Gluten Free Snickerdoodle Cookies 

By Rena Awada | Updated On December 5, 2023

Deliciously tender gluten-free Snickerdoodle Cookies are made with wholesome ingredients for a healthier treat you’ll love! This easy, grain-free cookie recipe is made with almond flour, honey, coconut sugar, warm spices, and an irresistible cinnamon and sugar coating. These are great anytime but especially perfect for baking during the holiday season!

Top view of snickerdoodle cookies on a white plate over a cloth.


Gluten Free Snickerdoodle Cookies are a healthier twist on the timeless classic, but taste just like the real deal snickerdoodles you love! With simple methods and a handful of simple ingredients, this recipe yields a wonderful soft and chewy texture with hints of warm cinnamon and sugar in every bite.

As an added plus, these snickerdoodles are completely grain-free, dairy-free, and paleo-friendly! Even though they’re healthy and made with better-for-you ingredients, they turn out so good in the end!

Why you’ll love this recipe

  • An incredibly soft and chewy texture! Made with almond flour, so you will get that soft texture that melts in your mouth,
  • Comforting: Warm spices that are sure to put you in the holiday spirit.
  • Easy to make: This snickerdoodle cookie recipe is simple and easy to make. Plus, no mixer is required!
Snickerdoodles stacked on a wire rack.

Ingredients needed

This gluten-free snickerdoodle cookie recipe is naturally sweetened with coconut sugar and your choice of honey, agave, or maple syrup. They are also made with almond flour to keep them grain-free and coconut oil to be dairy-free. Here’s everything you’ll need to make them:

  • Egg: One egg adds moisture, structure and stability.
  • Sweetener: To add the perfect amount of sweetness, use a combination of honey, agave or maple syrup and coconut sugar or brown sugar.
  • Vanilla extract: For a boost of flavor and warmth.
  • Almond flour: Almond flour is wonderful to bake with and gives these cookies delicious texture and flavor.
  • Spices: Ground cinnamon and ground nutmeg add warm, cozy flavor.
  • Baking staples: Baking soda and sea salt are essential for proper baking.
  • Coconut oil: To help all of the ingredients bind together and make the cookies perfectly moist. Use butter, if preferred.
  • For rolling: A mix of cinnamon and sugar is used as the coating to give these their signature look and taste!
Flour, spices, sugar, coconut oil, egg and vanilla in small bowls.

How to make this recipe

This healthy Snickerdoodle recipe is simple. You don’t even need a mixer! Just follow these easy steps:

  1. Prep: Preheat the oven to 350ºF and then line a sheet pan with parchment paper.
  2. Wet ingredients: Add the egg, honey or maple syrup, coconut sugar, and vanilla extract into a large mixing bowl. Whisk until combined.
  1. Dry ingredients: Into another mixing bowl, add the almond flour, cinnamon, nutmeg, baking soda, and salt. Using a fork or spatula, mix to combine.
  1. Combine wet and dry ingredients: Pour the wet ingredients into the almond flour mixture. Using a spatula, stir until they are fulling combined.
  1. Add coconut oil or butter: Next, add in the softened coconut oil or softened butter over the dough. Using your hands, knead it in with the dough until they are combined and a large ball of dough is formed.
  2. Chill dough: Cover the dough and place it in the fridge to chill for about 15-20 minutes.
  1. Mix the cinnamon & sugar for rolling: While the dough is chilling, make the cinnamon sugar. In a small bowl, add the cinnamon and coconut sugar and mix to combine. Set aside.
  2. Form dough into balls: Remove dough from the fridge after it has chilled and make even size balls. About 12 balls.
  1. Coat with cinnamon & sugar: Roll each ball gently in the cinnamon sugar mixture to evenly coat them. Space them evenly across the prepared sheet pan.
  2. Slightly press down dough balls: Using your finger, gently press down on each dough to form an even round shape.
  1. Bake: Place the sheet pan in the preheated oven and bake for 14-16 minutes or until they are golden brown.
  2. Cool and serve: Let the cookies cool before serving. Enjoy!

Expert tips

Make perfect gluten free snickerdoodles every time!

  • Almond flour: Be sure to use almond flour and not almond meal. Almond meal is slightly courser than almond flour and will not result in the best texture.
  • Coconut oil: If you only have melted coconut oil (not in its solid form), then add it in step 2 along with the wet ingredients. We do recommend the solid form of the coconut oil or use 2 tablespoons of softened butter at room temperature.
  • Baking tip: Do not flatten the dough too much if you don’t want them to spread a lot and prefer them to be on the thicker side.
  • Don’t grease the pan: Line your baking sheet with parchment paper or a nonstick silicone mat to prevent sticking. Greasing the baking sheet adds too much oil, which can cause too much spreading.
top view of 3 snickerdoodle cookies on a flat surface

Frequently asked questions

What are snickerdoodles?

Snickerdoodles are simple, traditional cookies known for their characteristic coating of cinnamon and sugar. The name “snickerdoodle” is believed to be derived from the German word “Schneckennudel,” a term for a cinnamon-dusted sweet roll.

Can I make snickerdoodles ahead of time?

Yes, the dough can be made up to about 4 days ahead of when you want to bake the cookies. Place the prepared dough in an airtight container and store in the fridge. When you’re ready to bake, remove it from the refrigerator about 10 minutes beforehand, so you can easily roll dough balls.

Can I freeze snickerdoodle cookie dough?

Yes! After you roll your dough balls in the cinnamon and sugar, place them on a baking sheet, and transfer it to the freezer. Let your dough balls freeze for about 15-20 minutes, then place them in a freezer-safe bag and freeze for up to 3 months. You can bake from frozen, and just add a minute or two onto the bake time.

Hand holding a snickerdoodle cut in half.

Storage recommendations

  • To store: Store the almond flour snickerdoodles in an airtight container at room temperature for 3-4 days, or in the fridge for about a week. Allow the cookies to cool first before placing them in a container.
  • Freezing: If you make a large batch of these cookies and decide to freeze some, you can. Place the cookies in a freezer-safe bag or container and freeze them for up to three months.
top view snickerdoodle cookies on a white plate with cinnamon sticks on the bottom right

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top view of snicker doodle cookies on a white plate over a light peach table cloth

Gluten Free Snickerdoodle Cookies

Deliciously tender gluten-free Snickerdoodle Cookies are made with wholesome ingredients for a healthier treat you'll love! Made with almond flour, honey, coconut sugar, warm spices, and an irresistible cinnamon and sugar coating.
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Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegetarian
Prep Time: 10 minutes
Cook Time: 15 minutes
Chill time: 15 minutes
Total Time: 40 minutes
Servings: 12 cookies
Calories: 207kcal
Author: Rena

Ingredients

  • 1 egg room temperature
  • 1/4 cup honey or agave or maple syrup
  • 1/2 cup coconut sugar or brown sugar
  • 2 tsp vanilla extract
  • 2 cups almond flour
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1/4 cup coconut oil solid but soft, or butter

For the sugar topping:

  • 3 tsp cinnamon
  • 3 Tbsp coconut sugar. or brown sugar

Instructions

  • Preheat the oven to 350ºF and then line a sheet pan with parchment paper.
  • Add the egg, honey or maple syrup, coconut sugar, and vanilla extract into a large mixing bowl. Whisk until combined. (see note)
  • Into another mixing bowl, add the almond flour, cinnamon, nutmeg, baking soda, and salt. Using a fork or spatula, mix to combine.
  • Pour the wet ingredients into the almond flour mixture. Using a spatula, stir until they are fulling combined.
  • Next, add in the softened coconut oil or softened butter over the dough. Using your hands, knead it in with the dough until they are combined and a large ball of dough is formed.
  • Cover the dough and place it in the fridge to chill for about 15-20 minutes.
  • While the dough is chilling, make the cinnamon sugar. In a small bowl, add the cinnamon and coconut sugar and mix to combine. Set aside.
  • Remove dough from the fridge after it has chilled and make even size balls. About 12 balls.
  • Roll each ball gently in the cinnamon sugar mixture to evenly coat them. Space them evenly across the prepared sheet pan.
  • Using your finger, gently press down on each dough to form an even round shape. (see note)
  • Place the sheet pan in the preheated oven and bake for 14-16 minutes or until they are golden brown.
  • Let the cookies cool before serving. Enjoy!

Notes

  • If you only have melted coconut oil (not in its solid form), then add it in step 2 along with the wet ingredients. We do recommend the solid form of the coconut oil or use 2 tablespoons of softened butter at room temperature. 
  • Do not flatten the dough too much if you don’t want it to spread a lot and prefer it to be on the thicker side.

Nutrition

Serving: 1cookie | Calories: 207kcal | Carbohydrates: 19g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 159mg | Potassium: 17mg | Fiber: 2g | Sugar: 14g | Vitamin A: 22IU | Vitamin C: 0.1mg | Calcium: 53mg | Iron: 1mg
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