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Dairy Free
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Gluten Free
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Vegetarian
Gluten Free Almond Butter Snickerdoodles
These Gluten‑Free Almond Butter Snickerdoodles pair the nutty richness of almond butter with the warm charm of cinnamon sugar. This cookie is chewy and tender, both comforting and fresh.
Gluten free snickerdoodles are an amazing and delicious creation, so I couldn’t resist making a recipe for you! Snickerdoodle cookies already smell and taste like the fall and winter seasons, making them gluten free cookies is like a cherry on top.
Using almond flour and coconut oil keeps these cookies light and naturally free of gluten. This is perfect for allergy-friendly baking! The simple combo of wet ingredients and dry ingredients makes for a quick mix-and-bake moment.
Rolling each dough ball in sweet cinnamon sugar coating gives every cookie that iconic crinkled top. As they bake, aromas of vanilla extract, cinnamon, and maple fill the kitchen, promising fresh-baked goodness. Baking on parchment-lined baking sheets ensures easy cleanup. The bottoms will brown evenly as the cookies spread just right over 13–15 minutes in a 350°F oven.
Wow. All these tasty cookie descriptions have my mouth watering! Let’s get started and bake some delicious snickerdoodle cookies!
Table of Contents
Key Ingredients
Almond butter is a creamy nut spread rich in protein and healthy fats.
Almond flour is the perfect base toasty, naturally gluten-free base with tender crumb.
Maple syrup is a natural sweetener with warm caramel notes.
Coconut oil binds dough while adding light sweetness and moisture.
Egg adds structure and helps cookies stay soft.
Vanilla extract provides sweet, aromatic depth.
Baking powder helps cookies rise gently for soft centers.
Ground cinnamon & nutmeg layers the spices for classic snickerdoodle warmth.
Coconut palm sugar & salt balances sweetness and enhances flavor.
Cinnamon sugar coating creates the crispy outer layer with a cozy aroma.
Find the full printable recipe with specific measurements below.
How to Make GF Almond Butter Snickerdoodles
Step 1: Preheat and prep
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Step 2: Mix wet and dry ingredients
Combine wet ingredients in one bowl and the dry ingredients in another bowl.
Step 3: Combine and stir
Add dry ingredients to wet and stir to combine.
Step 4: Rest
Let the cookie dough sit for 5 minutes. This will help the almond flour to hydrate and thicken.
Step 5: Prep the sugar coating
Combine coconut sugar coating in a small bowl and set aside.
Step 6: Shape and coat
Using a Tablespoon measuring spoon, roll the dough into balls. Then, roll them in the sugar coating then place them on the parchment-lined cookie sheet.
Step 7: Flatten
Flatten a bit with your hands or a fork. You should place 9 cookies per sheet.
Step 8: Bake and cool
Bake for 13-15 minutes or until bottoms begin to brown. Cool on a wire rack before serving.
Expert Tips
- Don’t skip step #4 where you rest the dough. This helps the gluten free flour to hydrate through and thicken the dough so the cookies have a great consistency.
- Use a food processor to mix dry ingredients evenly before combining.
- Shake the rolled dough balls gently in a bowl with the sugar coating for an even cinnamon sugar coat layer without mess.
Recipe FAQs
Coconut palm sugar adds caramel depth, but light brown sugar works in a pinch.
Yes, feel free to use regular all-purpose flour. These cookies shine from being almond flour–based and gluten‑free.
Yes, you can freeze pre-rolled cookie dough balls; bake straight from frozen, adding 2–3 minutes.
For larger cookies, use 2 Tbsp scoops and bake for an extra 2–3 minutes, watching edges.
Enjoy more delicious cookie recipes from the blog:
- Gluten Free Chocolate Chip Cookies are warm, chewy, and so so good.
- Make some Easy Madeleine Cookies in just 20 minutes. Customize the flavors with honey, shredded coconut, or lemon zest!
- 30 Minutes Soft Thumbprint Cookies with Jam are great for the holidays, school events, parties, or just a sweet treat.
Try these other dessert recipes
If you tried this Almond Butter Snickerdoodles or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!
Gluten-Free Almond Butter Snickerdoodles
Equipment
- parchment paper
- bowl
- measuring spoons
- wire rack
Ingredients
Wet Ingredients:
- 1 egg
- ⅓ cup creamy almond butter
- ¼ cup maple syrup
- ¼ cup coconut oil, melted
- 1 tsp vanilla extract
Dry Ingredients:
- 2 cups almond flour
- ½ tsp baking powder
- 1 Tbsp cinnamon
- ¼ cup coconut palm sugar
- 1 pinch nutmeg (per 18 servings)
- ¼ tsp salt
Sugar Coating:
- 3 Tbsp coconut sugar
- ½ tsp ground cinnamon
Instructions
- Preheat oven to 350°F.
- Line 2 baking sheets with parchment paper.
- Combine wet ingredients in one bowl and the dry ingredients in another bowl.1 egg, ⅓ cup creamy almond butter, ¼ cup maple syrup, ¼ cup coconut oil,, 1 tsp vanilla extract, 2 cups almond flour, ½ tsp baking powder, 1 Tbsp cinnamon, ¼ cup coconut palm sugar, ¼ tsp salt, 1 pinch nutmeg
- Add dry ingredients to wet and stir to combine. Let sit for 5 minutes.
- Combine coconut sugar coating in a small bowl and set aside.3 Tbsp coconut sugar, ½ tsp ground cinnamon
- Using a 1 tablespoon measuring spoon roll the dough into balls and roll them in the sugar coating then place them on the parchment-lined cookie sheet.
- Flatten a bit with your hands or a fork. You should place 9 cookies per sheet.
- Bake for 13-15 minutes or until bottoms begin to brown. Cool on a wire rack before serving.
Notes
- Don’t skip step #4 where you rest the dough. This helps the gluten free flour to hydrate through and thicken the dough so the cookies have a great consistency.