How to make the best gluten free snickerdoodles

It’s really easy to make these gluten free cookies. With minimal ingredients and simple instructions, you’ll have a batch out of the oven in 25 minutes. Here’s what you do.

  • Mix up the dry ingredients.
  • Cut the ghee or coconut oil into the dry ingredients. I just use a fork to mix the room temperature ghee or coconut oil into the dry ingredients until it’s crumbly.
  • Add the rest of the wet ingredients.
  • Roll into balls and coat in cinnamon/sugar mixture.
  • Flatten and bake.
Vertical overhead image of homemade snickerdoodles laid out on marble. One cookie has a bite taken out of it. this recipe

How to make them Vegan snickerdoodles

It’s really easy to make these cookies Vegan. Rather than using ghee, you just use room temperature coconut oil and follow all the same instructions. All the rest of the ingredients are Vegan friendly and they turn out great either way!

Vertical straight on image of a stack of gluten free snickerdoodles with the top cookie with a bite taken out of it.

Some other great gluten free cookies to try

Overhead vertical image of one snickerdoodle cookie with a bit taken out of it.
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Gluten Free Snickerdoodles

Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 12 cookies
Making the best homemade snickerdoodles is easy with this gluten free snickerdoodles recipe. With less than 10 ingredients, you can make a batch in under 25 minutes.
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Ingredients

For the cinnamon sugar coating:

  • 2 tbsp maple sugar, (or coconut sugar)
  • 1 tsp cinnamon

Instructions
 

  • Preheat oven to 375° Fahrenheit and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the almond flour, tapioca flour, baking powder, salt and maple sugar.
  • Using a fork, cut the solid ghee or coconut oil into the the mixture until crumbly. Stir in the almond milk and vanilla until a dough forms.
  • Mix about 2 tbsp maple sugar and 1 tsp cinnamon in a small bowl or on a plate.
  • Roll dough into 12 balls, about the size of an oversized golf ball. Roll balls in the cinnamon/sugar mixture and place on lined baking sheet. Use the palm of your hand to flatten the cookies a bit – just a little because they will expand while baking.
  • Transfer to oven and bake for about 9 minutes. The edges will start to turn golden brown.
  • Remove from oven and let cool on cookie sheet. Store in an airtight container on the counter.

Last Step:

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Course: Dessert
Author: Erica Winn
Cuisine: American
Did you make this recipe?Tag @realsimplegood with hashtag #realsimplegood on Instagram. We love to see what you make!
Vertical image of a stack of gluten free snickerdoodles with text overlay at the top.

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Vertical split image with text overlay in the middle. Top image is one cookie with a bite taken out of it. Bottom image of stack of snickerdoodles.
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