Almond Flour Snickerdoodles

5 from 8 votes

Almond Flour Snickerdoodles

These almond flour snickerdoodles are vegan and gluten-free yet perfectly crispy and chewy, and with the signature crinkly top that makes them the eye-catcher on every cookie platter. So easy to make and kids and adults alike love them.

Prep Time10

Cook Time15

Chill time30

Total Time55

Course: Dessert, Snack

Cuisine: American

Keyword: vegan snickerdoodles

Servings:

Author: Vegan Richa

Ingredients

1 cup almond flour I use super fine blanched almond flour
3 tablespoons tapioca starch or use other starch of choice
1/8 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon

For the wet ingredients

1.5 tablespoon melted refined coconut oil
1/4 cup maple syrup
1/2 teaspoon vanilla extract

For coating the cookies:

1 teaspoon cinnamon
1 tablespoon brown sugar

US Customary - Metric

Instructions

In a bowl, combine all the dry ingredients and mix well. Press and mix so that the almond flour lumps break down
Then add the wet ingredients and mix into a sticky dough. Chill this dough in the refrigerator for at least half an hour. If the dough after half an hour is still a bit too sticky, add in 1 tablespoon of almond flour, or oat flour, and mix in
In a small bowl, mix the cinnamon and brown sugar and set aside. Prep your baking sheet by lining with parchment paper.
Preheat the oven to 335 degrees Fahrenheit (170 deg C ) . Make equal scoops of the dough and roll it into a ball then flatten it lightly and press into the cinnamon sugar mixture. Coat on either all sides or just one side and then the edges and then place on the parchment lined baking sheet.
Repeat for all the dough. Depending on the size you’ll get 6 large cookies or 8-10 small .
Place the baking sheet in the oven and bake for 12-15 minutes depending o the size of your cookie.
Remove from the oven. The cookie will be soft when it is just out of the oven. Let it cool for 10 minutes then move it into a cooling rack and let it continue to cool completely.

Video

Notes

Store on the counter in a covered container for up to a 2 weeks. These cookies are best fresh for the first 4/5 days
For variations, you can change up the spice in the cookie to cardamom, chai spice, saffron, pumpkin spice or other flavors.
To make this oil-free, substitute the oil with tahini or smooth nut butter just omit the oil and add more maple instead

Nutrition

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