I had a house full of people this week and I pulled deep into my reserves of ‘what can I make in about 15 minutes ‘ recipes. There are blueberry scones that I can make in a snap, if I don’t get too distracted and forget to add the sugar. They’re versatile enough to be made with a gluten-free flour blend and if I set the timer and don’t ignore the timer, I can get them made, in and out of the oven in about 30 minutes. For baked goods that just about makes me a wizard.
There are my I Need A Cookie Right Now Cookies. A dough that whisks together to soft and glossy but bakes into soft and chewy. They’re covered in a cinnamon sugar that makes them little comfort bites for everyone. These snickerdudes also happen to be grain-free with very little refined sugar thanks to almond flour and maple syrup and come from one of my most used baking book, Sweet Laurel.
I don’t just love these cookie for the speed. They’re nutty and moist, sweet with maple syrup and really simply spiced.
I love that they’re just liiightly crisp around the edges and chewy soft on the inside. And unlike most butter dough cookie recipes, this dough doesn’t need to be refrigerated before its baked. It can go straight from batter to scoop to oven – and out come these soft little darlings.
Cookies on the quick and the wholesome ingredient make them basically health food, right?
I hope your week is chugging along. More from me to you soon!
xo
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Almond Flour Snickerdoodle Cookis
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 0 hours
Ingredients
- 3 cups almond flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 tablespoon pure vanilla extract
- 1/4 cup turbinado or date sugar + 1 teaspoon ground cinnamon
Instructions
- Place a rack in the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- In a large bowl whisk together flour, salt, baking soda, and 1/2 teaspoon cinnamon. In a medium bowl gently whisk together oil, maple syrup and vanilla. Add the wet ingredients all at once to the dry ingredients and stir until the dough comes together. The dough will seem wet and soft. That’s right!
- In a small bowl mix together turbinado or date sugar and remaining cinnamon.
- Using a tablespoon cookie scoop, scoop dough into balls and toss in the cinnamon sugar to coat completely. Place on the prepared cookie sheet about 2-inches apart. Bake for about 10 minutes, until just golden brown around the edges. Remove from the oven and allow to cool on the cookie sheet for 10 minutes before transferring to a cooling rack to cool completely before stacking and storing.
- Store in an airtight container at room temperature for up to 4 days or freeze, double wrapped in plastic for up to a month.
23 Responses
I was already considering this recipe but after your use of the word “snickerdudes”, I’m sold. ?
I admit this is my first attempt at baking a gluten-fee recipe, and I love almonds, but at $12.00 a pound for organic almond flour, I had higher expectations for this recipe. The cookies did not spread, and the texture was not chewy, not cakey, not dry, but they almost crumbled. Mostly the course turbinado sugar I used was overwhelming. If I had a lick of sense, I would have rolled the dough in a regular cinnamon and sugar mix for a finer texture.
They were amazing! I flattened them as others suggested, and they tasted and looked perfect! I’m so glad these exist!!
Made on Sunday, Gone by Monday (2 person household). They were chewy and delicious, even with some substituted ingredients. Using what I had on-hand, i used veg oil instead of coconut oil, and added a handful of unsweetened coconut ground fine in a blender to add the coconut flavor back, and used dark brown sugar for rolling (just sprinkling a little cinnamon on top would have prob been a better substitute for the looks). Thank you!
Made the recipe as-is with one exception after reading the comments – I flattened the rolled dough before baking. They turned out delicious. Thank you for the recipe!
Loved loved these! So easy! Made them yesterday. I baked about half with room temp dough, then the rest after refrigerating the dough for a few hours (had to run out) and they all turned out great. No real change in bake time either. I also baked about 6 without rolling in sugar so my kid could try one and they were still so delicious!
Thank you !
Great great!!
hOw many does it make?
Hi Joy! I was inspired to make these yesterday after I read this post. In case anyone cares… I subbed 1/2 cup coconut flour for two cups of almond flour as I didn’t quite have enough. They still came out great! Although, they didn’t spread as much as I thought they might but they were small and cute so, who cares!
I threw in some chopped dried cranberries I had lying around and desiccated coconut for some extra texture (say that 10 times fast!). Yum yum!
Love your blog and thanks for the gluten free baking posts.
Can we use another oil in place of coconut oil? (Allergic to coconut)
Mine did not spread at all. Did anyone else have this issue?
Yes! No spread at all. But I liked how cute and mini they were anyway :)
No spread! I kept thinking I did something wrong
add a 1/4 tsp baking powder.
Mine didn’t spread either! After I pulled them out of the oven I pressed them down with a spoon and allowed them to cool more. They still turned out pretty tasty!
is it correct that there is no egg in this?
Hi! These look delicious (I’m excited that they’re gluten-free). I think you might have spelled “cookies” wrong in the recipe title?
Woow. Its seems very nice. Thanks
https://nasilgidilir.net
Wow if you could switch out the sugar for monk fruit it would be a Keto cookie.
Could I use melted ghee in place of the coconut oil? Thanks!
This sounds like a perfect sweet treat. How many cookies does this recipe make?
Hi Joy, is the 1/2 cup of coconut oil a 1/2 cup of melted coconut oil?
Thanks!
They sound and look already delicious! No wonder these cookies are your favourites!
xx from Bavaria/Germany, Rena
http://www.dressedwithsoul.com