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. They’re Paleo, and you can easily make them Vegan friendly as well.
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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.
What gluten free flours do you use
For these homemade snickerdoodles, we used Bob’s Red Mill Almond Flour and Tapioca Flour. Both flours are certified gluten free and non-gmo, too. The Almond Flour is made from whole, blanched almonds and for baking, I prefer to use blanched almond flour versus almond meal. It helps to make the texture light and fluffy.
We turn to Bob’s Red Mill for gluten free and Paleo friendly baking flours and have for years. You’ll see us using their flours in lots of our recipes – from sweet recipes like these snickerdoodles to healthy muffins like our lemon poppy seed muffins to savory dishes like our creamy Tuscan chicken! We love the quality of their products from mill to table and the fact that they’re a local Oregon company!
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!
Some other great gluten free cookies to try
- GINGER MOLASSES COOKIES
- APPLE CINNAMON COOKIES
- CHOCOLATE CHIP PECAN COOKIES
- PALEO PUMPKIN SNICKERDOODLES
- ALMOND BUTTER COOKIES
Time to give these gluten free snickerdoodles a try!
Whether you make them Vegan or not, these homemade snickerdoodles are simply the best and a healthier treat the whole family will enjoy! Leave a comment and rating below to let us know how it goes. And take a pic to share on Instagram. Tag us @realsimplegood so we can check it out. We love to see what you’re making!
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Gluten Free Snickerdoodles
- 1.5 cups Bob's Red Mill blanched almond flour
- 1/2 cup plus 2 tablespoons Bob's Red Mill tapioca flour
- 2 tsp paleo baking powder
- 1/4 tsp sea salt
- 1/3 cup maple sugar (or coconut sugar)
- 1/4 cup ghee, room temperature (or coconut oil for Vegan)
- 1/4 cup almond milk (or other non-dairy milk)
- 1 tsp vanilla extract
For the cinnamon sugar coating:
- 2 tbsp maple sugar (or coconut sugar)
- 1 tsp cinnamon
- 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.