Discover the ultimate grain-free treat with these incredible almond flour snickerdoodles. This recipe delivers that classic snickerdoodle flavor and chewy texture without any gluten or grains, making it a perfect option for those with dietary restrictions or anyone seeking a healthier indulgence. Our almond flour snickerdoodles are surprisingly simple to make, requiring just a few common ingredients and minimal prep time. They are ideal for baking with kids or whipping up a quick batch for unexpected guests, proving that delicious cookies don’t need to be complicated.

⏱ Time: 20 min
👥 Servings: 24-30 cookies
📊 Level: Easy
🥗 10 ingredients
Almond Flour Snickerdoodles Recipe - Almond flour snickerdoodles: Bake this grain-free, chewy cookie recipe in under 20 minutes. Perfect for a delightful, easy

Almond Flour Snickerdoodles Recipe

Discover the ultimate grain-free treat with these incredible almond flour snickerdoodles. This recipe delivers that classic snickerdoodle flavor and chewy texture without any gluten or grains, making it a perfect option for those with dietary restrictions or anyone seeking a healthier indulgence. Our almond flour snickerdoodles are surprisingly simple to make, requiring just a few common ingredients and minimal prep time. They are ideal for baking with kids or whipping up a quick batch for unexp
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 30
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 1/2 cup butter (softened)
  • 1/4 cup palm shortening (or regular shortening)
  • 1/2 cup white sugar
  • 1/4 cup brown sugar (or coconut sugar)
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 cups blanched almond flour

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream together softened butter, palm shortening, white sugar, and brown sugar until very creamy in a stand mixer. Add vanilla extract and large eggs, mixing until well incorporated. Mix in baking soda, salt, and cinnamon.
  3. Gradually add blanched almond flour, 1 cup at a time, beating well after each addition until just combined.
  4. In a small bowl, mix together remaining white sugar and cinnamon for coating.
  5. Roll dough into 1 1/2 tablespoon rounds. Roll each ball in the cinnamon-sugar mixture to coat evenly.
  6. Place coated dough balls onto the parchment-lined baking sheet, about 3 inches apart.
  7. Bake for 11-13 minutes, or until golden brown around the edges. Let cool on the sheet for a couple of minutes before transferring to a wire rack to cool completely.

Notes

– Ensure your butter and shortening are softened, not melted, for the best cookie texture.
– Don’t overmix the dough after adding the almond flour to prevent tough cookies.
– For a perfectly uniform coating, use a shallow dish for the cinnamon-sugar mixture.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

  • Ensure your butter and shortening are softened, not melted, for the best cookie texture.
  • Don’t overmix the dough after adding the almond flour to prevent tough cookies.
  • For a perfectly uniform coating, use a shallow dish for the cinnamon-sugar mixture.

Enjoy these delightful almond flour snickerdoodles as a wholesome treat anytime. Feel free to experiment with adding a touch of nutmeg to the cinnamon-sugar coating for a unique twist!

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