Almond Flour Snickerdoodles
User Reviews
5
Almond Flour Snickerdoodles
Description
Almond Flour Snickerdoodles rely on finely ground almond flour combined with tapioca starch to achieve a soft, chewy cookie texture. Cinnamon in the dough and coating adds warm spice, complemented by a brown sugar outer layer that crisps lightly in the oven. Coconut oil and maple syrup provide moisture and sweet notes without refined sugars. The dough requires chilling to firm up for easier shaping and to prevent spreading.
After rolling into balls and coating with the cinnamon-sugar mixture, the cookies bake at a moderate temperature until lightly golden. The result is a cookie with a tender crumb and a fragrant spice profile. This recipe accommodates variations in spices and substitutions in fat to tailor flavors and dietary preferences.
These cookies store best in a covered container at room temperature for up to two weeks, though they are freshest in the first few days. Variations like cardamom or pumpkin spice can be used to change the flavor profile. Tahini or smooth nut butter can replace oil in oil-free versions, adjusting liquid sweetener accordingly.
Ingredients
- 1 cup almond flour I use super fine blanched almond flour
- 3 tablespoons tapioca starch or use other starch of choice
- 1/8 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
For the wet ingredients
- 1.5 tablespoon coconut oil refined, melted
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
For coating the cookies:
- 1 teaspoon cinnamon
- 1 tablespoon brown sugar
Instructions
- In a bowl, combine all the dry ingredients and mix well. Press and mix so that the almond flour lumps break down
- Then add the wet ingredients and mix into a sticky dough. Chill this dough in the refrigerator for at least half an hour. If the dough after half an hour is still a bit too sticky, add in 1 tablespoon of almond flour, or oat flour, and mix in
- In a small bowl, mix the cinnamon and brown sugar and set aside. Prep your baking sheet by lining with parchment paper.
- Preheat the oven to 335 degrees Fahrenheit (170 deg C ) . Make equal scoops of the dough and roll it into a ball then flatten it lightly and press into the cinnamon sugar mixture. Coat on either all sides or just one side and then the edges and then place on the parchment lined baking sheet.
- Repeat for all the dough. Depending on the size you’ll get 6 large cookies or 8-10 small .
- Place the baking sheet in the oven and bake for 12-15 minutes depending o the size of your cookie.
- Remove from the oven. The cookie will be soft when it is just out of the oven. Let it cool for 10 minutes then move it into a cooling rack and let it continue to cool completely.
Notes
- Store cookies in a covered container at room temperature for up to 2 weeks; best fresh within 4-5 days.
- For flavor variations, try cardamom, chai spices, pumpkin spice, or saffron instead of cinnamon.
- To make oil-free, substitute coconut oil with tahini or smooth nut butter and increase maple syrup slightly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.04g | 0% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 85mg | 4% |
| Potassium | 22mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 36mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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