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Homemade Gluten Free Snickerdoodles recipe image

Gluten Free Snickerdoodles

These Gluten Free Snickerdoodles are a must-try! Soft centers, crisp edges, and a delightful cinnamon sugar dusting await you.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 2 cups almond flour or almond meal this gluten-free flour is the star of the show
  • 1/3 cup powdered sugar or powdered sugar-free sweetener for that perfect blend of sweetness
  • 1/4 tsp salt enhances the overall flavor
  • 1/4 tsp baking soda helps the cookies rise
  • 1/4 cup butter or coconut oil adds richness and moisture
  • 1 tsp pure vanilla extract for that warm flavor
  • 2 tbsp water helps bind the ingredients
  • 1/4 cup sugar or granulated sweetener of choice for the signature sweetness
  • 1/2 tbsp ground cinnamon a must-have for classic flavor

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Whisk or spoon
  • Cookie scoop or tablespoon

Method
 

Baking Instructions
  1. Step 1: Preheat your oven to 350°F (175°C) for even baking.
  2. Step 2: Line a baking sheet with parchment paper to prevent sticking.
  3. Step 3: In a mixing bowl, combine almond flour, powdered sugar, salt, baking soda, and ground cinnamon. Whisk until blended.
  4. Step 4: In another bowl, mix melted butter (or coconut oil) with granulated sugar until smooth. Add vanilla extract and water, stirring until combined.
  5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
  6. Step 6: Using a cookie scoop or tablespoon, scoop portions of dough and roll them into balls. Place on the prepared baking sheet.
  7. Step 7: Bake for 10-12 minutes until edges are lightly golden. Centers may seem soft.
  8. Step 8: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

  • Measure almond flour correctly; too much can lead to dry cookies.
  • Increase cinnamon in the coating for an extra kick.
  • Best eaten fresh but can be stored in an airtight container for a few days.
  • Chill the dough for firmer cookies if desired.