Gluten-Free Snickerdoodles with Almond Flour

DF GF V VG

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 no bake cookies, cut-out cookies and my Nanny’s crescent cookies.

Stack of fluffy snickerdoodle cookies. The top two cookies are split in half.

Gluten-Free Snickerdoodle 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 major upgrades. They’re naturally packed with protein, fiber and healthy fats. Almonds and oats vs. white flour or potato? I’ll take the almonds and oats any day.

These cookies 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!

Hand breaking in half a snickerdoodle cookie. A mug of milk is in the background.

Here’s What You Need

  • almond flour – make sure you get almond flour and not almond meal, which are two different textures. Bob’s Red Mill almond flour is my go-to.
  • oat flour – you can make your own oat flour or use a store-bought brand! I like using Bob’s Red Mill oat flour but it is really simple to put some oats in a blender and blend them up!
  • cinnamon – what’s a snickerdoodle without it’s delicious cinnamon flavor! This is added to the cookie dough and also used to make a delicious cinnamon sugar topping to coat the cookies in before baking.
  • cream of tartar – do not skip on this ingredient! It helps give snickerdoodles their distinct texture and flavor. I go into a little more detail about cream of tartar below.
  • baking soda and baking powder – leavening agents to help the cookies rise.
  • sea salt – brings all the flavors together.
  • coconut oil – to bind all the ingredients together and provide a nice dose of healthy fat to the cookies.
  • maple syrup and coconut sugar – the sweeteners in these cookies.
  • vanilla extract – another flavor enhancer.
Mixing bowl with dry ingredients to make almond flour and oat flour snickerdoodles.

How to Make Gluten-Free Snickerdoodle Cookies

Snickerdoodle cookies are super easy to make!

Combine dry ingredients: Start by mixing the almond flour, oat flour, cinnamon, cream of tartar, baking soda, baking powder and salt together in a large bowl.

Mix wet ingredients: Mix in the melted coconut oil, maple syrup, coconut sugar and vanilla extract. Stir until everything is combined.

Make topping: In a separate small bowl, mix together the coconut sugar and cinnamon for your topping.

Bake: 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.

Mixing bowl with batter for gluten-free and vegan snickerdoodles.

What is Cream of Tartar?

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.

Healthy snickerdoodle cookies on a gold cookie tray.

How to Store

If you won’t be eating the cookies right after making them, you’ll want to make sure you store them properly so they don’t get stale! Let them cool completely and then layer the cookies in an airtight container. The cookies will keep for a week. They store really well which makes them great for holiday parties and gifts!

More Healthy Holiday Cookies to Try

Be sure to check out all of my cookie recipes and the full collection of dessert recipes here on EBF!

Almond Flour Snickerdoodles

4 from 35 votes
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.
Healthy snickerdoodle cookies on a gold cookie tray.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 13 cookies

Ingredients

Cinnamon Sugar Topping

Instructions
 

  • Preheat oven to 350°F. Line a baking sheet with a silicone mat or parchment paper, set aside.
  • In a mixing bowl, stir together the dry ingredients: almond flour, oat flour, cinnamon, cream of tartar, baking soda, baking powder and salt. Add the coconut oil, coconut sugar, maple syrup, and vanilla extract and stir until combined.
  • In a separate shallow bowl, make your cinnamon sugar by stirring together the cinnamon and coconut sugar.
  • Using a cookie scoop or spoon, measure out about 1 heaping tablespoon of dough and roll into a ball. Roll each cookie dough ball into the cinnamon sugar mixture.
  • Place on prepared baking sheet about 2 inches apart. Flatten cookies slightly with your palm or the flat bottom of a glass. Bake for about 10 minutes, until golden brown.
  • Let cool for 10 minutes and then transfer to a cooling rack to cool completely. 
  • Store leftover cookies in an air-tight container for up to 1 week.

Nutrition

Serving: 1cookie Calories: 176kcal Carbohydrates: 24g Protein: 3g Fat: 8g Sodium: 158mg Fiber: 3g Sugar: 12g
Course: Cookies
Cuisine: American
Keyword: gluten free snickerdoodles

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    37 comments
    1. Brittney
      December 25, 2021 AT 2:22 pm

      5 stars
      Omg these were amazing! The cookie dough raw was also delicious 😂

      1. Brittany Mullins
        December 29, 2021 AT 5:56 pm

        Ah yay!! So happy to hear these were a hit, Brittney. Thanks for letting me know!

    2. Tina
      December 3, 2021 AT 9:18 pm

      5 stars
      Made these for myself and my 14 year old daughter and they were a BIG hit! Didn’t have oat flour so I subbed Bobs 1:1 GF and they were perfect! Will definitely be making again!

      1. Brittany Mullins
        December 6, 2021 AT 10:53 am

        Ah yay! Happy to hear these cookies were a hit, Tina. Thanks for the review!!

    3. Caroline
      September 19, 2021 AT 4:53 pm

      5 stars
      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.

      1. Brittany Mullins
        September 20, 2021 AT 7:17 pm

        So glad you loved these, Caroline!! Thanks for making them and for the review. I so appreciate it!

    4. Jenna
      December 11, 2020 AT 9:17 pm

      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!

      1. Brittany Mullins
        December 12, 2020 AT 12:34 am

        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!!

    5. Marisa
      September 6, 2020 AT 9:52 pm

      Could tigernut flour be used in place of the oat flour?

      1. Brittany Mullins
        September 7, 2020 AT 5:40 pm

        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!

Parchment paper lined with protein balls.

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