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Healthy snickerdoodle cookies on a gold cookie tray.
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3.80 from 35 votes

Almond Flour Snickerdoodles

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.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Cookies
Cuisine: American
Keyword: gluten free snickerdoodles
Servings: 13 cookies
Calories: 176kcal

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