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!
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
- monkfruit sugar (this is a monkfruit/erithrytol blend)
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.
Other cookies you’ll love:
- oatmeal chocolate chip cookies
- no bake peanut butter cookies
- chocolate chip cookies
- shortbread chocolate chunk cookies
- pumpkin roll cookies
- pumpkin spice chocolate chip cookies
- the best peanut butter cookies
- 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)
- 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.
- Add the almond flour, arrowroot flour, 1 teaspoon cinnamon, baking soda, and salt. Whisk again until combined.
- KEY 1: Chill the dough for at least 30 minutes.
- While the dough is chilling, combine the monkfruit sweetener and remaining 1 tablespoon of cinnamon in a shallow bowl.
- Once the dough is done chilling, preheat the oven to 350F.
- One by one, scoop the cookie dough balls into the cinnamon-sugar mixture and roll them around to coat them.
- Transfer the coated cookie dough balls 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. Give them 15 – 20 minutes to set and get their crispy edges.
- Because we’re using monkfruit instead of “real” sugar, it gets absorbed into the cookie as it bakes.
- Once the cookies have cooled, sprinkle them with the remaining cinnamon-sugar mixture.
- Serving Size: 1 cookie
- Calories: 79
- Sugar: 6.1g
- Sodium: 183mg
- Fat: 5.3g
- Saturated Fat: 2.6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7.4g
- Fiber: 0.7g
- Protein: 1.1g
- Cholesterol: 24mg