These Gluten-Free Snickerdoodles are soft, chewy with a blend of rich almond flour, creamy nut butter, and a hint of cinnamon for a delicious grain-free and dairy-free holiday twist! This classic holiday cookie recipe is easy to make and the perfect festive addition for holiday cookie platters.
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Gluten-Free Snickerdoodles Cookie Recipe
Imagine the holidays without that familiar scent of cinnamon and sugar wafting through the air. Well, that’s why these gluten-free snickerdoodles are the unsung heroes of the festive season!
They’re like a warm, cozy hug from Grandma, bringing back memories of laughter and holiday cheer. And guess what? You can’t beat the simplicity and elegance of a snickerdoodle. Baking them together, sharing stories, and sneaking a taste of that irresistible dough—it’s all part of the tradition.
These little delights are like the holiday’s best-kept secret. Soft, chewy, and wrapped in that distinctive cinnamon-sugar hug, they’re the must-have on your festive cookie spread and perfect for cookie exchanges or as heartwarming gifts.
What makes them even more special? This easy-peasy snickerdoodle recipe is a one-bowl wonder—no fancy mixers required. It’s the kind of stress-free baking that lets you focus on the joy of the holidays.
Now, here’s the best part: these cookies are the ultimate crowd-pleasers. And because they’re gluten-free, dairy-free, and vegan-friendly, they embrace all dietary needs, turning them into an inclusive delight for everyone at your holiday bash.
What Are Snickerdoodles?
Snickerdoodles are classic holiday cookies known for their soft and chewy texture, slightly tangy flavor, and distinctive cinnamon-sugar coating. These delightful treats often include ingredients like butter, sugar, flour, and cream of tartar, providing a unique taste and texture that distinguishes them from other cookies. The name “snickerdoodle” has uncertain origins but has become synonymous with a beloved, spiced cookie that’s particularly popular during the holiday season.
Ingredients: Crafting Flavorful Perfection
Creating the perfect snickerdoodle involves selecting the right ingredients. Each component plays a crucial role in achieving that classic snickerdoodle taste. Here’s a glimpse into the star players:
- Vegan Butter or Alternatives: Choose from vegan butter, solid refined organic coconut oil, solid ghee, or softened butter based on your dietary preferences. The texture should mimic softened room temperature butter for the best results.
- Creamy Nut Butter Magic: Opt for creamy unsalted cashew butter or pecan butter to elevate the flavor profile. Don’t worry if you’re not a fan—substitute with your favorite nut or seed butter, though the former two offer the best taste.
- Sweetening the Deal: Balance sweetness with pure maple syrup or opt for a low-sugar, low-carb, or keto-friendly alternative like Lakanto sugar-free maple syrup or allulose.
- The Flour Powerhouse: Combine superfine blanched almond flour with sifted coconut flour (or tapioca starch for coconut allergies) for the perfect snickerdoodle texture.
- Leavening Agents: Enhance the rise and fluffiness with baking soda, cream of tartar, and a pinch of fine sea salt.
- Cinnamon Magic: Infuse that signature snickerdoodle taste with cinnamon in the dough.
For the irresistible cinnamon sugar topping:
- Sweetener Choices: Opt for coconut sugar or golden monk fruit sweetener for a traditional or keto-friendly twist.
- Cinnamon Bliss: Top it off with cinnamon for that classic snickerdoodle finish.
Instructions: How To Make GlutenFree Snickerdoodles
If it’s your first time making snickerdoodles, here’s break-down on how to make soft and chewy low carb snickerdoodle cookies:
- Mixing the Wet Ingredients: In a large mixing bowl, whisk together the chosen nut butter, softened butter, maple syrup, and vanilla until a smooth and creamy consistency is achieved.
- Incorporating the Dry Ingredients: Add the almond flour, coconut flour (or tapioca starch for coconut allergies), baking soda, cinnamon, salt, and cream of tartar to the wet mixture. Stir well until all the ingredients are thoroughly combined.
- Chilling the Dough: If the dough seems too soft, cover the bowl and chill it in the freezer for at least 15 minutes. This step ensures the cookies maintain their shape during baking, especially if melted coconut oil was used.
- Preparing for Baking: Preheat the oven and mix together the cinnamon sugar coating in a small bowl while the dough chills.
- Forming Perfect Dough Balls: Remove the chilled dough and roll it into 1.5 tablespoon-sized balls. Roll these balls in the cinnamon-sugar topping, ensuring an even coating.
- Flatten: Place the coated dough balls on a parchment-lined baking sheet, gently flatten them, and sprinkle extra cinnamon-sugar on top if desired.
- Baking to Perfection: Bake for 9-10 minutes or until slightly brown. Be cautious not to overbake; the cookies will continue to cook once removed from the oven.
- Cooling for Optimal Enjoyment: Allow the baked cookies to cool for at least 25 minutes. This crucial step ensures they set properly and don’t fall apart.
Tips for Crafting the Perfect Snickerdoodles:
- Consistent Butter Texture: Ensure the butter (or alternative) is at the right consistency—softened but not melted—for optimal cookie texture.
- Sifting Dry Ingredients: Sift the almond flour and coconut flour to prevent lumps and ensure a smooth, consistent dough.
- Chilling Dough: If using melted coconut oil or if the dough feels too soft, a brief chill in the freezer helps maintain the cookies’ shape during baking.
- Even Coating: When rolling the dough into balls, ensure an even coating of the cinnamon-sugar mixture for a well-balanced flavor in every bite.
- Mindful Baking Time: Avoid overbaking; the cookies continue to cook once removed from the oven. A slightly browned edge is an indicator of perfection.
- Proper Cooling: Allow the cookies to cool for at least 25 minutes to set properly and avoid crumbling.
Variations to Elevate Your Snickerdoodle Experience:
Feel free to experiment with flavors and textures. The versatile nature of this recipe welcomes creativity.
- Chocolate Lovers’ Twist: Fold in dark chocolate chips or chunks into the cookie dough for a decadent variation. The combination of rich chocolate and cinnamon creates an irresistible treat.
- Nutty Crunch: Enhance texture and flavor by adding chopped nuts such as pecans or walnuts to the dough. It adds a delightful crunch and a nutty undertone to each bite.
- Citrus Zest Infusion: Grate orange or lemon zest into the dough for a citrusy twist. The bright citrus notes complement the sweetness and spice of the snickerdoodles.
- Spiced Maple Glaze: Drizzle a spiced maple glaze over the cooled cookies. Combine powdered sugar, maple syrup, and a dash of cinnamon for a sweet, glossy finish.
Serving Suggestions: Enjoying Every Bite
- Hot Beverages: Pair these cookies with a cup of hot cocoa, coffee, or spiced chai for a cozy and comforting combination.
- Ice Cream Sandwiches: Create indulgent ice cream sandwiches by placing a scoop of your favorite ice cream between two snickerdoodles. Roll the edges in extra cinnamon sugar for added flair.
- Holiday Platter: Include these gluten-free snickerdoodles on a festive cookie platter alongside other holiday favorites. Their appealing appearance and delicious taste make them a standout treat.
Storage and Freezer Instructions
Once you’ve baked these delightful gluten-free snickerdoodles, ensure their longevity with proper storage:
Storing Baked Cookies:
- Airtight Container: Once cooled, store the gluten-free snickerdoodles in an airtight container to preserve their freshness. This helps prevent them from drying out and maintains their delightful texture.
- Room Temperature: These cookies can be stored at room temperature for up to 4 days. Ensure the storage container is placed in a cool, dry place away from direct sunlight.
Freezing for Extended Freshness:
- Freezer-Friendly: For longer storage, consider freezing the baked cookies. Place them in a single layer on a baking sheet, ensuring they don’t touch, and freeze until solid. Then transfer them to a freezer bag or container.
- Labeling: If freezing, label the container with the date to keep track of freshness. Snickerdoodles can be frozen for up to 2 months.
- Thawing: When ready to enjoy, thaw the cookies at room temperature. For a quick thaw, you can microwave them for a few seconds or warm them in a low-temperature oven.
Storing Unbaked Dough:
- Prepared Dough Balls: If you’ve shaped the cookie dough into balls and want to store them before baking, arrange them on a parchment-lined tray and freeze until solid. Once frozen, transfer to a freezer bag.
- Baking from Frozen: When the craving strikes, bake the frozen dough balls directly from the freezer. Adjust the baking time slightly to accommodate for the frozen state.
Reheating for Freshness:
- Reviving Flavor: If cookies lose their freshness after storage, pop them in a preheated oven for a few minutes to revive their texture and enhance their flavors.
- Microwave Method: For a quick fix, microwave individual cookies for a few seconds until warmed. This method is handy for enjoying a warm, gooey treat on the go.
Frequently Asked Questions (FAQs):
Q1: Can I use other gluten-free flours?
A1: While almond and coconut flours provide the best texture, you can experiment with gluten-free flour blends. Keep in mind that the ratios may need adjustment, and the results might vary.
Q2: Can I freeze the cookie dough?
A2: Yes, the cookie dough can be frozen for later use. Shape it into balls, freeze on a baking sheet, and then transfer to a freezer bag. When ready to bake, allow them to thaw slightly before rolling in cinnamon sugar and baking.
Q3: How do I prevent the cookies from spreading too much?
A3: Chilling the dough is crucial. If it’s too soft, especially with melted coconut oil, a brief chill in the freezer helps maintain the cookies’ shape during baking.
Q4: Can I make the cookies without cream of tartar?
A4: Cream of tartar contributes to the classic snickerdoodle taste and texture, but if you don’t have it, substitute with an equal amount of baking powder for leavening.
Q5: Are these cookies suitable for keto diets?
A5: Yes, by using sugar-free sweeteners and ensuring other ingredients align with a keto lifestyle, you can adapt this recipe to fit keto dietary preferences.
Q6: How long do the cookies stay fresh?
A6: Store cooled cookies in an airtight container for up to 4 days at room temperature. They can also be frozen for up to 2 months for longer storage.
Q7: Can I make larger or smaller cookies?
A7: Adjusting the size of the cookie dough balls will affect baking time. For smaller cookies, reduce the baking time, and for larger ones, increase it slightly.
Q8: What’s the purpose of cream of tartar?
A8: Cream of tartar adds a slight tang to the cookies and, when combined with baking soda, helps them rise and develop their characteristic chewiness.
If you don’t have cream of tartar on hand and still want to make the best snickerdoodles without cream of tartar, simply according to this article, you can use 2 teaspoons of baking powder instead instead of the cream of tartar and baking soda.
Q9: Can I skip the chilling step?
A9: While chilling ensures the cookies maintain their shape, if the dough is firm enough, you may be able to skip this step. However, it’s recommended for the best results.
Q10: Can I use a different sweetener?
A10: Absolutely. Choose a sweetener that fits your dietary needs, whether it’s maple syrup, sugar-free alternatives, or other liquid sweeteners.
More healthy Christmas cookie recipes:
These Gluten-Free Snickerdoodles are soft, chewy with a blend of rich almond flour, creamy nut butter, and a hint of cinnamon for a delicious grain-free and dairy-free holiday twist! This classic holiday cookie recipe is easy to make and the perfect festive addition for holiday cookie platters.
- 1/4 cup vegan butter , you can also sub with solid refined coconut oil, solid ghee or softened butter, if you're not gluten-free (you want the texture to be similar to softened room temperature butter)
- 3 tablespoons creamy unsalted cashew butter OR pecan butter , (you can also sub with creamy unsalted nut butter or seed butter of choice but cashew butter OR pecan butter gives the best flavor profile)
- 1/4 cup pure maple syrup , you can also sub with Lakanto sugar-free maple syrup or preferred liquid sweetener for a lower sugar / lower carb / keto option
- 1/2 tablespoon vanilla extract
- 1 1/2 cups superfine blanched almond flour
- 3 tablespoons coconut flour , sifted. Tapioca / Arrowroot flour / starch works too if you have a coconut allergy.
- 1/2 teaspoon baking soda
- ½ teaspoon cream of tartar
- 1/8 teaspoon fine sea salt
- 1/2 teaspoon cinnamon
- ¼ cup coconut sugar , you can also use Lakanto golden monk fruit sweetener or Brown Swerve for a lower sugar / lower carb / keto option
- 1 tablespoon cinnamon
- Line a large baking sheet with parchment paper and set aside.
MIX THE WET INGREDIENTS: In a large mixing bowl, whisk together the nut butter, softened butter, maple syrup and vanilla until smooth.
STIR IN THE DRY INGREDIENTS: Add the almond flour, coconut flour, baking soda, cinnamon, salt and cream of tartar then stir well until combined.
CHILL DOUGH: If the dough seems too soft (this could result if you used melted coconut oil), you can cover the bowl and chill in the freezer for at least 15 minutes. I do not usually have to chill mine.
- PREHEAT OVEN: Meanwhile preheat oven and mix together the cinnamon sugar coating in a small bowl
FORM INTO COOKIE DOUGH BALLS: Remove the chilled dough and roll into 1.5 Tablespoon-sized balls.
Then roll the balls in the cinnamon-sugar topping.
Place on baking sheet about 2.5 inches apart. Gently flatten and sprinkle extra cinnamon-sugar on top if desired.
Bake for 9-10 minutes or until slightly brown. Do not overbake. The cookies will continue to cook once you remove them from the oven. Allow to cool for at least 25 minutes, otherwise they will fall apart.
Store cooled cookies in an airtight container for up to 4 days or in the freezer for 2 months.
Recipe Video
How to store:
Airtight Containers: Store cooled cookies in an airtight container for up to 4 days.
Freezing Magic: Freeze the cookies for up to 2 months.
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