3.16.20
gluten-free snickerdoodles recipe

Just about everyone we know is baking a bit more than usual lately. That in mind, we’re making sure you’re all equipped with the ultimate clean baking recipe: Sweet Laurel’s quick and simple gluten-free snickerdoodles. It’s a recipe you’ll make over and over again with just a few clean ingredients free of refined sugar or dairy.

Prep some dough, toss it in the fridge and make a few at a time throughout the week!

gluten-free snickerdoodles

Almond Flour Snickerdoodles
Makes about 20 – 24 cookies

Ingredients
For the cookies:
3 cups almond flour
1/2 tsp Himalayan pink salt
1/4 tsp cinnamon
1/2 cup coconut oil, melted
1/2 cup maple syrup
1 Tbsp pure vanilla extract

For the topping:
1/4 cup date or coconut sugar
2 tsp cinnamon

Directions
Preheat oven to 350F and set rack in the middle of the oven. Prepare a cookie sheet by lining with parchment paper.

In a small bowl, whisk together the topping ingredients. Set aside. Stir together dry ingredients in a medium bowl. Add the coconut oil, maple syrup and vanilla extract.

Place one- to two-inch balls of batter onto greased and parchment-lined baking pans and lightly press down. Sprinkle with topping mixture.

Bake for 8-10 minutes, until just golden brown around the edges. Remove from the oven and place the cookies on a cooling rack. Enjoy!

Get all our favorite Sweet Laurel recipes here! It’s a lifestyle! 

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Comments


  1. Will it work to substitute almond flour for coconut flour? I don’t have 3 cups of almond flour. I also don’t have enough maple syrup; what’s a good substitute? Thanks!

    Courtney | 03.24.2020 | Reply
  2. These are soooooooo easy and soooooo good!!!

    Madelyn | 04.07.2020 | Reply
  3. I make these all of the time–they’re the best! I usually sub half of the maple syrup for water and they’re plenty sweet 🙂

    Sarah Bissell | 04.21.2020 | Reply
  4. If you’re trying to sub with coconut flour you might have to experiment with adding extra liquid as coconut flour is “thirstier” than almond flour.

    Sarah Bissell | 04.21.2020 | Reply

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