These snickerdoodles get their tender, chewy texture from blanched almond flour and melted coconut oil, with a hit of pure maple syrup for warm, caramel-like sweetness. A dough of cinnamon and cream of tartar chills until firm, then gets rolled into balls and coated in a crackly cinnamon-coconut sugar mixture before baking until the edges turn just golden. The centers stay soft and pillowy while the outside crisps up into that classic snickerdoodle crust, no dairy needed to get there. It's a great pick for a dairy free cookie jar, whether you're baking for a crowd or just craving something cozy with your coffee.
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In a large mixing bowl, whisk together the almond flour, baking soda, salt, cream of tartar, and 1 tsp ground cinnamon until evenly combined with no lumps.
Add the melted coconut oil, maple syrup, eggs, and vanilla extract to the dry ingredients and stir until a uniform, slightly sticky dough forms. Cover the bowl and refrigerate for 30 minutes, until the dough is firm enough to roll into balls without sticking to your hands.
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