Today officially marks the last day of my cookie week, and I may have saved the best for last with these gluten-free snickerdoodle cookies! Your favorite cinnamon sugar cookie made gluten and dairy-free, with all the same delicious flavor!
These cookies are so delicious, whether you’re familiar with snickerdoodles or not. They’re soft-baked, packed with cinnamon flavor, and perfectly sweet!
What makes these cookies different than the original snickerdoodle?
When creating this recipe, I wanted to make sure all ingredients were ones people had lying around. If you aren’t familiar with snickerdoodles, they’re typically made with cream of tartar.
Cream of tartar acts as a leavening agent, and reacts with the baking soda to give the classic cookies a slightly tangy, chewier texture compared to a standard cookie.
I don’t know about you guys, but cream of tartar is not something I keep around. So instead, I used lemon juice and baking powder to create the same results!
Classic snickerdoodles are also made with real butter. I used refined coconut oil in my recipe to keep these dairy-free, but using butter or a vegan butter substitute would work just as well.
Are there any flour substitutes?
Unfortunately I haven’t tested any flour subs for the almond flour. The almond flour is what helps give these cookies their soft, pillowy texture so I don’t recommend any subs!
Do I need to chill my dough?
I would only suggest chilling your dough if your oil is too hot or melted. If it’s soft and at room temperature, you don’t need to chill!
Refined vs. unrefined coconut oil
Refined coconut oil has no coconut flavor or smell, which makes it a great baking oil in place of butter. Unrefined coconut oil is also a great option, but gives your baked goods more of a coconut flavor. I like to use refined when i’m baking something that’s not coconut related.
What you’ll need to make these gluten-free Snickerdoodle Cookies:
- Super fine almond flour– I prefer a fine almond flour in my baking for a lighter, fluffier texture
- Coconut oil– using refined coconut oil will have no coconut flavor, but still give these cookies that buttery texture. You want to make sure your coconut oil is softened and not fully melted, otherwise your cookies may not hold up well!
- Coconut sugar
- Eggs– baking with room temperature eggs is key when using coconut oil, otherwise the cold egg may harden the coconut oil and you’ll end up with chunks of coconut in your batter
- Vanilla extract
- Lemon juice
- Baking powder
- Cinnamon + sugar to coat