Craving a mouthwatering treat that's both allergen-friendly and irresistibly delicious? Look no further! These gluten-free and dairy-free snickerdoodles are about to revolutionize your dessert game. Imagine biting into a perfectly soft, cinnamon-sugar coated cookie that's so good, you won't believe it's made without traditional wheat flour or dairy. Whether you have dietary restrictions or just want a healthier cookie option, these snickerdoodles are your new secret weapon in the kitchen!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 ½ cups almond flour
- ¼ cup coconut oil, melted
- ½ cup coconut sugar
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp cream of tartar
- ¼ tsp salt
- 2 tbsp cinnamon sugar (cinnamon + sugar mix)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine 1 ½ cups of almond flour, ½ tsp of baking soda, ½ tsp of cream of tartar, and ¼ tsp of salt. Whisk these dry ingredients together until they are well mixed.
- In a separate bowl, mix together ¼ cup of melted coconut oil and ½ cup of coconut sugar until the mixture is smooth and creamy. This should take about 1-2 minutes.
- Add 1 tsp of vanilla extract to the coconut oil and sugar mixture, stirring well to incorporate.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until a dough forms. The dough will be slightly sticky, which is normal.
- Using your hands or a cookie scoop, form the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet, leaving space between each cookie as they will spread while baking.
- In a small bowl, mix together 2 tbsp of cinnamon sugar (a mix of ground cinnamon and coconut sugar) to create the topping for the cookies.
- Roll each cookie ball in the cinnamon sugar mixture to coat them evenly, then return them to the baking sheet.
- Once all the cookie dough balls are coated, gently flatten each one with the palm of your hand to create a thicker cookie shape.
- Bake the cookies in the preheated oven for 8-10 minutes or until the edges are golden brown. Keep an eye on them to prevent over-baking.
- After baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your gluten-free, dairy-free snickerdoodles with a glass of almond milk or your favorite dairy-free beverage!
Tips
- Make sure your coconut oil is properly melted but not hot when mixing with sugar to ensure the right texture.
- Don't skip the cream of tartar - it's key to achieving that classic snickerdoodle tanginess and texture.
- Use a cookie scoop for uniform cookie sizes, which helps ensure even baking.
- Allow cookies to cool completely on the wire rack to develop the best texture.
- Store in an airtight container to keep them fresh for up to 5 days.
- For extra moisture, you can add a tablespoon of applesauce to the wet ingredients.
- If the dough seems too sticky, refrigerate for 15-20 minutes before forming cookies.
- Use a light touch when flattening the cookies to maintain their soft, tender crumb.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 7g
Protein: 2g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 0mg
