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.
Prep Time15 minutesmins
Cook Time13 minutesmins
Total Time28 minutesmins
Course: Dessert
Cuisine: American
Servings: 18
Calories: 215kcal
Author: Chrystal Johnson
Equipment
Measuring cups and spoons
Mixing bowls
Electric hand mixer
Baking sheets
Parchment paper
Wire cooling rack
Ingredients
¾cupbutter
½cupgranulated sugar
¼cupbrown sugar
2eggs
2teaspoonsvanilla extract
½teaspoonbaking soda
¾teaspoonsea salt
1teaspoonground cinnamon
3cupsalmond flour
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.