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After the huge success of my Almond Flour Chocolate Chip Cookies, I was excited to try more almond-flour based cookies! My friends and family tell me all the time that they like the almond flour chocolate chip cookies even more than traditional chocolate chip cookies made with regular white flour.  I’d say that’s a win! Like I’ve said before, almond flour is wonderful for baking. It is even healthier (with more fiber and protein) than whole wheat flour, and bakes up beautifully. In cookies, quick breads, cakes, and muffins it is easier to use than complicated grain-based, gluten-free flour blends.

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These snickerdoodles are absolutely delicious! I had high expectations and they did not disappoint. They are crispy on the outside and soft in the center. I coated mine in coconut palm sugar and cinnamon, so the color is darker than traditional snickerdoodles. But you can easily substitute white sugar for the coating.
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I use part butter and part organic palm shortening for these cookies. If you’re like me, when you hear palm shortening you probably think of regular shortening with trans fat. Do not be scared off though! Palm shortening has no trans fat and has some of it’s unsaturated fat removed. It helps these cookies hold their shape, making them a bit crunchy on the outside and soft in the middle. These cookies are definitely a welcome addition to our regular repertoire of recipes. Try making these for your friends and family – they will never guess these are gluten-free!

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Almond Flour Snickerdoodles {Grain-Free}

Yield: 2 1/2 dozen

To make these cookies paleo you can use all coconut palm sugar but the cookies will be darker

Ingredients

    For the Cookies:
  • 1/2 cup butter, softened
  • 1/4 cup palm shortening (or regular shortening)
  • 1/2 cup evaporated cane juice ( or white sugar)
  • 1/4 cup coconut palm sugar (or brown sugar)
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 cups blanched almond flour (see note below)
  • For the Topping:
  • 1/4 cup coconut palm sugar (or white sugar)
  • 2 teaspoons cinnamon

Instructions

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. 
  2. In the bowl of a stand mixer, mix together the butter, shortening, evaporated cane juice (or white sugar), and coconut palm sugar (or brown sugar)  in a large bowl until very creamy. Add the vanilla and eggs, mixing until well incorporated. Mix in the baking soda, salt and cinnamon. Add the almond flour, 1 cup at a time, beating well after each addition.
  3. Mix together the remaining coconut palm sugar and cinnamon together in a bowl or shallow dish. Roll the cookie dough into 1 1/2 tablespoon rounds, then roll to coat in the sugar mixture. Drop the coated dough onto the parchment paper-lined baking sheet, about 3 inches apart. 
  4. Bake 11-13 minutes, or until golden brown around edges. Allow to cool for a couple of minutes on the baking sheet, then transfer to a wire rack to finish cooling. Enjoy!

Notes

*You can use almond meal in place of blanched almond flour for this recipe with great results!

http://blog.meaningfuleats.com/almond-flour-snickerdoodles-grain-free/

48 Responses

  1. Meagan says:

    I just found your blog! I'm very impressed :) My name is Meagan – I'm gluten free and paleo also, it's nice to meet you! I'll be back to read more.

  2. Dinah says:

    I just fell across your website today, and I love snickerdoodles! I just bought some delicious Vietnamese Cinnamon that is just begging to jump in this recipe!!!!!

  3. Dinah says:

    these things are fantastic!!! Definitely gonna be a do over in my house. I subbed out CoConut Oil for the shortening, and used Whey Low for the sweetener.

    I shared this with my group on FB, I Love Low Carb. Thank you so much! next to try your Chocolate Chip Cookies.

  4. Erin Collins says:

    Yay! I'm so glad they turned out for you!

  5. cookie baker says:

    I'm not sure I posted correctly so am asking my question again…I made the snickerdoodle recipe today but the dough is very wet…any suggestions??

  6. Erin Collins says:

    The dough is wetter than regular cookies, but it should bake up nicely! If it is very wet when you're trying to roll it into balls try wetting your hands. Let me know if this works!

    • Becky Delph says:

      I have made these twice, and while they taste amazing, they don’t look ANYTHING like your picture. I made it once with shortening, once with coconut oil. It is so wet the only way I manage is to drop it into the sugar and shape into a very soft ball. I did refrigerate, but no difference between first and second batch.

  7. dena says:

    Erin, I try to avoid matzoh meal products as much as possible so I'm always on the lookout for gluten-free recipes that are Passover-friendly. Your snickerdoodles are perfect!

  8. miss~nance says:

    These sound fabulous. How long will they stay fresh for??

    gail

  9. Diane says:

    What could you sub out for the Shortening. I'm allergic to Palm oil and Cottonseed. Cottonseed is in regular shortening.

  10. Lauren says:

    Could you freeze the balls for cooking later?

    • Erin Collins says:

      I haven’t tried it but I think it would work! I do that with my chocolate chip cookies. I would roll them in the sugar mixture before freezing. Let me know if it does :)

  11. I just made these and they’re DELICIOUS–thank you!

    I used almond meal, like you said, and they’re just fine. I also used coconut oil for the butter. Thanks for a great, well-tested recipe! I appreciate it :)

  12. […] Dessert For Two creation we have laying around.  This week, I’ve been alternating bites of almond flour snickerdoodles and these Peach Chai Froyo […]

  13. AnieW says:

    Great recipes! My friend dairy intolerant and I’m always looking for cookie recipe for her, any suggestions what I could sub the butter for. Would all coconut oil work? :-)

    • Erin Collins says:

      Hi Anie! You could try and use Earth Balance vegan buttery sticks for the butter. Those are dairy-free and should work! You could also try the palm shortening with coconut oil. I haven’t tried that but would recommend refrigerating the dough before baking since coconut oil makes baked goods spread. I hope this helps!

      • Jami says:

        Hi!
        My son has a severe dairy allergy. We make everything with Earth Balance! It is great! Check out vegan cheeses and vegan substitutes for your friend. The vegan world has an abundance of great dairy substitutions.

  14. Jodi says:

    These are amAAAAAAAAzing! Definitely going into my favorite recipes collection. The dough was already irresistible, the warm cookies even better, and the cooled off cookies simply divine. My daughter agrees! I used to make snickerdoodles with my sister as a kid but now am lactose- and gluten-free, so this is great (as far as I remember even better than the original ;) I used what I had on hand, ghee/clarified butter for all the fat, and evaporated cane juice for all the sugar. My dough was also too wet to roll into balls and I didn’t have any more ground almonds so added 150g of my GF mix (my own mixture of buckwheat, millet, teff, and corn flour), and refrigerated the dough for a while, which worked but I didn’t get the crackled effect.

  15. patty says:

    Have you tried your peanut butter cookies without any chocolate? If I take out the cocoa powder should I increase the amount of almond meal?

  16. Danyel says:

    I cannot wait to share this with my GF friend-these are fantastic! I used almond meal and then all “regular”ingredients- butter, shortening, white sugar,etc. I was a little unsure when I saw how wet the batter was but they baked up beautifully. Can’t wait to try something else from your site!

  17. Linda says:

    I am baking these now. I couldn’t roll them either. Too wet. I followed directions to the tee. I put them in the freezer for a while and that helped. I rolled my cookies in colored sugar crystals instead of the cinnamon sugar mixture :) very good cookies !!! Will def make again!!

  18. Hana says:

    These are amazing!!! I have a friend whose gluten free and needed something quick and delicious to take her , even my fussy chef husband was asking for these!!! Definately going into my favourite recipes

  19. Stephanie says:

    I made these tonight with all the ingredients, but they seemed to spread out and didn’t look very pretty. Maybe it was the shortening I used? It said it was made with organic palm oil. Not sure! They tasted yummy though!

  20. Jen says:

    Made these today. I used all butter, that’s what I had. At three cups almond flour dough was too wet to roll into balls, even with wet hands. Added almost two more cups almond flour until I could form balls. They didn’t spread when cooking, prob due to extra flour, so I smooshed them with the bottom of a cup. Didn’t get the pretty crackle, but turned out very yummy. Maybe a tad too thick, but that may be because of the extra flour I added. I used honeyville flour. What do you use? Have you ever measured by weight with this recipe?

  21. Kendra Y says:

    These were AMAZING just like all your other baked goods recipes!! Yes, the batter is slightly more wet than regular dough. So, I just took the dough right off the spoon and put it into the cinnamon sugar mixture. Coat it w/the mix and THEN roll it into a ball. It works like a charm. You da’ bomb, girl!!

  22. Donna Milner says:

    Can you tell me where to get almond meal at an affordable price? My local grocery stores don’t carry it.

    • Erin Collins says:

      I buy blanched almond flour on Amazon. I either buy it from Well Bee or Honeyville. I also am signed up for Honeyville.com’s emails because they sell it online and sometimes have deals. I hope this helps!

  23. Kate says:

    I made these today and they were very light with a slightly crisp exterior. I liked the flavor of the almond meal, but there was a bit too much of an “eggy” taste for my liking–I thought two eggs seemed like a lot. I wonder if using one egg would ruin the recipe? Any suggestions?

  24. churyl says:

    made these today. they were unbelievably good. wow. will make them again!

  25. Justin says:

    Made the dough last night, and it’s delicious! If I weren’t making them for other people, I would eat the whole thing raw:)

  26. churyl says:

    the best snickerdoodle cookie I’ve ever had, and the best gluten free. these were seriously amazing. and I’m picky.

  27. Ronna says:

    Just made these — awesome!!!!! Made as described (used almond meal flour, reg. shortening, white & brown sugar — also, one egg had a double yolk, so I added 1/8 c. King Arthur GF flour). I don’t roll them in my hands as the heat of my hands would cause the fats to melt & stick to me. Instead, I scoop a generous teaspoon of dough & spatula it off into a small Tupperware impressions bowl (that has the sugar & cinnamon in it). Then I move the bowl around in a fast, circular fashion. By physics, this causes the dough to spin around the bowl & form a rounder shape — I can quickly & easily use my fingers to fine tune the shape, if needed, and I place it on a parchment ppr lined alum sheet. I keep them spaced, as described, because they will flatten during baking. But, before I bake them, I do chill them first (about 15 min). This helps them from spreading too much. Easy! Thanks for the recipe.

  28. Farah says:

    Wow! I don’t usually make GF cookies, but I had some almond flour I needed to use & boy am I glad I did! Instead of palm oil I just used all butter & used regular white & brown sugar. Everyone LOVED these, including my picky toddler. Yay!

  29. Shannon says:

    AWESOME! That’s the only way to describe these cookies. I made these with all shortening to substitute the butter (dairy free for me) and flax meal and water for the eggs (egg free for the kid). They came out great! Soft and chewy, like a good cookie should be! Thanks for the wonderful recipe.

  30. Judy Ribble says:

    When I used coconut oil in snickerdoodles, they were like cement at room temp [we keep our house at 60′]. Is there a solution to this?

  31. […] Almond Flour Snickerdoodles (Grain Free and Gluten Free) Photo and Recipe From Erin Collins of Meaningful Eats Blog […]

  32. Susy says:

    My daughter made these today, including grinding up her own almonds in the blender to use as the almond meal.. We were afraid the dough was too wet, so we added some shredded coconut and then dropped into balls onto the baking sheet. Let me just say.. WOW. Everyone loved these cookies. We don’t even do GF, she was making something for a friend, but these will go into our permanent cookie rotation. Thank you!. :))

  33. Blondie says:

    I gave these a whirl, per the instructions, only subbing coconut oil for the palm oil. I found the dough extremely wet, and added an additional cup of almond flour. I was able to spoon soft blobs into the sugar/cinnamon mix and form soft balls. The cookies spread out in the oven and made a nice large disc. At 13 minutes, the cookies are still soft, but cool nicely.

  34. […] flour so I did a quick Pinterest search for something I could make with that and found a recipe for Almond Flour Snickerdoodles on Meaningful Eats.  I love this recipe because I had everything I needed in the pantry already. […]

  35. THendricks says:

    What can I sub the coconut oil, flour, and palm ingredients with?

  36. Looks yum! Quick question – would it be okay if I try raw honey in place of the evaporated cane juice? Thanks girl! x

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