Description

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!

Ingredients

Scale

1 1/4 cups almond flour
1/4 cup coconut flour
1 tsp pure vanilla extract
6 tbsp organic cane sugar
6 tbsp butter, softened
1 large egg
1/2 tsp cinnamon
1/4 tsp fine sea salt
1/4 tsp baking soda
1/4 tsp cream of tartar

For rolling:

2 tbsp organic cane sugar
1 1/2 tsp cinnamon

Instructions

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.

Notes

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.