Almond Flour Snickerdoodle Cookies
These almond flour snickerdoodles are soft, chewy with crispy edges and so easy to make. These cookies are coated in cinnamon sugar, made in one bowl and require no chilling time! They’re naturally gluten free and paleo friendly.
While it’s always cookie season in my book, as we approach the New Year, I love making healthier takes on classic cookie recipes. Up first are these almond flour snickerdoodles. They’re made with better for you ingredients and can be made completely dairy free and refined sugar free. But you somehow still end up with a super chewy yet crisp edged cookie that even non-gluten free eaters will love.
They’re a take on my oh so popular almond flour chocolate chip cookies, but with a few subtle tweaks for that classic cinnamon sugar vibe we all love in a snickerdoodle. If you love this recipe, try my almond flour blondies next!
Tips before we get baking!
- Cream of tartar is a key ingredient in a classic snickerdoodle which gives their signature tangy flavor and crackly appearance. I do not recommend leaving it out or subbing with something else.
- Careful not to over bake here! They will continue to firm up as they sit and cool, so take them out of the oven on the earlier side if you like a chewier cookie.
How to make almond flour snickerdoodles
Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
In a medium mixing bowl or bowl of a stand mixer, add in the softened butter and sugar. Beat for about 30 seconds or until well combined. Add in the egg and vanilla and beat to combine. Mix in the dry ingredients and beat just until combined.
In a small dish, mix together the sugar and cinnamon. Use a two tablespoon scoop and scoop the dough into balls and roll in the cinnamon sugar. Place on the baking sheet, leaving enough room for spreading.
Bake for 13-16 minutes or until the edges are lightly golden brown and the center looks mostly set. They will continue to firm as they cool. As soon as they come out of the oven, I like to swivel with a round cookie cutter to create perfect circles.
Let cool on the cookie sheet for about 10 minutes, then transfer to a wire rack to finish cooling. Enjoy and try my almond flour banana bread next!
Key ingredients & swaps
Almond flour. Almond flour makes up the base of these cookies and yields a really chewy consistency with crisp edges. The high fat content of almond flour means these cookies will stay super moist and not dry out!
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Butter. I suggest using butter for the best flavor, but you can sub for coconut oil if you prefer. You really won’t be able to taste the difference, just be sure to measure the oil as accurately as possible and use refined coconut oil to avoid a coconut flavor.
Tapioca starch. A little tapioca starch helps absorb excess moisture to ensure the cookies don’t spread too much while baking.
Sugar. I used light brown sugar which keeps these cookies moist. You can sub for coconut sugar but the cookies will be darker in color.
Egg. One egg helps bind all ingredients together so the cookies don’t crumble. Since there is only one egg, you can safely swap for a vegan alternative like a flax egg or apple sauce.
Almond flour vs. almond meal
Almond flour is made from blanched almonds without the skins, which gives these cookies their delicious flavor and texture. Almond meal uses whole almonds with the skins and the two cannot be used interchangeably in this recipe.
How to store
These almond flour snickerdoodles store quite well. Once cooled, they will keep at room temperature in a container for about 3-4 days.
You can also freeze them after they bake! Just let cool completely, then transfer to a freezer safe bag and freeze for up to 2 months. Reheat at 300 until warm through the center.
Why do gluten free cookies fall apart?
Almond flour cookies can more easily fall apart than other types of cookies because you’re removing the gluten which binds them together.
Instead, we’ll be using an egg and a touch of tapioca starch to bind the cookies together so they don’t crumble. You also want to ensure you let the cookies cool completely before handling or eating so the texture has time to set. Immediately out of the oven they will be much too soft to handle!
More almond flour recipes!
- Almond Flour Vanilla Cake
- Almond Flour Brownies
- Blueberry Almond Flour Muffins
- Almond Flour Sugar Cookies
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Almond Flour Snickerdoodle Cookies
by: claire cary
Equipment
Ingredients
Wet
- 5 tablespoons unsalted butter room temperature/softened
- ½ cup brown or coconut sugar
- 1 egg
- 1 teaspoon vanilla extract
Dry
- 2 cups almond flour
- 4 teaspoons tapioca starch
- ½ teaspoon baking soda
- ¾ teaspoon cinnamon
- ¼ teaspoon salt
- 1 teaspoon cream of tartar
Cinnamon Sugar
- ¼ cup granulated sugar white, brown or coconut all work
- 2 teaspoons cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a medium mixing bowl or bowl of a stand mixer, add in the softened butter and sugar. Beat for about 30 seconds or until well combined.
- Add in the egg and vanilla and beat to combine. Mix in the dry ingredients and beat just until combined.
- In a small dish, mix together the sugar and cinnamon. Use a two tablespoon scoop and scoop the dough into balls and roll in the cinnamon sugar. Place on the baking sheet, leaving enough room for spreading.
- Bake for 13-16 minutes or until the edges are lightly golden brown and the center looks mostly set. They will continue to firm as they cool. As soon as they come out of the oven, I like to swivel with a round cookie cutter to create perfect circles.
- Let cool on the cookie sheet for about 10 minutes, then transfer to a wire rack to finish cooling. Enjoy!
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