Soft and pillowy gluten-free snickerdoodles. With a slightly crisp cinnamon-sugar coating and the classic cracked tops, this gluten-free snickerdoodle cookies recipe makes the perfect cookie to dress up any holiday cookie plate.
In a medium bowl, whisk together the almond flour, millet flour, tapioca starch, baking soda, and salt. Set aside.
In a stand mixer fitted with a paddle attachment or in a medium bowl with a hand mixer or wooden spoon*, cream the butter and sugar together on high speed until light and fluffy, 2-3 minutes.
Add the eggs and vanilla to the creamed butter and beat on medium speed until just combined.
Slowly add the dry ingredients to the butter and eggs, beating until the flour is just completely combined.
In a small bowl, mix the sugar and cinnamon coating together.
Roll 1-2 tablespoon-sized balls of dough into a ball, roll each cookie ball in the cinnamon sugar, and place on a parchment-lined baking sheet. Repeat until you've used all the cookie dough. Transfer the baking sheet to the freezer while you preheat the oven (or, if you don't have room in your freezer, chill for 30 minutes to an hour before preheating the oven).
Preheat the oven to 350°F.
Bake the cookies 2-inches apart on a baking sheet for 11-13 minutes, until set, but still very soft. (See note below). For nut-free version, bake only 10 minutes. Let cool for 3 minutes on the baking pan before transferring to a wire rack to cool completely.
Notes
No mixer, no problem: I've made these cookies by hand without a mixer of any sort and they work just great!Baking time: For me, 12 minutes is perfect. I've had my oven calibrated, but every oven is slightly different, so if you've got the time, I recommend baking one test cookie and letting it cool for a few minutes. The cookies will look and feel under-baked when they first come out of the oven and will firm up as they cool. If you cook them too long, they won't be as soft and chewy and will quickly become cake-like and then crispy. After over-baking them a few times while testing, I put in my notes "TRUST 12 MINUTES!"Nut-Free Version: For a nut-free version, replace the measurements for almond flour, millet flour, and tapioca starch with these quantities below and reduce the baking time to just 10 minutes.
1 cup + 2 tablespoons (120g) gluten-free oat flour
½ cup + 3 tablespoons (110g) sweet rice flour (also called Mochiko and is different from "white rice flour" or "brown rice flour")
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.