Gluten-Free Snickerdoodles

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These soft and chewy Gluten-Free Snickerdoodles are made with almond flour, coconut flour, and tapioca flour, sweetened with your liquid sweetener of choice, and then rolled in a coconut sugar and cinnamon coating! They are easy to make, even easier to enjoy, and perfect all throughout the year! {Grain-Free + Paleo-Friendly} 

I have tried, unsuccessfully, for over 17 years to craft the perfect snickerdoodle. Every time I tried, the batter crumbled. This includes standard versions full of dairy-based butter and gluten-filled flour as well as paleo-friendly versions with coconut oil and almond flour. Every baker has that one elusive recipe, and snickerdoodles are mine. At least, that is, until now.

Thanks to these Gluten-Free Snickerdoodles, Spiriteds, our family is snickering and doodling like it’s our full time job. BECAUSE IT IS. Which is also to say we’re eating these on the regular to make up for lost time. I have Bakerita and her Snickerdoodle recipe to thank for this development! I adapted her recipe for our family’s dietary needs, and all I can say is THANK YOU and THESE ARE DELICIOUS!!!!

If you’re doing the cookie scene for the holidays, or maybe you’re just in the mood to bake, then you need to add these cookies to your recipe tin five minutes ago! Snickerdoodles that are this delicious NEED to be on regular rotation. They are in our household, and we can’t wait to share them with you. 

So grab a baking sheet, the ingredients listed below, and room in your belly because it is time to bake a batch of these Gluten-Free Snickerdoodles. Maybe just go ahead and double the batch, one to keep and one to share. There’s no need to keep these cinnamon sugar bites a secret.

Speaking of cinnamon sugar bites

If you haven’t tasted coconut sugar and cinnamon together, then there’s no time like the present. The molasses-like coconut sugar flavor enhances the cinnamon flavor without overpowering it. And if you HAVE already tasted this combo, then you KNOW the tasty delight that awaits your tastebuds. We’ve used this combo before in Cinnamon Swirl Muffins, Baked Cinnamon Apples, and Roasted Cinnamon Pecans. To great success, I might add!

Gluten-Free Snickerdoodles are

• Grain-free and paleo-friendly
• Gluten-free and dairy-free
• Soft and chewy
• Perfect for the holidays or throughout the year just because!

Side note: Although these are Gluten-Free Snickerdoodles, they are basically grain-free. And while I have not tried a vegan alternative for eggs in this recipe, I think you could certainly try if you’d like to make this recipe vegan-friendly.

Gluten-Free Snickerdoodles ingredients

• Dry ingredients: Almond flour, coconut flour, and tapioca flour work well together in this grain-free cookie recipe. Cream of tart and baking soda also help create that snickerdoodle-y flavor. A pinch of sea salt is always a good idea, and ground cinnamon is a MUST.
• Wet ingredients: Coconut oil and your liquid sweetener of choice provide the moisture these cookies will need. I’m partial to agave nectar because the flavor is neutral, however 100% pure maple syrup and 100% pure honey will also work. Full-fat coconut milk from a can and vanilla round out the liquid ingredients, as does one egg. If the egg is at room temperature, then so much the better. And if not, then that’s okay, too.
• Topping: Cinnamon and coconut sugar just simply belong together, and this recipe is proof.

How to make Gluten-Free Snickerdoodles

Here are the steps to make your very own Gluten-Free Snickerdoodles! 

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. In a small bowl combine the coconut sugar and cinnamon for the sugar coating and set aside.
2. In a large mixing bowl stir together the almond flour, coconut flour, tapioca flour, cinnamon, cream of tartar, baking soda, and sea salt. After that pour in the melted coconut oil, maple syrup or agave nectar, and vanilla. Using an electric mixer, blend on LOW to MEDIUM until the ingredients have blended and then add the egg, continuing to blend until all ingredients are combined. Chill the dough for about few minutes until it is firm enough to handle.
3. When the dough is firm enough to shape by hand use a tablespoon to roll the batter into 1-inch balls and place them 2-3 inches apart on a baking sheet. If the dough starts to turn soft again, then transfer the cookie sheet to the refrigerator to chill the rolled cookies for a few minutes. When they firm up, then roll each ball in the coconut sugar-cinnamon mixture in the small bowl. Press down on each cookie using the bottom of a drinking glass. Bake for 8-10 minutes, rotating the cookie sheet once halfway through the bake time. Remove from oven and let cool before serving.
4. Store in an airtight container for 2-3 days.

Side note: You’ll notice in these photos the cookies kind of spread out and crack somewhat. If you want a more uniform look to your cookies, then you can reshape them after pressing them down with the glass.

Prof tips

• I often whisk the dry ingredients with a fork and then use an electric mixer once the wet ingredients are added.
• Keep an eye on baking times. For softer cookies, plan to bake about 8-9 minutes, and for firmer cookies, plan on approximately 9-10 minutes.
• The coconut oil will still be soft when the cookies come out of the oven, so it’s a good idea to let the cookies cool for a few minutes before serving.

Cookies galore!

If you’re hankering for more cookie recipes, then look no further than these sweet treats!

• Chocolate Chunk Almond Butter Cookies
• Gluten-Free Lemon Sugar Cookies
• Buttery Almond Cookies
• Gluten-Free Oatmeal Sugar Cookies
• Chocolate Chunk Crinkle Cookies
• Gluten-Free Snowball Cookies
• Almond Butter Patties

Spiriteds, stay well and stay wild. Jump into the fun when you can, and always know I’m glad you’re here! ❤️

Gluten-Free Snickerdoodles

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These soft and chewy Gluten-Free Snickerdoodles are made with almond flour, coconut flour, and tapioca flour, sweetened with your liquid sweetener of choice, and rolled in a coconut sugar and cinnamon coating! They are easy to make, even easier to enjoy, and perfect all throughout the year! {Grain-Free + Paleo-Friendly} 

• Prep Time: 20 minutes
• Chill: 10 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 12 cookies 1x
• Category: Baked Goods
• Method: Baking
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

Dry ingredients:

• 1 3/4 cup almond flour
• 1/4 cup coconut flour
• 2 tablespoons tapioca flour
• 1 teaspoon cinnamon
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/8 teaspoon sea salt

Wet ingredients:

• 1/3 cup coconut oil, melted
• 1/3 cup agave nectar or maple syrup
• 2 tablespoons full-fat coconut milk
• 1 tablespoon vanilla
• 1 egg

Sugar coating (more of each, as needed):

• 1 tablespoon coconut sugar
• 1/2 teaspoon cinnamon

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Instructions

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. In a small bowl combine the coconut sugar and cinnamon for the sugar coating and set aside.
2. In a large mixing bowl stir together the almond flour, coconut flour, tapioca flour, cinnamon, cream of tartar, baking soda, and sea salt. Pour in the melted coconut oil, maple syrup or agave nectar, and vanilla. Using an electric mixer, blend on LOW to MEDIUM until the ingredients have blended and then add the egg, continuing to blend until all ingredients are combined. Chill the dough for about few minutes until it is firm enough to handle.
3. When the dough is firm enough to shape by hand use a tablespoon to roll the batter into 1-inch balls and place them 2-3 inches apart on a baking sheet. If the dough starts to turn soft again, then transfer the cookie sheet to the refrigerator to chill the rolled cookies for a few minutes. When they firm up, then roll each ball in the coconut sugar-cinnamon mixture in the small bowl. Press down on each cookie using the bottom of a drinking glass. Bake for 8-10 minutes, rotating the cookie sheet once halfway through the bake time. Remove from oven and let cool before serving.
4. Store in an airtight container for 2-3 days.

Notes

• I often whisk the dry ingredients with a fork and then use an electric mixer once the wet ingredients are added.
• Keep an eye on baking times: for softer cookies, bake closer to 8-9 minutes, and for firmer cookies, baker closer to 9-10 minutes.
• The coconut oil will still be soft when the cookies come out of the oven, so it’s a good idea to let the cookies cool for a few minutes before serving.