• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About Chelsea
    • All About Paleo
  • Recipe Index
  • My Favorites
    • Favorites: Paleo Foods List
  • Subscribe

Chelsea Joy Eats

menu icon
go to homepage
  • About Chelsea
    • All About Paleo
  • Recipe Index
  • My Favorites
    • Favorites: Paleo Foods List
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About Chelsea
      • All About Paleo
    • Recipe Index
    • My Favorites
      • Favorites: Paleo Foods List
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Gluten Free Dessert Recipes

    Dec 31, 2019 · Modified: Mar 4, 2022 by Chelsea · This post may contain affiliate links · This blog generates income via ads · Tags: gluten free, grain free, nut free, paleo

    The Best Gluten Free Snickerdoodle Cookies

    Sharing content is one of the best ways to support this blog!

    107 shares
    • Share
    • Tweet
    • Print
    Jump to Recipe·Print Recipe

    Made with cassava flour, coconut sugar, and vanilla bean, these gluten free snickerdoodle cookies really are the best you'll get your hands on!

    Snickerdoodles fall into the “unassuming cookie” category. They’re such a classic that they seem to get passed over for more trendy, more complicated cookies.

    But snickerdoodles, buttery-soft and coated in warm cinnamon, top cookie rankings time and time again.

    My gluten free version folds vanilla bean into the cookie batter, adding a new depth of flavor to this rich cookie. These cookies are great to have around any time of year, but they’re especially necessary during the holidays.

    • Plate of snickerdoodle cookies on a wooden serving tray with a glass of milk
    • Closeup of snickerdoodle cookies, one with a bite taken out

    Tips for great homemade cookies

    Snickerdoodles don’t take much effort, but it’s one recipe you have to follow pretty closely.

    Read a snickerdoodle recipe and it’ll instruct you to be very particular about the amount of time you beat the batter. Pay attention to that! If you enjoy experimenting, though, this is definitely one that’s fun to play around with.

    I tried this recipe numerous ways, and I can attest that it does make a big difference in the outcome. A 30 second beat time makes a chewier cookie, but the full 3 minutes makes a lighter, crisper-on-the-outside cookie.

    Another experiment? Using ghee instead of butter, a swap that makes these cookies paleo. Truthfully, the best outcome uses butter. But after trying ghee for both a 30 second beat time and a 3 minute beat time, I can say these cookies were excellent as well! They just don't spread out as much as snickerdoodles with butter. So you may have to flatten them just a touch before popping 'em in the oven.

    Cookies styled on a dark grey linen cloth

    Essential snickerdoodle ingredients

    Gluten free snickerdoodle cookies are really quite simple when you glance at the recipe. Just swap out wheat flour for cassava flour and you've already got a good thing going!

    Since I tend to avoid cane sugar, I used all coconut sugar in my take on snickerdoodles. That means these cookies come out a little more browned than a traditional snickerdoodle, but they still have a soft and fluffy texture. If you'd prefer, you can use a blend of brown sugar and white sugar for these cookies.

    Another change I made to your typical snickerdoodle recipe? Vanilla bean. I picked up this tip from Bon Appetit's recipe. I definitely recommend it!

    But, if fresh vanilla beans are out of your budget, you can swap a teaspoon of vanilla extract. Seriously, though, I don't recommend skipping the fresh vanilla bean!

    • Various bowls with cookie batter
    • Closeup of a plate of snickerdoodle cookies

    Kitchen gear to have on hand

    If you love making homemade cookies, there's three essential items you need in your kitchen: an electric mixer, baking sheets, and mixing bowls.

    Everything else is a bonus.

    If you want to see my favorite kitchen equipment, shop my Amazon Page, where I've rounded up my top picks!

    Or check out my dream kitchen collection on Food52.

    More Gluten Free Cookie Recipes

    Paleo No Bake Cookies

    Tahini Chocolate Chip Cookies

    Halvah (Tahini) Cookies

    Paleo Coffee Sugar Cookies

    Paleo Stuffed Date Cookies

    Gluten Free Maple Pecan Chocolate Chip Cookies

    • Hand reaching for a plate of fresh baked cookies
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Plate of snickerdoodle cookies on a wooden serving tray with a glass of milk

    Gluten Free Snickerdoodle Cookies

    • Author: Chelsea at DoYouEvenPaleo.net
    • Prep Time: 40 minutes
    • Cook Time: 10 minutes
    • Total Time: 50 minutes
    • Yield: 3 dozen cookies 1x
    • Category: Desserts
    • Method: Baked
    • Cuisine: American
    Print Recipe
    Pin Recipe

    Description

    These gluten free and paleo snickerdoodles use cassava flour and coconut sugar for a soft, deeply-flavored cookie classic! Make sure you follow the instructions exactly - blend too little and the texture changes dramatically. See notes for more info.


    Ingredients

    Scale
    • 2 cups cassava flour
    • 2 teaspoons cream of tartar
    • 1 teaspoon baking soda
    • ¾ teaspoon sea salt
    • 1 cup unsalted butter or ghee, melted and cooled slightly
    • 1 ½ cups plus 2 tablespoons coconut sugar, divided
    • 1 vanilla bean, split lengthwise
    • 2 large eggs, room temperature
    • 1 tablespoon ground cinnamon

    Instructions

    1. In a medium bowl, combine cassava flour, cream of tartar, baking soda, and sea salt. In a separate, large bowl, beat melted butter and 1 ½ cups coconut sugar on medium speed with an electric mixer until incorporated. Scrape in the seeds from a vanilla bean.
    2. Add eggs to the butter and sugar mixture, continuing to beat for 3-4 minutes, until the mixture has thickened, is a pale yellow, and falls from the beaters in a ribbon-like stream. You’ll want to time this — the 3 minute time makes a big difference in texture!
    3. Reduce the mixer speed to low and gradually add dry ingredients, scraping down the sides as necessary, until just combined. Let the mixture sit for at least 30 minutes at room temperature. The dough should thicken as it sits.
    4. Preheat oven to 400 degrees F and arrange a rack in the center of the oven. Line a rimmed baking sheet with parchment paper. Whisk cinnamon and remaining 2 tablespoons coconut sugar in a small bowl.
    5. Using a heaping tablespoon, portion the dough and roll into small balls with your hands. Toss in cinnamon-sugar until completely coated. Transfer to the prepared baking sheet, spacing about 3” apart. No need to flatten; the cookies will spread as they bake.
    6. Bake for 8-10 minutes. The edges should be lightly browned, but the centers will be puffed and soft. Let cool for 10 minutes, then transfer to a wire rack and cool completely.

    Notes

    If using ghee, the cookies won’t spread as much, so you may have to flatten them a tiny bit with the bottom of a drinking glass just before baking them.

    If you beat the egg/butter/sugar mixture for only 30 seconds, the cookies will turn out chewier and won’t spread as much. But if you like a chewier cookie, I LOVED the 30 second beat time with ghee instead of butter!

    Keywords: snickerdoodles, gluten free, paleo, gluten free snickerdoodles, cookies

    Did you make this recipe?

    Tag @chelseajoyeats on Instagram and hashtag it #chelseajoyeats

    [PIN IT]

    « Year in Review: Top 10 Recipes of 2019
    Saucy SunButter Thai Beef Stir Fry with Zucchini Noodles »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    About Me:

    DoYouEvenPaleo.net
    Hello! I'm Chelsea, the author, recipe developer, and photographer behind Chelsea Joy Eats (formerly DoYouEvenPaleo). Life should be full of flavor, and I've made it my mission to bring you recipes and lifestyle advice that do just that. Most of the recipes here are paleo and gluten free! Want to know more?

    Latest Videos

    Me, In Your Inbox:

    Footer

    Heads up! Some of the links above may be affiliate links, which means I get a small commission if you click through and make a purchase. There's no additional cost to you for doing this, and it's incredibly helpful for me. If you do decide to purchase something from an affiliate link, thanks in advance for your amazing support (which helps to keep me going)! Check out my entire disclosure, privacy policy, and copyright for more info.

    FeedFeed

    Copyright © 2022 Chelsea Joy Eats on the Cookd Pro Theme

    107 shares