Get the Recipe: Gluten & Dairy Free Snickerdoodles Without Cream of Tartar
These gluten free and dairy free Snickerdoodles are easy, healthy, soft and fluffy! They are made without cream of tartar but taste like the classic cookie. The cinnamon sugar coating makes these cookies crave worthy!
Ingredients
- 1 ½ cups almond flour
- 2 tbsp coconut flour
- 1 tsp baking soda
- ¼ cup coconut oil, melted
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- pinch sea salt, optional
- ¼ tsp nutmeg
- 2 tbsp cinnamon
- 2 tbsp coconut sugar
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine all ingredients except cinnamon and coconut sugar. Mix until combined.
- In a small shallow bowl, combine cinnamon and coconut sugar.
- Use your hands to roll dough into 1 ½ inch sized balls. Place each ball of dough in the cinnamon sugar mix. Roll around to coat all sides and then place on baking sheet.
- Continue for all remaining dough. Then, slightly flatten each cookie with fingers.
- Bake for 7 to 8 minutes. These cookies will look slightly underdone but will continue cooking as they cool on the baking sheet.
- Allow cookies to cool for 5 minutes on pan. Then remove to a wire rack to finish cooling.
- Finally, serve!
Notes
- Mix cookie dough until a thick cookie dough forms.
- Use a shallow bowl for the cinnamon sugar mix.
- Gently roll into balls of dough. Try your best to make the balls equal size. This ensures even baking.
- These cookies only bake for 7 to 8 minutes. They will seem a little soft and underdone, but they will continue baking on sheet while cooling.
- They freeze well!
- Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
- This recipe yields 8 medium sized cookies or 10 small cookies.
Calories: 222kcal, Carbohydrates: 15g, Protein: 5g, Fat: 18g, Saturated Fat: 7g, Sodium: 148mg, Potassium: 26mg, Fiber: 4g, Sugar: 8g, Vitamin A: 6IU, Vitamin C: 1mg, Calcium: 72mg, Iron: 1mg