There's something irresistible about a warm snickerdoodle rolled in cinnamon sugar! These soft, chewy cookies have lightly crisp edges, a cozy cinnamon flavor, and just the right amount of sweetness. Made with almond and oat flour, they're a delicious twist on a classic cookie.
MAKES
16 COOKIES
QUICK RECIPE OVERVIEW
Why you’ll love them
Everything comes together in one bowl with simple, wholesome ingredients. No eggs, dairy, or complicated steps—just delicious homemade cookies with that classic snickerdoodle flavor.
What Makes Them So Flavorful?
Warm cinnamon, vanilla, and a hint of caramel-like sweetness from coconut sugar make these cookies especially delicious. Cream of tartar adds the subtle tang that gives traditional snickerdoodles their signature flavor.
Helpful Tips
Gently flatten each cookie before baking, since almond and oat flour dough doesn't spread as much as traditional cookie dough. The cookies will look slightly soft when they come out of the oven but will firm up as they cool.
Cozy Christmas Snickerdoodles
CINNAMON-SPICED · SOFT · CHEWY
16 COOKIES | PREP 20 MINUTES | BAKE 10-12 MINUTES
Ingredients:
For the Cookies
1 cup finely ground almond flour
1¼ cups organic gluten-free oat flour
1 teaspoon ground cinnamon
½ teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine sea salt
⅓ cup coconut oil, melted and slightly cooled
¼ cup pure maple syrup
¼ cup coconut sugar
2 teaspoons pure vanilla extract
For the Cinnamon-Sugar Coating
¼ cup coconut sugar
2 teaspoons ground cinnamon
Method:
Preheat to 350°F and line a large baking sheet with parchment paper.
Mix the dry ingredients. In a large mixing bowl, whisk together the almond flour, oat flour, cinnamon, cream of tartar, baking soda, baking powder, and salt.
Make the dough. Add the melted coconut oil, maple syrup, coconut sugar, and vanilla. Stir until a soft dough forms and all ingredients are well combined.
Prepare the cinnamon sugar. In a small shallow bowl, combine the coconut sugar and cinnamon.
Shape the cookies. Use a cookie scoop to portion about 1 heaping tablespoon of dough per cookie. Roll into balls, then gently coat each one in the cinnamon-sugar mixture.
Flatten and arrange. Place the cookies on the prepared baking sheet about 2 inches apart. Gently flatten each cookie with your palm or the bottom of a glass.
Bake for 10–12 minutes, until the edges are lightly golden and the centers are just set.
Cool and enjoy. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. They'll become firmer as they cool.
Recipe Notes
Gluten-Free Flour: Use finely ground almond flour and certified gluten-free oat flour for the best texture. You can make your own oat flour by blending certified gluten-free rolled oats into a fine powder.
Classic Snickerdoodle Flavor: Don't skip the cream of tartar! It adds the signature subtle tang that makes snickerdoodles different from ordinary cinnamon cookies.
Dough Consistency: If the dough feels too sticky to roll, refrigerate for 10–15 minutes. If it seems too dry or crumbly, add 1–2 teaspoons of water, a little at a time.
Cinnamon-Sugar Coating: Roll the dough balls generously in the cinnamon sugar before baking. Save any unused coating that hasn't touched the dough for another batch.
Storage: Store completely cooled cookies in an airtight container at room temperature for 3–4 days or refrigerate for up to 1 week.
Freezer-Friendly: Freeze baked cookies in an airtight freezer-safe container for up to 2 months. Thaw at room temperature before serving.
Make-Ahead: Prepare the dough a day ahead and refrigerate in a covered container. Let it soften slightly before rolling and baking.
Nourish & Rooted Tip: For that wonderful soft and chewy center, resist the urge to bake these until they're completely firm. Let them finish setting on the warm baking sheet—the secret to a tender snickerdoodle is knowing when to take it out of the oven!
