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 grain free snickerdoodles. They’re soft, dairy free, have chewy centers & crispy edges, and are 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 snickerdoodles in your belly in less than 20 minutes.
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Ingredients you’ll need
This easy gluten-free snickerdoodle recipe is naturally sweetened but the cookies 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.
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.
Easy ingredient swaps
Missing a few things or want to customize these gluten free snickerdoodles? Here’s what I recommend:
- For the coconut oil: feel free to use melted butter. I personally LOVE using melted salted butter in these.
- For the coconut sugar: the coconut sugar keeps the snickerdoodles paleo, but you can also use regular sugar if you prefer!
- For the maple syrup: feel free to use honey instead, or just add another tablespoon or two of sugar.
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:
Can I make them vegan?
I haven’t tested this recipe using an egg replacer, but I’ve seen in the comments that other readers have used a flax egg with success! Let me know if you try it.
Tips & tricks for the best gluten free snickerdoodles
- Use 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. After you’ve mixed your wet & dry ingredients together let your dough sit for about 5 minutes to let it thicken up.
- 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 until barely golden brown. They’re delicious slightly underbaked and we don’t want dry snickerdoodles!
How to freeze grain free snickerdoodles
Good news: these grain & gluten free snickerdoodles are freezer-friendly! There are two ways to do it:
- 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.
- 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.
More cookie recipes you’ll love
Get all of my cookie recipes here!
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:
melted and cooled coconut oil or melted butter
coconut sugar (or regular sugar)
pure maple syrup (or honey)
egg, at room temperature
- Dry ingredients:
packed fine blanched almond flour
cream of tartar
- For rolling:
organic cane sugar (or coconut sugar)
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
In a medium bowl, add in melted coconut oil or melted butter, sugar, maple syrup, egg, and vanilla. Mix until well combined, smooth and creamy.
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.
While dough is sitting, mix together cane sugar and cinnamon in a small bowl and set aside.
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.
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 tips, tricks, ingredient swaps, and cookie freezing instructions.
Servings: 10 cookies
Serving size: 1 snickerdoodle
Saturated fat: 5.4g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on December 5th, 2017, republished on December 16th, 2020, and republished on December 5th, 2022.