4.07 44 Published Oct 28, 2023 These cookies are made with almond flour and oat flour which are packed with protein, fiber and healthy fats and major upgrades compared to white all-purpose flour and most gluten-free flour blends. Even though these cookies are gluten-free and vegan, they still have that classic chewy snickerdoodle texture and are loaded with cinnamon sugar flavor in every bite! They’re Issac approved and seriously so dang delicious. I can’t wait for you to try them!
What are Snickerdoodles?
Snickerdoodles are simple, traditional cookies known for their characteristic coating of cinnamon sugar. The name “snickerdoodle” is believed to be derived from the German word “Schneckennudel,” a term for a cinnamon-dusted sweet roll. These cookies are distinct from regular sugar cookies due to the presence of cream of tartar, which imparts a unique tanginess and results in a chewier texture. The recipe involves rolling the dough balls in a mixture of cinnamon and sugar before baking, leading to their signature look and taste. They’re the perfect companion to a warm cup of tea or coffee or a glass of milk, promising comfort in every bite.
Why You’ll Love These Cookies
Delicious – Expect cookies with a soft and chewy interior and crispy edges, all topped off with a sugary cinnamon coating that’s utterly addictive! Easy to make – No complicated steps here — these cookies come together in one bowl with only 11 ingredients. And no need to chill the dough! Healthier ingredients – These snickerdoodles are made with wholesome ingredients like almond flour and oat flour. They’re also naturally sweetened with maple syrup and coconut sugar. Allergen-friendly – These cookies are gluten-free, egg-free, dairy-free + vegan!
Ingredients Needed
almond flour – make sure you get almond flour and not almond meal, which are two different textures. Bob’s Red Mill almond flour is my go-to. oat flour – you can make your own oat flour or use a store-bought brand! I like using Bob’s Red Mill oat flour but it is really simple to put some oats in a blender and blend them up! cinnamon – what’s a snickerdoodle without it’s delicious cinnamon flavor! This is added to the cookie dough and also used to make a delicious cinnamon sugar topping to coat the cookies in before baking. cream of tartar – do not skip on this ingredient! It helps give snickerdoodles their distinct texture and flavor. I go into a little more detail about cream of tartar below. baking soda and baking powder – leavening agents to help the cookies rise. sea salt – brings all the flavors together. coconut oil – to bind all the ingredients together and provide a nice dose of healthy fat to the cookies. maple syrup and coconut sugar – the sweeteners in these cookies. vanilla extract – another flavor enhancer.
How to Make
These gluten-free snickerdoodles are super easy to make! Step 1: Start by mixing the almond flour, oat flour, cinnamon, cream of tartar, baking soda, baking powder and salt together in a large bowl. Step 2: To the same bowl, add the melted coconut oil, maple syrup, coconut sugar and vanilla extract. Stir until everything is combined. Step 3: In a separate small bowl, mix together the coconut sugar and cinnamon for your topping. Step 4: Roll out balls of cookie dough and then roll each ball in the cinnamon sugar mixture. Place on a baking sheet lined with parchment paper and flatten slightly. Bake for 10 minutes, in a preheated oven, until slightly golden. Let cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
Ingredient Substitutions
Flour: I don’t recommend substituting the almond or oat flour with another flour as this recipe was designed to be made with those two flours. Coconut oil: If you’re not a fan of coconut oil, or simply don’t have it on hand, melted vegan butter or another neutral oil like avocado oil or olive oil can work as a replacement. Maple syrup: Honey or agave syrup can be used in place of maple syrup. They both add the necessary sweetness, though the flavor will be slightly different. Coconut sugar: Brown sugar is a good substitute for coconut sugar, offering a similar molasses-like flavor and moisture content. Regular granulated sugar can also be used but may alter the texture slightly.
How to Store
If you won’t be eating these gluten-free snickerdoodle cookies right after making them, you’ll want to make sure you store them properly so they don’t get stale! Let your cookies cool completely and then layer the cookies in an airtight container and store at room temperature for 3-4 days or in the fridge for about a week. They store really well which makes them great for holiday parties and gifts! For longer storage, you can freeze these cookies for 1-2 months in a freezer-safe container. When you’re ready to enjoy, thaw at room temperature for about 15-30 minutes or reheat briefly in the oven.
Can I Freeze The Dough?
Yes! After you roll your dough balls in the cinnamon sugar, place them on a baking sheet, but instead of placing the baking sheet in the oven transfer it to the freezer. Let your dough balls freeze for about 15-20 minutes then transfer to a freezer-safe bag and store for up to 3 months. When you’re ready to bake your cookies you don’t have to thaw them first. Just place the frozen dough balls on your baking sheet and bake as directed. You may need to bake the cookies for a few extra minutes, just keep an eye on them!
More Holiday Cookies to Try
Almond Flour Crescent Cookies Healthy Gingersnap Cookies Peanut Butter Blossoms Almond Butter Espresso Cookies Snowball Cookies Almond Flour Thumbprint Cookies Chocolate Peppermint Cookies Healthy Sugar Cookies Chocolate Crinkle Cookies Healthy No Bake Cookies Gluten-Free Sugar Cookies (Cut-Out Cookies)
Be sure to check out all of my cookie recipes and the full collection of dessert recipes here on EBF!
