Almond flour forms the entire base of these cookies, giving them a naturally tender, slightly nutty crumb that holds up beautifully against the classic cinnamon-sugar coating. Melted coconut oil and maple syrup keep the dough rich and soft, while cream of tartar delivers that signature tangy snickerdoodle bite. Each ball gets rolled in a coconut sugar and cinnamon mixture before baking, so the edges turn lightly golden and crackled while the centers stay pillowy soft. A short chill in the fridge makes the dough easy to shape into neat rounds, and flattening them before baking gives you that classic bakery-style disc. These come together with simple pantry staples and no fuss, making them a reliably good pick for a gluten free cookie jar.
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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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