Try these gluten-free snickerdoodle cookies that are simple, quick, and full of cinnamon-sugar flavor! They’re dairy-free, egg-free, and vegan too!
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Snickerdoodles are hands down one of the most classic cookies on the planet. These cookies are very similar to sugar cookies, but with a tangy flavor and sweet and spicy coating.
They are very simple cookies to make, and even more fun if you have little helpers to roll and coat the cookie dough.
I personally didn’t really have a snickerdoodle cookie maybe more than once or twice as a kid. And if I did, they clearly didn’t leave an impression on me, because I can’t remember for the life of me ever having one before I hit my 20’s.
I didn’t see the appeal of these cookies until much later in life, but now my sister-in-law makes me a vegan gluten-free batch almost every year around the holidays and I always look forward to them.
In that time in-between during the year where I run out of the extras that I freeze from the holidays and waiting for the next holiday season to come around, I’ve come up with my own recipe so I can still enjoy them throughout the year.
If you’ve seen any of my other cookie recipes, you’ll know that I believe that even desserts should have some kind of added nutritional value.
There are so many other places that we can add extra sugar, carbs, and “stuff” in our diet – that if I’m going to put in the effort to make a treat, it’s not going to make me feel icky later. It’s going to add to the overall benefit of my day.
I use a lot of almond flour and try to keep the sweeteners to natural options, like honey and maple syrup.
Don’t worry, I’m not a total goodie-two-shoes when it comes to dessert. I still eat gluten-free Oreos like the best of them, but when I’m actually making my own treats, I try to do myself a solid and make even simple healthy swaps.
These simple cookies come together quickly and easily. Let’s go through everything you need to know in order to make a batch of your own gluten-free snickerdoodles that are also dairy-free, egg-free, and vegan.
Ingredients for gluten-free snickerdoodles
You’ll only need a handful of ingredients to make these gluten-free snickerdoodle cookies. This recipe uses almond flour instead of a gluten-free flour blend.
Almonds are full of protein, fiber, and healthy fats making this a great choice for a “healthier” cookie.
Almonds are also naturally gluten-free, meaning the almond flour also is. It’s easy to find almond flour at most grocery stores and at Costco. You can also grab it on Amazon or Thrive Market if you can’t find it locally.
Coconut oil or vegan butter
For the fat in this recipe, I use coconut oil most often, but have also had luck using vegan butter. The vegan butter offers a more “buttery” flavor than the coconut oil.
I use maple syrup in this recipe for some natural sweetness that isn’t from white refined sugar. I’m not opposed to white sugar, but I find this ingredient serves two purposes in this recipe: sweetness and binding the dough together, because there aren’t any eggs.
If you don’t love maple syrup or don’t have any on hand, you can swap honey for the maple syrup in the recipe.
Read on: Is Maple Syrup Gluten-free?
This ingredient is added to give the cookies a little bit of lift while baking.
Cream of tartar
This ingredient is what gives any snickerdoodle cookie it’s signature tang. Without it, these cookies just become sugar cookies rolled in cinnamon sugar. Don’t skip this ingredient if you want it to taste like the real thing.
This ingredient gives these cookies a ton of flavor and makes them taste homemade. Use high quality vanilla extract, none of that imitation vanilla stuff.
Read on: Is vanilla extract gluten-free?
How to make snickerdoodles gluten-free
To make snickerdoodles gluten-free, I’ve chosen to use almond flour. I like that these cookies are full of healthy fats, protein, and fiber while also feeling light and fluffy.
Many other gluten-free snickerdoodle cookies use gluten-free flour, but I like that these have some nutritional value, so I can feel good eating more than one (or letting my son do the same).
How to make gluten-free snickerdoodles dairy-free
To make your gluten-free snickerdoodles dairy-free, you’ll want to use a dairy-free fat source. You can choose either coconut oil or vegan butter, like Earth Balance, for this recipe.
I have used both, and I generally opt for the coconut oil if I have it on hand for my baking. I like the subtle coconut flavor and also that it helps the cookies harden up a bit as they cool and come to room temperature.
How to make gluten-free snickerdoodles vegan
In addition to swapping the dairy for dairy-free alternatives like coconut oil or vegan butter, I’ve also omitted eggs entirely from the recipe.
The cookies hold their shape with no issue with just the almond flour, maple syrup, and coconut oil or vegan butter, so eggs aren’t even needed.
You’ll also want to be sure to use maple syrup instead of honey to keep it vegan.
While I don’t follow a vegan diet, most of my dessert recipes wind up that way, because I avoid both eggs and dairy. If you can tolerate eggs, you don’t have to avoid them on a dairy-free diet.
How to make gluten-free snickerdoodles
These cookies are simple and easy to make, even my son likes to help get in on the action! Let’s go through the steps on how these gluten-free snickerdoodles come together.
Preheat the oven
Preheat the oven to 350 degrees F. While the oven is preheating, prepare your baking sheet by lining it with parchment paper or a silicone baking mat. Set aside.
Place ¼ cup white sugar and cinnamon on a plate, mix together with a spoon, and set aside.
Make the cookie dough
In a large bowl, combine almond flour, melted coconut oil or vegan butter, maple syrup, baking soda, cream of tartar, and vanilla extract. Stir to combine the ingredients well, making sure everything is incorporated. Don’t over mix.
Scoop the cookie dough
Using rounded tablespoons or a 1 ½-inch cookie scoop, scoop the cookie dough out onto your prepared cookie sheet.
The smaller you scoop the cookies, the more cookies you’ll have and the faster they’ll bake.
You will have at least 12 cookies, maybe more depending on the size of your scoop. I get about 16 from my batch using a 1 1/2 -inch cookie scoop.
Roll the dough into cookie dough balls
Roll the dough between your palms to create a smooth surface for each cookie dough ball.
Then roll the dough in the prepared cinnamon sugar, coating it on all sides, then place back on the prepared baking sheet. Repeat with all other cookie dough balls.
Press the cookies
These cookies don’t rise much, so you’ll want to use your fingers to gently press the cookies into discs.
I like to put a plastic sandwich bag over my hand to do this task to make for easy cleanup, but it isn’t necessary if you don’t mind getting your hands a little sticky.
Transfer and bake
Transfer the cookie sheet to the oven and bake for 10 to 12 minutes. If you choose to bake smaller cookies, check on the cookies at 10 minutes.
These cookies don’t brown up much from the lack of egg and butter, so even if they don’t look “done,” trust that they’ll harden up as they cool and still taste great.
Cool the cookies and enjoy
Remove from the oven and cool for at least 10 minutes before moving off the baking sheet, otherwise the cookies may fall apart. Enjoy with a glass of dairy-free milk or cup of coffee.
Storing gluten-free snickerdoodles
These cookies soften up after about a day at room temperature in an airtight container. If you want them to last longer (they never last very long in my house!), you can store them in the fridge to extend their life and texture..
These cookies soften up after about a day at room temperature in an airtight container. If you want them to last longer (they never last very long in my house!), you can store them in the fridge to extend their life and texture.
- 2 cups almond flour
- 1/4 cup coconut oil or vegan butter, melted
- 1/4 cup maple syrup
- 1/4 tsp baking soda
- 1/4 tsp cream of tartar
- 2 tsp vanilla extract
- 1/2 cup white sugar, divided
- 1 tbsp cinnamon
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat.
- Place ¼ cup white sugar and cinnamon on a plate, mix together with a spoon, and set aside.
- In a large bowl, combine almond flour, melted vegan butter, maple syrup, baking soda, cream of tartar, vanilla extract, and 1/4 cup sugar. Stir to combine.
- Using rounded tablespoons or a 1 ½-inch cookie scoop, scoop the cookie dough out onto your prepared cookie sheet.
- Roll the dough between your palms to create a smooth surface for each cookie dough ball, then roll in the prepared white sugar, coating it on all sides. Place each cookie back on the prepared baking sheet. Repeat with all other cookie dough balls.
- Press the cookies into discs using your fingers, as these cookies don't rise much in the oven.
- Transfer to the oven and bake for 10 to 12 minutes.
- Once baked, remove from the oven and allow to cool for at least 10 minutes before enjoying.
I hope if you’ve been looking for a gluten-free snickerdoodle recipe that’s made with almond flour, is quick, easy, and has the quintessential snickerdoodle flavor, that you’ll try this recipe out! Make this one for yourself or to share with someone you care about!