These gluten free snickerdoodles are a healthy cookies recipe for the holidays. They’re made with almond flour and natural sweeteners so they’re gluten free and paleo too. You’re going to love this easy healthy cookie recipe!
Can you really have Christmas cookie week without a snickerdoodle recipe? This week I’m sharing one new healthy cookie recipe with you leading up to Christmas.
I’ve always been in love with making Christmas cookies. Each year I set aside at least a couple of days to make a slew of cookies for my friends and family. That’s how Christmas cookie week was born. I knew I needed to share all my favorite recipes with all of you. If you missed the first day, then you can grab the no bake oatmeal cookie recipe here.
The second day is dedicated to these gluten free snickerdoodles! I love a good snickerdoodle. But it has to be the chewy kind!
Why is it called a snickerdoodle?
A snickerdoodle is a traditional cookie usually made with flour, butter, sugar and rolled in a cinnamon sugar mixture. It’s unsure how they got their name but it’s believed to be derived from a German word called “Schnekenduhlen” which is a type of german pastry.
What is the difference between a snickerdoodle and a sugar cookie?
Snickerdoodles and sugar cookies share a lot of the same ingredients mentioned above. The biggest difference between the two is the addition of cream of tartar. A small amount of cream of tartar doesn’t seem like it would make a big difference, but it does.
Cream of tartar gives the snickerdoodle the signature tang and creates the perfect chewy texture for these gluten free snickerdoodles.
Do I need cream of tartar for gluten free snickerdoodles?
Yes, you do need cream of tartar for these gluten free snickerdoodles. It’s what gives them such a tang flavor and chewy texture! You don’t want to skip the flavor or texture cream of tartar gives.
How do you make the perfect gluten free snickerdoodle?
Whisk together all of your dry ingredients: almond flour, coconut flour, baking soda, cream of tartar, salt and cinnamon in a medium mixing bowl. Set aside.
In a separate large bowl, cream together the grass fed butter (or coconut oil) and sugar until light and fluffy, about 2 minutes.Beat in the egg and vanilla and mix on medium until well combined, another 2 minutes, scraping down the sides of the bowl as needed.
Slowly add the dry ingredients to the wet ingredients in increments, beating as you go. Scrape down the sides of the bowl, cover and chill in the refrigerator for 30 minutes. While the dough is chillin, preheat your oven to 350°F and line a large baking sheet with parchment paper.
Once dough is chilled, roll into heaping tablespoon balls and roll in cinnamon sugar mixture. Place them on the prepared baking sheet and press down on the top with the bottom of a glass or your hand to flatten slightly. Bake for 9-11 minutes in preheated oven or until set and just browning.
Can you freeze gluten free snickerdoodles?
Yes you can! You can store store these gluten free snickerdoodles in an air tight container at room temperature for up to one week, in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.
Allow to thaw at room temperature overnight before eating the frozen gluten free snickerdoodles.
If you make this recipe, please make sure to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.
More gluten free cookies:
Gluten free snickerdoodles
- 1 1/2 cups blanched almond flour
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 3/4 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 6 tablespoons grass fed butter or coconut oil softened
- 1/3 cup coconut sugar packed
- 1 teaspoon pure vanilla extract
- 1 egg
- 3 tablespoons coconut sugar
- 1 tablespoon cinnamon
- Combine the almond flour, coconut flour, baking soda, cream of tartar, salt and cinnamon in a medium mixing bowl and whisk until combined.
- In a large bowl, cream together the coconut oil or butter and sugar until smooth and fluffy (if you’re using butter), about 2 minutes. Beat in the egg and vanilla and mix on medium until well combined, another 2 minutes, scraping down the sides of the bowl as needed.
- Slowly add the dry ingredients to the wet until fully combined and a dough forms. Cover and chill dough for at least 30 minutes before rolling into balls and dipping in cinnamon sugar).
- While the dough is chilling, preheat oven to 350°F and line a large baking sheet with parchment paper. Set aside. Once dough is chilled, combine cinnamon & sugar in a small bowl. Use a large tablespoon to form dough into 18-20 balls and roll each one in the cinnamon sugar topping. Place on cookie sheet and flatten using the bottom of a cup or your hand.
- Bake in the preheated oven for 9-11 minutes or until cookies are set on top. Allow cookies to cool slightly on baking sheet before transferring to a wire rack to cool completely.