Gluten Free Snickerdoodle Cookies
Soft and tender almond flour cookies coated in aromatic cinnamon sugar. Coconut sugar provides a gentle caramel-like sweetness, while fresh lemon juice adds subtle brightness and supports the cookies’ classic snickerdoodle character.
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Ingredients
For the Cookie Dough
- 1½ teaspoons pure vanilla extract
- 2¼ cups finely ground almond flour
- 2 teaspoons freshly squeezed lemon juice
- ⅓ cup softened coconut oil preferably refined for a neutral taste
- ¼ teaspoon fine salt
- ½ cup coconut sugar
- 1 teaspoon baking powder
- 1 large egg brought to room temperature, approximately 70°F
For the Cinnamon-Sugar Coating
- 1 tablespoon ground cinnamon
- 2 tablespoons sugar such as granulated, brown, or coconut sugar
Instructions
- Preheat the oven to 350°F (175°C). Measure all required ingredients before beginning so the dough can be prepared efficiently and evenly.
- Place the room-temperature egg, softened coconut oil, coconut sugar, and vanilla extract in a medium mixing bowl. Whisk until the ingredients are thoroughly incorporated and the mixture appears smooth.
- Add the almond flour, baking powder, fresh lemon juice, and salt to the wet ingredients. Fold gently until a soft, uniform dough forms and no visible patches of dry flour remain.
- When the dough is overly sticky, refrigerate it for 10–15 minutes to make portioning and shaping easier.
- Line a baking sheet with parchment paper. In a small bowl, stir the sugar and ground cinnamon together until evenly combined.
- Portion approximately 2 tablespoons of dough for each cookie. Roll each portion into a ball, then coat it completely in the cinnamon-sugar mixture.
- Arrange the coated dough balls on the prepared baking sheet, leaving approximately 1 inch of space between them.
- Bake for 10 minutes, or until the cookie edges develop a light golden color.
- When the cookies have not spread sufficiently, gently press the center of each one with the back of a spoon to create a slightly flatter, traditional cookie shape.
- Leave the cookies on the baking sheet for 10 minutes after removing them from the oven. Transfer them to a wire cooling rack and allow them to cool completely.
Notes
Keep the cooled cookies in a tightly sealed container for up to 1 week. For longer storage, freeze them for up to 3 months.