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!
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!
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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
For the Cookie Dough
- 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
- 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.
- 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 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.
- 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.
- 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.
FAQs
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.
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.
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.
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 (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!
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.
Absolutely fabulous cookies! Light and delicate. I used 1 teaspoon vanilla and 1 teaspoon almond extract. The recipe made exactly 30 and mine do look like yours. I had to manipulate the dough a bit, it was about 1 1/4 inch tall and about 1 inch in diameter, but when it baked it flattened out beautifully! I’d include a pic but I can’t find a place to add one. THANK YOU!
Great cookies! I substituted coconut oil for the shortening and they turned out delicious. Thanks!
Sounds fantastic !!! How long do these keep? I want to send them across country for part of a Christmas package. would they hold up? 🙂
I think they should be good for up to 3 days! I hope you like them 🙂
Great recipe! Th cookies turned out great. Thank you!
These look amazing. Do you think it would work out if I halve the recipe?
Yes I think that should work great!
I just realized what I did – I used coconut flour when I ran out of almond flour – I just looked it up and found out that you should use much less coconut flour as it sucks up all the moisture – problem solved!
I’m glad you figured out what was wrong! Yes coconut flour is so different so I bet they would be crumbly. Hope they turn out better next time!
I just made these and the dough was really dry – which is confusing me because all of the other comments refer to how wet the dough was! I don’t know what I did wrong – I did substitute white sugar for the cane juice – maybe that’s what it was? The cookies taste good but they’re basically big bunches of crumbs (but still tasty)
I just made these exactly like the recipe stated. Perfect cookies! My celiac son was in snicker doodle heaven! TY! I
Just made these and they were fantastic. Made exactly as the recipe was written. Thank you for an awesome recipe!
So happy you enjoyed them!
These were perfect! I never would have guessed that cookies made from only almond flour could taste so moist and cookie-like!
You are the GF Queen! Thank for being so brilliant at what you do. I love your snickerdoodles and chocolate chip cookies and so do my three GF children! Even my non GF hubby. Keep up your great work!
Thanks so much! I’m so glad you like the cookies!
Thank you for sharing this recipe! They are wonderful. I was so glad to be able to make my daughter delicious GF snickerdoodles for Christmas.
Looks yum! Quick question – would it be okay if I try raw honey in place of the evaporated cane juice? Thanks girl! x
What can I sub the coconut oil, flour, and palm ingredients with?
There are a few substitution options noted in the recipe! I hope this helps!
I gave these a whirl, per the instructions, only subbing coconut oil for the palm oil. I found the dough extremely wet, and added an additional cup of almond flour. I was able to spoon soft blobs into the sugar/cinnamon mix and form soft balls. The cookies spread out in the oven and made a nice large disc. At 13 minutes, the cookies are still soft, but cool nicely.