Hundreds of reviewers agree these cookies are the most delicious almond flour snickerdoodles around — crisp, chewy, and simple to make.
This reliable recipe was originally published in 2013 and refreshed with new photos in 2023, while preserving the same beloved formula.
After the success of my almond flour chocolate chip cookies, I was eager to explore more almond-flour-based treats. Friends and family often prefer those cookies to traditional versions made with white flour, and that encouraged me to adapt a classic snickerdoodle using almond flour.
Almond flour is excellent for baking: it adds a tender chew and a rich flavor, with more protein and fiber than many refined flours. It performs beautifully in cookies, quick breads, cakes, and muffins and is easier to work with than many grain-based gluten-free blends.
These snickerdoodles deliver everything you expect from the classic: crunchy edges, a soft center, and a warm cinnamon sugar flavor. They’re a delightful addition to any cookie rotation and versatile enough for holidays, cookie exchanges, summer gatherings, or everyday baking. Most guests won’t guess they’re gluten-free.
Why You’ll Love This Recipe
- Simple to prepare
- Crisp edges with a chewy center
- Paleo-friendly and gluten-free
- Classic cinnamon-sugar flavor
For more almond flour ideas, consider trying almond flour sugar cookies, blondies, or oatmeal almond flour cookies.
Ingredients You’ll Need
For the Cookie Dough
- Almond flour: Use blanched almond flour for the best texture. Almond meal is coarser and will produce a different result.
- Butter: Provides flavor and moisture.
- Shortening: Palm or other shortening helps the cookies hold their shape and creates slightly crisp edges.
- Eggs: Large eggs, preferably at room temperature.
- White and brown sugar: Both sugars contribute to texture and flavor—use a combination for the best results.
- Cinnamon: Added to the dough and used in the sugar coating for that classic snickerdoodle taste.
- Baking soda and salt: Essential for proper rise and balance of flavor.
- Vanilla extract: Use pure vanilla for the best aroma and depth.
For the Sugar Topping
- White sugar: For rolling the dough balls.
- Cinnamon: Combined with sugar for the classic coating.
How to Make Almond Flour Snickerdoodles
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a stand mixer, cream the butter, shortening, white sugar, and brown sugar until very creamy.
- Add vanilla and eggs, mixing until fully incorporated.
- Stir in baking soda, salt, and cinnamon. Add the almond flour one cup at a time, beating well after each addition until a soft dough forms.
- Combine the remaining sugar and cinnamon in a shallow bowl. Portion the dough into 1 1/2 tablespoon rounds (or use a large cookie scoop), roll each ball in the cinnamon-sugar, and place on the prepared baking sheet about 3 inches apart.
- Bake 11–13 minutes, until edges are golden. Let the cookies cool on the baking sheet for a couple of minutes, then transfer to a wire rack to finish cooling.
Storage Instructions
Store cookies in an airtight container at room temperature up to five days, or freeze for up to three months.
Expert Tips & Tricks
- Allow cookies to rest on the baking sheet for a few minutes after removing from the oven; they continue to set as they cool.
- Use almond flour (blanched) rather than almond meal for the best, tender texture.
- Combining a bit of shortening with butter improves structure and creates the contrast of crisp edges and soft centers.
- Both brown and white sugar matter for texture—brown sugar adds moisture and depth while white sugar helps crisp the surface.
MORE ALMOND FLOUR RECIPES
Almond Flour Chocolate Chip Cookies (Grain-Free)
Almond Flour Oatmeal Cookies
The Best Almond Flour Sugar Cookies
Almond Flour Blondies {Gluten-Free, Dairy-Free Option}
If you try these almond flour snickerdoodles, please leave a comment or rating — I’d love to hear how they turned out!
Almond Flour Snickerdoodles (Grain-Free)
This tried-and-true recipe remains the same recipe readers have enjoyed since 2013.
Comments
Ingredients
For the Cookies:
- 1/2 cup butter softened
- 1/4 cup palm shortening or regular shortening
- 1/2 cup white sugar
- 1/4 cup brown sugar or coconut sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 3 cups blanched almond flour see note above
For the Topping:
- 1/4 cup white sugar
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a stand mixer, cream butter, shortening, white sugar, and brown sugar until creamy. Add vanilla and eggs and mix until combined. Stir in baking soda, salt, and cinnamon. Add almond flour one cup at a time, beating well after each addition.
- Combine remaining sugar and cinnamon in a shallow bowl. Roll dough into 1 1/2 tablespoon rounds, coat in the sugar mixture, and place on the prepared baking sheet about 3 inches apart.
- Bake 11–13 minutes or until edges are golden. Let cool on the baking sheet for a few minutes, then transfer to a wire rack to finish cooling. Enjoy.
Notes
- Let cookies rest on the baking sheet for a minute or two after baking; they continue to firm up as they cool.
- Use blanched almond flour rather than almond meal for the best texture.
- A small amount of palm shortening combined with butter improves structure and produces the ideal contrast of crisp edges and tender centers.
- Both brown and white sugar contribute to the cookies’ texture and flavor—brown sugar adds chewiness while white sugar helps with crisping.