Name: Gluten Free Snickerdoodles Recipe
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Ingredients: ¾ cup butter; ½ cup granulated sugar; ¼ cup brown sugar; 2 eggs; 2 teaspoons vanilla extract; ½ teaspoon baking soda; ¾ teaspoon sea salt; 1 teaspoon ground cinnamon; 3 cups almond flour

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My easy Gluten Free Snickerdoodles recipe makes amazingly soft and chewy cookies. They’re the perfect cookie to bake for your family (and Santa) during the holiday season!

Stack of gluten free snickerdoodles on a plate in front of a cooling rack of cookies

We started making traditional Snickerdoodles, which are essentially like cinnamon sugar cookies, for Santa when Zoë was one. It became a family tradition to bake this type of cookie every year.

My original recipe was not gluten free, so I created this almond flour snickerdoodles recipe and my whole family fell in love with it. These moist and chewy gluten free cookies have the perfect texture… they almost don’t taste gluten free!

If you’re looking for the best gluten-free snickerdoodle cookies, give this easy recipe a try.

¾ cup of butter
½ cup of granulated sugar
¼ cup of brown sugar
2 large eggs
2 teaspoons of vanilla extract
½ teaspoon of baking soda
¾ teaspoon of sea salt
1 teaspoon of ground cinnamon
3 cups of almond flour

Topping Ingredients

¼ cup of granulated sugar
2 teaspoons of ground cinnamon

Equipment

Measuring cups and spoons
Mixing bowls
Electric hand mixer
Baking sheets
Parchment paper
Wire cooling rack

By the Numbers: How to Make Gluten Free Snickerdoodles

Follow these simple step by step instructions to learn how to make perfect gluten free snickerdoodles with almond flour.

Step 1: Preheat Oven and Line Baking Sheets

Preheat oven your oven 350° F. Line your baking sheets with parchment paper and set aside.

Step 2: Cream Butter and Sugars

In a large mixing bowl, beat ¾ cup of butter, ½ cup of white sugar and ¼ cup of brown sugar with an electric hand mixer until it has a really creamy texture. You can also use a stand mixer if you prefer.

Butter and sugars creamed together in a large glass mixing bowl.

Step 3: Add Eggs and Vanilla

Add 2 large eggs and 2 teaspoons of vanilla extract to the bowl, then mix until it’s well blended.

Eggs and vanilla blended into creamed butter and sugars in a glass mixing bowl.

Step 4: Add Baking Soda, Salt and Cinnamon

Add ½ teaspoon of baking soda, ¾ teaspoon of sea salt and 1 teaspoon of ground cinnamon to the wet ingredients, and continue mixing with the hand mixer.

Cinnamon, salt and baking soda added to cookie dough ingredients in a glass mixing bowl.

Step 5: Add Almond Meal

Add 3 cups of almond meal, 1 cup at a time, making sure you blend well after each cup. It’s a soft dough, so it’s best to refrigerate it for at least 30 minutes before proceeding.

Almond meal added to snickerdoodle cookie dough in a glass mixing bowl.

Step 6: Make Cinnamon Sugar Coating

When the chill time is almost up, combine the topping ingredients of ¼ cup of white granulated sugar and 2 teaspoons of cinnamon in a small bowl.

Cinnamon and sugar whisked together in a small bowl.

Make 1½-inch balls out of the cookie dough by rolling it in your hands (or using a cookie scoop), then roll the snickerdoodle cookie dough balls in the cinnamon sugar mixture until coated. Place the dough balls on the parchment paper, around 3 inches apart.

Snickerdoodle cookie dough balls laid out in a parchment paper lined baking sheet.

Step 8: Bake Cookies

Place the baking sheets into the pre-heated oven and bake your cookies for 11-13 minutes, or until golden brown around edges. Don’t bake for too long or they will be more crisp than moist and chewy.

Gluten free snickerdoodles cooling on the pan just after baking in the oven.

Step 9: Cool Cookies

Allow your cookies to cool for a few minutes on the cookie sheet, then move them to a wire rack to allow them to cool completely to room temperature.

Gluten free snickerdoodles cooling on a wire rack.

Step 10: Eat Cookies

Serve your gluten free snickerdoodles with a glass of homemade almond milk or your favorite type of milk.

Close up of a stack of homemade gluten free snickerdoodle cookies on a white dessert plate next to a cooling rack.

Tips for Making the Best Gluten Free Snickerdoodles

Answers to all of your questions about making gluten free snickerdoodle cookies with almond flour, including tips and substitution ideas.

Substitutions

If you have specific dietary needs or preferences, here are some substitution ideas:

For dairy free snickerdoodles, you can substitute vegan butter, palm shortening or coconut oil (or any combination of the 3) for the real butter.
For vegan snickerdoodles, you’ll also need to substitute an egg replacer for the eggs.

Best type of almond flour

You can use either fine or coarser almond flour in this recipe. Depending on the type you choose, the texture of the cookies will be slightly different. My 2 favorite brands are Bob’s Red Mill and Honeyville.

Storage tips

For best results, store your chewy gluten-free snickerdoodles in an airtight container in the refrigerator and eat within a week.

You can also individually freeze the cookies and just defrost them as you plan to eat them.

If you’re in the mood for baking, try some of my other amazing gluten-free cookie recipes:

Secrets to gluten-free baking

If you’re new to gluten-free baking and would like to learn the secrets I’ve discovered over the past decade, leave your name and email address in this form and I’ll send them to you!

Gluten free snickerdoodles stacked on a white plate

Gluten Free Snickerdoodles Recipe

Snickerdoodles are a classic cookie to make for Christmas. This gluten-free snickerdoodle recipe makes cookies with a chewy texture, crispy edges and just the right amount of cinnamon.

5 from 5 votes

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Prep Time: 15

Cook Time: 13

Total Time: 28

Recipe Servings: 18

Ingredients

¾ cup butter
½ cup granulated sugar
¼ cup brown sugar
2 eggs
2 teaspoons vanilla extract
½ teaspoon baking soda
¾ teaspoon sea salt
1 teaspoon ground cinnamon
3 cups almond flour

Equipment

Measuring cups and spoons
Mixing bowls
Electric hand mixer
Baking sheets
Parchment paper
Wire cooling rack

Instructions

Preheat oven your oven 350° F. Line your baking sheets with parchment paper and set aside.
In a large mixing bowl, beat the butter, white sugar and brown sugar with an electric mixer until it's creamy.
Add the eggs and vanilla, mixing until it’s blended well.
Add the baking soda, sea salt and cinnamon, and continue mixing with the hand mixer.
Add 1 cup of almond meal at a time, being sure you blend well after each cup. Refrigerate the dough for 20-30 minutes.
When the chill time is almost up, combine the topping ingredients of sugar and cinnamon in a small bowl.
Make 1 ½" balls out of the snickerdoodle dough by rolling it in your hands, then roll the balls in the cinnamon-sugar mixture until coated. Place the dough balls on the parchment paper, around 3″ apart.
Bake for 11-13 minutes, or until golden brown around edges.
Let the cookies to cool for a few minutes on the cookie sheet, then move them to a wire rack to let them cool completely.
Serve your gluten free snickerdoodles with a glass of your favorite type of milk.