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Snickerdoodle Cookies

Chewy Snickerdoodle Cookies That Everyone Will Love

Deliciously chewy gluten-free snickerdoodle cookies coated in cinnamon sugar.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups Almond Flour Use blanched for best results
  • 1/2 cup Coconut Oil Softened, not melted
  • 1 cup Coconut Sugar Can substitute with granulated or brown sugar
  • 1 large Egg Room temperature
  • 1 tbsp Lemon Juice Freshly squeezed
  • 1 tsp Vanilla Extract Opt for pure extract
  • 1 tsp Baking Powder Vital leavening agent
  • 1/4 tsp Salt Enhances sweetness and flavor
For the Coating
  • 1/4 cup Granulated Sugar Can substitute with brown sugar
  • 1 tbsp Ground Cinnamon Essential for flavor

Equipment

  • Mixing bowls
  • Whisk
  • Baking tray
  • Parchment paper
  • refrigerator

Method
 

Step‑by‑Step Instructions for Gluten-Free Snickerdoodle Cookies
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, whisk together the egg, softened coconut oil, coconut sugar, and vanilla extract until creamy.
  3. Fold in the almond flour, baking powder, lemon juice, and salt until a cohesive dough forms.
  4. Refrigerate the dough for about 10-15 minutes if it's sticky.
  5. Line a baking tray with parchment paper.
  6. Mix together granulated sugar and ground cinnamon in a small bowl.
  7. Scoop about 2 tablespoons of dough, roll into a ball, and coat in cinnamon sugar.
  8. Place cookie balls on the prepared baking sheet, 1 inch apart.
  9. Bake for approximately 10 minutes, until edges are golden.
  10. Allow cookies to cool on the tray for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 15mgSodium: 50mgPotassium: 40mgFiber: 1gSugar: 5gVitamin C: 2mgCalcium: 2mgIron: 5mg

Notes

Ensure coconut oil is soft but not melted. Use room temperature eggs for best texture. Chill the dough if sticky. Cookies should appear slightly underdone when removed from the oven to maintain chewiness.

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