After the huge success of my Almond Flour Chocolate Chip Cookies, I was excited to try more almond-flour based cookies!
My friends and family tell me all the time that they like the almond flour chocolate chip cookies even more than traditional chocolate chip cookies made with regular white flour. I’d say that’s a win!
Like I’ve said before, almond flour is wonderful for baking.
It is even healthier (with more fiber and protein) than whole wheat flour, and bakes up beautifully. In cookies, quick breads, cakes, and muffins it is easier to use than complicated grain-based, gluten-free flour blends.
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These snickerdoodles are absolutely delicious! I had high expectations and they did not disappoint. They are crispy on the outside and soft in the center.
I coated mine in coconut palm sugar and cinnamon, so the color is darker than traditional snickerdoodles. But you can easily substitute white sugar for the coating.
I use part butter and part organic palm shortening for these cookies. If you’re like me, when you hear palm shortening you probably think of regular shortening with trans fat. Do not be scared off though!
Palm shortening has no trans fat and has some of it’s unsaturated fat removed. It helps these cookies hold their shape, making them a bit crunchy on the outside and soft in the middle.
These cookies are definitely a welcome addition to our regular repertoire of recipes. Try making these for your friends and family – they will never guess these are gluten-free!
More Almond Flour Baked Goods:
Almond Flour Snickerdoodles {Grain-Free}
Ingredients
For the Cookies:
- 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 see note below
For the Topping:
- 1/4 cup white sugar
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer, mix together the butter, shortening, white sugar and brown sugar until very creamy. Add the vanilla and eggs, mixing until well incorporated. Mix in the baking soda, salt and cinnamon. Add the almond flour, 1 cup at a time, beating well after each addition.
- Mix together the remaining sugar and cinnamon together in a bowl or shallow dish. Roll the cookie dough into 1 1/2 tablespoon rounds, then roll to coat in the sugar mixture. Drop the coated dough onto the parchment paper-lined baking sheet, about 3 inches apart.
- Bake 11-13 minutes, or until golden brown around edges. Allow to cool for a couple of minutes on the baking sheet, then transfer to a wire rack to finish cooling. Enjoy!
Thank you for sharing this recipe, it’s wonderful! I used Lakanto Monk Fruit sweetener and they turned out great. Very tasty cookies!!
Excellent cookies! The dough was very very soft but they baked just perfectly. Everyone was impressed (as was I) that such a delicious Snickerdoodle could be made from almond flour. Thank you!
I ended up adding almost an extra cup of almond meal. The dough was still wet, but at that point, the “wet hands” trick worked. They’re in the oven now and they smell GREAT! They look vaguely similar to the picture, but more bubbles and fewer cracks. I suspect that the issue with the way they look is the ratio of butter to shortening. That’s often the case when the original wheat-flour snickerdoodles have that problem.
These cookies turned out amazing! I have tried so many paleo cookie recipes (granted, I used cane/brown sugar for this recipe) and most of the time I’m disappointed in the texture. I was quite worried how these would turn out because the dough was super wet and didn’t want to roll into a ball. I added another 1/4 cup of almond flour and it helped slightly. I honestly thought they wouldn’t bake properly die to the wetness of the dough but they turned out wonderful! I made my cookies larger I guess because I got exactly 24 cookies, and baked them quite a bit longer to get the crisp edges (around 18 minutes). I let them cool completely on the pan. They taste like the real deal! We’ve been gluten free for years and my husband said he liked these better than his mom’s gluten snickerdoodles (she’s an avid baker)! They have that classic light crunch on the exterior and are soft and fluffy on the inside. These will be a repeat in my house for sure.
Amazing cookies. Have not had an over wet issue, the recipe is perfect. Used coconut oil (not melted) in place of shortening, works everytime. I have even been asked to bake them for a fee.
Hello, I made your snickerdoodle recipe, I used coconut oil rather than palm oil, it’s such a small amount that it left no coconut taste and did not affect the cookie quality. They were nice and brown on the outside like yours and had a chewy outer shell and soft inside. Quite tasty. HOW EVER like a few of the comments I read in regards to how wet the dough is and hard to handle, I quite a agree. Your solution to them was wet your hands first and see if that works. It did not, nor did I really expect it to, based on how sloppy the cookie dough was. I figured I had nothing to loose by refrigerating the dough overnight. That and a cookie scoop was the trick to a nice round, easy to manage cookie dough. I only gave this recipe a 4 star because I felt that after several comments on the wet dough issue for myself and a few other bakers, you should have taken the time to figure out the solution and pass it along to them.
I’m doing low carb and I’ve made 4 batches of these cookies, substituting Swerve Granular for the sugar and Swerve Brown for the brown sugar, no other changes. Every time they’ve turned out beautifully. I size them to make 24 cookies and the net carbs for each cookie is about 1 gram. I love this recipe. Thank you so much!
Fantastic! I used truvia for all the sugar and added about 2 TBL molasses. Rolled them in truvia/cinnamon mix. Flattened with a flat glass before baking. Mine were not crispy, more cake like., but had amazing taste! Didn’t mind losing the crisp for the added calories from sugar.! Definitely going into my recipe book!
HI Erin, I came across your company when looking for a snickerdoodle recipe and I have a question. These healthier ingredients are new to me so I am just learning. I plan to order palm shortening (is Amazon the best price?) and they all seem to have coconut oil in them. Is that the norm and the one I should buy? Nutiva is the brand name.
I made these cookies and that were AMAZING. I love to bake and I just found a new recipe for me to enjoy! I think that this will make a perfect gift for others that enjoy my baking!
I can’t wait to make these again and again! They are chewy and oh-so-soft.
Love these cookies! One suggestion – place dough in the refrigerator for about 30 to 45 minutes after mixing. Then proceed with rolling into balls and dredging in the cinnamon-sugar mixture.