Does anyone want to enjoy some gluten free snickerdoodles? I know there must be some of you out there that have some sort of dietary restrictions. Well, I have been keeping a small secret from all of you. You see for months I have been sharing recipes here that I really can’t eat myself. I am not sure of any diagnosis yet but I am sure that gluten makes me REALLY sick. So, if you are in the same boat as me, you might be looking for some gluten free cookie recipes for the holidays. Well, I have you covered! Not gluten free? Well then, you can enjoy our regular snickerdoodle recipe here.
Gluten Free Snickerdoodles
Ingredients
- 1 ½ cup almond flour
- ½ cup coconut flour
- ½ teaspoon xanthan gum
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- ½ cup classic monk fruit sweetener
- 1 ½ teaspoon vanilla extract
- 1 egg, room temperature
- 2 tablespoons xylitol
- 2 teaspoons ground cinnamon
Instructions:
- Preheat oven to 375 degrees. Prepare a baking sheet with parchment paper or you can also use a baking stone.
- Whisk together almond flour, coconut flour, xanthan gum, baking soda, cream of tartar, and salt until well combined.
- In an electric mixer, beat the butter for 1 to 2 minutes.
- Then add monk fruit to the butter and continue to mix for 7 to 8 minutes until fluffy, scraping down the sides periodically. Mixing for this amount of time is essential as the texture of the butter will change.
- Add the vanilla and egg to the butter and then mix until blended slightly. The mixture will not be even.
- Slowly add dry ingredients, mixing until just incorporated.
- In a small bowl, whisk together cinnamon and xylitol until blended.
- Using a cookie scoop (about 2 tablespoons), divide the dough into equal portions. Then roll dough in the cinnamon mixture until coated evenly.
- Place cookie on a baking sheet and press down to about ½ inch thickness. NOTE: these cookies will not spread.
- Bake for 8 to 10 minutes until the cookies are set. Remove from oven but rest on cookie sheet for 5 to 7 minutes. Transfer cookies to cooling rack and then cool completely before storing in an airtight container.
Y’all going gluten free is so hard! Do you know those days when you just need a cookie? We all have them. Imagine that you can’t just reach for your standard package from the grocery store or your favorite recipe any longer. So, what do you do instead? You can whip up a batch of these gluten free snickerdoodles.
I hope all of you that happen to find yourself in the same position I am in love with this recipe. And if the rest of you want to try these, you might just like them! Or you can make them for a gluten free friend. I know for a fact that they will appreciate it!
So, do you love these gluten free snickerdoodles and want more ideas? Try the recipes below!
- The Best Green Tomato Chow Chow Recipe
- Pickled Jalapeno Peppers: A Spicy and Sweet Recipe
- Spicy Shrimp Recipe: A Healthy Alternative
- The Very Best Instant Pot Chili Recipe
- Gluten Free Chocolate Chip Cookies
Want to print this gluten free cookies recipe? Then use the recipe card below!
Ingredients
- 1 ½ cup almond flour
- ½ cup coconut flour
- ½ teaspoon xanthan gum
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- ½ cup unsalted butter room temperature
- ½ cup classic monk fruit sweetener
- 1 ½ teaspoon vanilla extract
- 1 egg room temperature
- 2 tablespoons xylitol
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 375 degrees. Prepare a baking sheet with parchment paper or use a baking stone.
- Whisk together almond flour, coconut flour, xanthan gum, baking soda, cream of tartar, and salt until well combined.
- In an electric mixer, beat the butter for 1 to 2 minutes.
- Then add monk fruit to the butter and continue to mix for 7 to 8 minutes until fluffy, scraping down the sides periodically. Mixing for this amount of time is essential as the texture of the butter will change.
- Add the vanilla and egg to the butter and then mix until blended slightly. The mixture will not be even.
- Slowly add dry ingredients, mixing until just incorporated.
- In a small bowl, whisk together cinnamon and xylitol until blended.
- Using a cookie scoop (about 2 tablespoons), divide the dough into equal portions. Then roll dough in the cinnamon mixture until coated evenly.
- Place cookie on a baking sheet and press down to about ½ inch thickness. NOTE: these cookies will not spread.
- Bake for 8 to 10 minutes until the cookies are set. Remove from oven but rest on cookie sheet for 5 to 7 minutes. Transfer cookies to cooling rack and then cool completely before storing in an airtight container.
