Gluten Free Snickerdoodles

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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!

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Ingredients You Need

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Preheat oven to 350 degrees F and line 2 large baking sheets with unbleached parchment paper or silicone baking mats.

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In a large bowl, add egg and sugar; whisk for 20 seconds.

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Add butter, vanilla, salt, baking soda and cream of tartar; whisk well until no lumps. Add almond flour and stir until combined.

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In a small bowl, combine sugar and cinnamon for coating. Using small cookie scoop, roll 1 inch balls and roll in cinnamon sugar mixture.

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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.

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Bake for 10 minutes, remove from the oven and let cool for 15 minutes before enjoying.

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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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Swipe up for the full recipe!

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More Almond Flour Recipes to Try

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