Gluten-Free Snickerdoodles
The Ultimate Recipe for a Healthier Cookie Craving
If you’re on the hunt for a cookie recipe that satisfies your sweet tooth while keeping things light and wholesome, look no further than these gluten-free snickerdoodles! Fluffy, chewy, and bursting with cinnamon-sugar goodness in every bite, these cookies are the perfect treat for everyone—whether you follow a gluten-free diet or not. Made with a simple combination of almond flour and oat flour, this recipe comes together effortlessly in one bowl, making it as convenient as it is delicious.
A recipe that’s sure to become a family favorite! Packed with protein, fiber, and healthy fats, these cookies don’t just taste amazing—they’re a better-for-you option that you’ll feel good about sharing.
Why You’ll Love This Recipe
These gluten-free snickerdoodles are perfect for:
- Health-conscious bakers looking for a treat that’s lower in refined ingredients.
- Cinnamon lovers who can’t resist that warm, spiced flavor.
- Holiday gatherings, cookie swaps, or everyday indulgence.
- Quick and easy baking, thanks to its one-bowl preparation.
Even though they’re gluten-free and vegan, they capture that classic chewy texture and signature tangy flavor you expect from a snickerdoodle. Ready to bake? Let’s get started!
Ingredients You’ll Need
Here’s a quick overview of what makes these cookies so special:
- Almond flour: Offers a nutty richness and is packed with protein and healthy fats. Be sure to use almond flour, not almond meal.
- Oat flour: Provides structure and a mild sweetness. You can buy it pre-made or blend oats into a fine flour.
- Cinnamon: The star of the show! Used in both the dough and the cinnamon-sugar coating.
- Cream of tartar: Essential for that classic snickerdoodle tang and chewy texture.
- Coconut oil: A healthy fat that binds the dough and keeps the cookies moist.
- Maple syrup and coconut sugar: Natural sweeteners that add depth of flavor.
- Vanilla extract: Enhances the overall taste.
- Leavening agents: Baking soda and baking powder ensure the cookies rise beautifully.
- Sea salt: Balances and enhances all the flavors.
Ingredient Swaps and Tips
- Coconut sugar: Substitute with brown sugar for a similar flavor or granulated sugar for a slightly different texture.
- Coconut oil: Swap with melted vegan butter, avocado oil, or olive oil.
- Maple syrup: Honey or agave syrup work well if you prefer.
Kitchen Equipment Needed
- Large mixing bowl
- Whisk or mixing spoon
- Measuring cups and spoons
- Small bowl for cinnamon-sugar topping
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop or tablespoon for portioning dough
- Wire cooling rack
Step-by-Step Instructions
Follow these simple steps to create the perfect gluten-free snickerdoodles:
Step 1: Mix Dry Ingredients
In a large bowl, whisk together the almond flour, oat flour, cinnamon, cream of tartar, baking soda, baking powder, and sea salt. This ensures the dry ingredients are evenly distributed.
Step 2: Combine Wet Ingredients
To the same bowl, add melted coconut oil, maple syrup, coconut sugar, and vanilla extract. Stir until everything is fully combined, forming a slightly sticky dough.
Step 3: Prepare Cinnamon-Sugar Coating
In a small bowl, mix coconut sugar and cinnamon. This will be used to roll the cookie dough balls before baking.
Step 4: Shape and Coat Cookies
Use a cookie scoop or tablespoon to portion out the dough. Roll each portion into a ball and coat generously in the cinnamon-sugar mixture. Place on a parchment-lined baking sheet and flatten slightly with your hand for a traditional snickerdoodle shape.
Step 5: Bake and Cool
Bake in a preheated oven at 350°F (175°C) for 10 minutes, or until the edges are golden and set. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips for the Best Gluten-Free Snickerdoodles
- Don’t skip the cream of tartar: It’s the key to achieving that signature tang and chewiness.
- Use a cookie scoop: This ensures uniform cookies that bake evenly.
- Watch the bake time: Gluten-free cookies can overbake quickly. Remove them when the centers are still soft.
- Adjust texture: For chewier cookies, bake for 8 minutes. For a crispier texture, extend baking time to 10-12 minutes.
- Prefer thicker cookies? Skip flattening the dough balls before baking.
How to Store and Freeze
Storing Leftovers
- Room temperature: Store in an airtight container for up to 3-4 days.
- Refrigerator: Keeps well for about a week.
Freezing
Place cooled cookies in a freezer-safe container or bag. Freeze for up to 1-2 months. When ready to enjoy, thaw at room temperature for 15-30 minutes or reheat in the oven for a few minutes.
FAQ Section
Can I use all-purpose flour instead of almond and oat flour?
This recipe is specifically designed for almond and oat flour, so substitutions may affect the texture and flavor. Stick with these flours for the best results.
What can I substitute for cream of tartar?
While cream of tartar is essential for traditional snickerdoodles, you can use lemon juice or white vinegar as a last resort. However, the texture and tang may differ slightly.
Are these cookies vegan?
Yes! This recipe is vegan as it uses coconut oil and avoids any animal products.
Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 24 hours. Allow it to come to room temperature slightly before rolling and baking.
Food and Drink Pairings
Pair these gluten-free snickerdoodles with:
- A warm mug of chai tea or cinnamon-spiced coffee for a cozy treat.
- A glass of almond or oat milk for a kid-friendly snack.
- Vanilla or cinnamon ice cream for an indulgent dessert.
Share the Love!
If you try these gluten-free snickerdoodles, let me know how they turn out! Share your photos on social media and tag me so I can see your creations. Don’t forget to subscribe to my blog for more delicious, health-conscious recipes. Together, we can make baking wholesome, easy, and absolutely irresistible!
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