Gluten Free, Dairy Free, Soy Free
These Gluten Free Snickerdoodle Cookies are soft and sweet. They bake up into a thick, soft, and chewy bakery style cookie. With no required chill time this dough is quick to make ready to eat in under 30 minutes!
Why I Love This Recipe
This cookie dough is easy to work with. It's a dough that holds its shape and isn't super sticky like gluten free doughs tend to be.
First, you roll the dough in to balls (kind of like cookie meatballs)! Then you roll the balls of dough in the cinnamon and sugar blend to coat the outside. This provides the slightly crunchy and sugary exterior snickerdoodles are known for.
Finally, this delectable dough bakes in thick, puffy cookies! I prefer using Saigon cinnamon in this cinnamon forward recipe as it has a stronger flavor and aroma. Gluten Free Snickerdoodle Cookies a sweet, tender bites of bliss that you'll want to make over and over again.
Cooking Tips
Having room temperature eggs and slightly softened butter is important to obtain the soft fluffy texture of these cookies. Try these hacks to make this process much faster:
- For quick room temperature eggs: place eggs in a small bowl then cover with lukewarm water. Let sit for 1-2 minutes.
- For quick butter softening: fill large bowl half-way with tap water on hottest setting. Let set 30 seconds to 1 minute. Drain and wipe dry with paper towel. Slice butter into 1 tablespoon squares and add to warmed bowl. Let set 1-2 minutes. Viola! Softened butter 😉
Let's talk xanthan gum
Xanthan gum can be found in the allergy friendly section of most grocery stores’ baking aisle. It's Whole30 and Paleo approved and helps to bind this gluten-free dough together. This allows the baked cookie hold it’s structure. Many pre-mixed gluten free flours contain a binder of some sort, usually xanthan or guar gum. So, I would advise you not skip this ingredient otherwise your cookies could turn out crumbly.
Storage
You can store these cookies for up to 2 weeks in an airtight container at room temperature.
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📖 Recipe
Gluten Free Snickerdoodle Cookies {Dairy Free}
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 hand mixer
- 1 wooden or silicon spoon
- 1 shallow bowl or small rimmed sheet pan
- 1 cookie sheet
- parchment paper
- measuring cups and spoons
Ingredients
Dry Ingredients
- 1½ cups almond flour
- 1½ cups brown rice flour
- ½ cup oat flour
- ½ teaspoon baking soda
- 1 teaspoon xanthan gum
- 1½ tablespoon Saigon cinnamon
- 1 pinch salt
Wet Ingredients
- ½ cup dairy free butter slightly softened
- 1 cup white sugar
- 2 teaspoon pure vanilla
- 1½ teaspoon apple cider vinegar
- ⅓ cup creamy almond butter unsweetened
- 2 whole eggs room temperature
Cinnamon Sugar Coating
- ¼ cup granulated sugar
- ½ teaspoon Saigon cinnamon
Instructions
- Preheat oven to 350°. Cover a large baking sheet with parchment paper.
- In a medium mixing bowl combine almond flour, brown rice flour, oat flour, baking soda, xanthan gum, Saigon cinnamon, and pinch of salt. Whisk until well combined.
- In a large mixing bowl cream butter with hand mixer on MED until smooth.
- Add sugar to butter and use hand mixer on MED to cream until smooth.
- Add vanilla, almond butter, and apple cider vinegar. Mix on MED/MED-HIGH until well blended and smooth.
- Add eggs and blend on MED until well combined.
- Pour dry ingredients into the large bowl containing wet ingredients. Mix well with a wooden spoon until dough comes together. All ingredients should be fully incorporated. The dough should be moist and slightly sticky.
- In a shallow bowl or small rimmed dish, add coconut sugar and Saigon cinnamon. Whisk to thoroughly combine.
- Use measuring spoon to scoop out 2 tablespoon of cookie dough and loosely roll into a ball.
- Roll the cookie dough ball around in the cinnamon sugar mixture until completely coated.
- Place on parchment covered baking sheet. Press lightly and evenly on the cookie until it's flattened and about 3"x3". Place cookies at least 1" apart.
- Place in middle rack of oven and bake 9-10 minutes until cookie is mostly set and lightly browned on top. Do not over cook! It's better to remove a little under than over cooked. Let cool and enjoy!
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