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These gluten-free snickerdoodles are made with a combo of almond and oat flour. They’re full of cinnamon flavor with the perfect chewy, but fluffy texture.
When brainstorming recipes for this holiday season, I knew I wanted to share some healthy holiday cookie recipe ideas. I love getting together with the ladies in my family for holiday baking. We make a point to do it every year and it’s such a fun tradition.
What I don’t love is having sugary, not so healthy treats all over my house after a day of baking. With that in mind, I’ve been determined to make upgraded versions of all of my faves. So far, I have created EBF-friendly versions for a bunch of holiday cookie recipes including these healthy no bake cookies and these almond flour crescent cookies.
Snickerdoodles are one of Isaac’s favorite cookies, so this year I decided to take a stab at making them a bit healthier, gluten-free and vegan!
When I looked up “gluten-free snickerdoodles” most were made with a gluten-free flour blend and loaded with butter and white sugar. Not exactly healthy… a good reminder that gluten-free or vegan doesn’t automatically mean something is healthy!
Gluten-free flour blends are often made with not so great ingredients like potato starch.
In this recipe, I used almond flour and oat flour which are a major upgrade. They’re packed with protein, fiber and healthy fats. Almonds and oats vs. white flour or potato? I’ll take the almonds and oats any day.
One ingredient that almost all snickerdoodle recipes call for is cream of tartar! If your brain is anything like mine, cream of tartar makes you think of tartar sauce or something tart… just me?! But really, cream of tartar is a dry powder that comes from fermenting grapes into wine. You can find it in the spice aisle near the baking soda and baking powder.
It’s the cream of tartar that makes a snickerdoodle different from a traditional sugar cookie. The acid gives snickerdoodles their distinct flavor and texture. Whatever you do, don’t swap out or skip the cream of tartar.
Snickerdoodle cookies are super easy to make! Start by mixing the almond flour, oat flour, cinnamon, cream of tarter, baking soda, baking powder and salt together in a large bowl.
Mix in the melted coconut oil, maple syrup, coconut sugar and vanilla extract. Stir until everything is combined.
In a separate small bowl, mix together the coconut sugar and cinnamon for your topping.
Roll out balls of cookie dough and then roll each ball in the cinnamon sugar mixture. Place on a baking sheet lined with parchment paper and flatten slightly. Bake for 10 minutes, in a preheated oven, until slightly golden and then transfer to a wire rack to cool completely.
These cookies are fabulous right out of the oven and have the perfect chewy, but fluffy texture. Isaac and I both loved them and I know you and your family will enjoy them as well!
If you try these gluten-free snickerdoodles, please leave a comment and star rating below letting me know how they turned out. Your feedback on my recipes is so helpful for the EBF team and other EBF readers!
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I’m not normally a big snickerdoodle fan, but these are amazing! Love the nuttiness you get from the almond flour and coconut sugar. Also really love that these allow my kids a treat while knowing that the ingredients are wholesome and real! Mine came out flatter than the pic, but I think I pushed them down too much. I also got 25 cookies.
So glad you loved these, Caroline!! Thanks for making them and for the review. I so appreciate it!
I would like to try these but I can’t have oats. Do you have an idea of what I could sub for the oat? Must still be gluten free and vegan. Thank you in advance!
Hey Jenna – I haven’t tried it so I’m not 100% sure how the cookies will turn out, but you could try using all almond flour. Let me know if you end up trying it!!
Could tigernut flour be used in place of the oat flour?
I’ve never cooked with that flour before, so I’m not 100% sure how these cookies would turn out, but feel free to experiment and definitely let me know how they turn out if you try them!
This is a decent effort at a healthier snickerdoodle but it won’t be our go-to. The almond flavor was very strong, making it taste more like an almond-cinnamon cookie rather than a snickerdoodle. Not bad, but not a snickerdoodle. I decided to make a second batch with just oat flour, which definitely had a better flavor profile but did result in a slightly drier cookie. Overall both batches were not as moist and chewy as we would have liked – a little more soft/dry and cakey.
So sorry you didn’t love the taste of these cookies, Sara. Oat flour is definitely way more dense of a flour than almond so that’s probably why it turned out to be drier when you used oat flour.
RE: Snickerdoodle recipe
It is somewhat confusing. The dry ingredients don’t list the coconut sugar to add while mixing them together.
So, is there coconut sugar IN the cookies themselves or not. (I DO NOTE THAT coconut sugar & cinnamon is listed at the end again for rolling them in.
Please clarify this as I want to make them ASAP! They sound delicious!!!!
Hey Dar! So sorry for the confusion and thanks for catching that. Yes, there is coconut sugar in the cookie recipe. You should add it in with the wet ingredients. I just updated the post! Let me know how these cookies turn out for you if you end up making them!