Gluten-Free Snickerdoodles with Almond Flour

Make a batch of these almond flour snickerdoodles for a gluten-free cookie with an irresistible chewy texture and cinnamon-spice flavor!


  • 1 1/4 cups almond flour
  • 2 tablespoons + 1 teaspoon coconut flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/3 cup coconut oil, melted
  • 1/3 cup almond or peanut butter
  • 1/4 cup maple syrup or honey
  • 1/4 cup coconut sugar or brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg


  • 3 tablespoons coconut sugar
  • 1 tablespoon cinnamon


  1. Preheat the oven to 350F (180 C) and line a large baking sheet with parchment paper. Position the oven rack in the upper portion of the oven.
  2. In a medium bowl, combine the almond flour, coconut flour, baking powder, salt, and 3/4 teaspoon cinnamon, and stir to combine.
  3. In a separate large bowl, cream the coconut oil, almond butter, maple syrup, and sugar with a hand mixer on medium speed until smooth. Add the egg and vanilla and mix on low speed until combined.
  4. Slowly add the flour mixture to the wet ingredients and stir to combine until a dough forms. Chill the dough for 20-30 minutes or until firm.
  5. Use a cookie scoop or large spoon to scoop the dough into rounded tablespoonfuls and roll it into balls.
  6. In a small bowl, combine the sugar and cinnamon. Roll each ball into the sugar mixture and place it onto the baking sheet. Use a large spoon to flatten each cookie.
  7. Bake in the preheated oven for 11-13 minutes. Remove from the oven and allow cookies to cool down for 10 minutes before serving.