Gluten Free Snickerdoodles
Craving something sweet? Try these delicious Gluten Free Snickerdoodles! These soft and chewy cookies are perfectly spiced and coated in cinnamon sugar, making them irresistible. Perfect for any occasion, bake a batch tonight for a delightful treat!
Equipment
- Wooden Spoon
- Oven
- Baking Sheet
Ingredients
- 2 cups almond flour
- 1/3 cup powdered sugar or powdered sugar free sweetener
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 cup butter or coconut oil
- 1 tsp pure vanilla extract
- 2 tbsp water
- 1/4 cup sugar or granulated sweetener of choice
- 1/2 tbsp ground cinnamon
Instructions
- To make the gluten free snickerdoodle cookies, start by preheating the oven to 325 F. Melt the butter or oil. Stir all cookie ingredients very well to form a dough. Form balls, then use your hands to flatten into round cookies. Or you may use cookie cutters to make shapes instead. Stir the cinnamon and granulated sweetener in a bowl. Using a spoon, dip each cookie fully into the cinnamon sugar coating. Place on a cookie sheet, and bake on the oven's center rack for 12 minutes. Let cool fully before handling.
Notes
- Storage: Store leftover cookies in an airtight container at room temperature for up to a week.
- Freezing: You can freeze these cookies! Just place them in a freezer-safe bag and they'll last for up to three months.
- Pairing: They pair wonderfully with a hot cup of tea or coffee.
- Texture Variation: For a crunchier cookie, bake them a minute or two longer.
- Cinnamon Sugar Ratio: Adjust the cinnamon-sugar coating to your liking.
- Mix-Ins: Feel free to toss in chocolate chips or nuts for a unique version.