Gluten Free Snickerdoodles
Bake up a batch of gluten free snickerdoodles filled with a delicious cinnamon and sugar flavor. This easy cookie recipe requires no decorating, which means it's simple enough for even a novice baker.
Servings: 24 cookies
Calories: 178kcal
Equipment
- handheld electric or stand mixer
- 2 tablespoon cookie scoop
- light colored baking sheet
- wire cooling rack
Ingredients
Cookie Dough
- 1 ½ cups almond flour
- 1 ½ cups gluten free 1-to-1 baking flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon fine sea salt
- 1 cup (2 sticks) unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
Topping
- ¼ cup granulated sugar
- ¾ teaspoon ground cinnamon
- ¼ teaspoon pumpkin pie spice
Instructions
- Whisk together almond flour, gluten free 1-to-1 baking flour, cream of tartar, baking soda, ground cinnamon, pumpkin pie spice, and fine sea salt.
- Beat butter and granulated sugar on medium speed for 2 minutes using a handheld electric or stand mixer until the mixture is light and fluffy. Add egg and vanilla extract and beat on medium speed until combined.
- Scrape down the side of the bowl, then add the flour mixture and mix on low speed just until combined. The dough will be sticky.
- Cover the dough with plastic wrap and refrigerate for 30 minutes.
- Heat oven to 350°F (175°C).
- To make the topping, mix sugar, cinnamon, and pumpkin pie spice in a small bowl. Scoop 2 tablespoons (35 grams) of dough and roll in the sugar topping mixture.
- Line a light colored baking sheet with parchment paper. Place cookies 2 inches (5 cm) apart. Bake for 13 - 17 minutes until slightly golden brown.
- Allow cookies to rest for 5 - 10 minutes on the baking sheet before transferring to a cooling rack.
- Store cookies in an airtight container at room temperature for up to 7 days.
Notes
Make Ahead: You can make the cookie dough up to 7 days before you want to bake it. Simply keep it covered, in the refrigerator, until you're ready to bake.
Freeze Cookie Dough: You can freeze the cookie dough in an airtight container in the freezer for up to 2 months. The dough can be baked from frozen, it just might take a few minutes longer to fully bake.
Freeze Cookies: You can freeze the baked cookies in an airtight container in the freezer for up to 1 month. Before eating, set out on the counter to thaw.
Nutrition
Serving: 1cookie | Calories: 178kcal | Carbohydrates: 18g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 98mg | Potassium: 48mg | Fiber: 2g | Sugar: 11g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg