Published:
Feb 11th 2023
by 
Nutritionally reviewed by 
Last updated: Aug 30th 2025
Gluten Free Snickerdoodles are a delightful twist on the classic cookie, featuring a soft and chewy texture with a warm cinnamon-sugar coating. Made without refined sugar and wheat flour, this recipe caters to those with dietary restrictions while still delivering on flavor. Perfect for any occasion, these cookies pair wonderfully with a cup of Cinnamon Tea or coffee for a comforting treat.
This recipe for Gluten Free Snickerdoodles offers a delightful blend of soft, chewy texture and warm cinnamon-sugar flavor. It's easy to make, perfect for any occasion, and can be prepared ahead of time or frozen for later enjoyment. Enjoy these cookies with your favorite beverage for a comforting treat that everyone will love.
Key nutrients
- Vitamin E: from almond flour — may help protect cells from oxidative stress.
- Protein: from eggs and almond flour — supports muscle maintenance and satiety.
- Healthy fats: from unsalted butter and almond flour — provide energy and aid absorption of fat-soluble vitamins.
- Fiber: from gluten-free and almond flours — can support digestive health and fullness.
Why it matters
- Choosing gluten-free options supports those with celiac disease or gluten sensitivity.
- Using sugar-free sweetener may help reduce added sugar intake.
- Almond flour adds nutrients not found in traditional wheat flour.
Balance & portion
Aim for a balanced plate (vegetables, protein, smart carbs). Choose portions that fit your needs.
What to watch
- Saturated fat — Butter adds saturated fat; enjoy cookies in moderation as part of a varied diet.
- Sugar substitutes — Some sugar-free sweeteners may cause digestive upset for sensitive individuals.
- Nuts — Contains almond flour; not suitable for those with nut allergies.
Make it even better
- Add chopped nuts or seeds for extra fiber and healthy fats.
- Pair with fresh fruit to boost vitamin, mineral, and fiber content.
- Use part whole-grain gluten-free flour for more fiber if tolerated.
General nutrition information only; verify labels and consult a healthcare professional for personal advice.
References
- EatRight — Celiac Disease - For information on gluten-free diets and celiac disease.
- FDA — High-Intensity Sweeteners - For facts on sugar substitutes and their effects.
Best fit
- Gluten Free: Made with gluten-free flours and contains no wheat ingredients.
- Lacto Vegetarian: Contains dairy and eggs but no meat, poultry, or fish.
- Diabetic Friendly: Uses sugar-free sweetener instead of refined sugar.
Use with caution / avoid
- Nut Allergy: Contains almond flour; not suitable for those with nut allergies.
- Low Fat: Recipe uses butter; may not suit low-fat diets without modification.
- Ketogenic: Contains gluten-free flour blends that may be higher in carbs.
Helpful modifications
- Swap butter for coconut oil to make dairy-free and lower saturated fat.
- Replace almond flour with sunflower seed flour for a nut-free version.
- Use a low-carb flour blend to better fit ketogenic or lower-carb needs.
- Add chopped nuts or seeds for extra texture and healthy fats.
Pair with: Fresh fruit salad or unsweetened Greek yogurt for added fiber and protein.
General nutrition information only; verify labels and consult a healthcare professional for personal advice.
Contains: milk, egg, almond (tree nut).
-
Milk
Where it appears: Unsalted butter.
Swap: Use plant-based butter or coconut oil for a dairy-free version.
-
Egg
Where it appears: Eggs.
Swap: Use flaxseed meal mixed with water as an egg substitute.
-
Almond (tree nut)
Where it appears: Almond flour.
Swap: Use sunflower seed flour for a nut-free alternative.
Notes are based on the listed ingredients; always verify brand labels and local regulations. Swaps may require adjusting cook time and steps; the original recipe isn’t tailored to substitutions.
References
- FDA — Food Allergies - For information on major allergens and labeling requirements.
- Food Allergy Research & Education - For common allergen swaps and safe alternatives.
Clean
- Wash hands with soap and water before and after handling ingredients.
- Clean all mixing bowls, utensils, and surfaces before use.
- Rinse eggs under running water before cracking if visibly dirty.
Separate
- Keep raw eggs away from ready-to-eat foods and clean surfaces.
- Use a separate bowl for cracking eggs to avoid shell contamination.
Cook
- Bake cookies until edges are golden and centers are set, about 8–10 minutes.
- Do not eat raw cookie dough due to the risk from raw eggs and flour.
Chill
- Cool cookies completely before storing in an airtight container.
- Refrigerate leftovers within 2 hours to maintain freshness.
References
- CDC — Food Safety - For general food safety practices and egg handling guidance.
- Snickerdoodles are famous for their signature cinnamon-sugar coating and soft, chewy centers.
- Using gluten-free flour blends lets those with wheat sensitivities enjoy classic cookies like these.
- Cream of tartar gives snickerdoodles their slight tang and helps create a tender crumb.
- Rolling dough balls in cinnamon sweetener creates the crackled look and spicy aroma snickerdoodles are known for.
Name & origins
The name "snickerdoodle" is likely of German origin, and the cookie is a staple in American baking traditions.
Ingredient spotlight
- Cinnamon: Adds warmth and depth, defining the cookie's classic flavor profile.
- Cream of tartar: Provides tang and helps achieve a chewy texture unique to snickerdoodles.
- Gluten-free flour: Replaces wheat flour, making the cookies accessible to more people.
Technique tidbit
Creaming butter with sweetener traps air, helping these cookies bake up light and soft rather than dense.
Before you start
- Gather all ingredients for this recipe to ensure smooth preparation.
- Preheat your oven to 400 °F for even baking.
- Use room temperature eggs and butter for better mixing.
During cooking
- Aim for a light golden color on the edges for perfect texture.
- Watch for slight puffing; this indicates they are baking well.
- Avoid overmixing the dough to keep cookies soft and chewy.
- Space cookie dough balls at least 2 inches apart on the sheet.
Make-ahead & storage
- Prepare the dough ahead and refrigerate for up to 24 hours.
- Re-crisp cookies in a warm oven for a few minutes before serving.
Common mistakes
- Overbaking → Check cookies early to maintain softness.
- Too much flour → Measure carefully to avoid puffy cookies.
Serve with
- A warm cup of Soursop herbal tea for a soothing afternoon treat.
- A fresh fruit salad to add a refreshing contrast to the cookies.
- A dollop of coconut whipped cream for a creamy touch.
Toppings & textures
- Chopped nuts for a crunchy texture and nutty flavor.
- A sprinkle of sea salt to enhance the sweetness of the cookies.
Occasions
- Perfect for holiday gatherings or cozy family nights.
Substitutions
- If you lack almond flour, use coconut flour for a slightly sweeter and denser cookie.
- For a dairy-free option, substitute unsalted butter with coconut oil for a similar texture.
Variations
- Try adding chopped pecans or walnuts for a nutty crunch that complements the cinnamon.
- Incorporate chocolate chips for a modern twist that adds sweetness and richness to this recipe.
Refrigerate
- Cool cookies completely and store in an airtight container.
- Enjoy within 3–4 days for the best flavor and texture.
Freeze
- Freezing not recommended as it may affect texture and flavor.
Reheat
- Warm cookies in the oven at a low temperature until heated through.
- For a softer texture, cover with foil to retain moisture.
Repurpose ideas
- Crush cookies and use as a topping for ice cream or yogurt.
- Incorporate into a dessert trifle with layers of fruit and cream.
- Unsalted Butter: Adds richness and moisture to create a soft texture to the cookies.
- Sugar-Free Sweetener: Provides sweetness without refined sugar, keeping the cookies light.
- Eggs: Acts as a binding agent, contributing to the structure and moisture of the cookies.
- Vanilla Extract: Enhances flavor with a warm, aromatic sweetness.
- Gluten-Free All-Purpose Flour: Serves as the main flour base, giving structure to the cookies.
- Almond Flour: Adds a nutty flavor and contributes to a tender texture.
- Cream of Tartar: Provides tanginess and helps stabilize the egg whites for a chewy texture.
- Baking Soda: Acts as a leavening agent, helping the cookies rise and become fluffy.
- Baking Powder: Works with baking soda to ensure the cookies are light and airy.
- Salt: Balances sweetness and enhances overall flavor in the cookies.
- Sugar-Free Sweetener: Used again for rolling, it adds sweetness to the exterior of the cookies.
- Ground Cinnamon: Infuses warm spice flavor, characteristic of traditional snickerdoodles.
What can I use instead of cream of tartar in snickerdoodles?
Lemon juice is the best replacement for the cream of tartar in snickerdoodles. It will give the snickerdoodles the same slightly tangy flavor that cream of tartar does.
How many calories are in gluten-free snickerdoodles?
There are 35 calories in each gluten-free snickerdoodle cookie.
Why do my snickerdoodles get hard?
There are many reasons why snickerdoodles can get hard. For example, over-mixing the cookie dough can cause them to become hard. Additionally, baking the cookies for too long can make them get hard. Slightly under baking them can prevent them from becoming hard and help them stay soft and chewy.
Why are my snickerdoodles puffy?
Adding too much flour to the cookie dough can cause the snickerdoodles to come out puffy. When measuring flour, always scoop it into the measuring cup. Then level it using the back of a knife before adding it to the snickerdoodle cookie batter.
Time & Serves
Ingredients
1 cup (2 sticks) Unsalted Butter
1 1/2 cups Sugar-Free Sweetener
2 large Eggs
2 teaspoons Vanilla Extract
2 1/4 cups Gluten-Free All-Purpose Flour
1/2 cup Almond Flour
2 teaspoons Cream of Tartar
1/2 teaspoon Baking Soda
1 teaspoon Baking Powder
1/4 teaspoon Salt
5 tablespoons Sugar-Free Sweetener
1 tablespoon Ground Cinnamon
Instructions
Preheat your oven to 400 °F.
Place the butter and sugar-free sweetener into a large bowl and beat with a hand mixer until fluffy.
Next, add the eggs one at a time. Mix until well combined.
Mix in the vanilla extract until combined.
Whisk the gluten-free all-purpose flour, almond flour, cream of tartar, baking soda and powder, and salt in a medium bowl until well combined.
Add the gluten-free flour mixture to the butter-egg mixture and mix until well combined.
Scoop the cookie dough using a tablespoon and roll the cookie dough into balls. Place the cookie dough balls onto a parchment-lined baking sheet 2 inches apart.
Place the sugar-free sweetener and cinnamon in a small bowl. Roll each cookie dough ball in the sugar-free sweetener mixture, then place them back onto the baking sheet.
Bake the snickerdoodle cookies for 8-10 minutes.
Let the snickerdoodle cookies cool in the pan for 5 minutes. Place them onto a cooling rack to cool.
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Do I need powdered sweetener…
Do I need powdered sweetener or liquid?