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Gluten Free Snickerdoodles stacked on a plate next to a linen napkin with a plate of cookies in the background.

Gluten Free Snickerdoodle Cookies {Dairy Free}

Katie AdamsKatie Adams
These cookies bake up thick, soft and chewy. They are a allergy friendly version of a bakery style favorite.
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Prep Time 5 minutes
Cook Time 9 minutes
Total Time 14 minutes
Course Dessert
Cuisine American
Servings 18
Calories 242 kcal

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.
    Dry ingredients for gluten free snickerdoodle cookies in glass bowl.
  • 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.
    Wet ingredients for gluten free snickerdoodles in mixing bowl.
  • 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.
    Coconut sugar and cinnamon mixed in a shallow bowl.
  • Use measuring spoon to scoop out 2 tablespoon of cookie dough and loosely roll into a ball.
    Gluten free snickerdoodle cookie dough ball in cinnamon sugar.
  • 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.
    Gluten free snickerdoodle cookie dough pressed on a sheet pan.
  • 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!

Nutrition

Serving: 1cookieCalories: 242kcalCarbohydrates: 30gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 0.4mgSodium: 78mgPotassium: 91mgFiber: 3gSugar: 15gVitamin A: 3IUVitamin C: 0.03mgCalcium: 47mgIron: 1mg
Keyword cookies, dairy-free, gluten-free, snickerdoodles, soft cookies, soy-free
Tried this recipe?Let us know how it was!