This grain-free, gluten-free snickerdoodles recipe is made with almond flour and unrefined sweetener, making it delicious and nutritious.
If you've used my recipes or browsed my site, you may have come across this cinnamon cookie recipe. Using a similar ratio of ingredients and a slightly different baking time and temperature it magically transforms into a Snickerdoodle cookie—a crunchy, chewy butter cookie rolled in cinnamon and sugar.
I successfully tested this recipe with honey and maple syrup as the cookie sweetener. The maple syrup/butter batter is a bit wetter than the batter with coconut oil and honey or maple syrup, but both bake the same. I do have a preference for the cookie sweetened with maple syrup, but it's just my taste buds talking.
For the cinnamon coating I ditched the refined granulated sugar and tested date sugar, maple sugar, and coconut sugar, and found no discernible difference in texture or flavor. Maple sugar is more expensive than most other granulated sugar, if that's a consideration. If you don't or can't eat either of these granulated sugars, just leave it out and lightly dust the cookies in ground cinnamon.
This cookie recipe is egg free, and while I know some of you may be tempted to toss an egg in there when you think the dough seems to crumble before your eyes, keep the faith and press the dough together. The honey and fat will keep things together, and rolling it into small balls will secure the flour granules as well.
Celina says
This is a great recipe! Thank you so much.
Erica says
Thank you!
Mariah says
These are amazing! The chewy texture is such a nice treat.
Erica says
Thank you! So great to hear 🙂
Donald Aguilar says
After looking for about 4 years, finally a wheat-less cookie recipe which product tastes GREAT! I substituted Truvia at 1 1/4 TEASPOON Truvia for every Tablespoon of maple sugar or coconut sugar to make it almost sugarless (I did use quality maple syrup). Comfy Belly is my new "go-to" website for wheat-free/sugar-free recipes.
Donald Aguilar says
After looking for about 4 years, finally a wheat-less cookie recipe which product tastes GREAT! I substituted Trivia at 1 1/4 TEASPOON Truvia for every Tablespoon of maple sugar or coconut sugar to make it almost sugarless (I did use quality maple syrup). Comfy Belly is my new "go-to" website for wheat-free/sugar-free recipes.
Erica says
That's awesome! Thank you
Natalie says
I have made these before and really had a craving for them tonight, but I don't see the directions/ temp/ baking time anywhere... help!
Erica says
Thank you for calling this out for me. Fixed and ready to use! Best wishes.
Natalie says
Hooray! Thank you so much. My kitchen will smell great today!!
Amanda says
I know! I guess and overcooked by about 2mins
Kim B says
These are seriously AMAZING!!! I have been eating these non-stop for months I love them SO much. Tonight I added in some grain free pumpkin granola to the mix with out the cinnamon and it was also delicious!
Erica says
wow, great idea! I'll have to try that 🙂
Kim says
I LITERALLY can not have enough of these! I have been searching for a recipe on the SCD diet that would satisfy my craving for sweets. Well this is it and I can not keep these long enough in the house I just eat all of them. Thank you for the recipe 🙂
Erica says
Wow, thank you! They are great. You might also like my cinnamon cookies, which these are based on. Cheers!
Shirley says
I made these but added a heaping tablespoon of ground flax seed to them and they were so yummy! I made them yesterday and they were delicious and when I had one today they were chewy inside and crunchy outside. Thank you for sharing your recipe!
Anna says
Mine keep sticking to the bottom of the glass. I tried coating the glass (and I tried plastics too!) with oil and it still doesn't help. Any ideas?
Erica says
Yes, it's a bit tricky, especially when the dough gets warm. Either put it in the freezer for several minutes, or add some flour to the outside of the dough.
Wendy says
Wait, I was just coming here to say the opposite. 2 cups of almond flour weigh 8 ounces. 2 cups of water weighs 16 ounces.
Elizabeth says
These look great! Any chance that these could be prepared with whole wheat flour..?
Erica says
yes, I suggest checking some popular baking sites or cookbooks.
kristina says
hi is this one or two cups? as says 2 cups but then 8 oz in brackets - thanks
Erica says
Wow, thanks for that great catch!! I changed it - it's 2 cups.
Anonymous says
I never post comments on blog-type recipes but this recipe was awesome. I was skeptical at first because it only contained almond flour...no coconut flour like the rest of the recipes I googled. I decided to make it for its simplicity (no "hard to find" ingredients like guar gum, xantham gum, sorghum flour, evaporated cane juice, etc.) and hoped that it would come out great. I made the recipe with honey and butter instead of coconut oil and maple syrup. These were so yummy...soft and perfect. Just the right amount of cinnamon. My toddler loved them, my gluten free, egg free husband loved them and I basically ate the whole batch only leaving a handful for my family ;o)
Best part, you can get all of the ingredients at Trader Joe's...and their almond flour is a bargain!
Erica says
Thanks, Jennie! Did Trader Joe's start selling blanched almond flour or did you use almond meal? Just curious. Interesting that they came out soft - I bake them until they're browning around the edges and when they cool they're crunchy on the edges and soft in the middle.
spilyoso says
Who knew something so basic could be so delicious! Love them!
D. Maynard says
Maple sugar and coconut palm sugar are not available in my area, and I've never heard of Muscovado. Any ideas what I could use in place of those?
Erica says
you can use any granulated sugar, really. It's up to you, or leave it out, or order it online.
Rachel says
Just made these for my diabetic husband (who has a sweet tooth!). These are delicious and very low carb. I only used 1/4 cup maple syrup and they were still plenty sweet. There were less than 4g carbs per cookie!
Amy says
I ran out of local honey (so good) and didn't have any maple syrup (can be pricey)but I did pick up some black strap molasses! I substituted that for the honey and omg they are so good! I did add an egg though I must admit.
Im loving the molasses though, it is good for you and good for paleo!
Its a win win.
Erica says
nice, so good to know it works well with molasses!
katy says
they ate all 27 cookies yesterday. i am making more now. i promise i won't leave a comment every time i make them.
i'm kind of excited.
Erica says
good news. I love comments 🙂
katy says
vanilla in with the butter and sugar, right?
i have them in the oven. they're smelling superfine.
katy says
This is a 4-5g CHO cookie--WOOT! I am making these immediately---perfect on a rainy day with a to-do list that fills me with dread. Thank you. I am glad Ann sent me here.
Erica says
Hi! Say hello to Ann for me!
Denise says
Going to make these tomorrow. Can't wait to have a snickerdoodle again. I bought your cookbook too. That should be here Monday!
Erica says
Thanks! Hope you like both 🙂
Susan says
Without the sugar to add to the mix, just rolling it in cinnamon is a bit overwhelming to the flavor, I found. I think I'd just dust one side of the pressed cookie next time.
Erica says
Thanks Susan! I can see it being too much if you cover the entire surface. I'll add that to the notes.
Loretta says
I'm eating a slightly warm one as I type this! My hubby and I both loved these. Mine were a little too runny to roll, so I chilled the dough for 30 minutes in the fridge. I probably could have chilled them a little longer because they spread quite a bit, but they still taste great!
Erica says
Good to know. I haven't had my batters runny, but the maple syrup/melted butter can be much softer. Yes, chilling is a great idea if the batter is runny.
Amy M says
Any chance that stevia could be used? I am on a mostly sugar free diet. 🙂 Looks GREAT!
Erica says
Most probably, with enough liquid to compensate for the honey's liquid.
Erica says
Hi Amy. Did you ever test this recipe with stevia? I'm going to try to use it but curious to know if you got it working. Thanks!
Misty says
I made these this morning. I do not think they will last through the day! My daughter said they were so good they could pass as cinnamon roll cookies! Yep! I think these passed the test! Thank you for such a great recipe!
Erica says
How funny. Darn, I could have named them cinnamon roll cookies :).
Fawn at Cowen Park Kitchen says
I have a version of these yummy cookies too! Cinnamon + almonds = a great combination. I made them for a gluten-free friend, but ended up eating far more than I expected to (I'm not a big sweets person, so that's a good sign I think). Here's my version: http://cowenparkkitchen.com/almond-snickerdoodles/
Melanie says
Could I use coconut flour instead of almond flour?
Erica says
The ratio of ingredients would be way different, so unfortunately no.
Michael says
Exactly what I was looking for! I really wanted snickerdoodles, but only had almond flour on hand. Thanks!
Erica says
Great! You're set. This recipe actually has fewer ingredients than the traditional Snickerdoodle.
My Delicious Life says
I love all of your recipes. Can't wait to try this one--my kids love your cinnamon cookie recipe already 🙂
Erica says
Thanks! Yes, I will leave that one to rest :).
Jamie Collins says
Can I use Earth Balance in place of the unsalted butter? Thanks!
Erica says
I don't see why not but I haven't tried it.