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–+ servings
Laid out almond cookies on parchment paper and a wire rack.
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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.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Appetizer, Lunch, Side Dish, Snack, Snacks, Starters and Sides
Cuisine: American
Diet: Gluten Free
Allergy: Dairy Free, Gluten Free, Vegetarian
Servings: 18
Calories: 156kcal
Author: Marina Rizhkov

Equipment

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
    Wet ingredients in one bowl and dry ingredients in another bowl.
  • Add dry ingredients to wet and stir to combine. Let sit for 5 minutes.
    Cookie dough in a white bowl.
  • Combine coconut sugar coating in a small bowl and set aside.
    3 Tbsp coconut sugar, ½ tsp ground cinnamon
    Coconut sugar coating in a patterned bowl with a gold spoon.
  • 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.
    Rolled cookie dough put into the coconut sugar for coating.
  • Flatten a bit with your hands or a fork. You should place 9 cookies per sheet.
    Almond snickerdoodle cookies ready to bake on parchment paper and a cookie sheet.
  • Bake for 13-15 minutes or until bottoms begin to brown. Cool on a wire rack before serving.
    Almond cookies freshly baked atop a baking sheet.

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.

Nutrition

Calories: 156kcal | Carbohydrates: 11g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 57mg | Potassium: 51mg | Fiber: 2g | Sugar: 6g | Vitamin A: 15IU | Vitamin C: 0.02mg | Calcium: 60mg | Iron: 1mg