Soft & Chewy Gluten-Free Snickerdoodles with almond flour
yields: 24 -30 cookies, About 2.5 dozen 3-inch cookies
Soft and chewy gluten-free snickerdoodles made with almond flour. With a slightly crisp cinnamon-sugar coating and the classic cracked tops, this gluten-free snickerdoodle recipe has all the nostalgia of childhood with none of the gluten. Can't have nuts? We've got a nut-free variation as well!
Ingredients
Cookies
- 1 ¾ cup (210 g) super-fine blanched almond flour, see nut-free version below
- 1 cup + 2 tablespoons (172 g) millet flour
- 1 cup + 1½ tablespoons (132 g) Bob’s Red Mill tapioca flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 12 tablespoons (1½ sticks) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1½ teaspoon pure vanilla extract
Cinnamon Sugar Coating:
- ¼ cup + 2 tablespoons granulated sugar, I recommend organic sugar which is coarser
- 1 tablespoon ground cinnamon
INSTRUCTIONS
- 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.
- Scoop then roll 1-2 tablespoon-sized balls of dough and roll into a ball with your palms. Toss each cookie ball in the cinnamon sugar and place on a parchment-lined baking sheet, spacing 2 inches apart.
- Preheat the oven to 350°F. Working in batches, bake the cookies for 10-11 minutes, until set, but still very soft. (See note below). For nut-free version, bake only 10 minutes. If baking from frozen, add 1-2 minutes to your bake-time. Let cool for 3 minutes on the baking pan before transferring to a wire rack to cool completely.
Video
Notes
Bake time
For me, 11 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 become cake-like (still delicious!).Nut-Free Version
Now that both my kids attend nut-free schools, I've developed a nut-free version of this recipe that's just as delicious. 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
- ½ cup (74g) millet flour
- ¾ cup + 2 tablespoons (103g) tapioca flour
Vegan Version
I've made this recipe several times with vegan substitutes and they're equally as delicious! Replace the butter with a stick plant butter or melted refined coconut oil, and replace the 2 eggs with 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water). If using melted coconut oil, the cookies need to chill in the freezer for 10 minutes, but if using room temperature plant butter, they're good to scoop, roll, and bake immediately!