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After many rounds of testing (and plenty of cookie tastings), I finally perfected these Gluten-Free Snickerdoodle Cookies – and let me tell you, they are worth the effort! These cookies are soft, gooey in the center, and warmly spiced with cinnamon, just like a classic snickerdoodle should be. They are gluten-free and dairy-free and instead of refined sugar, I used coconut sugar to keep them naturally sweetened. The coconut sugar also gives them a deliciously rich flavor that pairs super well with the cinnamon-sugar coating.

I wanted to create a recipe that felt just like the snickerdoodles I grew up loving, but in a gluten-free and dairy-free version that I’d feel good about sharing with family and friends who have food intolerances. After tweaking the flour, sweetener, and bake time multiple times, these cookies finally came together in the most perfect way. They’re cozy, soft, and guaranteed to make your kitchen smell amazing!

Soft Gluten-Free Snickerdoodle Cookies (and dairy-free!)

Nutritional benefits of this recipe

I use coconut sugar in my desserts, which is natural, lower glycemic, and unrefined. Coconut sugar is the dehydrated sap of the coconut palm and has a “golden” taste to it, much like brown sugar.
These cookies are gluten-free for those who have an intolerance or allergy. I use just super-fine almond flour for this recipe, so it’s super simple.
These cookies are also dairy-free and I use avocado oil as the fat for the recipe.
Cinnamon (specifically Ceylon) is incredible at balancing blood sugar and many studies show it being effective for diabetics to reduce insulin need. It’s also rich in antioxidants and has anti-inflammatory properties. I recommend using Ceylon instead of Cassia/Saigon/Vietnamese because it is up to 250 times lower in coumarin than the other varieties. The product will specify if the cinnamon is Ceylon, but if it just says “cinnamon” then it’s likely Cassia cinnamon like Saigon or Vietnamese cinnamon.

Ingredients

Super-fine almond flour – I use the Bob’s Red Mill brand. Super-fine is important here!

Coconut sugar

Avocado oil – or you can try melted butter or ghee, although I have not tried these yet!

Eggs

Ground cinnamon

Vanilla extract

Baking soda

Salt

How to make Snickerdoodles

Combine all of the dry ingredients in a large bowl, making sure there are no clumps of almond flour.
In a separate bowl, whisk the wet ingredients together.
Fold the wet ingredients into the dry ingredients.
Place the dough in the freezer for 30 mins.
Preheat the oven to 350ºF and line a baking sheet with parchment paper.
Prepare the cinnamon-sugar coating by mixing it together in a small dish.
Roll the dough into balls (about 2 Tbsp each), roll them around in the cinnamon sugar, then place on the baking sheet with 3 inches in between each.
- The batch makes 16 cookies and these cookies expand quite a bit, so do two rounds of baking. Be sure to put the leftover dough (for the second round) back in the freezer.
Press the cookie dough balls down with the palm of your hand just a little, not much.
Sprinkle a couple large pinches of the cinnamon sugar on top of each cookie.
Bake 9-12 mins until the tops are cracked.
Take out of oven and let them cool at least 10 minutes before moving them to give them time to set.
- I tested this recipe on both stainless steel and aluminum baking sheets. Stainless steel pans take a little longer to bake and produce softer, gooier cookies with more cracks on top. Aluminum pans bake slightly faster, creating cookies that are still soft in the center but have firmer bottoms and edges with fewer cracks.

Why I Use Ceylon Cinnamon

Not all cinnamon is the same! Most cinnamon you’ll find in grocery stores is Cassia cinnamon (like Saigon or Vietnamese cinnamon). While it has a bold, sweet-spicy flavor, it also contains significantly higher levels of coumarin (up to 250 times more). Coumarin is a naturally occurring compound that can be harmful to the liver and kidneys if consumed in large amounts over time.

Ceylon cinnamon (often called “true cinnamon”) has a softer, more delicate flavor with subtle citrusy notes. It contains much lower levels of coumarin, making it the better choice if you use cinnamon regularly.

How to store Gluten-Free Snickerdoodle Cookies

How to Store:
Once completely cooled, store the cookies in an airtight container at room temperature for up to 3 days. If you won’t eat them in that time, you can refrigerate them for up to a week. I actually love keeping them refrigerated because they’re delicious cold in my opinion!

How to Freeze:
To freeze baked cookies, let them cool completely, then store them in a freezer-safe bag or container with parchment paper between layers. They’ll keep well for up to 2 months. When ready to enjoy, thaw at room temperature for 15–20 minutes or pop them in the oven at 300°F for a few minutes to refresh. You can also eat them straight from frozen – they don’t get too hard and they’re delicious and chewy when frozen!

You can also freeze the cookie dough before baking. After rolling the dough into balls (but before coating in cinnamon sugar), place them on a tray to freeze until solid, then transfer to a freezer bag. When ready to bake, roll in cinnamon sugar and bake directly from frozen—just add 1–2 extra minutes to the bake time.

Important notes for these Gluten-Free Snickerdoodle Cookies

I highly recommend using a kitchen scale to measure the almond flour and coconut sugar. I cannot guarantee as great of results if you don’t measure the grams.
Almond flour works best when it’s super-fine.
These are soft, gooey cookies and will firm up slightly as they cool. They become more fluffy rather than gooey if baked longer.
Coconut sugar does not taste like coconut – it tastes like a golden sugar or sort of like brown sugar. It gives the cookies a subtle caramel flavor that pairs beautifully with the cinnamon.

Modifications and variations

You can use melted butter in place of the avocado oil if desired – just be aware that it’ll turn out a different flavor and texture compared to used avocado oil (probably even more delicious!! haha)
Feel free to add some other spices, such as ground ginger, allspice, cloves, or nutmeg.

Other gluten-free desserts you’ll love

Maple Cinnamon Oatmeal Cookies

Oatmeal Raisin Cookies

Fluffy Grain-Free Cookies

Sweet Almond Cookies

I hope you love these Soft Gluten-Free Snickerdoodle Cookies! Please be sure to leave a comment and rating if you give it a try. I would LOVE to know what you think!

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Soft Gluten-Free Snickerdoodle Cookies