Snickerdoodle Cookies Recipe (Gluten-Free)

Pierre Van ZylDessert Recipes, Recipes

Gluten-free snickerdoodles stacked on top of each other next to a jar of cinnamon sugar

Soft, chewy and rolled in cinnamon sugar deliciousness, these gluten-free snickerdoodles are made with just a handful of simple ingredients that you probably already have on hand.

There’s no need to chill the dough, break out the mixer to cream butter, or anything like that either . . . they’re super simple to make, naturally gluten and dairy-free, and totally yummy. 

You’ll find the recipe below along with some other family favorites and answers to some of the most common questions I receive about gluten-free baking.

Close-up view of snickerdoodles stacked on top of each other.

Sugar Cookies – Decorated with naturally colored sprinkles and plant-based, natural food dye, these sugar cookies are super easy to make and fun to decorate!

Gluten-Free Chocolate Chip Cookies – These ooey-gooey cookies are one of my family’s tried-and-true favorite recipes. Although not technically a holiday/Christmas cookie, they’re perfect for any occasion. 

Gingerbread Cookies – These cookies blend sweet cinnamon and a hint of vanilla with zingy ginger and molasses. They’re surprisingly simple to make, fun to decorate, and so delicious!


Gluten-Free Snickerdoodle Cookies Recipe

Soft, chewy and rolled in cinnamon sugar deliciousness, these gluten-free snickerdoodles are made with just a handful of simple ingredients that you probably already have on hand.

Makes 12 cookies.

Course Dessert
Keyword gluten-free, dairy-free, paleo
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12 cookies
Calories 320kcal
Author Heather Dessinger


Cinnamon Sugar Mix


  • Preheat your oven to 350F and line a baking sheet with parchment paper.
  • Place all dry ingredients (almond flour, coconut flour, baking soda, cream of tartar, and salt) in a medium bowl and mix with a fork until well combined.
  • Add the wet ingredients (coconut oil, maple syrup, and vanilla extract) to a small bowl and whisk together.
  • Add the wet ingredients to the dry ingredients and stir with a fork until well combined.
  • Place the coconut sugar and cinnamon in a small bowl and mix together.
  • Scoop out two tablespoons of cookie dough and roll it in the palms of your hands until it forms a ball. Roll the cookie dough ball in the cinnamon sugar mixture and then place it on the cookie sheet.
  • Flatten the dough ball into a cookie shape with your palm, then repeat the process until you have 12 cookies on the baking sheet.
  • Bake for 12 minutes, then remove from heat and allow to cool on the baking sheet for at least 10 minutes before eating.
  • Store leftovers in an airtight container at room temperature for up to a week or in the freezer for up to a few months.


Serving: 1cookie | Calories: 320kcal | Carbohydrates: 19g | Protein: 6g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 105mg | Potassium: 74mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg

Frequently Asked Questions

I can’t have almond flour. Can use an all-purpose gluten-free flour instead?

Gluten-free flour blends tend to absorb more liquid than almond flour and therefore cannot be used as a substitute this recipe. 

Sunflower seed flour (aka Sunflour) can usually be substituted for almond flour in recipes, but I have not tested it in this specific recipe. Something to keep in mind is that it can sometimes turn baked goods green due to a chemical reaction between a component of sunflower seeds and baking soda or baking powder.

Can you recommend a substitute for coconut flour? 

Coconut flour absorbs much more liquid than most other flours. Because of that, I am not aware of any substitute for it in this recipe.

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