Name: Soft-Baked Gluten Free Snickerdoodles
Prep time: 1 h 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: cookies
Ingredients: 4 tablespoons unsalted butter; 1/3 cup coconut sugar; 1 egg; 1 teaspoon vanilla extract; 1 cup blanched almond flour; 2 tablespoons arrowroot flour (aka arrowroot powder or arrowroot starch); 1 tablespoon + 1 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/4 cup monkfruit sweetener (this is a monkfruit/erythritol blend)

overhead image of gluten free snickerdoodles, one with a bite taken out of it — Gluten free snickerdoodles are crisp around the edges and soft-baked in the middle! It’s an easy, family favorite cookie recipe!

Whenever I make these chewy gluten free snickerdoodles, they barely last one day. Personally, I ate like four snickerdoodles in one day.

Same for my husband. My son kept coming back for another. They are a family favorite!

If you’re looking for a soft-baked and chewy cookie that has crisp edges and the most amazing cinnamon-sugar coating, these chewy, gluten free snickerdoodles are calling your name!

overhead image of snickerdoodles on a cooling rack

side image of a stack of snickerdoodles on a white counter, the top cookie has a bite taken out

What are snickerdoodles:

Good question. In my opinion there are two key elements to any good snickerdoodle: 1) a soft-baked, chewy center and 2) a cinamon-sugar coating.

It’s kinda a sugar cookie, kinda not. Sugar cookies focus more on the… well, sugar. Snickerdoodles are focused more of the cinnamon-sugar blend.

Ingredients to make gluten free snickerdoodles:

unsalted butter
coconut sugar
an egg
vanilla extract
blanched almond flour
arrowroot flour aka arrowroot powder or arrowroot starch
ground cinnamon
baking soda
salt
monkfruit sugar (this is a monkfruit/erithrytol blend)

side image of chewy snickerdoodles, one with a bite taken out leaning on another cookie and snickerdoodles in the background

How to make gluten free snickerdoodles:

Before I start I will say there are two keys to this recipe. They will be noted in all caps below 🙂

Soften the butter in the microwave for about 20 seconds. In a large bowl, whisk together the butter, coconut sugar, egg, and vanilla. Or, check out my favorite trick for How to Soften Butter!

Then add the almond flour, arrowroot flour, cinnamon, baking soda, and salt. Whisk again until combined.

KEY 1: Chill the dough for at least 30 minutes. The longer you chill these, the better the cookie will turn out.

I mean, within reason. You don’t need to be chilling them for DAYS, but a good hour or two or three? Prep the dough in the morning for dessert later that night? I don’t know, just a thought!

The point is, chill the dough please. Thank you.

In a shallow bowl, combine the monkfruit sugar and remaining cinnamon.

One by one scoop the cookie dough balls into the cinnamon-sugar mixture and roll them around to coat them. Transfer to a baking sheet lined with parchment paper.

Bake for 10 minutes.

KEY 2: allow the cookies to cool completely on the baking sheet before you try transferring them to a cooling rack. Don’t you dare try transferring them right out of the oven. They will fall apart and you will hate me even though I’m telling you right now to please leave them alone.

I know it’s hard. It’s hard to leave cookies alone.

But, allow them to cool. They can be kinda warm when you go for them, but give them 15 – 20 minutes. This is how they get their crispy edges. You’ll love their crispy edges.

Because we’re using monkfruit instead of “real” sugar, it kinda gets absorbed into the cookie as it bakes.

I like to sprinkle my cookies with the remaining cinnamon-sugar mixture once they’re cooled.

overhead image of a snickerdoodle cookie with a bite taken out on a white counter

Other cookies you’ll love:

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

GF Gluten-Free VG Vegetarian