Almond flour snickerdoodles are a sweet treat covered in cinnamon and sugar. Kids love them, adults love them, everybody loves them!
Snickerdoodle cookies can vary from being soft and fluffy, thin and chewy, or crispy on the outside and tender in the middle. That is to say, everyone’s preference for the perfect paleo snickerdoodle will vary.
These almond flour snickerdoodles are more on the thin and chewy side, with a little crisp around the edges. Just the way I like them.
Almond flour is naturally gluten free. Which means these gluten free snickerdoodles can definitely be served to those with gluten allergies.
These homemade snickerdoodles are:
gluten free
dairy free
paleo
healthy
Looking for more cookie recipes? Try these paleo chocolate walnut cookies!
Almond flour snickerdoodles are easy to make and require minimal ingredients. Which makes them the perfect recipe to make when you don’t want to spend a lot of time in the kitchen. They can be made in no time at all!
Almond Flour Snickerdoodles – Ingredients
- Almond flour – not to be confused with almond meal, is a common flour used in paleo baking. It’s high in protein and yields nice and soft baked goods.
- Baking soda (not baking powder) – baking soda is needed as a leavener in these paleo snickerdoodles.
- Cream of tartar – is what gives traditional snickerdoodle cookies their tangy aftertaste.
- Sea salt – I always use sea salt. Normal table salt is processed using chemicals including formaldehyde. Avoid it if you can!
- Pure maple syrup – liquid gold! I love baking with pure maple syrup. It lends great flavor to these paleo snickerdoodles and has some vitamins and minerals to boot.
- Oil – I used avocado oil for it’s neutral tasting flavor, but you can substitute coconut oil if you’d like.
- Egg yolk – the perfect ingredient to add to these almond flour snickerdoodles. The egg yolk adds some body and chewiness.
- Pure vanilla extract – Adds that vanilla flavor we all know and love.
- Granulated maple sugar – This is used for the outside cinnamon sugar coating for these almond flour snickerdoodles. I tried substituting coconut sugar but really didn’t like it as much. It wasn’t sweet enough for me. So for this paleo snickerdoodle recipe I highly recommend sticking with the maple sugar.
- Organic cinnamon – can’t have healthy snickerdoodles without cinnamon!
Almond Flour Snickerdoodles – How To Make
First, prepare the cinnamon sugar mixture so it’s all ready to go once the cookie dough is mixed up. Place the granulated maple sugar and cinnamon into a bowl, and stir to combine.
Next, combine your dry ingredients. The dry ingredients include the almond flour, baking soda, cream of tartar, and salt. Whisk the dry ingredients until the baking soda and cream of tartar are evenly incorporated into the almond flour.
Then, add in your maple syrup, avocado oil, vanilla, and egg yolk. Using a wooden spoon, mix all the ingredients together until a wet dough forms.
Want another almond flour recipe? Try these banana bread cookies!
Next, use a 1.5 tablespoon cookie scoop to scoop out the dough from the mixing bowl, and drop it into the cinnamon sugar mixture.
The dough will be a lot softer than traditional sugar cookie dough – that’s okay! Just be careful handling it. I like to shake to bowl around to coat the dough ball, to avoid handling it with my hands as much as possible.
Place the cinnamon sugar dough balls on a parchment lined cookie sheet.
Next, place the pan into a 350℉ oven and bake for 9-10 minutes. If you like a really crispy edge, keep it in for the whole 10 minutes. I take my almond flour snickerdoodles out at 9 minutes and they’re perfect!
Most importantly, let these paleo snickerdoodles cool to room temperature on the pan before eating them. This will take about 10 to 15 minutes. The dairy free snickerdoodles will continue to cook while on the pan, so don’t skip this step!
Almond Flour Snickerdoodles – Tips
- All ovens vary! You may need to make two batches to see if they need 9 or 10 minutes in your particular oven. One minute is a lot in regards to snickerdoodles.
- Using a smaller cookie scoop than this one, will yield a smaller cookie. A smaller cookie may need shorter baking time. Be sure to keep an eye on the cookies while baking.
- Handle the dough as little as possible. For instance, once the scooped dough is placed into the cinnamon sugar, shake the bowl around until it’s evenly coated. The only time I’m touching the dough is to move it to the sheet pan, and to flatten it.
- Let the cookies cool completely on the pan before eating.
- Don’t substitute anything for the maple sugar.
- The easiest way to separate the egg yolk from the egg white is with your hands. Crack the egg over a bowl or the sink. Gently hold the yolk and let all the egg white slip between your fingers.
Enjoy these gluten free snickerdoodles made with almond flour!
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Almond Flour Snickerdoodles
Ingredients
For the Cookies
- 1 1/2 cup almond flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon sea salt
- 1/3 cup pure maple syrup
- 1/4 cup avocado oil can sub melted coconut oil
- 1 egg yolk
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating
- 1 tabelspoon granulated maple sugar I don't recommend subbing coconut sugar, but cane sugar will work
- 1 1/2 teaspoons organic cinnamon
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Prepare the cinnamon sugar coating by mixing the granulated maple sugar and cinnamon together in a small bowl.
- In a mixing bowl, whisk the almond flour, baking soda, cream of tartar, and salt.
- Add the maple syrup, avocado oil, vanilla, and egg yolk and stir together until a wet dough is formed.
- Use a cookie scoop to scoop the dough into the cinnamon sugar mixture.
- Shake the bowl until the dough is evenly coated in the cinnmamon sugar.
- Gently place the coated cookie dough onto a parchment lined baking sheet.
- Gently flatten the cookies before baking.
- Bake at 350°F for 9-10 minutes.
- Let the cookies cool on the pan before eating.
Video
Notes
Hungry for more? Check out some of my favorite recipes!
Almond Flour Banana Muffins
Peanut Butter Snack Balls
Instant Pot Baked Potatoes
Almond Butter Cups
Paleo/GF Banana Bread Cookies
Balsamic Chicken Drumsticks
Chocolate Pomegranate Almond Clusters
Paleo Whoopie Pies
Fudgy Paleo Brownies
Paleo Crinkle Cookies – perfect for December!
Paleo Pecan Chocolate Chip Cookies
Strawberry Banana Smoothie
Low Carb Keto Chicken Salad
Slow Cooker Elderberry Syrup
Healthy Lemon Popsicles – April-August
Blueberry Muffin recipe (GF, Paleo)
Peanut Butter Banana Ice Cream
Chocolate Walnut Cookies with Chocolate Chips
Delicious! They were quick and easy to make. I love how it was sweetened with maple syrup it was the perfect sweetness. I used coconut oil instead of avocado oil. I also went ahead and used coconut sugar. I did 1 Tbsp of coconut sugar and 1 Tbsp of Swerve Erythrilled and it was sweetened enough.
What a nice review – thank you, Brittany! I’m so glad you loved them and the coconut sugar worked out for you. 🙂
My fiancé’s new favorite cookie recipe…. I’ve been making this and slight variations of it about twice per week since I found your site a month ago. Wish I would have found you sooner!! Thank you so much for sharing 🙂
This makes me so happy! Thank you so much Laura! I’m so glad you guys love the snickerdoodles 🙂