Hundreds of reviewers agree these cookies are the most delicious almond flour snickerdoodles around! They are crisp, chewy and easy-to-make!

This tried-and-true recipe was originally published in 2013. It was republished with new photos in 2023, but the same reader-favorite recipe!

almond flour snickerdoodles stacked on top of each other, and a hand reaching for the top cookie


 

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 my 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.

These snickerdoodles are absolutely delicious! I had high expectations for this classic cookie, and the end result did not disappoint. They are crispy on the outside and soft in the center. They’re the real deal!

These sugar cookies are definitely a welcome addition to our regular repertoire of recipes.

Try making these for your friends and family any time of year. They’re great for the holiday season, cookie exchanges, birthday parties, and summertime alike. And I’m willing to bet your guests will never guess these are gluten-free. They really do taste just as delicious as traditional snickerdoodle cookies!

Table of Contents

Why You’ll Love This Recipe

  • Easy to make
  • Chewy center and crisp edges
  • Paleo and gluten-free
  • Delicious cinnamon sugar flavor

For more almond flour recipes, try these almond flour sugar cookies, almond flour blondies, and almond flour oatmeal cookies.

You also might like these gluten-free snickerdoodles, gluten-free almond cookies, gluten-free ginger snaps and gluten-free biscotti.

Ingredients You’ll Need

almond flour snickerdoodles ingredients on a countertop
  • Almond flour: Any almond flour will work for this recipe. It gives these cookies a delicious chew and flavor, and it’s easy to bake with! *Note that almond meal is slightly courser than almond flour and will not give you quite the same texture. Look for a label that specifically says almond flour!
  • Butter: I like to use a combination of salted butter and palm shortening for this recipe. It makes all the difference in giving these cookies a perfectly chewy texture!
  • Eggs: Use large eggs for this recipe. Room temperature is best!
  • Organic Shortening: 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 its unsaturated fat removed. It helps these cookies hold their shape, making them a bit crunchy on the outside and soft in the middle. I like this brand!
  • White/brown sugar: Brown and white sugar are both important for achieving the desired consistency of these cookies. I like to use Domino brand white granulated sugar.
  • Cinnamon: Cinnamon is what makes snickerdoodles so unique and delicious, so don’t skip this ingredient! The cookies have cinnamon in the dough and a cinnamon-sugar coating.
  • Salt: I like to use fine sea salt for these cookies.
  • Baking soda: Baking soda helps the cookies rise when baking, so they’re nice and chewy!
  • Vanilla: I like to use real vanilla extract for all of my baking.

For the Sugar Topping

Sugar for snickerdoodles on a countertop
  • White sugar: I like to use Domino brand white granulated sugar for rolling over the cookie dough balls.
  • Cinnamon: Cinnamon is what gives snickerdoodles their familiar and classic flavor!

How to Make Almond Flour Snickerdoodles

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Butter and sugar in a mixing bowl
  • In the bowl of a stand mixer, mix together the butter, shortening, white sugar and brown sugar until very creamy.
eggs and vanilla added to butter and sugar in a mixing bowl
  • Add the vanilla and eggs, mixing until well incorporated.
almond flour snickerdoodles ingredients in a mixing bowl
  • Mix in the dry ingredients, including the baking soda, salt, and cinnamon. Add the almond flour, 1 cup at a time, into the wet ingredients. Beat well after each addition.
almond flour snickerdoodle dough on a baking sheet
  • Mix together the remaining sugar and cinnamon together in a bowl or shallow dish. Roll the cookie dough into 1 1/2 tablespoon rounds in the palm of your hand, or using a large cookie scoop. Then roll to coat in the sugar and cinnamon mixture. Drop the coated dough onto the parchment paper-lined baking sheet, about 3 inches apart.
almond flour snickerdoodles on a baking sheet
  • Bake cookies for 11-13 minutes, or until golden brown around the edges. Allow the almond flour snickerdoodles to cool for a couple of minutes on the baking sheet, then transfer to a wire cooling rack to finish cooling. Enjoy!

Storage Instructions

Store almond flour snickerdoodles in an airtight container at room temperature for up to five days, or store in the freezer for up to three months.

an almond flour snickerdoodle with a bite taken out of it

FAQs

What can you use almond flour for?

Almond flour is a key ingredient in French macarons, and it can be used as an alternative to all-purpose flour in other baked goods, including cookies, cakes, biscuits, and muffins. You can also use almond flour as a gluten-free breading for chicken, fish, and more.

Can I substitute gluten-free flour for almond flour?

Yes, you can substitute gluten-free flour for almond flour. Just keep in mind that gluten-free flour and almond flour have different properties, and may result in a slightly different texture. The general guideline is to substitute one cup of gluten-free flour for every two cups of almond flour.

What do you add to almond flour to make it rise?

Almond flour doesn’t contain a leavening agent, so it’s important to add one to help your baked goods rise and have a fluffy texture. Baking powder or baking soda are common leavening agents for almond flour, or eggs can also be used to help almond flour recipes rise and bind the dough together.

almond flour snickerdoodles laid on a countertop

Expert Tips & Tricks

  • These almond flour snickerdoodles turn out best when you allow them to cool for a couple of minutes on the baking sheet. They will continue cooking a bit, so it’s okay if they aren’t fully set up. Then transfer to a wire rack to finish cooling.
  • Note that almond meal is slightly courser than almond flour and will not give you quite the same texture for these almond flour snickerdoodles. Look for a label that specifically says almond flour!
  • Organic palm shortening gives these cookies an amazing texture. I like to use it in combination with some butter for flavor.
  • Brown and white sugar are both important for achieving the desired consistency of these almond flour snickerdoodles. I like to use Domino brand white granulated sugar.

MORE ALMOND FLOUR RECIPES

I hope you love this cookie recipe as much as we do! If you try these almond flour snickerdoodles, be sure to leave me a comment/rating below. I’d love to hear from you!

almond flour snickerdoodles stacked on a countertop
4.92 from 25 votes

Almond Flour Snickerdoodles (Grain-Free)

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 cookies
Hundreds of reviewers agree these cookies are the most delicious almond flour snickerdoodles around! They are crisp, chewy and easy-to-make!
This tried-and-true recipe was originally published in 2013. It was republished with new photos in 2023, but the same reader-favorite recipe!

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!

Notes

RECIPE NOTES
  • These almond flour snickerdoodles turn out best when you allow them to cool for a couple of minutes on the baking sheet. They will continue cooking a bit, so it’s okay if they aren’t fully set up. Then transfer to a wire rack to finish cooling.
  • Note that almond meal is slightly courser than almond flour and will not give you quite the same texture for these almond flour snickerdoodles. Look for a label that specifically says almond flour!
  • Organic palm shortening gives these cookies an amazing texture. I like to use it in combination with some butter for flavor.
  • Brown and white sugar are both important for achieving the desired consistency of these almond flour snickerdoodles. I like to use Domino brand white granulated sugar.

Nutrition

Calories: 171kcal | Carbohydrates: 12g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 132mg | Potassium: 11mg | Fiber: 2g | Sugar: 9g | Vitamin A: 139IU | Vitamin C: 0.01mg | Calcium: 37mg | Iron: 1mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    I cannot wait to share this with my GF friend-these are fantastic! I used almond meal and then all “regular”ingredients- butter, shortening, white sugar,etc. I was a little unsure when I saw how wet the batter was but they baked up beautifully. Can’t wait to try something else from your site!

  2. Have you tried your peanut butter cookies without any chocolate? If I take out the cocoa powder should I increase the amount of almond meal?

  3. 5 stars
    These are amAAAAAAAAzing! Definitely going into my favorite recipes collection. The dough was already irresistible, the warm cookies even better, and the cooled off cookies simply divine. My daughter agrees! I used to make snickerdoodles with my sister as a kid but now am lactose- and gluten-free, so this is great (as far as I remember even better than the original 😉 I used what I had on hand, ghee/clarified butter for all the fat, and evaporated cane juice for all the sugar. My dough was also too wet to roll into balls and I didn’t have any more ground almonds so added 150g of my GF mix (my own mixture of buckwheat, millet, teff, and corn flour), and refrigerated the dough for a while, which worked but I didn’t get the crackled effect.

  4. 5 stars
    Great recipes! My friend dairy intolerant and I’m always looking for cookie recipe for her, any suggestions what I could sub the butter for. Would all coconut oil work? 🙂

    1. Hi Anie! You could try and use Earth Balance vegan buttery sticks for the butter. Those are dairy-free and should work! You could also try the palm shortening with coconut oil. I haven’t tried that but would recommend refrigerating the dough before baking since coconut oil makes baked goods spread. I hope this helps!

      1. Hi!
        My son has a severe dairy allergy. We make everything with Earth Balance! It is great! Check out vegan cheeses and vegan substitutes for your friend. The vegan world has an abundance of great dairy substitutions.

  5. I just made these and they’re DELICIOUS–thank you!

    I used almond meal, like you said, and they’re just fine. I also used coconut oil for the butter. Thanks for a great, well-tested recipe! I appreciate it 🙂

    1. I haven’t tried it but I think it would work! I do that with my chocolate chip cookies. I would roll them in the sugar mixture before freezing. Let me know if it does 🙂

  6. What could you sub out for the Shortening. I'm allergic to Palm oil and Cottonseed. Cottonseed is in regular shortening.

  7. Erin, I try to avoid matzoh meal products as much as possible so I'm always on the lookout for gluten-free recipes that are Passover-friendly. Your snickerdoodles are perfect!

  8. The dough is wetter than regular cookies, but it should bake up nicely! If it is very wet when you're trying to roll it into balls try wetting your hands. Let me know if this works!

    1. I have made these twice, and while they taste amazing, they don’t look ANYTHING like your picture. I made it once with shortening, once with coconut oil. It is so wet the only way I manage is to drop it into the sugar and shape into a very soft ball. I did refrigerate, but no difference between first and second batch.

      1. i thought the same thing! hahah i just made a batch and said to my husband ” try this cookie , it looks nothing like the picture thought .” hahah glad it wasn’t just me

  9. I'm not sure I posted correctly so am asking my question again…I made the snickerdoodle recipe today but the dough is very wet…any suggestions??

  10. these things are fantastic!!! Definitely gonna be a do over in my house. I subbed out CoConut Oil for the shortening, and used Whey Low for the sweetener.

    I shared this with my group on FB, I Love Low Carb. Thank you so much! next to try your Chocolate Chip Cookies.

  11. I just fell across your website today, and I love snickerdoodles! I just bought some delicious Vietnamese Cinnamon that is just begging to jump in this recipe!!!!!

  12. I just found your blog! I'm very impressed 🙂 My name is Meagan – I'm gluten free and paleo also, it's nice to meet you! I'll be back to read more.

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