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Healthy snickerdoodle cookies on a gold cookie tray.

Almond Flour Snickerdoodles


  • Author: Brittany Mullins
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 13 cookies

Description

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.


Ingredients

  • 1 cup almond flour
  • 1 ¼ cup oat flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/3 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 2 teaspoons vanilla extract

Cinnamon Sugar Topping

  • ¼ cup coconut sugar
  • 2 teaspoons cinnamon

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with a silicone mat or parchment paper, set aside.
  2. 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.
  3. In a separate shallow bowl, make your cinnamon sugar by stirring together the cinnamon and coconut sugar.
  4. 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.
  5. 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.
  6. Let cool for 10 minutes and then transfer to a cooling rack to cool completely. 
  7. Store leftover cookies in an air-tight container for up to 1 week.
  • Category: Cookies
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 176
  • Sugar: 12g
  • Sodium: 158mg
  • Fat: 8g
  • Carbohydrates: 24g
  • Fiber: 3g
  • Protein: 3g

Keywords: gluten free snickerdoodles