
- For chewier cookies, remove them from the oven as soon as the centers look set but still soft—carryover heat will finish them while cooling.
FAQs
Cream of tartar is an acidic powder that adds the tang typical of snickerdoodles and helps create a tender, chewy texture. It’s a small but important ingredient in this recipe.
This version uses vegan butter but includes an egg, so it is not strictly vegan. See the tips above for a vegan egg substitute and honey swap to make the recipe fully vegan.
More gluten-free cookie recipes
-
Gluten-Free Ginger Snaps (Soft and Chewy)
-
Gluten-Free Pumpkin Snickerdoodles (Soft and Chewy)
-
Healthy Gluten-Free Monster Cookies
-
Gluten-Free Chocolate Molasses Cookies
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📖 Recipe
Gluten-Free Snickerdoodles
Ingredients
Cookies
- ½ cup organic cane sugar
- 1 large egg, room temperature
- 6 tablespoons vegan butter, melted and slightly cooled
- 2 tablespoons honey (or maple syrup for vegan)
- 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°F (177°C). Line 2 baking sheets with parchment paper.
- In a medium bowl, combine cane sugar and egg. Using an electric mixer on medium speed, beat to incorporate. Add melted butter, then honey and vanilla; mix until smooth.
- Add almond flour, baking soda, cream of tartar, and salt. Mix until a soft dough forms. Chill dough for 20–30 minutes in the refrigerator.
- Combine coating ingredients in a shallow bowl: sugar and cinnamon.
- Scoop dough by tablespoon, roll into balls (dough is slightly sticky—use cooking spray or damp hands), roll in the cinnamon-sugar, and place on the prepared baking sheet.
- Bake for 10–12 minutes, until edges are set and tops begin to turn golden. Transfer to a wire rack to cool.
Notes
- The dough is sticky; wetting your hands or using a light coating of cooking spray helps with rolling.
- Make it vegan: Replace the egg with 1 tablespoon tapioca starch mixed with 3 tablespoons cold water, and swap honey for maple or agave syrup.
- Storage: Store cooled cookies in an airtight container at room temperature for 3–5 days.
Nutrition
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Carbohydrates: 13g
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Protein: 5g
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