Soft and chewy cookies with that signature snickerdoodle tang rolled in a cinnamon and coconut sugar coating. These cookies are then baked to cookie heaven perfection. These cookies are gluten free, dairy free, paleo friendly and have absolutely no refined sugars.
Let's be honest here, snickerdoodles are and will always be an absolute classic when it comes to the world of cookie baking. I swear, there is nothing better than a soft, chewy, and tangy snickerdoodle coated in cinnamon sugar.
Snickerdoodles are definitely more Nate's thing. They have been one of his favorite cookies since just about forever and he always talks about how much he loved them growing up. Usually when I ask what type of cookie he wants me to make, snickerdoodles are usually his number one request.
I have such a sweet tooth and cookies are one of my favorite sweets categories to exist. I love recreating some of my favorite recipes in a gluten free version. I love not feeling guilty when satisfying my ridiculous sweet tooth. Eating healthy doesn't have to be so bad, right?
- almond flour
- coconut flour
- cream of tartar
- baking powder
- olive oil
- maple syrup
- cinnamon and coconut sugar to roll cookies in
In a mixing bowl, mix together almond flour, coconut flour, salt, cream of tartar, cinnamon and baking powder. Mix together until combined. Add in eggs, olive oil, maple syrup, and vanilla. Mix well until combined.
Roll about 2 tablespoons of dough into a ball. Roll the ball in the cinnamon and coconut sugar. Place each ball on the parchment paper lined baking sheet. Lightly press down on each ball to slightly flatten. Bake the cookies and once they are done, remove them from the baking sheet onto a cooling rack for at least 10 minutes before serving.
Why do you use both coconut flour and almond flour?
Almond flour is very dry while coconut flour holds a little more moisture. You have add both in order to best mimic all purpose flour! You only need a little bit of coconut flour though to add that moisture which is why the bulk of the flour used is almond flour.
Why do you use cream of tartar?
Cream of Tartar is what gives you that signature snickerdoodle cookie tang. It is absolutely essential in order to create that desired snickerdoodle flavoring!
If you love this recipe, you might also love:
- Gluten Free Chocolate Chunk Cookies
- Gluten Free Peanut Butter Chocolate Chip Cookies
- Gluten Free Peanut Butter Chocolate Shortbread Bars
- Homemade Cinnamon Banana Bread
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Snickerdoodles (Gluten Free)
- Mixing Bowl
- Baking Sheet
For the Cookies
- 1 ¾ cup almond flour
- 4 tablespoon coconut flour
- ¼ teaspoon salt
- ¼ teaspoon cream of tartar
- ¼ teaspoon cinnamon
- 1 teaspoon baking powder
- 2 eggs
- 1 teaspoon vanilla
- ¼ cup olive oil
- ¼ cup maple syrup
For the Cinnamon Sugar Coating
- 1 tablespoon cinnamon
- 1 tablespoon coconut sugar
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a mixing bowl, mix together almond flour, coconut flour, salt, cream of tartar, cinnamon and baking powder.
- Add in eggs, olive oil, maple syrup, and vanilla. Mix until well combined.
- On a plate, mix up cinnamon and coconut sugar.
- Roll about 2 tablespoon of dough into a ball, roll in the cinnamon sugar mix and place on the parchment paper lined baking sheet.
- Once all of the dough is rolled and coated, lightly press down each ball on the baking sheet to slightly flatten.
- Baking for 12-14 minutes.
- Once done, remove the cookies from the baking sheet and place on cooling rack for at least ten minutes before serving.
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