The perfect gluten free snickerdoodle
feel like a lifelong quest. Usually, you’re met with cookies that are either too dry, too crumbly, or—worst of all—have that strange, sandy aftertaste. But every once in a while, a recipe comes along that changes the game.
Enter: The Perfect Gluten-Free Snickerdoodle.
These aren't just "good for being gluten-free"—they are decadent, chewy, and packed with that signature cinnamon-sugar warmth. By swapping out refined grains for a blend of almond and coconut flours and using maple sugar for a rich, deep sweetness, these cookies manage to be both wholesome and indulgent. Whether you’re baking for a restricted diet or just looking for a cleaner way to satisfy your sweet tooth, this 12-minute recipe is about to become your new kitchen staple.
Key Highlights of this Recipe:
• Grain-Free & Gluten-Free: A thoughtful flour blend for the perfect texture.
• Naturally Sweetened: Utilizing maple syrup and maple sugar.
• Quick Turnaround: Only 12 minutes in the oven.
Snickerdoodles (grain free)
Ingredients
•cookie dough
- 1 cup Almond Flour
- 1/4 cup Coconut Flour
- 1/3 cup Tapioca Flour
- 2 tsp Baking Powder
- 1 Egg
- 1/3 cup Non-Hydrogenated Palm Oil Shortening, (or softened refined coconut oil)
- 1/2 cup Raw Cane Sugar or Coconut Sugar
- 1/4 cup Maple Syrup
- Dash of Salt
- 1 tsp Vanilla Extract
Cinnamon & sugar topping
- 1/4 cup Maple or raw cane Sugar
- 1-3 tsp Ground Cinnamon, adjust to taste
Instructions
. Preheat the Oven:
- Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper and set aside.
Make the Cookie Dough:
- In a large mixing bowl, combine almond flour, coconut flour, coconut sugar, cream of tartar, baking soda, cinnamon, and sea salt. Add the melted coconut oil and vanilla extract. Mix until a dough forms. If the dough is too dry, add almond milk, one tablespoon at a time, until it holds together.
Spread the Dough:
- Press the dough evenly onto the prepared baking sheet to form a thin layer, about 1/4 inch thick.
Add Cinnamon Sugar Topping:
- In a small bowl, mix coconut sugar and cinnamon for the topping. Sprinkle it evenly over the cookie layer.
Bake:
- Bake for 10-12 minutes, or until the edges are golden and the top is set. Be careful not to overbake; the bark will harden as it cools.
Cool and Break:
- Let the cookie layer cool completely on the baking sheet. Once cooled, break it into bark-like pieces.
