Irresistibly cloud-like, melt-in-your-mouth Healthy Snickerdoodles made with almond flour. Gluten free and just as good as the classic!
Say hello to my little friends!!
This is the second blog post I’ve written from the hospital, and I must say—I don’t hate it. It’s weird being in bed most of the day BUT this reclining guy is extra. It makes me want to get a TempurPedic bed at home, I can’t lie.
These insanely delish snickerdoodles were such a comfort to me the first few days I was here. They stay soft for legit an entire week (bless you, almond flour) so they’ve been the most perfect nightcap. And they make me feel like home!
Ingredients tips and substitutions
These babies are made with my favorite almond flour plus a touch of coconut flour, which results in the most magical texture. Unfortunately you cannot substitute other flours here, so don’t try it! Ground almonds are verrrry different from wheat.
Almond flour: The base of this dough is a trusty combo of super fine blanched almond and coconut flour for optimal texture and flavor. I get three pound bags at Costco for about $12—crazy good deal! Most store brands now sell almond flour, like ALDI and Kroger’s Simple Truth brand.
Coconut flour: You can find this under Bob’s Red Mill brand at pretty much any grocery store these days. Coconut flour is suuuuuper absorbent and lends a unique texture.
Butter: Good old unsalted butter…nothin’ like it for flavor! Let it sit out so it gets nice and soft.
Organic sugar: For sweetness, structure, and moisture! You can use regular granulated sugar, too. I’m not sure how coconut sugar would work here, but I know they’d be darker.
Egg: For structure and rise.
Cinnamon: For classic snickerdoodle flavor! We’re using it in the dough and the coating.
Cream of tartar: Important for chewy texture, puffiness, and tang. No subs here unfortunately!
Is cream of tartar necessary?
Yes! I always knew snickerdoodles required this funky ingredient but I wasn’t exactly sure why. It turns out that the teensy quarter teaspoon makes a big difference in the flavor and texture of these cookies. You can find it by the spices in any grocery store.
Cream of tartar prevents the sugar from crystalizing, lending a taller, softer, and chewier cookie. It also reacts with baking soda to create a tangy flavor that’s key in differentiating snickerdoodles. Don’t skip it!
Can these be made vegan?
I haven’t tested these with vegan subs, but I think they’d work with buttery spread like Earth Balance or coconut oil and a flax egg. Let me know in the comments if you try it!
Tools to make snickerdoodles
- Silicone baking mat: reusable and makes for the easiest clean up. I make roasted vegetables, cookies, and more on this!
- Cookie sheet: because everyone needs a few. This extra large one is the best!
- Cookie scoop: for easy cookie portioning. I use the scoop and then roll the dough into balls so they’re smooth.
- Hand mixer: less than $20 and my go-to appliance for mixing since I don’t have a stand mixer.
- Air tight container: my storage solution for just about everything.
This recipe yields about 15 cookies. I doubt they’ll last on the counter for long, but you can keep them sealed on the counter for up to a week and they’ll stay nice and soft. days.
They freeze very well, too!
More holiday treats to love!
- Healthy Monster Cookies
- Vegan Ginger Molasses Cookies
- Vegan Peanut Butter Cup Cookies
- Coconut Oil Chocolate Chip Cookies with Pomegranate
- Pumpkin Gingerbread with Maple Glaze
- Vegan Peppermint Chocolate Skillet Cookie
If you make these healthy snickerdoodles, please let me know by leaving a comment and star rating. I’m so grateful for your feedback!Print
Irresistibly cloud-like, melt-in-your-mouth Healthy Snickerdoodles made with almond flour. Gluten free and as amazing as the classic but packed with wholesome ingredients!
- Preheat oven to 350F. Line a cookie sheet with parchment paper.
- Make sure the butter has sat out and is nice and soft, not straight from the fridge. In the bowl of a stand mixer (I use this handheld one), cream together butter and sugar until light and fluffy. Add vanilla and egg, beating until combined.
- Add almond flour, coconut flour, cinnamon, salt, baking soda, and cream of tartar and beat until a fluffy dough forms.
- Combine sugar and cinnamon topping in a small bowl and set aside. Scoop and roll dough into balls, about 1 1/2 tbsp each. Roll each ball in cinnamon sugar and place on sheet about 2 inches apart. Flatten each cookie with the bottom of a measuring cup or your hands as the cookies won’t spread while baking.
- Bake for 11-12 minutes. Store completely cooled cookies in an air tight container.
FLOUR: This recipe was only tested with the flours written. They are special flours that aren’t 1:1 subs with other flours, so this is not a recipe where you can make flour substitutions!
CREAM OF TARTAR: Yes, you need it! It prevents the sugar from crystalizing, lending a taller, softer, and chewier cookie. It also reacts with baking soda to create a tangy flavor that’s key in differentiating snickerdoodles.
VEGAN: I have not tested this, but I assume vegan butter (like Earth Balance or coconut oil) and a flax egg would work well here.
Adapted from my Almond Flour Chocolate Chip Cookies.