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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!
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.
- Cookie Ingredients
- Topping Ingredients
- Equipment
- By the Numbers: How to Make Gluten Free Snickerdoodles
- Step 1: Preheat Oven and Line Baking Sheets
- Step 2: Cream Butter and Sugars
- Step 3: Add Eggs and Vanilla
- Step 4: Add Baking Soda, Salt and Cinnamon
- Step 5: Add Almond Meal
- Step 6: Make Cinnamon Sugar Coating
- Step 7: Dip Cookie Dough Balls in Cinnamon Sugar
- Step 8: Bake Cookies
- Step 9: Cool Cookies
- Step 10: Eat Cookies
- Substitutions
- Best type of almond flour
- Storage tips
- More gluten free cookie recipes
- Secrets to gluten-free baking
Cookie Ingredients
- 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.
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.
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.
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.
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.
Step 7: Dip Cookie Dough Balls in Cinnamon Sugar
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.
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.
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.
Step 10: Eat Cookies
Serve your gluten free snickerdoodles with a glass of homemade almond milk or your favorite type of milk.
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.
More gluten free cookie recipes
If you’re in the mood for baking, try some of my other amazing gluten-free cookie recipes:
- Gluten Free Chocolate Chip Cookies
- Gluten Free Gingersnaps
- Gluten Free Peanut Butter Cookies
- Gluten Free White Chocolate Macadamia Nut Cookies
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 Recipe
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.