The Best Grain Free Snickerdoodles

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I’m laying on our couch watching Tony eat a huge plate my vegan tofu nachos. The best part is that he has no idea that I made them with a healthy cheese sauce made from nuts, or that the ‘meat’ is actually tofu. This is exactly why I love doing what I do: helping people eat healthier and more nutritious without sacrificing taste.

And sometimes you need a cookie that’s the best of both worlds: both sweet and a little more nutritious.

I’d like you to meet my gorgeous fat little snickerdoodles. They’re soft, chewy, grain free, dairy free and basically THE MOST ADDICTING COOKIE RECIPE EVER! They make your house smell like a delicious cinnamon sugar cookie candle from Bath and Body Works. Trust me, Santa will not be disappointed.

These healthy snickerdoodles are based on my favorite gluten free sugar cookie recipe and come together in ONE BOWL. That’s right, you’ll have one of these grain free snickerdoodles in your belly in less than 20 minutes.

Ingredients you’ll need

These easy grain free snickerdoodles are naturally sweetened but taste like the real deal snickerdoodles you know and love. Dairy free and paleo-friendly, too! Here’s what you’ll need to make them:

  • Flours: we’re using a mix of almond flour and coconut flour to keep these snickerdoodles gluten free & grain free.
  • Spices: you’ll add good old cinnamon to perfectly spice these gluten free snickerdoodles.
  • Sweeteners: we’re naturally sweetening these snickerdoodles with a bit of pure maple syrup and coconut sugar.
  • Wet ingredients: you’ll also need coconut oil and an egg to give these grain free snickerdoodles the perfect amount of moisture.
  • Baking staples: don’t forget to add vanilla, baking soda, cream of tartar (which makes the cookies taste like snickerdoodles) and a pinch of salt to help them bake up properly!
  • For rolling: I love rolling the dough in a little organic cane sugar + cinnamon to give the snickerdoodles a pretty, festive look.

rolling gluten free snickerdoodle cookie dough balls in sugar

Using cream of tartar in snickerdoodles

I know it seems like a strange ingredient, but cream of tartar is something that differentiates snickerdoodles from all other cookies. It gives snickerdoodles an amazing, soft texture because it prevents the sugar from crystallizing, and it reacts with the baking soda to make them puffy and delicious. Cream of tartar also has a very slight acidic flavor that pairs with the sugar and that you’ll find in traditional snickerdoodles.

unbaked grain free snickerdoodles on a baking sheet

Easy ingredient swaps

Missing a few things or want to customize these gluten free snickerdoodles? Here’s what I recommend:

  • Instead of coconut oil, feel free to use melted butter. I personally LOVE using melted salted butter in these.
  • The coconut sugar keeps the snickerdoodles paleo, but you can also use regular sugar if you prefer!
  • Missing maple syrup? Feel free to use honey instead, or just add another tablespoon or two of sugar.

gluten free snickerdoodles on a wire rack

Can I use all purpose flour?

Unfortunately, no, I would not recommend using all purpose flour in these grain free snickerdoodles. If you’re looking to use all purpose flour, try one of these cookies instead:

paleo snickerdoodles in a stack on a plate

Tips & tricks for the best grain free snickerdoodles

  • Be sure to use a room temperature ingredients. Use a room temp egg and cooled coconut oil so that your wet ingredients don’t coagulate. You can simply place your egg in warm water for 3-5 minutes and wait for your coconut oil to become room temp after melting it.
  • Let your dough rest for a few minutes. After you’ve mixed your wet & dry ingredients together let your dough sit for about 5 minutes to let it thicken up.
  • Remember to flatten the cookie dough balls so that they’re about 1/4 inch thick after placing them on your cookie sheet. Because these are grain & gluten free snickerdoodles, they won’t spread as much as regular ones.
  • Bake your grain free snickerdoodles until they’re just barely golden brown. They’re delicious slightly underbaked and we don’t want dry snickerdoodles!

grain free snickerdoodles on parchment paper with cinnamon sticks

How to freeze grain free snickerdoodles

Good news: these grain & gluten free snickerdoodles are freezer-friendly! There are two ways to do it:

  1. Freeze the dough: roll the snickerdoodle cookie dough into balls and place them on a cookie sheet lined with parchment paper. Chill the dough in the freezer for 30 minutes. Once the cookie dough balls firm up, you can transfer them to a reusable freezer-safe bag or container. Cookie dough will keep well for up to 3 months. When ready to bake, simply bake the cookies as directed. You may just need a few extra minutes of baking time.
  2. Freeze already baked grain free snickerdoodles: wait for the snickerdoodles to cool completely, then transfer them to a reusable freezer-safe bag or container lined with wax or parchment paper. I like to place them in a single layer to avoid any cookies breaking. Cookies will keep well for up to 2 months. Once ready to eat, simply thaw out at room temperature and enjoy.

gluten free snickerdoodles on parchment paper with a bite taken out

More cookie recipes you’ll love

Grain Free Peanut Butter Cup Cookies

Grain Free Chocolate Orange Pinwheels

Soft Brown Butter Ginger Cookies with Lovely Lemon Icing

Mint Chocolate Cookies with Mint Frosting

Grain Free Gingerdoodle Cookies

I hope you love these easy grain free snickerdoodles! If you make them be sure to leave a comment & a rating so I know how you liked them. Enjoy, xo!

Grain Free Snickerdoodles

The softest grain free snickerdoodles with hints of warm cinnamon and sugar in every bite. These easy, grain and gluten free snickerdoodles are paleo-friendly, too, and made with a mix of almond flour and coconut flour. This will be your new go-to healthy snickerdoodle recipe! 

  • Wet ingredients:
  • ¼
    cup
    melted and cooled coconut oil or melted butter
  • 1/3
    cup
    coconut sugar (or regular sugar)
  • 1
    tablespoon
    pure maple syrup (or honey)
  • 1
    egg, at room temperature
  • 1
    teaspoon
    vanilla extract
  • Dry ingredients:
  • 1 ½
    cups
    packed fine blanched almond flour
  • 1
    tablespoon
    coconut flour
  • 1
    teaspoon
    cinnamon
  • 1/2
    teaspoon
    baking soda
  • ¼
    teaspoon
    cream of tartar
  • 1/4
    teaspoon
    salt
  • For rolling:
  • 1/4
    cup
    organic cane sugar (or coconut sugar)
  • 1
    teaspoon
    cinnamon
  1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.

  2. In a medium bowl, add in melted coconut oil or melted butter, sugar, egg, and vanilla. Mix until well combined, smooth and creamy.

  3. Next add in almond flour, coconut flour, cinnamon, baking soda, cream of tartar and salt. Mix until a dough forms. Allow dough to sit for 5 minutes to thicken up while you make the cinnamon sugar mixture.

  4. While dough is sitting, mix together cane sugar and cinnamon in a small bowl and set aside.

  5. Use your hands to roll dough into 10 golf-sized balls, then roll each dough ball into cinnamon-sugar mixture until coated completely. Place each dough ball on prepared cookie sheet then flatten each with the palm of your hand so that they are about 1/4th inch thick.

  6. Bake for 8-10 minutes. Remove from oven, transfer to a wire rack and allow cookies to cool completely. Makes 10 cookies.

See the blog post for cookie freezing instructions.

Missing a few things or want to customize these gluten free snickerdoodles? Here’s what I recommend:

  • Instead of coconut oil, feel free to use melted butter. I personally LOVE using melted salted butter in these.
  • The coconut sugar keeps the snickerdoodles paleo, but you can also use regular sugar if you prefer.
  • Missing maple syrup? Feel free to use honey instead, or just add another tablespoon or two of sugar.

Nutrition

Servings: 12 cookies

Serving size: 1 snickerdoodle

Calories: 158kcal

Fat: 12.1g

Saturated fat: 4.6g

Carbohydrates: 10.3g

Fiber: 2.2g

Sugar: 6.6g

Protein: 3.7g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats



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