5 from 15 votes
Almond Flour Snickerdoodles
These Almond Flour Snickerdoodles are soft, cinnamon-spiced cookies made with almond flour and tapioca starch for a tender texture. Coated in a cinnamon-brown sugar mix before baking, they develop a lightly crisp exterior with a chewy center. The use of maple syrup and coconut oil imparts subtle sweetness and moisture, while chilling the dough helps with texture and handling. They make a flavorful alternative to classic snickerdoodles with gluten-free and grain-free ingredients.
Prep Time
10 mins
Cook Time
15 mins
Chill time
30 mins
Total Time
55 mins
Servings:
10
Calories:
116 kcal
Course:
Dessert, Snacks
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 116
% 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.