With six simple ingredients you can make gluten-free snickerdoodles that are chewy inside and crisp on the outside.
Snickerdoodles have long been one of my favorite cookies. I love their gentle sweetness—less sugary than traditional sugar cookies—and the straightforward recipe (just six main ingredients!) makes them a go-to for busy baking days.
These paleo snickerdoodles use almond flour as the base and a small amount of starch to create the perfect chew. The result: golden, slightly crunchy edges with a soft, tender interior.
Can I make these snickerdoodles dairy free?
The recipe uses butter to give the cookies a rich flavor. If you need a dairy-free option, substitute ghee or coconut oil. Ghee will produce a richer, butter-like taste, while coconut oil can yield a firmer texture.
How can I minimize coconut flavor?
If you prefer to avoid a pronounced coconut aroma, use refined expeller-pressed coconut oil. Refined coconut oil has a neutral scent and won’t compete with the cinnamon and coconut sugar in these cookies.
What’s the best way to enjoy these cookies?
Whether you dunk cookies in cold milk or pair them with a warm beverage—herbal coffee, a pumpkin spice latte, or tea—these snickerdoodles are a cozy treat. They’re also excellent with coffee alternatives and make a simple, satisfying snack any time of day.
Printable Recipe
Paleo Snickerdoodles (Gluten Free)
Ingredients
- 1/4 cup butter or coconut oil, softened
- 1/2 cup coconut sugar
- 1 large egg
- 1 1/2 cups almond flour
- 2 tablespoons gluten-free starch (arrowroot or tapioca)
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For rolling:
- 2 tablespoons coconut sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C).
- Cream the butter (or coconut oil) and coconut sugar together. Add the egg and beat until combined.
- In a medium bowl, whisk together almond flour, starch, cinnamon, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until a cohesive dough forms.
- In a small bowl, combine the coconut sugar and cinnamon for rolling.
- Roll the dough into 1-inch balls and coat each ball thoroughly in the cinnamon-sugar mixture.
- Place the balls on a cookie sheet and flatten each to about 1/2-inch thickness using a flat measuring cup or the bottom of a mason jar.
- Bake at 350°F for 8–10 minutes, or until the edges are golden but the centers are still soft. Avoid overbaking.
- Let the cookies cool on the sheet for 2–3 minutes before transferring to a wire rack to cool completely.
Notes
Nutritional information is an estimate provided for convenience and should not replace professional advice.
Nutrition
Calories: 101 kcal | Carbohydrates: 8 g | Protein: 2 g | Fat: 7 g | Fiber: 1 g | Sugar: 4 g
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