by Olena

Gluten Free Snickerdoodles

Olena Osipov
5 from 1 vote

Gluten Free Snickerdoodles are super soft, full of cinnamon sugar and made healthy with less sugar, butter and almond flour. Easy classic cookie recipe everyone will love!

Healthy Snickerdoodles

Coming up with gluten free snickerdoodles has been on my mind for years. These cinnamon sugar rolled pillows look super soft inside, chewy outside and simply inviting. So cute!

Turns out, making healthy snickerdoodles is not that hard. I swapped white flour for almond flour, reduced butter in half, cut sugar by threefold and ended up with delicious snickerdoodles.

In fact, almond flour really works well in a pillowy soft cookie making it airy and chewy at same time. If you love anything cinnamon, you will love this recipe. And so easy – no softening butter, using a mixer or chilling dough is required.

Why the name “snickerdoodles”? I think it’s so cute, makes me think of dog puddles. Wikipedia “thinks” the word is of German origin – Schneckennudeln (“snail noodles”), a kind of pastry.

Ingredients for Almond Flour Snickerdoodles

  • Eggs
  • Butter
  • Cane or coconut sugar (cookies will turn out darker)
  • Cream of tartar
  • Vanilla extract
  • Cinnamon
  • Baking soda
  • Salt

In years of healthy baking, I learnt cookie has to be made with sugar and butter. That is what makes cookie chewy and soft at same time and “a cookie”. Just have to be smart with ingredients and have clean taste buds that come with healthy lifestyle.

How to Make Gluten Free Snickerdoodles

  • Prep: You will need 2 baking sheets lined with parchment or silicone mats ( no need to spray either). And preheat oven to 350 degrees F.
  • Make cookie dough: Whisk eggs with sugar until creamed a tiny bit. Then add melted butter, vanilla, baking soda, cream of tartar and salt. Whisk, add almond flour and stir until combined. No need to chill.
  • Roll cookies in cinnamon sugar: In a small bowl, combine sugar and cinnamon. Scoop dough with small scoop, roll into 1 inch balls in your hands, then drop into the bowl with sugar and roll until coated. Use spoon, hands or simply shake the bowl.
  • Shape snickerdoodles and bake: Place balls 3 inches apart on baking sheet and flatten gently with fingers. Snickerdoodles do not spread or puff up much. You will have leftover sugar which I recommend to sprinkle some on top of cookies before baking.
  • Do not overbake cookies: It is important to remove cookies while they appear underbaked and pale. Remove from the oven after 10 minutes, let them sit on a baking sheet for 10 minutes, then cool a bit longer on a rack. Chewy outside while soft inside.

Snickerdoodles Tips and FAQs

  • Cream of tartar substitute: Cream of tartar makes cookies tangy and chewy and differentiates them from regular sugar cookies. You can try using lemon juice or vinegar instead. I personally have not tested.
  • Coconut oil: I have not tried using coconut oil to make snickerdoodles. In my baking experience, it results in more crunchy cookies in general.
  • If using salted butter: Skip salt.
  • Can I use other flour? Gluten free flours are very finicky, all flours are. I recommend using only almond flour, not even almond meal, for proper snickerdoodle.

Storing and Shipping

Storing: The best place to store snickerdoodles is in a cookie jar for up to 5 days. You can add a slice of bread to help absorb moisture from air. If you find your cookies start to dry out, place them in an airtight container. I would not recommend doing so at the start because you don’t want cookies to get soggy and floppy.

Freezing: Freeze in an airtight container for up to 3 months. Thaw on the counter for a few hours. Cookies will taste like freshly baked.

Shipping: Gift a few to friends and family wrapped in a plastic bag with ties. To ship, I would let cookie get 1 day old first, for better shape. Then wrap 2 cookies bottoms to each other with plastic wrap, place in airtight container where they don’t tuble around much, with a slice of bread, and ship to a not long distant destination, like 5 days max.

More Healthy Cookies Recipes

Gluten Free Snickerdoodles {Quick and Easy!}

Gluten Free Snickerdoodles are super soft, full of cinnamon sugar and made healthy with less sugar, butter and almond flour. Easy classic cookie recipe everyone will love!
5 from 1 vote
Print Save Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 18 cookies
Calories: 115kcal
Author: Olena Osipov

Ingredients

  • 1 large egg
  • 1/4 cup cane or coconut sugar
  • 1/3 cup unsalted butter melted
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp cream of tartar
  • 2 cups almond flour

Cinnamon Sugar Coating

  • 1 tbsp cane sugar
  • 1/2 tbsp cinnamon

Instructions

  • Preheat oven to 350 degrees F and line 2 large baking sheets with unbleached parchment paper or silicone baking mats.
  • In a large bowl, add egg and sugar; whisk for 20 seconds.
  • Add butter, vanilla, salt, baking soda and cream of tartar; whisk well until no lumps.
  • Add almond flour and stir until combined.
  • In a small bowl, combine sugar and cinnamon for coating.
  • Using small cookie scoop, roll 1 inch balls and roll in cinnamon sugar mixture. Place on baking sheet and gently flatten with your fingers until sides "crack" a bit. Repeat with remaining dough. Sprinkle more coating on top of cookies.
  • Bake for 10 minutes, remove from the oven and let cool for 15 minutes before enjoying.

Store: In a cookie jar for up to 5 days. You can add a slice of bread to help absorb moisture from air. If you find your cookies start to dry out, place them in an airtight container. I would not recommend doing so at the start because you don't want cookies to get soggy and floppy.

    Freeze: In an airtight container for up to 3 months. Thaw on the counter for a few hours.

      Notes

      • Cream of tartar substitute: It makes cookies tangy and chewy and differentiates them from regular sugar cookies. You can try using lemon juice or vinegar instead. I personally have not tested.
      • Do not overbake cookies: It is important to remove cookies while they appear underbaked and pale. Remove from the oven after 10 minutes, let them sit on a baking sheet for 10 minutes, then cool a bit longer on a rack. Chewy outside while soft inside.
      • If using salted butter: Skip salt.
      • Coconut oil: I have not tried using it to make snickerdoodles but in my experience, it results in more crunchy cookies.
      • Any other flour: Gluten free flours are very finicky, all flours are. I recommend using only almond flour, not even almond meal, for proper snickerdoodle.
      • Shipping: Gift a few to friends and family wrapped in a plastic bag with ties. To ship, I would let cookie get 1 day old first, for better shape. Then wrap 2 cookies bottoms to each other with plastic wrap, place in airtight container where they don't tuble around much, with a slice of bread, and ship to a not long distant destination, like 5 days max.

      Nutrition

      Calories: 115kcal | Carbohydrates: 6g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 76mg | Potassium: 31mg | Fiber: 1g | Sugar: 3g | Vitamin A: 118IU | Calcium: 31mg | Iron: 1mg
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      olena osipov in the studio

      Hello and welcome to iFOODreal.

      My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

      4 comments on “Gluten Free Snickerdoodles

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      1. Would you consider your healthy cookies good for diabetics I tried pumpkin oatmeal cookies they are very good and want to try more.

        1. Hi Patricia! For each of my recipes, I include all the ingredients and nutritional info so that individuals can be informed. I cannot make recommendations for specific medical conditions.

      2. 5 stars
        I am always looking for gluten free, low glycemic recipes for my MIL, and ifoodreal has the best! These turned out perfect. I used coconut sugar for the coating as well and they turned out great!

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