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Healthier Gluten-Free Snickerdoodle Recipe

Published: April 14, 2019 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 14 Minutes
Serves Serves 30
Healthier Gluten-Free Snickerdoodle Recipe
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Today I am sharing a healthier version of a soft, Gluten-Free Snickerdoodle Cookie Recipe. You can’t beat the aroma of freshly baked cookies, it is such a comforting feeling. As cookies go, it’s harder to make them super healthy because they should be considered a sweet treat and taste good. 

♥ What has changed in this snickerdoodle recipe?

A traditional snickerdoodle cookie is typically made with basic ingredients such as butter, sugar and flour, then rolled in cinnamon sugar. So there isn’t too much that I can change, but I managed it by adding almond flour for fiber and protein, egg to give it softness, I replaced honey for sugar, used gluten-free flour to keep it gluten-free and for the cinnamon sugar coating, I used coconut sugar with cinnamon. The reason for the coconut sugar it has a low GI, so no sudden spikes in blood sugar. These cinnamon flavoured cookies are probably one of the easiest recipes as far as cookies go. The best part, this snickerdoodle tastes just as delicious, well I think even more flavourful with added health benefits.

So all in all this cookie is healthy-ish. Did I mention the cookie melts in your mouth YUM! The best part, kids LOVE snickerdoodles, so now you can offer a healthier cookie to your family 🙂 Enjoy!

Need more cookie recipes? Check out our most popular gluten-free cookie recipes 🙂

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Ingredients

  • 1 1/2 cups all-purpose gluten-free flour blend (I used better batter) add 1/2 tsp. xanthan gum if your flour blend does not include it
  • 1/2 cup plus 2 Tbsp. almond flour (for nut-free option use 1/2 cup of all-purpose GF flour blend)
  • 1 tsp. Cream of tartar
  • 1/2 tsp. aluminum-free baking soda
  • 1/2 tsp. GF ground cinnamon
  • 1/2 cup salted butter, at room temperature (for vegan option use earth balance butter)
  • 1/3 cup raw liquid honey (for vegan option use pure maple syrup)
  • 1 large egg, at room temperature (for vegan option use flax egg or GF egg replacer)
  • 1 tsp. Pure vanilla extract
  • For the cinnamon coating; mix 2 Tbsp. of coconut sugar or sweetener of choice with 1 tsp. GF ground cinnamon

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    Instructions

  • In a small bowl whisk together flours, cream of tartar, baking soda and 1/2 teaspoon of cinnamon
  • In a medium bowl using an electric mixer beat butter and honey until creamy. Add egg and vanilla and beat for one more minute
  • Add dry ingredients 1/3 at a time to butter mixture and using a spatula mix until a dough forms
  • Using a large spoon scoop out dough about the size of a walnut and shape into balls. Roll in the cinnamon coating and place 1-inch apart on a baking sheet lined with parchment. Refrigerate for 1 hour
  • Bake cookies in a preheated oven at 375 F for 12 minutes.
  • Transfer cookies onto a cooling rack to cool completely

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