Make a batch of these almond flour snickerdoodles for a gluten-free cookie with an irresistible chewy texture and cinnamon-spice flavor!
These cookies set the bar high with all the spice and soft texture everyone loves from the original with an easy-to-make recipe.
Chewy Almond Flour Snickerdoodles
Almond flour is known for its ability to give baked treats a fine-crumbed texture that’s often hard to achieve with plain gluten-free flour mixes.
These snickerdoodles are just as chewy and delicious and pair great with a glass of milk or hot coffee or tucked as a treat inside the lunchbox.
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Gluten-Free Dairy-Free Christmas Cookies
Not only do these snickerdoodles taste incredible, but they’re also gluten AND dairy-free! How is that for an allergy-friendly cookie that will win any Christmas cookie contest?
There’s no limit to the number of cookies we enjoy during the holidays and if you’re looking for a cut-out recipe, try my gluten-free sugar cookies. They have a 5-star rating for a reason and are great to make year-round.
Here’s what you’ll need to make this gluten-free snickerdoodle recipe with almond flour:
- Almond flour: a fantastic grain-free flour for baking.
- Coconut flour: don’t skip! It helps absorb the liquids and enhances the texture.
- Baking powder: helps the cookie dough rise in the oven.
- Salt: brings out all the other ingredient flavors.
- Cinnamon: essential for snickerdoodles!
- Melted coconut oil: a non-dairy alternative for baking.
- Almond or Peanut butter: is a great binding agent and makes the cookies even chewier.
- Maple syrup or honey: for sweetening purposes.
- Coconut sugar or brown sugar: adds sweetness and structure to the dough.
- Egg: helps the cookies rise and hold together during baking.
- Vanilla extract: because cinnamon and vanilla are a match made in heaven.
*You’ll find the ingredient amounts listed in the recipe card at the end of the post.
How to Make Almond Flour Snickerdoodles
Time to make these chewy snickerdoodles happen!
- Combine the dry ingredients
In a medium bowl, combine the almond flour, coconut flour, baking powder, salt, and cinnamon.
- Mix the wet ingredients
Use a stand mixer or hand mixer to cream the coconut oil, almond butter, maple syrup, and sugar until smooth. Add the egg and vanilla and mix on low speed until combined.
- Make the dough
Slowly mix the dry ingredients into the wet ingredients until the dough is cohesive. Cover with plastic wrap and chill for 20 to 30 minutes.
While the dough chills, position the oven rack in the upper portion of the oven. Preheat the oven to 350F and line a baking sheet with parchment paper.
- Shape the cookies
Scoop the dough with a cookie scoop or large spoon, and use your hands to shape each cookie into a ball.
- Make the sugar-cinnamon
In a small bowl, combine the remaining sugar and cinnamon. Roll each cookie dough ball into the sugar mixture and place them onto the baking sheet.
- Bake and cool
Use the back of a large spoon to flatten each cookie and bake for 11 to 13 minutes. Allow the cookies to reach room temperature before serving.
Watch how the cookies are made in this quick recipe video.
Knowing When They’re Done
To ensure you don’t overbake the cookies, keep an eye on them around the 10-11 minute mark. Once they’re just holding together and have a soft glow, they’re ready!
Removing them from the oven before they start to brown is crucial since the cookies will continue to bake as they cool.
Chewy Gluten-Free Snickerdoodles
For this gluten-free snickerdoodle to turn out with a perfect chewy texture, you’ll want to follow the recipe’s listed ingredients and their amounts.
The almond and coconut flour ratio to almond butter, maple syrup, and egg is calculated to a T.
The chilling step is also important; this gives the flour time to absorb the wet ingredients, making each bite of baked cookie melt-in-your-mouth good.
Can You Freeze the Cookies?
To freeze baked cookies, allow them to cool down to room temperature before storing them in a zip bag and freezing them for 2 months. When you’re ready to enjoy a treat, allow the cookies to thaw at room temperature on the counter or nuke them for 15 to 20 seconds in the microwave.
Freezing Almond Flour Cookie Dough
To freeze the unbaked dough, shape it as directed, then transfer the future cookies to a parchment-lined baking sheet. Freeze for 30 minutes to an hour.
Transfer the frozen cookies to a heavy-duty zip bag and freeze them for up to 2 months. To prepare, bake the cookies as directed (you shouldn’t need additional baking time).