Gluten Free Snickerdoodles
User Reviews
4
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
11 cookies
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Calories
176 kcal
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Course
Baked Goods
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Cuisine
American
Gluten Free Snickerdoodles
Description
This recipe combines almond flour, oat flour, cinnamon, cream of tartar, baking soda, and baking powder for a gluten-free base that leavens and flavors the cookies. Coconut sugar and maple syrup provide sweetness while coconut oil adds moisture and richness. Vanilla extract rounds out the flavor. The dough balls are coated in a cinnamon sugar topping before baking at 350°F until golden, creating a textured outside with cinnamon notes that contrast the tender interior.
After baking, the cookies cool to firm up slightly but stay soft and chewy inside. They can be enjoyed on their own or with a beverage of choice. The cinnamon sugar coating offers a lightly crisp exterior that complements the soft crumb.
Storage notes suggest keeping cooled cookies in an airtight container at room temperature for up to four days, refrigeration for about a week, or freezing for up to two months. Thaw or warm briefly before serving to refresh texture.
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 salt sea salt
- ⅓ cup coconut oil melted
- ¼ cup maple syrup
- ¼ cup coconut sugar
- 2 teaspoons vanilla extract
Cinnamon Sugar Topping
- ¼ cup coconut sugar
- 2 teaspoons cinnamon
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
- Allow cookies to cool completely before storage to maintain texture.
- Store in airtight containers: room temperature for up to 4 days, refrigerator for about a week, or freeze for up to 2 months.
- Thaw frozen cookies at room temperature or warm briefly in the oven before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 11cookies
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 176kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Sodium | 158mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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