These snickerdoodles get their signature chew entirely from almond flour, so there's no grain flour weighing things down — just a rich, nutty base that bakes up tender and holds together beautifully. Melted coconut oil and maple syrup keep the dough soft and slightly sticky before it chills into perfectly rollable balls, and a roll through cinnamon and coconut sugar gives every cookie that classic crackly, sugared crust. Since almond flour cookies don't spread much on their own, a gentle flatten before baking is what gets you those wide, golden edges and that soft, just-set center. Warm cinnamon runs through both the dough and the coating, so the flavor is deep and cozy in every bite. It's a genuinely satisfying cookie to add to your gluten free baking lineup, no dessert-table compromises required.
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Learn more →18 servings
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the almond flour, baking soda, salt, and 1 tsp ground cinnamon until evenly combined with no lumps.
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