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    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

    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

    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! 

    From our friends


    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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