Almond Flour Snickerdoodles (Grain-Free)

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!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 15

Total Time 30

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!

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.