Perfect Gluten-Free Almond Flour Snickerdoodles: Soft, Chewy & No-Chill Recipe
Discover the ultimate recipe for Almond Flour Snickerdoodles that are guaranteed to be irresistibly soft, wonderfully thick, and perfectly chewy, all enrobed in that iconic cinnamon sugar coating. These delightful cookies are not only naturally gluten-free but also boast a fantastic “no-chill” dough, meaning you can enjoy fresh-baked snickerdoodle goodness much faster! Our secret ingredient ensures an unparalleled texture that will make these your go-to gluten-free snickerdoodle recipe.
Achieving the perfect snickerdoodle texture required extensive testing in our kitchen. We set out to create cookies that were far from thin or crispy, instead aiming for a perfectly puffy, soft interior with a delightful, slightly crispy, and beautifully crackled exterior. After many delicious trials, we perfected a recipe that delivers exactly that, making these almond flour snickerdoodles a true triumph.
The secret to these cookies’ signature puffy and soft texture lies in the ingenious addition of cornstarch to the cookie dough. Just a small amount of cornstarch works wonders, helping to maintain a tender, smooth interior while expertly minimizing spread during baking. This results in cookies that hold their shape beautifully and offer that satisfying bite you crave.
If you’re as enthusiastic about convenient, no-chill almond flour cookies as we are, you’ll love these other recipes. Be sure to try our no-chill almond flour monster cookies – these oversized, decadent treats are loaded with creamy peanut butter and colorful M&Ms, baking up in just 10 minutes for a quick and satisfying indulgence!
Table of contents
- What Makes These Almond Flour Snickerdoodle Cookies So Good?
- Essential Ingredients and Smart Substitutions
- How to Bake Perfect Gluten-Free Snickerdoodles
- Precision in Measuring Ingredients for Best Results
- Storage and Freezing Tips for Freshness
- Top Tips for Baking Flawless Almond Flour Snickerdoodles
- Almond Flour Snickerdoodles Recipe FAQs
- More Irresistible Almond Flour Cookie Recipes
What Makes These Almond Flour Snickerdoodle Cookies So Good?
Our almond flour snickerdoodles aren’t just gluten-free; they’re a symphony of texture and flavor designed to delight every cookie lover. Here’s what makes them truly exceptional:
- Pillowy Soft, Thick, and Chewy Texture: Unlike many gluten-free cookies that can be dry or crumbly, these snickerdoodles boast a luxurious, pillowy soft interior that’s incredibly thick and satisfyingly chewy. This ideal texture is achieved through careful ingredient balancing, particularly the innovative use of cornstarch, ensuring every bite is a delightful experience.
- Naturally Gluten-Free: Made with almond flour, these cookies are inherently gluten-free, making them a perfect treat for those with dietary restrictions or anyone looking to explore alternative flours without sacrificing taste or quality.
- No-Chill Cookie Dough: Forget the waiting game! This recipe is specifically designed to eliminate the need for chilling the dough, allowing you to go from mixing bowl to warm, fresh cookies in under 30 minutes. This convenience makes spontaneous baking sessions a breeze.
- Perfect Amount of Cinnamon: We’ve found the ideal balance of ground cinnamon, incorporated both within the dough and generously in the outer coating. This ensures a rich, warm spice flavor that’s prominent but never overwhelming, delivering that classic snickerdoodle aroma and taste.
- Hint of Tanginess Thanks to Cream of Tartar: The distinct, slightly tangy flavor that defines a true snickerdoodle comes from cream of tartar. This essential ingredient not only contributes to the unique taste profile but also plays a crucial role in creating the tender, chewy texture that sets these cookies apart.
Essential Ingredients and Smart Substitutions
Crafting the perfect almond flour snickerdoodles begins with selecting the right ingredients. Below is a detailed look at the key components and our recommendations for substitutions. For the precise measurements, please refer to the comprehensive recipe card located at the end of this post.
- Unsalted Butter: We highly recommend unsalted butter, softened to room temperature, to give you complete control over the salt content of your cookies. Room temperature butter is crucial for creaming smoothly with the sugars, creating an airy base for your dough. If using salted butter, reduce the added salt in the recipe by ¼ teaspoon.
- Sugars: This recipe calls for a precise blend of light brown sugar and granulated sugar for the cookie dough. Light brown sugar adds a subtle caramel note and a bit of moisture, contributing to the chewy texture. We prefer light brown sugar over dark brown sugar as its lower moisture content helps maintain the cookies’ puffy shape. Granulated sugar is also indispensable for the classic cinnamon sugar coating; there’s no suitable substitute for this essential element.
- Fine Blanched Almond Flour: The star of our gluten-free recipe! Always opt for fine blanched almond flour for the best results. It has a smooth, consistent texture that mimics wheat flour beautifully, leading to light and tender cookies. Almond meal, which is coarser and contains almond skins, will result in a denser, grainier cookie, so we do not recommend it for this recipe.
- Cornstarch: This is our secret weapon for achieving truly soft and thick snickerdoodles. Two tablespoons of cornstarch are key to preventing excessive spreading and ensuring a wonderfully tender crumb. We experimented with tapioca flour, but found it led to too much spread and an undesirable sandy texture, even when adjusted.
- Ground Cinnamon: Essential for both the rich flavor of the cookie dough and the irresistible cinnamon sugar coating. Ensure your cinnamon is fresh for the most vibrant aroma and taste.
- Baking Soda: This leavening agent works in conjunction with the cream of tartar to give the cookies their rise and contributes to the slightly crispy exterior.
- Cream of Tartar: A non-negotiable ingredient for authentic snickerdoodles! Cream of tartar is vital for the characteristic tangy flavor and plays a significant role in developing the chewy texture. Do not skip this ingredient, as it is integral to the snickerdoodle’s unique profile.
- Fine Sea Salt: A small amount of salt enhances all the other flavors in the cookie, balancing the sweetness and bringing out the depth of the cinnamon.
- Large Egg: Ensure your egg is at room temperature. This helps it emulsify better with the butter and sugar, creating a smoother, more uniform dough.
- Vanilla Extract: A splash of good quality vanilla extract always elevates the flavor of any cookie, adding a warm, aromatic depth that complements the cinnamon beautifully.
How to Bake Perfect Gluten-Free Snickerdoodles
Baking these gluten-free almond flour snickerdoodles is a straightforward and enjoyable process. Follow these simple steps, accompanied by photos, to achieve perfect results every time. For comprehensive details, including precise measurements and any additional notes, please consult the full recipe card at the conclusion of this post.
Precision in Measuring Ingredients for Best Results
In baking, especially with gluten-free flours like almond flour, accurate measurement is paramount to success. While US cup measurements are provided in the recipe card for convenience, we highly recommend using weight and volume measurements for superior accuracy. When you see grams (g) listed, please use a digital kitchen scale to weigh your ingredients. For milliliters (ml), a liquid measuring cup is ideal. Teaspoons and tablespoons are used for smaller quantities and should be leveled precisely.
For those relying on cup measurements for dry ingredients like almond flour, it’s crucial to employ the “spoon and level” method. This technique involves lightly spooning the flour into your measuring cup until it overflows, then using a straight edge (like the back of a knife or a bench scraper) to level off the excess without compacting the flour. Avoid scooping directly from the bag, as this can pack too much flour into the cup, leading to dry, dense cookies that won’t spread correctly. Precision ensures your almond flour snickerdoodles turn out perfectly soft and chewy every time.
Storage and Freezing Tips for Freshness
To ensure your delicious almond flour snickerdoodles stay fresh and enjoyable for as long as possible, follow these simple storage and freezing guidelines:
Storing Baked Cookies: Once your cookies have completely cooled, place them in an airtight container. They will remain wonderfully fresh and soft on your kitchen counter for 3-4 days. For optimal texture, you can even place a slice of bread in the container with the cookies; the bread will absorb moisture, helping to keep your snickerdoodles soft.
Freezing Baked Cookies: For longer storage, allow the baked cookies to cool entirely. Arrange them in a single layer in a freezer-safe container, or stack them with sheets of parchment paper in between layers to prevent sticking. Freeze for up to 3 months. To enjoy, simply thaw them at room temperature. You can also warm them slightly in the microwave for a few seconds for that fresh-baked feel.
Freezing Unbaked Dough: This recipe is fantastic because the dough freezes beautifully! Roll the cookie dough into balls and coat them in the cinnamon sugar mixture as per the recipe. Place the coated dough balls on a baking sheet lined with parchment paper and freeze until solid (about 1-2 hours). Once frozen, transfer the dough balls to a freezer-safe zip-top bag or airtight container. They can be stored in the freezer for up to 1 month. When ready to bake, simply place the frozen dough balls on a prepared baking sheet and bake directly from frozen, adding an extra 1-2 minutes to the baking time. No need to thaw!
Top Tips for Baking Flawless Almond Flour Snickerdoodles
Follow these essential tips to ensure your almond flour snickerdoodles turn out perfectly every single time:
- Adjust Dough Consistency: If your cookie dough feels excessively soft or sticky after mixing, a quick 30-minute stint in the refrigerator can help firm it up. This makes it much easier to roll into perfect balls, especially on a warm day.
- Prioritize Underbaking: For that signature soft and puffy texture, it is always better to slightly underbake these cookies rather than overbake them. Overbaked cookies, especially gluten-free ones, can quickly become dry and crumbly. They will continue to set as they cool.
- Monitor Your Oven: Oven temperatures can vary significantly. Start checking on your cookies at the 9-minute mark. Look for edges that are just barely set and centers that still appear soft and slightly underdone, with a beautiful crackled top.
- Cool on the Pan: Resist the urge to move the cookies immediately after baking. Allow them to cool on the hot baking sheet for at least 10 minutes. This crucial step allows them to finish baking gently and firm up sufficiently before being transferred to a wire rack for complete cooling, preventing breakage.
- Accurate Flour Measurement: If you’re not using a kitchen scale to weigh your ingredients (which is highly recommended for gluten-free baking), ensure you use the “spoon and level” method for your almond flour. Spoon the flour lightly into your measuring cup and level it off with a straight edge. This prevents you from inadvertently adding too much flour, which can result in dry, dense cookies.
- Room Temperature Ingredients: Always ensure your butter and egg are at room temperature. This allows them to cream together more effectively, creating a smoother, more emulsified dough that bakes more evenly and results in a superior texture.
- Don’t Overmix Dry Ingredients: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing can develop any existing gluten structure (even in a gluten-free recipe, over-agitation can affect texture) and lead to tougher cookies.
Almond Flour Snickerdoodles Recipe FAQs
Here are answers to some of the most common questions about baking these gluten-free almond flour snickerdoodles:
For a truly authentic snickerdoodle, cream of tartar is indispensable. It’s the key ingredient that provides the signature tangy flavor and contributes significantly to the chewy texture. While baking powder contains cream of tartar, it won’t yield the same robust tang and specific texture. Substituting with just baking soda or baking powder will alter the flavor and texture profile, so we highly recommend including cream of tartar for the best results.
One of the best features of this recipe is that it’s designed to be a “no-chill” recipe, saving you valuable time! You can mix the dough and bake almost immediately. However, if your kitchen is particularly warm or the dough feels too soft or sticky to easily roll into balls, you can certainly refrigerate it for 20-30 minutes. This brief chill will help firm it up, making the dough more manageable for shaping.
These almond flour snickerdoodles are perfectly baked when they have spread slightly, puffed up, and developed characteristic crackled tops. The edges will appear lightly golden and set, but the centers should still look soft and perhaps a tiny bit underdone. This “underbaked” appearance is exactly what ensures a soft, chewy interior once they cool. Remember, they will continue to firm up as they cool on the baking sheet.
Absolutely! This recipe is incredibly versatile for make-ahead baking. You can roll the cookie dough into balls, coat them in cinnamon sugar, and then store them in a single layer in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze the dough balls on a baking sheet until solid, then transfer them to a freezer-safe bag or container for up to 1 month. There’s no need to bring the dough to room temperature before baking, but frozen dough balls may require an additional 1-2 minutes of baking time.
Almond flour is an excellent gluten-free alternative that provides a unique texture and flavor to snickerdoodles. It results in a softer, more tender, and slightly chewier cookie with a delicate nutty undertone that complements the cinnamon beautifully. For individuals with gluten sensitivities or those looking to reduce gluten intake, almond flour offers a delicious and satisfying option without compromising on the classic snickerdoodle experience.
If your cookies are spreading more than desired, there are a few common culprits. Ensure your butter is at room temperature, but not melted or greasy. Too much moisture or warmth can cause excessive spreading. Also, double-check your flour measurement using the spoon and level method, or preferably, a kitchen scale, as too little flour can lead to flat cookies. Lastly, ensure your oven temperature is accurate; an oven that runs too low can also cause over-spreading. If all else fails, a quick 15-30 minute chill of the dough can help firm it up before baking.
More Irresistible Almond Flour Cookie Recipes
If you loved these gluten-free almond flour snickerdoodles, you’re in for a treat! Explore more delicious and versatile recipes that showcase the incredible potential of almond flour in baking:
- Almond Flour Sugar Cookies: Perfectly cut-out and decorated, these sugar cookies are tender and flavorful.
- Almond Flour Peanut Butter Blossoms: A classic cookie with a gluten-free twist, featuring a soft peanut butter base and a chocolate kiss center.
- Almond Flour Cookie Butter Cookies: Indulgent cookies made with cookie butter, offering a unique spiced flavor.
- Almond Flour Chocolate Chip Cookie Cake: A show-stopping dessert, this cookie cake is perfect for celebrations and rich in chocolatey goodness.
We hope you enjoy baking and sharing these amazing almond flour snickerdoodles as much as we do. If you try this recipe, we’d absolutely love to hear your thoughts and see your creations! Please share your feedback in the comments section below.
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Print Recipe Card
Almond Flour Snickerdoodles (Gluten-Free, No Chill)
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Author: Leanne
Prep Time: 10 minutes
Cook Time: 11 minutes
Total Time: 21 minutes
Yield: 16 cookies
Category: Dessert
Method: Bake
Cuisine: American, Canadian
Diet: Gluten Free
Description
These Almond Flour Snickerdoodles are the perfect gluten-free treat: soft, thick, and wonderfully chewy with a classic cinnamon sugar coating. Best of all, they’re a no-chill recipe, so you can enjoy freshly baked cookies faster than ever!
Ingredients
- 2 cups (208g) fine blanched almond flour
- 2 tablespoons cornstarch
- 1 1/2 teaspoons ground cinnamon, plus 1/2 teaspoon for rolling
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon fine sea salt
- 1/3 cup (76g) unsalted butter, room temperature
- 1/4 cup (55g) granulated sugar, plus 2 tablespoons for rolling
- 1/4 cup (58g) light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
- In a medium-sized bowl, thoroughly whisk together the almond flour, cornstarch, 1 ½ teaspoons ground cinnamon, baking soda, cream of tartar, and fine sea salt until well combined. Set aside.
- In a large mixing bowl, using an electric mixer on medium speed, cream together the softened unsalted butter, ¼ cup granulated sugar, and ¼ cup light brown sugar for 2-3 minutes, or until the mixture is light, fluffy, and pale in color. Remember to stop and scrape down the sides of the bowl as needed to ensure everything is fully incorporated.
- Add the room temperature large egg and vanilla extract to the creamed mixture. Beat on medium speed until just combined, being careful not to overmix.
- Reduce the mixer speed to low. Gradually add the whisked dry ingredients to the wet mixture, mixing until just combined. Mix only until no streaks of dry flour are visible; overmixing can result in tougher cookies.
- In a small, shallow bowl, combine the remaining 2 tablespoons of granulated sugar and ½ teaspoon of ground cinnamon for the signature snickerdoodle coating.
- Using a 1.5 tablespoon cookie scoop, portion out the cookie dough. Roll each portion into a smooth ball between your palms. Then, roll each dough ball generously in the prepared cinnamon sugar mixture until completely coated.
- Arrange the coated cookie dough balls on the prepared baking sheet, leaving about 2-3 inches of space between each cookie to allow for spreading. (Typically, 6 cookies fit comfortably on one standard baking pan). Bake for 9-11 minutes, or until the edges are lightly set, the tops are crackled, and the centers still look slightly puffy and soft. Remember, it’s better to slightly underbake these for maximum chewiness.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for a full 10 minutes. This allows them to set and firm up properly. After 10 minutes, carefully transfer them to a wire rack to cool completely.
- Repeat the process with the remaining cookie dough until all your delicious almond flour snickerdoodles are baked and cooled.
Notes
- If your cookie dough feels overly soft or sticky, especially in a warm kitchen, you can refrigerate it for about 30 minutes before rolling into balls. This will make it much easier to handle and shape.
- To achieve the softest and chewiest cookies, err on the side of underbaking rather than overbaking. The cookies will continue to cook slightly and firm up as they cool on the baking sheet.
- Oven temperatures can vary. It’s a good practice to start checking on your cookies around the 9-minute mark. Look for light golden edges and soft, puffy centers with visible cracks.
- Allowing the cookies to cool on the baking pan for at least 10 minutes is crucial. They are delicate when hot and will firm up as they cool, making them easier to transfer without breaking.
- For accurate measurements of dry ingredients, particularly almond flour, use a kitchen scale. If you don’t have one, employ the “spoon and level” method: spoon the flour into your measuring cup and level it off with a straight edge, avoiding packing the flour down. This prevents you from adding too much flour, which can lead to dry, dense cookies.
- For more detailed advice, troubleshooting tips, and ingredient insights, be sure to review the sections above the recipe card.