Gluten-Free Snickerdoodles (Paleo, Vegan)

With their crackled tops and sweet cinnamon sugar coating these gluten-free snickerdoodles are a classic any time of year.

Baking cookies is one of the holiday traditions I love most, so I’m not about to let December go by without sharing at least one more cookie recipe with you.

Every year I look forward to baking up old favorites as well as trying out new sweets and treats to share with family and friends, it’s just part of what makes this season so memorable.  Nothing says “the holidays are here” like a plate of fresh from the oven homemade cookies and one of my favorites to make this time of year is a gluten-free snickerdoodle.

These cookies are high on my list of classics to make for the holidays or any time I need a simple treat that’s sure to please. With their crackled tops and generous dusting of cinnamon, snickerdoodles are an old-fashioned cookie platter favorite around the holidays.  These simple yet tasty cinnamon sugar cookies are easy to love, and they also happen to fill your home with the most wonderful aroma as they bake.

Now there are generally two kinds of snickerdoodles, the cakey kind with a pillowy texture and puffed appearance or the soft and chewy kind with a crinkly top, crisp edge and chewy center.  These are the latter.

How to make gluten-free snickerdoodles:

The main difference between a snickerdoodle and a sugar cookie is the cream of tartar and the cinnamon coating.  Combined with baking soda, the cream of tartar gives the cookies their signature crinkly, crackled tops as they quickly rise and fall in the oven.  A quick roll in a cinnamon sugar before baking imparts a spicy warming flavor.

The dough itself comes together quickly with only one bowl needed.  It’s shaped into balls then gently rolled in coconut sugar and cinnamon to create that crackly cinnamon crust.  As they bake the cookies puff up creating little cracks on their tops.  Once you see those fissures form, they are ready to come out of the oven and cool.  Take care not to over-bake them as they will set once cool and you will have a cookie that’s firm at the edges but tender in the center.

Crisp here, chewy there and filled with cinnamony holiday flavor, snickerdoodles make a pretty irresistible addition to your cookie repertoire.

More cookies to make:

Chai Spice No-Oatmeal Raisin Cookies (Vegan, Paleo)

Chewy Ginger Molasses Cookies (Gluten-Free, Paleo)

Gluten-Free Cherry Cashew Butter Cookies (Paleo)

Serves 12

Gluten-Free Snickerdoodles (Paleo, Vegan)

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Sylvie Shirazi

Yields 12

20 minPrep Time

10 minCook Time

30 minTotal Time

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Ingredients

• 1 cup/112g almond flour
• ½ cup/48g tapioca flour
• ½ teaspoon baking soda
• ½ teaspoon cream of tartar
• Pinch of fine sea salt
• ¼ cup/60ml maple syrup
• ½ teaspoon vanilla extract
• ¼ cup/ 56g palm shortening
• 2 Tablespoons/24g coconut sugar
• 1 teaspoon ground cinnamon

Instructions

1. Pre-heat oven to 350F. Line a baking sheet with parchment paper.
2. In a large bowl whisk together almond flour, tapioca flour, baking soda, cream of tartar and salt. Add maple syrup, vanilla and palm shortening and work into flour mixture with a spoon until a dough forms (dough will be loose). Let dough rest for 10-15 minutes.
3. Using a cookie scoop or your hands quickly roll and shape dough into 12 balls (dough will be slightly sticky).
4. Mix coconut sugar and cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on baking sheet, lightly press down tops of cookies with your fingers and bake for 8-10 minutes until cracks form on the tops.
5. Remove from oven and let cool completely on a wire rack. Store in an air-tight container at room temperature.

Nutrition

Calories

130 cal

Fat

9 g

Carbs

12 g

Protein

2 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

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Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.