Gluten-Free Snickerdoodles

These snickerdoodles are made with almond flour and spiced up with cinnamon. They are also egg and dairy free which make them an ideal treat for anyone with sensitivities to those ingredients.

Unlike traditional snickerdoodles, they are not rolled in cinnamon sugar prior to baking nor do they puff up in the same way regular snickerdoodles do but they are excellent in their own right.

To me, these are more like chewy cinnamon thins. For a more puffy cookie, check out my other recipe for GF Snickerdoodles that uses a variety of GF flours. They are more labor intensive though while these come together very quickly. No need to even use the mixer. I made this batch using 2 mixing bowls, a whisk and a wooden spoon. I had them prepped and in the oven in under 5 minutes.

You could use honey as the sweetener but the original recipe calls for agave nectar. I decided to go that route as I had a large bottle of agave nectar in the pantry.

I changed the recipe a tiny bit simply by adding a tsp of cinnamon to the batter as well. Other than that, I stayed true to the ingredients list.

When storing these, make sure you layer them between sheets of parchment paper otherwise they will stick to each other. Storing them at room temperature is best.

The original recipe can be found in Elana Amsterdam's book The Gluten-Free Almond Flour Cookbook



RECIPE:
Adapted source recipe: Snickerdoodles, The Gluten-Free Almond Flour Cookbook, Elana Amsterdam

WHAT YOU NEED

2 1/2 cups almond flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup arrowroot powder
6 tablespoons grapeseed oil (or any neutral flavored vegetable oil)
1/2 cup agave nectar
2 tablespoons pure vanilla extract

ground cinnamon for topping

MAKE IT

PREHEAT oven to 350F
LINE 2 cookie sheets with parchment paper
IN LARGE BOWL, whisk together first 5 ingredients
IN MEDIUM BOWL, whisk together remaining ingredients
ADD WET ingredients to dry ingredients stirring well with a wooden spoon until fully combined
SPOON TEASPOON size mounds of dough onto prepared pans and press tops down slightly while leaving 2 inches between cookies
SPRINKLE tops with ground cinnamon
BAKE 7-10 minutes (mine needed no more than 7 minutes max) until lightly golden
REMOVE from oven and let cool in pan for 1/2 hr.

ENJOY!

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