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.
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.
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.
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.