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!
Servings: 9 cookies
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 teaspoon vanilla extract
Dry Ingredients
- 1¾ cups almond flour
- 1½ teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon 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!
