Soft and Chewy Snickerdoodles {with Almond Flour}
Soft, chewy, and thick snickerdoodles are made with almond flour and almond butter. They are so delicious and perfect for the whole family to enjoy!
You guys know that I love giving traditional cookies a twist like my Chewy and Soft Gingerbread Cookies, Chocolate Chip S’mores Cookies, and more.
Similarly, these snickerdoodles are made with all clean ingredients. Perfect to indulge in during the holidays.
I bet Santa would agree.
These soft and slightly chewy cookies are quickly becoming one of my favorites.
Side note, I have tested this recipes 5+ times until I get the consistency I am happy with. SO I am so excited to share this snickerdoodle cookie recipe with you!
Ingredients You Need to Make Almond Flour Snickerdoodles
Egg- bring to room temperature
Almond butter- replacing butter in traditional cookie recipes. It gives the cookies a gooey texture and nutty flavor.
Vegan butter or Ghee – You can also use regular butter here. Make sure it is at a temperature. No need to melt completely.
Almond and Coconut flour- a great gluten free replacement for white flour in baking.
Coconut Sugar or other granular sugar.
If you don’t have any dietary restrictions, you can also use white sugar here.
Baking soda- used as a leavening agent; helps the cookies puff up just a bit.
Coconut sugar & cinnamon- to roll the cookie dough in.
How to Make These Easy Cookies
First, in a large bowl, mix together the egg, ghee, and almond butter with a hand mixer.
Then, in a separate bowl, thoroughly combine almond flour, coconut flour, baking soda, sugar, and cinnamon.
Then, gently fold dry ingredients into the wet ingredients.
Cover dough and place in the freezer for 20 – 30 minutes.
Next, in a small dish, prepare the cinnamon-sugar coating.
Scoop cookie dough into equal-sized dough balls. Roll dough balls around in cinnamon sugar, covering the entire cookie dough ball.
Press the dough down slightly with the palm of your hands since they will not expand a lot.
Bake 11 – 12 minutes or until the top is slightly cracked.
Lastly, let it cool for a couple of minutes then move them onto a cooling rack . Enjoy!
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Substitutions for this Easy Snickerdoodle recipe
I have always gotten a lot of questions regarding substitution. Not everyone will always have these exact ingredients in hand. So here are some additional options that I hope they will help you get these in the oven 🙂
Sweetener: You can also use coconut sugar
Eggs: To make this recipe vegan, you can substitute the egg with one flax or chia “egg”
- 1 tbsp ground flax seeds + 2 tbsp water
Vegan Butter: Other options to use here are regular butter (with no dietary restriction), coconut oil, or ghee butter
Almond butter: Choose the smooth and unsweetened kind. You could also use cashew or peanut butter.
Tips for the Best Soft Snickerdoodles
1. Sift dry ingredients
Sifting dry ingredients before mixing can help avoid any clumps and remove any unwanted particles.
2. Pack the dry ingredients when measuring
Spoon dry ingredients into measuring cups and level of the ingredients with the back of a knife.
3. Chill the cookie dough
Be sure to allow cookie dough to chill in the freezer for at least 20 – 30 minutes to avoid cookies spreading out too much while baking. You can also refrigerate it overnight.
4. Press down the cookie dough to your preference
Press down your cookie dough balls slightly, since they won’t spread a lot (they will some), size the cookies to your preference.
How to Store Almond Flour snickerdoodles
These delicious snickerdoodle cookies will stay good on the kitchen counter for 3 – 4 days, or in the fridge for up to a week (if they last that long!)
And yes you can freeze them!
Additionally, you can make the dough ahead of time and just freeze the dough!
If you freeze the snickerdoodles after they are baked, allow them to thaw to room temp before serving.
What’s your favorite pumpkin cookie recipe? Leave a comment below!
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
Get the recipe:Soft and Chewy Snickerdoodle {with Almond Flour}
Ingredients
Wet Ingredients
- 1 Egg, room temperature
- 1/4 cup ghee or vegan butter, room temperature
- 1/4 cup almond butter
Dry ingredients
- 1 1/4 cup almond flour, packed
- 2 tbsp coconut flour
- 1/3 cup monk-fruit sweetener **
- 1/2 tsp baking soda
- 2 tsp cinnamon
Cinnamon Sugar Coating
- 3 tbsp monk-fruit sweetener **
- 1 heaping tsp cinnamon
Instructions
- Preheat the oven to 350 F
- In a large bowl, mix the wet ingredients together – egg (room temperature), butter (room temperature), and almond butter.
- In a separate bowl, combine coconut flour, almond flour, baking soda, and cinnamon. Gently fold wet ingredients into the dry ingredients.
- Cover dough and place in the freezer for 20 – 30 minutes.
- In a small dish, prepare the cinnamon-sugar coating.
- Scoop cookie dough into equal-sized dough balls. Roll dough balls around in cinnamon sugar, covering the entire cookie dough ball. Press the cookie dough balls down with the palm of your hand ***
- Bake 10 – 11 minutes. Let it cool for a couple of minutes then move it onto a cooling rack.
Notes
- *** The cookies will not expand a ton, so press them a little bit (just enough to have some thick snickerdoodles)
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
