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:
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Almond Flour Snickerdoodles {Grain-Free}
Ingredients
For the Cookies:
- ½ cup butter, softened
- ¼ cup palm shortening, or regular shortening
- ½ cup white sugar
- ¼ cup brown sugar, or coconut sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon cinnamon
- 3 cups blanched almond flour, see note below
For the Topping:
- ¼ 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 ½ 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!
Cathy S says
Erin, could you please try these again or check the recipe details?
I used all almond meal but like several, dough was way too wet to hold a ball shape. Added 3/4 c almond meal and 1/2 c almond flour AND chilled the dough. They held in rolling, the outsides cracked upon cooling but the insides were too moist. I think it might be better to do a 1/2 & 1/2 on the meal/flour combo.
I’m also not sure where to make adjustments in trying the next time – maybe drop the shortening all together? or halve both the the butter and shortening, leaving the flour amount @ 3 c.?
Sheri says
Just wondering if anyone has tried making with cream of tartar. A lot of snickerdoodle recipe for it and it gives them a little Tang!???
F says
Long overdue thanks for a recipe I have made several times and use as a base for other cookies. FYI I always have to chill the dough for at least 2 hours to shape it in balls, also my cookies do not look like the ones in the photo. This recipe works every time I use it with great results. I have tried flavoring with equal amounts of vanilla and orange extract, rolling dough balls in plain sugar to make sugar cookies. Great recipe thank you very much.
Tammy says
Do you have nutrition info breakdown?
Jason says
Great recipe. I made these in my new convection microwave. I will say they took almost 30 minutes to bake. At 30 minutes they turned out perfectly, crispy and chewy. Thanks so much!
Taylor Morgan says
We followed the directions to the t…mis en place to start, and line by line throughout. I also found the dough EXTREMELY wet, more like batter than dough. I chilled it for half an hour and it didn’t improve the texture. They spread into each other when I baked them and I ended up with very thin snickerdoodle bars. They tasted great, but that doesn’t seem so hard to do with a whole stick of butter and 3/4 c of sugar. If anyone is reading the comments before baking, I would recommend cutting the butter and maybe the shortening? I don’t know, but we did not have success with these :(.
Pandora Fox says
Hi!
Have a question… Why do you not use cream of tartar in this recipe? It’s just that it’s used in the original recipe. Thanks! Can’t wait to try this recipe!
Susan says
If you use sugar it’s not good for you. Can you substitute Swerve?
Donna says
Thank you for this recipe! I made a quadruple batch for our synagogue Shabbat dinner last week and I’ve been getting requests for the recipe!
A big batch will be traveling to my family’s holiday celebration in a couple of weeks, too. Toda! (Thanks in Hebrew)
Best,
Donna in Connecticut
Donna says
Just made a test batch of your snickerdoodles – I need cookies for 100 people for a synagogue dinner and some folks need gluten free.
They’re delicious – thank you! I’ll be trying your other recipes, too.
Erin Collins says
I’m so glad you like them! Good luck making cookies for 100 people 🙂
Lea Ann White says
I do not have a stand mixer; only a hand held mixer. Will it make a difference in the product.
Erin Collins says
That will work great! Shouldn’t make a difference.
Wendi says
Could I replace the white sugar with all coconut palm sugar, or sub out the white sugar with granulated erythritol??
Erin Collins says
You could use all coconut palm sugar but the cookies will have a darker color.
Lisa says
OH MY WORD! AMAZING AMAZING AMAZING! My mom has been goutin free for years, and this is the first successful glutin free cookie without zanthum gum. Thank you!
Erin Collins says
I’m so happy you like them!
Lita Watson says
Can i replace 1/2 cup butter by 1/2 cup coconut oil when i make your dish? Someone said that butter and coconut oil could be used interchangeably.
Angela says
Amazing, simply amazing!! I used a splenda brown sugar blend for the brown sugar and Madhava brand organic coconut sugar for the cane sugar. I used Crisco for the shortening. I know the Splenda blend isn’t something that any purist would use, but they are perfect, and the conversation was only 2 tablespoons if it. Yum yum!!