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.
Servings: 12 cookies
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