Almond Flour Snickerdoodles
Almond flour snickerdoodles give you that classic cinnamon-sugar cookie taste without regular flour. They’re soft, chewy, and have the same tangy flavor from cream of tartar that makes traditional snickerdoodles special.
You’ll get cookies that are naturally gluten-free but taste just like the ones you remember.
Why Almond Flour Changes the Texture
Almond flour creates a different texture than regular flour – these cookies will be more tender and slightly dense rather than fluffy. The natural oils in almond flour also make them stay moist longer than wheat flour cookies.
Use finely ground almond flour (not almond meal) for the smoothest texture. Brands like Bob’s Red Mill or Kirkland work well. Coarser almond meal will give you grittier cookies that don’t hold together as cleanly.
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Almond Flour Snickerdoodles
Equipment Needed
- Large mixing bowl
- Small bowl
- Cookie scoop or spoon
- 2 baking sheets
- Parchment paper
Instructions
- Prep oven and coating: Preheat oven to 350°F. Line 2 baking sheets with parchment paper. In a small bowl, whisk together 3 tablespoons sugar and 1 tablespoon cinnamon for the coating. Set aside.
- Mix dry ingredients: In a large bowl, whisk together almond flour, baking soda, cream of tartar, and salt until well combined and no lumps remain.
- Form cookie dough: In the same bowl, add melted coconut oil, maple syrup, egg, and vanilla. Stir until a soft dough forms that holds together when pressed.
- Shape and coat cookies: Scoop dough into 1½-tablespoon portions and roll into balls. Roll each ball in the cinnamon-sugar mixture until completely coated. Place on prepared baking sheets, spacing 2 inches apart.
- Bake cookies: Bake for 10 to 12 minutes, until edges are lightly golden and centers look set but still soft. Cookies will be pale and won’t brown much. Let cool on baking sheets for 5 minutes before transferring to a wire rack.
Nutrition Facts
Per Serving (1 cookie)
