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Gluten Free Snickerdoodles
4 from 138 votes

Gluten Free Snickerdoodles

Gluten Free Snickerdoodles are soft cookies made from a blend of almond and oat flours and flavored with cinnamon. The dough is sweetened with coconut sugar and maple syrup and uses coconut oil for moisture. Each cookie is rolled in a cinnamon sugar mix before baking to form a crisp, cinnamon-coated crust. Once baked, the cookies maintain a tender center with a golden, slightly crisp exterior. This cookie recipe offers a gluten-free take on the traditional snickerdoodle with familiar warm spice and texture.

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

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

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  1. Preheat oven to 350°F. Line a baking sheet with a silicone mat or parchment paper, set aside.
  2. 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.
  3. In a separate shallow bowl, make your cinnamon sugar by stirring together the cinnamon and coconut sugar.
  4. 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.
  5. 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.
  6. Let cool for 10 minutes and then transfer to a cooling rack to cool completely. 
  7. 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

Serving 1cookie Calories 176kcal (9%) Carbohydrates 24g (8%) Protein 3g (6%) Fat 8g (12%) Sodium 158mg (7%) Fiber 3g (12%) Sugar 12g (24%)

Nutrition Facts

Serving: 11 cookies

Amount Per Serving

Calories 176

% 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.