Gluten-Free Snickerdoodles

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These easy gluten-free snickerdoodles are fluffy, chewy and loaded with cinnamon flavor in every bite. They’re made with a combo of almond flour and oat flour and come together in one bowl!

Snickerdoodles are one of Isaac’s favorite cookies, so this year I decided to take a stab at making them a bit healthier. Cue these gluten-free snickerdoodles!

These cookies are made with almond flour and oat flour which are packed with protein, fiber and healthy fats and major upgrades compared to white all-purpose flour and most gluten-free flour blends.

Even though these cookies are gluten-free and vegan, they still have that classic chewy snickerdoodle texture and are loaded with cinnamon sugar flavor in every bite! They’re Issac approved and seriously so dang delicious. I can’t wait for you to try them!

Multiple gluten-free snickerdoodle cookies on a wire rack.

What are Snickerdoodles?

Snickerdoodles are simple, traditional cookies known for their characteristic coating of cinnamon sugar. The name “snickerdoodle” is believed to be derived from the German word “Schneckennudel,” a term for a cinnamon-dusted sweet roll.

These cookies are distinct from regular sugar cookies due to the presence of cream of tartar, which imparts a unique tanginess and results in a chewier texture. The recipe involves rolling the dough balls in a mixture of cinnamon and sugar before baking, leading to their signature look and taste. They’re the perfect companion to a warm cup of tea or coffee or a glass of milk, promising comfort in every bite.

Gluten-free snickerdoodle cookies lined up near one another.

Why You’ll Love These Cookies

  • Delicious – Expect cookies with a soft and chewy interior and crispy edges, all topped off with a sugary cinnamon coating that’s utterly addictive!
  • Easy to make – No complicated steps here — these cookies come together in one bowl with only 11 ingredients. And no need to chill the dough!
  • Healthier ingredients – These snickerdoodles are made with wholesome ingredients like almond flour and oat flour. They’re also naturally sweetened with maple syrup and coconut sugar.
  • Allergen-friendly – These cookies are gluten-free, egg-free, dairy-free + vegan!
Six gluten-free snickerdoodle cookies stacked on one another.

Ingredients Needed

  • 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.
Dough for the gluten-free snickerdoodle cookies in a large bowl with a metal spoon.

How to Make

These gluten-free snickerdoodles are super easy to make!

Step 1: Start by mixing the almond flour, oat flour, cinnamon, cream of tartar, baking soda, baking powder and salt together in a large bowl.

Step 2: To the same bowl, add the melted coconut oil, maple syrup, coconut sugar and vanilla extract. Stir until everything is combined.

Step 3: In a separate small bowl, mix together the coconut sugar and cinnamon for your topping.

Step 4: 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. Let cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Gluten-free snickerdoodle cookies with a cinnamon topping.

Ingredient Substitutions

  • Flour: I don’t recommend substituting the almond or oat flour with another flour as this recipe was designed to be made with those two flours.
  • Coconut oil: If you’re not a fan of coconut oil, or simply don’t have it on hand, melted vegan butter or another neutral oil like avocado oil or olive oil can work as a replacement.
  • Maple syrup: Honey or agave syrup can be used in place of maple syrup. They both add the necessary sweetness, though the flavor will be slightly different.
  • Coconut sugar: Brown sugar is a good substitute for coconut sugar, offering a similar molasses-like flavor and moisture content. Regular granulated sugar can also be used but may alter the texture slightly.
A woman's hands breaking a gluten-free snickerdoodle cookie in half.

Tips For Making the Best Gluten-Free Snickerdoodles

  • Don’t skip the cream of tartar: This ingredient is crucial for that classic snickerdoodle tang and chewiness. It’s what sets a snickerdoodle apart from a simple cinnamon sugar cookie, so it’s best not to substitute it.
  • Use a cookie scoop: Use a cookie scoop to ensure all your dough balls are the same size. This uniformity helps them bake evenly, preventing some cookies from getting too crispy while others are still underbaked.
  • Don’t overbake: Gluten-free cookies can go from perfect to overdone quickly. Remove them from the oven when the edges are set but the centers still look soft. They’ll continue to cook slightly as they cool on the baking sheet.
  • Adjust baking time: For a chewier cookie bake for 8 minutes. For a crispier cookie bake for 10-12 minutes.
  • Want thicker, fluffier cookies? Don’t flatten the top of your dough balls down before baking. Just roll your dough balls in the cinnamon sugar mixture and place them on the baking sheet.
  • Rest and cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This rest period helps them set, making them easier to transfer and preventing breakage.
  • Storage matters: Keep your baked snickerdoodles in an airtight container to maintain their chewiness. They’ll stay fresh for several days, but you can also freeze them for longer storage.
A woman's hand holding a gluten-free snickerdoodle cookie over a red mug.

How to Store

If you won’t be eating these gluten-free snickerdoodle cookies right after making them, you’ll want to make sure you store them properly so they don’t get stale!

Let your cookies cool completely and then layer the cookies in an airtight container and store at room temperature for 3-4 days or in the fridge for about a week. They store really well which makes them great for holiday parties and gifts!

For longer storage, you can freeze these cookies for 1-2 months in a freezer-safe container. When you’re ready to enjoy, thaw at room temperature for about 15-30 minutes or reheat briefly in the oven.

Can I Freeze The Dough?

Yes! After you roll your dough balls in the cinnamon sugar, place them on a baking sheet, but instead of placing the baking sheet in the oven transfer it to the freezer. Let your dough balls freeze for about 15-20 minutes then transfer to a freezer-safe bag and store for up to 3 months.

When you’re ready to bake your cookies you don’t have to thaw them first. Just place the frozen dough balls on your baking sheet and bake as directed. You may need to bake the cookies for a few extra minutes, just keep an eye on them!

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

Guten-Free Snickerdoodles FAQ’s

What is cream of tartar?

One ingredient that almost all snickerdoodle recipes call for is cream of tartar! 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.

What is the difference between cinnamon sugar cookies and snickerdoodles?

The primary difference between cinnamon sugar cookies and snickerdoodles lies in the recipe’s ingredients and the cookies’ texture. Snickerdoodles include cream of tartar as a key ingredient, which gives them their classic tangy taste and chewy texture, along with causing the cookie to rise and have a more crinkled surface. On the other hand, cinnamon sugar cookies are generally more straightforward, lacking cream of tartar, resulting in a sweeter flavor and a crispier texture.

Why did my snickerdoodles come out flat?

One common culprit is overmixing the dough, which introduces too much air into the mixture. This air can then cause the cookies to rise rapidly and fall flat during baking. Also, the leavening agents’ freshness, such as baking soda, baking powder or cream of tartar, is crucial. If they’re old or expired, they won’t create the necessary chemical reactions, leading to less rise and a flatter cookie. Finally, the oven temperature plays a significant role. If the oven is not hot enough, it might not set the cookies quickly enough, leading to spreading.

Why are my cookies dry?

Dry cookies often result from either adding too much flour, which absorbs the dough’s moisture, or baking the cookies for too long, causing them to lose moisture and become overly dry. Additionally, not having enough fat in the recipe can make the cookies less moist. To avoid dry cookies, it’s important to measure ingredients accurately, keep an eye on the baking time, and follow the recipe’s recommended amounts of ingredients.

More Holiday Cookies to Try

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

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4.07 from 45 votes

Gluten-Free Snickerdoodles

These easy gluten-free snickerdoodles are fluffy, chewy and loaded with cinnamon flavor in every bite. They're made with a combo of almond flour and oat flour and come together in one bowl!
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 11 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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Cookies
Cuisine: American
Keyword: gluten free snickerdoodles
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
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44 Comments

  1. These look so good! I know almond flour can be a hard one to replace, but any sub ideas for someone who’s allergic to almonds? 😬

    1. Hey Tori! I haven’t tried it, but you could try using all oat flour instead of the almond flour. Again, I haven’t tried it so I’m not 100% sure the cookies will turn out the same, but definitely let me know how they turn out if you try the recipe without almond flour. 🙂

    1. Hi Deanne. You can find certified gluten-free oat flour – Bob’s Red Mill makes it. Or all-purpose gluten-free flour will work too!

  2. I tried these tonight and they came out tasting great!
    The only issue I ran into was that my dough remained quite crumbly and thus the cookies came tad fragile. Of course, I’m new to baking gluten-free, so this might be completely normal!

    1. Hey Yolan, I’m so glad you enjoyed these cookies. Thanks for trying this recipe! The dough definitely shouldn’t be crumbly. Did it seem dry to you and did you change anything about the recipe?

  3. 5 stars
    This is looks so good. I’ll definitely try this. I will share also some to my friends in Hawthorn Restaurants. Hope I can get the perfect blend because my friends thinking that I don’t know how to cook. I know they will surprise.

  4. 5 stars
    These cookies were delicious!! Just sweet enough, and I loved the texture. I will definitely be making these again!

    1. Ahh! I love hearing that, Christina! Thanks so much for coming back to leave a comment and star rating. I so appreciate it!

  5. 5 stars
    These cookies are so good! I like them better than traditional Snickerdoodles. Even my 15 year old loved them. Am planning to make again but a double batch.

    1. Ahh that makes me so happy to hear, Lori! I’m glad these cookies were a hit! Thanks for trying this recipe and for coming back to leave a comment + star rating. I really appreciate it!

    1. Hey Maggie! I’m so sorry to hear that, they definitely shouldn’t have turned out dry. Did you change anything about the recipe? Normally if a cookie turns out too dry it means too much flour was added or not enough liquid or else they were cooked too long. Did they seem overcooked to you?

      1. Hi Brittany,
        I wonder if you’ve ever considered adding weight measurements to your baking recipes? It would be so helpful, especially with the use of these alternative flours which can sometimes be a bit dense, to have the weight measurements. This reader may have followed your recipe exactly but if you fluffed your flours before scooping and she didn’t, her cup of flour could have contained more flour than your cup, for example. There can be such a huge difference when people are measuring by volume rather than weight! Not to mention how much easier clean-up is when you go by weight – just tare the scale and add ingredients to the bowl – no cups needed! I hope this is something you’ll consider adding going forward.

  6. My comment is regarding the recipes running in the bavkground(when a recipe is being made). I LOVE this site and all the recipes. However I would like to make some of the recipes I see( running in the background) – while I have my other recipe up to make, but there are just ingredients without measurements AND NO NAME for the recipe so I am not even able to look it up. Please respond with assistance at your convenience. Ty.

    1. Hey Dar – I’m assuming you’re referring to the video recipes that show up on the blog posts. If you click the button on the bottom right corner of the video that says “more videos” you’ll be able to see the name of the recipe in the video playing as well as other videos. Hopefully that helps and let me know if you aren’t able to figure it out. 🙂

  7. 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!!!!

    1. 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!

  8. 3 stars
    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.

    1. 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.

    1. 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!

  9. 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. 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!!

  10. 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.

  11. 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!

  12. 5 stars
    These are delicious!! They come together so quickly and easily and were a hit even in my non-gluten free college house! Perfect for fall

  13. 5 stars
    Yummy. Will definitely make them again. Easy to throw together, quick to bake and very tasty. I shared some with my friends and then had to share the recipe! Thanks!

    1. YAY! I am so happy to hear that you are enjoying this recipe and are sharing it with your friends, thank you so much! I appreciate your review and star rating, it means a lot!

    2. YAY! I am happy to hear that this recipe is a hit, Karen. Thank you for sharing your review and star rating, I so appreciate it!

      1. YUM! I am so glad you gave these a try and they turned out perfect for you. Thanks so much for your review & star rating, it means so much to me.