Snickerdoodles {Gluten Free}

Cinnamon is one of my favorite spices to enhance savory and sweet dishes.  I add a teaspoon or so to a simmering pot of homemade chili, sprinkle a bit on top of fresh fruit with cottage cheese or fold a few dashes into pancake batter.  Who knew something so delicious came from tree bark?

Gluten Free Snickerdoodles ~ Pearls + Girls

I have to admit, when I hear the word ‘bark’ I don’t think of this aromatic spice, but instead I think of my third daughter (who is actually my first, but don’t let her ever, ever think the other two outrank her), the one whose bark is much worse than her bite.  The first time someone meets my sweet girl they say, “What a beautiful dog!”  or “Wow, that’s a really big dog!”  She IS a big dog, 100 lbs soaking wet, and having a mommy who loves to bake means she gets lots of little treats, whether she needs them or not (wink, wink)!


These snickerdoodles were tasted by all my family members (those with fur and without) and everyone gave them a big thumbs up!  Well, those of us with thumbs, that is! 😀  I honestly think I prefer these Gluten Free Snickerdoodles to the real deal, the texture from the almond flour along with the crunch of the cinnamon sugar coating is out of this world!  Try them, I know you’ll enjoy them, too!  P.S.  These cookies would be amazing crumbled over vanilla bean ice cream with a drizzle of caramel sauce….just sayin’.  Enjoy! 🙂

Source:  Meaningful Eats

Gluten Free Snickerdoodles

Yield: 3 dozen

This recipe was tested using white and brown sugar. Coconut palm sugar may be used as a substitution, but the cookies will have a darker crust when baked.


  • 1/2 cup butter, softened
  • 1/4 cup shortening
  • 1/2 cup sugar
  • 1/4 cup coconut palm sugar (or brown sugar)
  • 2 tsp vanilla
  • 2 eggs
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 tsp cinnamon
  • 3 cups almond flour (I use the Bob's Red Mill brand)
  • For the topping
  • 1/4 cup coconut palm sugar (or white sugar)
  • 2 tsp cinnamon


  1. Preheat oven to 350 degrees.
  2. Using a stand mixer fitted with a paddle attachment or a hand mixer with double beaters, mix together the butter, shortening,sugar and coconut palm sugar (or brown sugar) until creamy, about 2 minutes.
  3. Add the vanilla and eggs, mix to combine.
  4. Mix in the baking soda, salt and cinnamon.
  5. Add the almond flour, 1 cup at a time, beating well after each addition.
  6. Mix together the remaining coconut palm sugar (or white sugar) and cinnamon together in a bowl or shallow dish.
  7. Using a tablespoon or a medium cookie scoop, form balls of dough, then roll to coat in the sugar mixture.
  8. Drop the coated dough onto a Silpat or parchment paper-lined baking sheet, about 3 inches apart.
  9. Bake 11-13 minutes, or until golden brown around edges.
  10. Allow to cool for a couple of minutes on the baking sheet, then transfer to a wire rack to finish cooling.