These gluten-free snickerdoodles made with almond flour are soft, chewy, and packed with cozy cinnamon flavor. Rolled in a sweet cinnamon-sugar coating, they’re crisp on the outside and perfectly soft inside—without any gluten, grains, or refined flours. These cookies are easy to make and satisfyingly sweet!
What you’ll need for gluten-free snickerdoodles:
- A stand mixer—I love the Kitchen Aid stand mixer, but if you don’t have one, a hand mixer works perfectly well.
- A baking sheet- If you’re looking for a great baking sheet I love the Caraway baking sheets! They’re made of a nontoxic ceramic coating, so they’re safe for you and your family!
- A silicone baking mat or parchment paper- I’m a huge fan of silicone baking mats!
- A spatula
- Measuring spoons and cups
Notes:
This may be an unpopular opinion… but if you don’t have cream of tartar the gluten-free snickerdoodles will still turn out perfectly. They won’t have the same tangy taste but they will be delicious! I have made snickerdoodles without cream of tartar many times and they are still yummy cookies!
Check out our other Snickerdoodle variations:
Soft and Chewy Gluten-Free Snickerdoodles
These gluten-free snickerdoodles made with almond flour are soft, chewy, and packed with cozy cinnamon flavor. Rolled in a sweet cinnamon-sugar coating, they’re crisp on the outside and perfectly soft inside—without any gluten, grains, or refined flours. These cookies are easy to make and satisfyingly sweet!
Equipment
- 1 Stand mixer or hand mixer
- 1 silicone baking mat or parchment paper
- 1 spatula
- measuring spoons
- measuring cups
Ingredients
Wet Ingredients
- 1 egg
- ¼ cup butter at room temperature
- 1 tsp vanilla extract
Dry Ingredients
- 1¾ cups almond flour
- 1½ tsp cinnamon
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ¼ tsp cream of tartar
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet and set it aside.
- Using a stand mixer or a hand mixer, beat the butter and sugar together on medium-high speed until light and creamy. Approximately 2 minutes.
- Add the eggs and vanilla, and mix on medium-high speed for another 1-2 minutes.
- In a medium sized bowl combine all the dry ingredients.
- Slowly add the dry ingredients to the wet ingredients, mixing on low just until combined.
- In a shallow bowl combine the sugar and cinnamon for rolling.
- Scoop the cookies into 9 rounded balls and roll each one in the cinnamon sugar mixture, and then place two inches apart on the baking sheet. Gently flatten each cookie.
- Bake at 350 degrees for 12-14 minutes.
- Enjoy!
Tried this recipe?Let us know how it was!
