Gluten Free Snickerdoodles
I've been thinking long and hard about this, because it's really important. I'm pretty sure snickerdoodles are my most favorite cookie of all time.
I've always been a sucker for anything with cinnamon sugar. On the rare occasion I find myself in a donut shop, I always go for the cinnamon twist. And I don't know if Einstein Bagels still exists, but I used to eat the mess out of their cinnamon sugar bagels back in the day. YUM. The 90s were just one giant carbfest, am I right?
Back to snickerdoodles. There are a lot of grain free recipes out there with very little variation (seriously, google it). I think that's just because it's a fairly simple taste. The standard almond flour with a bit of coconut flour, butter, sugar, and either baking powder or cream of tartar. Variations are typically based on whether or not you're doing strict paleo ... otherwise bring on the butter! And of course there's cinnamon and sugar. I also like to throw in a little nutmeg for that extra bit of spice.
The BEST thing about this recipe is the dough isn't sticky at all, so it rolls into dough balls super easily. No, that's not true. That's the second best thing. The absolute BEST thing about this recipe is they have perfect consistency and flavor. My 90s self would have eaten these by the dozen.
*I've added notes for substitutions if you choose to do a paleo version.
- 1/4 cup butter room temp (can use coconut oil for paleo)
- 1/4 or 1/3 cup organic sugar depending on preference (can use maple syrup for paleo)
- 1 egg
- Dash of vanilla
- 1 1/2 cups almond flour
- 2 tablespoons coconut flour
- 1/4 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/2 teaspoon gluten free baking powder
Spice mixture for rolling cookies:
- 2 tablespoons organic sugar can use coconut sugar for paleo
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Combine butter and sugar together in a bowl. Use mixer to cream together. Add egg and vanilla and mix until smooth.
Mix in almond flour, coconut flour, salt, baking powder, cinnamon and nutmeg. Stir together until smooth batter forms.
Separate batter into equal pieces and roll into balls (I usually get about 16 cookies).
In a small bowl, mix together sugar, cinnamon, and nutmeg. Roll each dough ball in sugar mixture and place on a cookie sheet lined with parchment paper.
Use the bottom of a glass (or a flat surface) to slightly flatten cookies.
Bake at 350 degrees for 14-16 minutes. Remove from oven and let cool on cooling rack. Cookies will harden slightly while cooling.
I dare you not to eat more than one.