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Almond Flour Snickerdoodles

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Almond Flour Snickerdoodles are the perfect gluten-free holiday cookie that you won’t be able to resist! 

a stack 5 Almond Flour Snickerdoodles on a small white plate

Kick the holidays off right with a batch of snickerdoodles, but these aren’t your average cookies! I have adjusted the traditional ingredients so that these babies are gluten-free and made with wholesome ingredients! 

Almond flour can sometimes be a little tricky when it comes to baking, because it doesn’t have gluten in it, sometimes the textures can be off. Lucky for you, I have perfected these almond flour snickerdoodles and can’t wait for you to try them! 

Snickerdoodles are a fan favorite and are great for cookie exchanges and edible gifts for teachers, neighbors, and coworkers! Not to mention for the most part you don’t have to worry about allergies with this recipe!

More Gluten-Free Cookies:

ingredients to make almond flour snickerdoodles

Ingredients Needed for Almond Flour Snickerdoodles 

almond flour — this one is the best deal!

coconut oil – use refined coconut oil for a neutral taste

coconut sugar

egg – let it come to room temperature

fresh lemon juice

vanilla extract

baking powder

salt

Cinnamon Coating

sugar – you can use granulated, brown, or coconut sugar

cinnamon

How to Make Snickerdoodles with Almond Flour 

Line your baking sheet with parchment paper or a baking mat and preheat the oven to 350 degrees. 

ingredients in a glass bowl for almond flour snickerdoodles

Add the cinnamon and sugar to a small bowl and set aside. This is for the outer coating.

Whisk together the oil, egg, sugar, and vanilla in a medium-sized mixing bowl. 

dry ingredients for cookies in a glass bowl

Slowly add the almond flour, baking powder, lemon juice, and salt. Fold the ingredients in and mix well until the dough forms. 

Almond Flour Snickerdoodle dough mixed together in a medium mixing bowl

Let the dough chill in the refrigerator for a bit before adding it to the baking sheet. 

snickerdoodle cookie dough being rolled in cinnamon sugar topping

After the dough has chilled, scoop out about 2 tablespoons of dough, you can also use a cookie scoop, and roll it into a ball. 

snickerdoodle cookie dough on baking sheet lined with parchment paper

Then roll the dough balls in the cinnamon-sugar topping until it’s coated. Place on the baking sheet leaving about 1 inch between each snickerdoodle. 

Bake for 10 minutes then allow them to cool before serving. If the cookies don’t flatten as much as you would like, gently press them down in the center. 

close up of Almond Flour Snickerdoodles after baking

Can Almond Flour Snickerdoodles be Made Vegan Friendly?

Yep! Substitute the egg for a flax or chia egg and you should be good to go! 

Almond Flour Snickerdoodles with a bite taken out of one

Storing and Freezing Instructions 

Keep stored in an airtight container for up to 1 week, or freeze for up to 3 months. 

Before actually placing cookies in freezer bags, I like to put them on a baking sheet in the freezer for a little bit, then add them to the freezer bag to store. 

top shot of gluten free Snickerdoodles made with almond flour

Who’s ready to make snickerdoodles?! When you do, don’t forget to head over to Instagram and share by tagging me @hellospoonful!

Want More Almond Flour Recipes? 

a stack 5 Almond Flour Snickerdoodles on a small white plate

Almond Flour Snickerdoodles

Almond Flour Snickerdoodles are the perfect gluten-free holiday cookie that you won’t be able to resist!
No ratings yet
Course Dessert
Cuisine American

Ingredients
  

Cinnamon Coating

  • 2 tbsp of sugar you can use granulated, brown or coconut sugar
  • 1 tbsp cinnamon

Instructions
 

  • Preheat your oven to 350 F
  • In a medium sized bowl, whisk together the egg, coconut oil, sugar and vanilla.
  • Fold in the almond flour, baking powder, lemon juice, and salt and mix well until a dough forms.
  • Line a baking tray with parchment paper. Remove the dough from the fridge and scoop out 2 tbsp worth of dough. Roll each ball in the cinnamon sugar mixture and layer it on the baking sheet, about 1″ apart from each other. Repeat until all dough is coated
  • Bake the cookies for 10 minutes. If your cookies don’t flatten as much, gently press down on each one a few times in the center to flatten.
  • Let the cookies cool for 10 minutes.
  • Keep stored in an airtight container for up to 1 week, or freeze for up to 3 months.
Tried this recipe?Let us know how it was!

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