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The Perfect Gluten Free Snickerdoodle

Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links. I only link to products that I truly use or believe will be beneficial to you. Feel free to email me at leahxglutenfree@gmail.com with any questions.


Gluten Free Snickerdoodles get a bad rap because it can be hard to recreate the chewiness of a classic snickerdoodle while maintaining the integrity and structure of the cookie itself. My gluten free snickerdoodle recipe finds that happy medium making it indistinguishable from the real thing -- and I have about 15 non-gluten free friends that can back me up on this one!


Cream of tartar might seem like an interesting ingredient choice here but it provides a subtle tartness to the cookie that helps balance out the sweet exterior.



Prep Time: 20 minutes Cook Time: 12-14 minutes Total Time: 45 minutes


Makes 24 cookies


Ingredients:

1 cup Almond Flour

½ cup Potato Starch

2 tsp Cream of Tartar

1 ½ tsp Baking Soda

1 tsp Salt

1 tsp Xanthan Gum

1 ½ sticks of Butter

1 ½ cups Brown Sugar

1 tbsp Vanilla

2 Eggs

3 tbsp Granulated Sugar

1 tbsp Cinnamon


  1. Preheat your oven to 350F.

  2. Combine gluten free flour, almond flour, potato starch, baking soda, xanthan gum, salt, and cream of tartar.

  3. In a separate bowl beat egg, butter, vanilla, and sugar until light in color and fluffy.

  4. Gradually add dry ingredients to wet ingredients being careful to not over mix.

  5. Chill your cookie dough for 1 hour (this helps with the stickiness when tossing them in cinnamon-sugar.)

  6. After the cookie dough is nice and chilled, roll into balls and toss in the cinnamon-sugar mixture.

  7. Bake for 12-14 minutes. Let the cookies rest on the baking sheet for 10 minutes and then move to a cooling rack.



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