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30 mins

Almond Flour Snickerdoodles (Gluten-Free!)
Soft, chewy cookies with a nutty flavor dusted in cinnamon sugar!

Posted by Erin C. Published See Erin C.'s 7 projects »
  • Step 1

    Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
    In the bowl of a stand mixer, mix together the butter, shortening, evaporated cane juice (or white sugar), and coconut palm sugar (or brown sugar) in a large bowl 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.

  • Step 2

    Mix together the remaining coconut palm 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.

  • Step 3

    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!

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