Almond Flour Snickerdoodles (Grain-Free, Crisp & Chewy)
Soft, chewy almond flour snickerdoodles with golden edges and a crackly cinnamon sugar coating. Grain-free, gluten-free, and perfect for holidays or whenever you need a warm, cozy cookie.
Ingredients
For the cookies
- 1/2 cup butter, softened
- 1/4 cup palm shortening (or regular shortening)
- 1/2 cup white sugar
- 1/4 cup brown sugar (or coconut sugar)
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 3 cups blanched almond flour
For the topping
- 1/4 cup white sugar
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment.
- In a stand mixer (or with a hand mixer), cream the butter, shortening, white sugar, and brown sugar until very creamy.
- Add vanilla and eggs, mixing until fully incorporated.
- Stir in baking soda, salt, and cinnamon.
- Add almond flour 1 cup at a time, mixing well between additions. The dough should be soft but not sticky.
- In a small bowl, mix the topping sugar and cinnamon.
- Roll cookie dough into 1½ tablespoon-sized balls, then roll each in cinnamon sugar.
- Place dough balls 3 inches apart on prepared sheet.
- Bake 11–13 minutes or until golden around the edges. Let cool on the pan a couple minutes before transferring to a wire rack.
Notes
Swap alert: You can use all butter if you don’t have shortening — they’ll just spread a bit more. Make-ahead tip: You can chill the dough up to 48 hours in advance or freeze the rolled cookie dough balls and bake from frozen.