Gluten Free Snickerdoodles

Name: Gluten Free Snickerdoodles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 11 cookies
Ingredients: 1 cup almond flour; 1 ¼ cup oat flour; 1 teaspoon cinnamon; ½ teaspoon cream of tartar; ½ teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon sea salt; ⅓ cup melted coconut oil; ¼ cup maple syrup; ¼ cup coconut sugar; 2 teaspoons vanilla extract; ¼ cup coconut sugar; 2 teaspoons cinnamon

User Reviews

4.0

138 reviews

Good

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
11 cookies
Calories
176 kcal
Course
Baked Goods
Cuisine
American

Gluten Free Snickerdoodles

Odette Barnes

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These easy gluten free snickerdoodles are fluffy, chewy and loaded with cinnamon flavor in every bite. They're made with a combo of almond flour and oat flour and come together in one bowl!

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Ingredients

Servings

1 cup almond flour
1 ¼ cup oat flour
1 teaspoon cinnamon
½ teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon sea salt
⅓ cup melted coconut oil
¼ cup maple syrup
¼ cup coconut sugar
2 teaspoons vanilla extract

Cinnamon Sugar Topping

¼ cup coconut sugar
2 teaspoons cinnamon

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Instructions

Preheat oven to 350°F. Line a baking sheet with a silicone mat or parchment paper, set aside.
In a mixing bowl, stir together the dry ingredients: almond flour, oat flour, cinnamon, cream of tartar, baking soda, baking powder and salt. Add the coconut oil, coconut sugar, maple syrup, and vanilla extract and stir until combined.
In a separate shallow bowl, make your cinnamon sugar by stirring together the cinnamon and coconut sugar.
Using a cookie scoop or spoon, measure out about 1 heaping tablespoon of dough and roll into a ball. Roll each cookie dough ball into the cinnamon sugar mixture.
Place on prepared baking sheet about 2 inches apart. Flatten cookies slightly with your palm or the flat bottom of a glass. Bake for about 10 minutes, until golden brown.
Let cool for 10 minutes and then transfer to a cooling rack to cool completely.
Store leftover cookies in an air-tight container for up to 1 week.

Notes

Storage: Let the cookies cool completely before storing them in an airtight container. They’ll stay fresh at room temperature for 3-4 days, in the fridge for about a week, or in the freezer for up to 2 months. When ready to enjoy, thaw at room temperature or warm them briefly in the oven.