Gluten  Free Snickerdoodles

Soft and chewy Gluten Free Snickerdoodles have a cinnamon sugar coating that ensures a sweet crunchy bite. Made with less sugar, butter and almond flour this classic cookie is a year round favorite!

Almond Flour  Butter Cane Sugar or Coconut Sugar Pure Vanilla Extract Salt Baking Soda Cream of Tartar Cinnamon

Ingredients You Need

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.


In a cookie jar for up to 5 days. You can add a slice of bread to help absorb moisture from air. Freeze up to 3 months.


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