Gluten Free Snickerdoodle Cookies
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Gluten Free Snickerdoodle Cookies
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Deliciously tender gluten-free Snickerdoodle Cookies are made with wholesome ingredients for a healthier treat you'll love! Made with almond flour, honey, coconut sugar, warm spices, and an irresistible cinnamon and sugar coating.
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Ingredients
- 1 egg room temperature
- 1/4 cup honey or agave or maple syrup
- 1/2 cup coconut sugar or brown sugar
- 2 tsp vanilla extract
- 2 cups almond flour
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup coconut oil solid but soft, or butter
For the sugar topping:
- 3 tsp cinnamon
- 3 Tbsp coconut sugar. or brown sugar
Instructions
- Preheat the oven to 350ºF and then line a sheet pan with parchment paper.
- Add the egg, honey or maple syrup, coconut sugar, and vanilla extract into a large mixing bowl. Whisk until combined. (see note)
- Into another mixing bowl, add the almond flour, cinnamon, nutmeg, baking soda, and salt. Using a fork or spatula, mix to combine.
- Pour the wet ingredients into the almond flour mixture. Using a spatula, stir until they are fulling combined.
- Next, add in the softened coconut oil or softened butter over the dough. Using your hands, knead it in with the dough until they are combined and a large ball of dough is formed.
- Cover the dough and place it in the fridge to chill for about 15-20 minutes.
- While the dough is chilling, make the cinnamon sugar. In a small bowl, add the cinnamon and coconut sugar and mix to combine. Set aside.
- Remove dough from the fridge after it has chilled and make even size balls. About 12 balls.
- Roll each ball gently in the cinnamon sugar mixture to evenly coat them. Space them evenly across the prepared sheet pan.
- Using your finger, gently press down on each dough to form an even round shape. (see note)
- Place the sheet pan in the preheated oven and bake for 14-16 minutes or until they are golden brown.
- Let the cookies cool before serving. Enjoy!
Notes
- If you only have melted coconut oil (not in its solid form), then add it in step 2 along with the wet ingredients. We do recommend the solid form of the coconut oil or use 2 tablespoons of softened butter at room temperature.
- Do not flatten the dough too much if you don’t want it to spread a lot and prefer it to be on the thicker side.
Nutrition Information
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Serving
1cookie
Calories
207kcal
(10%)
Carbohydrates
19g
(6%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.4g
Trans Fat
0.002g
Cholesterol
14mg
(5%)
Sodium
159mg
(7%)
Potassium
17mg
(0%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Vitamin A
22IU
(0%)
Vitamin C
0.1mg
(0%)
Calcium
53mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 207kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 14mg | 5% |
| Sodium | 159mg | 7% |
| Potassium | 17mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 22IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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