Almond Flour Snickerdoodles are naturally gluten-free, and have the perfect chewy texture. I love how they are made with protein-rich almond flour, to help keep you feeling satisfied.
What’s the difference between a Snickerdoodle and a sugar cookie? Snickerdoodles are closely related to sugar cookies, only they are rolled in cinnamon sugar mix and have an extra ingredient added in for a hint of tangy flavor. (Psst… it’s cream of tartar!)
The resulting cookie has a lightly sweet and spicy flavor, without using any white flour or sugar.
Ingredients You’ll Need
What’s in Paleo Snickerdoodles?
- Almond flour (here’s how to make almond flour)
- Maple syrup
- Cream of tartar
- Arrowroot starch
- Cinnamon
- Coconut oil
- Baking soda & salt
Similar to my Almond Flour Sugar Cookies, this recipe uses arrowroot starch as a binder instead of an egg to keep these vegan and more allergy-friendly. If you would prefer to use an egg instead of the arrowroot, feel free to experiment with it!
How to Make Almond Flour Snickerdoodles
1. Mix the dough. Add the almond flour, arrowroot, cream or tartar, cinnamon, baking soda, and salt to a large bowl. Whisk well to combine the dry ingredients and break up any clumps in the flour.
Add in the melted oil, maple syrup, and vanilla, and stir again, until the dough sticks together and looks uniform in texture.
2. Roll. Mix together the coconut sugar and cinnamon in a small bowl. Use a tablespoon or 1-ounce cookie scoop to scoop the dough and roll it into balls. (The mixture will be slightly sticky, so don’t be alarmed by that!) Roll each ball in the cinnamon mixture, then place the balls on a large baking sheet lined with parchment paper.
Repeat the process with the remaining batter, rolling each ball in the cinnamon sugar.
3. Bake. Flatten the balls with your hands to help them spread evenly, then bake at 350ºF for 9 to 10 minutes, until the edges are lightly golden.
Let them cool completely on the pan, to help them firm up, then enjoy!
Storage Tips
Almond flour cookies can be stored at room temperature for up to 3 days in an airtight container, or you can store them in the fridge for up to 10 days.
For an even longer shelf life, store cookies in an airtight container in the freezer, for up to 3 months.
Frequently Asked Questions
Can I use honey? Yes, you can swap the maple syrup for 1/4 cup of honey in this recipe, if you prefer to use that sweetener. In that case, these cookies will no longer be vegan.
Can I use butter instead of coconut oil? Yes! Almond flour doesn’t need much added fat, since almonds are already loaded with healthy fats, but if you’d rather not use coconut oil, then butter will work, too. Just keep in mind that cookies made with butter will not be dairy-free or vegan, if you are trying to accommodate someone with food allergies.
Can I leave out the arrowroot? You can swap the arrowroot starch for tapioca starch or corn starch, with similar results. If you’d like to use no starch, my guess is that an egg will also work as a binder for this recipe, but I haven’t had the chance to test that yet to be sure. Let me know if you experiment with it!
What is cream of tartar? Cream of tartar is a powdery byproduct of fermenting grapes to make wine. As far as I can tell, it’s dairy-free and vegan friendly, despite the “cream” in the name. It adds a tang to baked goods and also acts as a leavening agent in this recipe, similar to baking soda.
Can I skip the coconut sugar? If you don’t want to add extra sugar to the outside of these cookies, you can simply sprinkle the tops with cinnamon, instead.
I hope you’ll enjoy these almond flour snickerdoodles as much as I do!
Almond Flour Snickerdoodles
Ingredients
Almond Flour Snickerdoodles
- 1 1/2 cups blanched almond flour
- 1/4 cup arrowroot starch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 1 tablespoon melted coconut oil (or butter, if not vegan)
- 5 tablespoons maple syrup
Cinnamon Sugar Coating
- 2 tablespoons coconut sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, combine the almond flour, arrowroot, cinnamon, cream of tartar, baking soda, and salt. Whisk well, to break up any lumps in the flour.
- Add in the coconut oil and maple syrup, and stir well until the batter is thick and sticky. Use a tablespoon to scoop the dough and roll it between your hands. (You should get roughly 14 balls when you use a tablespoon measurement.)
- In a small bowl, stir together the coconut sugar and cinnamon. Roll each ball in the mixture, coating it evenly, then place the balls on the prepared pan. Use your hands to lightly flatten each cookie, to help them spread. Bake at 350ºF for 9 to 10 minutes, or until the edges are lightly golden and the cookies start to crack on top.
- Let the cookies cool completely on the pan, to help them firm up. Then they are ready to serve! Store the cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 10 days. They can also be frozen for up to 3 months.
Notes
Nutrition
Update note: This recipe was originally posted in November of 2012, but has been updated in Dec 2021 to give you better results. Here’s the original recipe ingredients if you prefer it:
- 2 cups almond flour
- 1/4 cup grass-fed butter
- 1/4 cup honey
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- ground cinnamon, for topping
Mix the dough together and bake at 350ºF for 8 to 10 minutes, with cinnamon sprinkled on top.
If you try these healthy snickerdoodles, please leave a comment and star rating below letting me know how you like them!
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Reader Feedback: Are you a fan of Snickerdoodle cookies? What’s your favorite holiday cookie?
Hi! Thank you for posting this, I LOVE snickerdoodles and can’t wait to try. I’m absolutely love your website as it is the ONLY one I’ve found that makes going grain-free doable in our book! My husband and I have never fully taken the plunge until now because your recipes our the best I’ve seen! Everything we’ve tried has been good. If it wasn’t for the treats…forget it! Thank you for bringing the SANE into healthy eating!! Still just putting our toes in this grain free thing, but I’m excited to try more recipes…Loved the cauliflower pizza crust, this was truly the only pizza crust I felt could really fool someone as all the other grain-free recipes claimed. I thought you could also use it to make a fake taco or “sandwich” type thing:)
Sorry I’m putting this all in one comment but also saw your healthy way to scent the house with cinnamon..try adding clove (powder or whole), nutmeg, a bay leave, apple core and some orange peel:) It is WONDERFUl for a holiday scented house! Hope you enjoy and thanks SO much for having this blog!!
Thanks for the sweet comment! I’m so glad to hear that you and your husband are enjoying all of the recipes so far. Isn’t the cauliflower pizza crust awesome? We’ve used it as a flat bread for sandwiches, too!
I need to remember to buy some cloves– that combination sounds like it will smell wonderful!
I love, love, LOVE this recipe!! Snickerdoodles are one of my very favorite cookies and I’ve been trying to come up with a way to make them healthy. I can’t wait to try these!
I just experimented with a gluten free snickerdoodle cookie too! I’m excited to try out your recipe! Looks great.
can’t wait to try these…thank you!!
that’s pretty simple! and well…shoooooot. everything just IS better with butter 😉 we actually didn’t eat snickerdoodles often in my house, we were more in the ginger snap, choc chip or peanut butter tassie (http://24.media.tumblr.com/tumblr_lwr3q0enoV1qzex1no1_500.jpg) and yes. that is a resees mini smashed into the center. it was divine! my favorite cookie though is the ginger snap or anything gingerbread for that matter…i’d like to think it was the black strap molasses that won me over 🙂
These look delicious! I love your recipes=) I can’t tolerate almonds (or any treenuts/peanuts) however, and was wondering if you had any other “flour” ideas for this recipe? (The only grain I can tolerate is rice in moderation, and the other “flours” I use are arrowroot and tapioca).
The only thing that could possibly work would be a seed-based flour, like sunflower seeds, but I’m afraid that will totally change the flavor. Nut-based flours simply don’t work the same way as grain-based flours, so you can’t substitute them for each other. I do hope to start experimenting with some other flours in the future, but for now, you might try looking for a more traditional flour recipe, and sub the rice flour for that.
I can’t believe I ate the WHOLE thing! Ok, so you’re probably too young to know that saying, but it was from the 80’s and for some tv ad! Anyway, all I can say is that I’m glad I just halfed the recipe! These were sooo yummy, and went perfectly with some fresh creamy homemade almond milk! Thanks for doing the experimenting for me 🙂
I’m so glad you enjoyed them!
I knew these would be delicious considering every single recipe of yours I’ve made thus far has been outstanding, and this one is no exception. Perfect, buttery, soft in the middle, yummy little snickerdoodles!
Thanks, Cheryl! Glad you enjoyed them! 🙂
I love you !!! Every thing I cook or bake from your site is amazing !! And now you go and post my favorite cookie ever !!! I made them as soon as I saw the post ! They are amazing I used the coconut oil…. My fiancé wanted a few w chocolate chips and they were great too… My house smells so good! Thank you!
Thanks, Ashley! I’m glad they turned out well for you! The chocolate chip addition sounds delicious. 🙂
I love the picture of the TJ cinnamon, I live in that store!! These cookies make me think of my childhood. Thank you for sharing!!
I made these today using xylitol instead of honey. I was a little worried the dough wouldn’t stick together so I added an extra tablespoon of butter like you said and these turned out PERFECTLY delicious!! Bonus: my house smells like Christmas 🙂
I’m so glad they worked well with the xylitol! Thanks for letting us know!
update…I now made these with 1/4c extra xylitol and added in 1/2c cocoa powder for a chocolate cookie…my kids just love them!!
I was wondering if you have the measurements in grams by any chance?
I don’t yet, but I’ll be sure to post the grams as soon as I have the chance to make these again and measure on my scale.
Will these work without the cream of tartar? I can’t eat that stuff.
Yes, it just won’t have the signature tangy flavor.
Got it, thanks!
Hi Megan!
Have you heard of the Body Ecology Diet? Donna Gates recommends this natural sweetener Lakanto that is great for baking. Do you think they it would work in this recipe and some of your others? Love to know your thoughts!
Hi Chris! Yes, I enjoyed reading the Body Ecology Diet. Unfortunately, I tend to stay away from most fake sweeteners, as they give me digestive troubles. Since Lakanto is made from erythritol, I’m pretty sure it would have the same effect on my digestive tract! A commenter above noted that she used xylitol with success, so I’m sure Lakanto could be used, too, if you tolerate it well.
Thanks so much – I’m going to try these with xylitol. I just made your hot chocolate recipe and it was awesome!
Made them…love them. I had success with almond meal-based pancakes in the past, so didn’t feel intimidated by the almond flour. I love these and the macaroons.
I am making these for one of Britney’s work parties this week, she’s very excited 🙂
Perfect!
My family LOVES these cookies. I make them just about every other week, or whenever we have a sweet craving. My 5 year old and 2 year old love them too! I’ve served them several times when friends come over and there are never any left over. I love that they are buttery, not too sweet, and perfectly chewy. Thank you for this recipe!
These are so good…I have been trying different cookie recipes and kid testing them. This one was a hit!
Thank you for yet another wonderfully delicious recipe. I did not have blanched almond flour, so I used 1 cup of cashew flour and 1 cup of almond meal. The cookies were great! But a little too sweet for me – any ideas how to reduce the amount of honey without afecting the texture?
Can I substitute ghee instead of butter? I want to have that buttery taste. If so, is it the same amount?
I would assume so, but I haven’t tried it myself. Please let us know if it works for you!
These are freaking amazing!! Love them 🙂 They are perfectly soft and chewy even the next day!!
Is it possible to use the almond pulp leftover from making almond milk in these recipes calling for almond flour? Would I just need to add a bit of coconut oil or something? Just wondering if anyone has tried before I waste ingredients if it doesn’t work.
The almond pulp will definitely not work as a 1:1 replacement, as too much of the fat content is removed, I think. I haven’t had the best luck using it as an almond flour replacement, so I just work on different recipes for it. Search “Almond pulp” on my search bar and you’ll find recipes for it, like Almond pulp hummus, almond pulp crackers, and even brownies that I made using the dried pulp. Hope that helps!
Thanks for letting me know. That helps. I do love the almond pulp brownies and cookies – they are very tasty! Haven’t tried the hummus yet, will have to give it shot. Thanks for all your recipes and books – they’re a big part of our meals!
Hi Megan, I have bought all of your cookbooks and subscribe to your youtube channel. Would you please tell me how to make this cookie with out the almond flour. My husband LOVES pecan sandies , he can eat every ingredient in this except almonds. He can’t do any nuts, or coconut flours either, sorghum is out too. HE can do rice flour and oat flour………..can you help me???? THANK YOU !!!!!
I got a free bag of almond flour from Thrive Market for my first order, and I made these yesterday and they are already gone. I will be making some more. I used coconut nectar, and I think I may add some chocolate to my next batch. Thanks for the recipe.
can i use 1 cup almond flour and 1 cup unsweet cocoa powder?
I think 1 cup of cocoa powder would result in very bitter cookies. I don’t use more than 1/2 cup for a whole batch of brownies, so you might want to experiment with a lower ratio. I’ve already got a chocolate crinkle cookie recipe on the website, if you want to start there.
These were amazing!
I’m on a restricted diet currently and have been craving something sweet and chewy and these were just perfect.
Thanks so much for the recipe!
I made these twice! The first batch I didn’t have cream of tartar handy so I used baking powder instead (per googled substitution instructions). The second batch I did not roll them in coconut sugar and cinnamon. They were sweet and tasty due to the maple syrup. Delish both ways!
These were great!
I tried these and they turned out great. I used cornstarch instead of arrow root. I didn’t coat as in cinnamon and sugar and they still provided the right amount of sweetness.
Just put these in the oven and realized I didn’t add any vanilla, as it’s not listed in the recipe list, though it is in the picture and in the instructions. How much vanilla is supposed to go in?
This is a great recipe for those of us missing the Snickerdoodles of old (flour and sugar). Since eggs are not a problem in our household, I substituted one egg for the arrowroot starch, 1 tbs ghee instead of the coconut oil, and 3 tbs maple syrup instead of the 5 in the recipe as that sounded too sweet for me. I was right. Since there was no blanched almond flour in my pantry, I used regular almond flour and the cookies turned out just fine, just a little browner than a normal Snickerdoodle. My husband (who doesn’t worry about flour or sugar) gives this recipe a thumbs up. So do I.