My Gluten Free Snickerdoodles made with low carb almond flour and antioxidant-rich cinnamon are a super healthy cookie.
Gluten Free Snickerdoodles
While Gluten Free Snickerdoodles are great for the holidays, we love making them all year long.
Why? Because the healthy low carb ingredients in this recipe won’t spike your blood sugar.
Snickerdoodles are Gluten Free?
Better yet? These cookies are so good you won’t ever know they’re gluten free.
Cookie Recipes with Cinnamon
On top of that, cinnamon is a fantastic blood sugar stabilizer.
This makes Gluten Free Snickerdoodles perfect if you’re following a Low Carb Diet to control your glucose levels.
Free exclusive eBook, plus recipes and health tips, delivered to your inbox.
Looking for more cinnamon desserts? Check out my Cinnamon Coffee Cake.
For now though, here’s my Gluten Free Snickerdoodles recipe!
Gluten Free Snickerdoodles
- 2 cups blanched almond flour (not almond meal)
- ⅛ teaspoon celtic sea salt
- ⅛ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ cup palm shortening
- 2 tablespoons honey
- ½ cup coconut sugar for dipping
- 1 tablespoon ground cinnamon for dipping
- In a food processor, combine almond flour, salt, baking soda, and cinnamon
- Pulse in shortening and honey
- Scoop 1 tablespoon of dough, and roll into a ball
- Briefly dip ball in a small bowl of water
- Roll wet ball in coconut sugar and cinnamon to coat
- Place ball on a parchment paper lined baking sheet
- Flatten ball with palm of your hand
- Bake at 350°F for 7-9 minutes
- Cool and serve
Easy Snickerdoodles Recipe
This easy snickerdoodles recipe is made with only eight healthy ingredients.
What are Snickerdoodles?
Here’s what Wikipedia has to say about this classic cookie:
A snickerdoodle is a type of cookie made with butter or oil, sugar, and flour rolled in cinnamon sugar. Snickerdoodles are characterized by a cracked surface and can be crisp or soft depending on preference.
Vegan Snickerdoodles Recipe
My Gluten Free Snickerdoodles are dairy-free and made without butter, wheat flour, and eggs.
If you would like to make vegan snickerdoodles, use agave instead of honey in this easy recipe.
Snickerdoodles Recipe without Cream of Tartar
Many of you may not have cream of tartar in your pantry. Not a problem! My Snickerdoodles don’t contain cream of tartar.
Eggless Cookie Recipes
Like ninety-nine percent of my cookie recipes, my Snickerdoodles are eggless.
Doesn’t matter whether you follow an Egg Free Diet, or simply like to snack on raw cookie dough, you’re safe with my cookie recipes that don’t contain eggs.
Cookie Recipes for Dairy Free Diet
You can also add dairy free to the list of what these Snickerdoodles offer.
Cookie Recipes with Almond Flour
The below cookie recipes are all made with almond flour and are family favorites
They’re perfect for the holidays but just as good for every day!
Easy Peanut Butter Cookie Recipe with Almond Flour
My Peanut Butter Cookies with Almond Flour are made with seven simple ingredients.
All you need to make them is almond flour, peanut butter, honey, shortening, vanilla, salt, and baking soda. They’re a staple in our home.
Pecan Shortbread Recipe
Looking for a cookie with pecans? Look no further than my fan favorite Pecan Shortbread Cookies.
These melt in your mouth cookies are made with seven ingredients total, including the salt and baking soda.
The almond flour base keeps this dessert low carb.
They’re the perfect holiday cookies, but so good we make ’em all year round.
Mexican Wedding Cookies Recipe
Mexican Wedding Cookies have been one of my favorite desserts for as long as I can remember.
They’re also known as:
- Italian Wedding Cookies
- Russian Tea Cookies
- Spanish Butterballs
This cookie is so incredible it can be enjoyed at every celebration –but did you know they’re one of the most common Christmas cookies?
This is another healthy cookie made with an almond flour base that my boys loved growing up!
Best Chocolate Chip Cookies Recipe
These are my husband’s favorite Chocolate Chip Cookies. With seven healthy ingredients they could not be easier to make.
Enjoy them plain or go decadent with some Vegan Ice Cream stuffed between two cookies for a healthy Ice Cream Sandwich.
Raspberry Thumbprint Cookies Recipe
Love Raspberry Thumbprint Cookies, but not all the sugar in the raspberry jam? My version uses an incredible fruit sweetened jam.
I searched for this amazing product when the boys were little so they could have jam that was not a sugar bomb!
Healthy Cookie Recipes
Not only are all of the cookie recipes on my site healthy, they’re also gluten free!
What’s your favorite cookie recipe? Leave a comment and let me know.
This Snickerdoodles recipe is an oldie but goodie from the archives. I first shared it in 2013.
I’ve made several times using 4 T melted coconut oil instead the palm shortening. Some how I end up with 18 cookies consistently each time I make them. Yesterday I was out of coconut sugar and used maple sugar instead – just as good. I store them in a container and the next day they are soft and chewy.
Thanks Melissia! Glad these are becoming a staple for you :-)
Anyone used the coconut oil instead of palm shortening? Did it work? Any modifications? I want to try this recipe but don’t have palm shortening and really do not want to use regular butter…I am OK with coconut oil, eggs or applesauce…
Onaella, here’s one of my cookie recipes that uses coconut oil:
Butter is not Paleo. Paleo foods have no dairy at all. The only Butter like substance allowed on Paleo is ghee, and even that is only in moderation
Mylinda Casey says
I can’t wait to try these, any recommendations on a sub for the Palm shortening? I try to avoid anything palm because of the tremendous deforestation and CO2 admission that are created due to the large demand for palm products.
Hi Mylinda, thanks for your comment and for sharing your concerns. I haven’t tried substituting another ingredient in place of the palm shortening in this recipe. If you do I hope you’ll stop back by and leave a comment to let us know what works!
I have used unsalted butter and it works well.
Any chance these can go in the freezer for later after baking?
Michele, I haven’t tried that so not sure :-)
I made these cookies today and they taste awesome!!! Such a simple recipe to follow. I didn’t use food processor, just used a hand blender which created a bit of mess. I get Honeyville blanched almond flour from Costco, they have it for good price. Only substitution i made is, coconut sugar, my son can’t eat coconut so i used regular organic cane sugar and it still worked out good..Me and my husband loved it but my boys find it a bit sweet so next time i will be rolling in the sugar a bit gently..But altogether a 5 star worth recipe!!! Thank you Elana for this great recipe and for all your hard work!!!!
Anjana, I’m so happy this recipe was a hit!
Stevi Angove says
Are there any substitutes to Almond flour? Its really hard to get in the UK
Stevi, I would recommend buying it online :-)
Hi there! I don’t have a food processor, but wondering if these will still work?
Samantha, I haven’t tried that so not sure :-)
Patricia R. says
I made these tonight and they were a big hit. I used butter, but otherwise, exactly as written. I did use some coconut sugar that I had previously ground up, mostly because I want to use it up. I think I have enough left for another batch so I put it in a jar for next time. I don’t know why I waited so long to try these. My grandson loves cookies and he is a bit cheated since we don’t make a lot of them. I plan to make these again as I love cinnamon but I would love to know what the “cream of tartar” is all about. Some mention using it but not how much and whether you leave out the baking soda or not. I have never made a snickerdoodle so I can’t say how they compare but these are delicious and will go into my recipe rotation for a sweet treat.
Patricia, I’m so happy to hear these were a big hit!
Just made these with coconut oil (not melted, but solid form) and they were delicious! The food processor melds it all together.
Did you use an equal amount of Coconut oil to the shortening amount recommended or did it need tweaking? I’m getting ready to make this for a cookie exchange next week and wanted to use what I have in pantry stock. :)
Also if someone used cream of tartar could they let me know if it was equal to the baking soda as well?
Thanks so much all! I’m new to paleo/gluten-free cooking for myself and this batch is for one of my co-workers who has a daughter with an allergy to dairy and eggs!