Gluten-Free Snickerdoodles: Crispy, Chewy, and Paleo!
Who’s craving some grain-free and gluten-free snickerdoodles that are crispy, chewy, tangy, and perfectly sweet? These paleo cookies are made with natural ingredients like almond flour, coconut sugar, and cinnamon, and are an absolute cinch to make!
Servings: 16
Ingredients
Snickerdoodle Cookie Dough
- 1¼ cup finely ground almond flour
- ¼ cup tapioca starch or arrowroot starch
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon Diamond Crystal kosher salt
- ⅓ cup melted refined coconut oil at room temperature
- ⅔ cup coconut sugar use blond or golden coconut sugar for lighter colored cookies
- 1½ teaspoons vanilla extract
- 1 large egg at room temperature
Cinnamon Sugar Topping
- 1 tablespoon coconut sugar use blond or golden coconut sugar or maple sugar for a lighter colored topping
- 1½ teaspoons ground cinnamon
Instructions
- In a medium bowl, combine the almond flour, tapioca starch, cream of tartar, baking soda, and kosher salt. Whisk well to combine and set aside.
- In a large bowl, combine the coconut sugar, melted coconut oil, and vanilla extract. Use an electric hand mixer or stand mixer with the paddle attachment on medium speed and beat everything together until combined. The resulting batter will look like wet, brown sand.
- Add the room temperature egg and continue beating on medium speed for about 3 to 4 minutes or until the mixture is a lighter golden brown color and the batter is thick and ribbony.
- Pour in the flour mixture and beat on low until just combined.
- Cover and chill the dough in the fridge for at least 1 hour and up to 3 days.
- When you’re ready to bake the cookies, heat the oven to 400°F with the rack in the middle. Then, line two rimmed baking sheets with parchment paper.
- Whisk 1 tablespoon blonde coconut sugar and ground cinnamon in a small bowl to make the cinnamon sugar topping.
- Using a small ice cream or cookie scoop, portion out 16 cookie dough balls, about 1 tablespoon each.
- Shape the pieces of dough into balls by rolling them in your palms. Then, toss the balls in the cinnamon and sugar mixture until well coated.
- Arrange 8 of the coated dough balls on each of the prepared baking sheets, staggering them about 2 inches apart. The cookies will flatten and spread as they bake so make sure there is ample space between the cookies.
- Bake one tray at a time or until edges are lightly browned and firm but centers are puffed and soft, about 7 to 8 minutes. (Start checking at the 5 minute mark if your cookies are smaller or your oven runs hot!)
- Let the cookies cool on the baking sheets for 5 minutes. Then, transfer the cookies to a wire rack and let them cool completely.
Video
Notes
- Make sure your ingredients are at room temperature! This way, the dough will blend perfectly.
- Measure the ingredients carefully! I always weigh out my dry ingredients on a kitchen scale and include the gram measurements in the recipe card below—just click on the metric button. If you don't have a scale, the next best way is to spoon the flour into a measuring cup and leveling it with a knife.
- Don't skip the chilling part! I know you're impatient to chomp on these cookies, but please take the time to chill the dough first. The chilling process makes the dough easier to roll into balls and makes the cookies taste better!
- Space the dough balls apart on the two sheet pans! The cookie dough will spread when baking so make sure you only place 8 dough balls on each pan and stagger ’em so they’re at least 2 inches apart.
- Don't over-bake these cookies! These cookies will finish baking in about 7 minutes. Use your nose as a guide and make sure you don't burn your precious snickerdoodles!
- Storage tips: Baked snickerdoodles can be stored in an airtight container at room temperature for up to 4 days. You can toss in a desiccant packet to keep them fresh longer.
Nutrition
Calories: 124kcal | Carbohydrates: 10g | Protein: 2g | Fat: 9g | Fiber: 1g | Sugar: 5g