Almond Flour Snickerdoodles (GF)


This easy and delicious recipe utilizes blanched almond flour and pure maple syrup to create a healthy cookie without sacrificing the familiar favorite flavor you expect from a snickerdoodle!

Note: Don’t skimp on the arrowroot powder, it’s what gives this cookie it’s classic taste and texture. Although, I do find it easier to measure out the arrowroot powder using a tablespoon since it’s so messy! (8 tbsp = 1/2 cup.)

Time-Saving Tip:  Did you know that nearly all cookie dough is perfect for freezing! So why not make a double or triple batch and freeze the extra dough for future baking. Simply, drop dough by rounded tablespoonfuls about one-inch apart on a parchment paper-lined baking sheet and place in freezer. Once unbaked cookies are completely frozen solid, remove them from the parchment and place them into a freezer safe container and return to the freezer. When ready to bake, simply place frozen cookie dough balls on a parchment-lined baking sheet, and allow them to thaw. Then, bake as directed below.

Almond Flour Snickerdoodles (GF)

Yield: 2 1/2 dozen cookies

Almond Flour Snickerdoodles (GF)

Ingredients

  • 2 1/2 cups blanched almond flour
  • 1/2 cup arrowroot powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 5 tbsp butter, melted
  • 1/2 cup pure maple syrup
  • 2 tbsp pure vanilla extract
  • 1/2 tsp ground cinnamon

Instructions

  1. In a large bowl, combine flour, arrowroot powder, baking soda and salt.
  2. In a small bowl, whisk together melted butter, maple syrup, vanilla and cinnamon, until well blended.
  3. Add wet ingredients to the dry, using a fork to blend until thoroughly combined.
  4. Chill dough in refrigerator for a half-hour (or up to 24-hours).
  5. When ready to bake, preheat oven to 350 degrees.
  6. Scoop dough, one tablespoon at a time, and roll into a ball using your hands. Place dough balls on a parchment-lined baking sheet and gently flatten them slightly using the palm of your hand.
  7. Then, lightly sprinkle tops with additional ground cinnamon.
  8. Bake for 8-9 minutes, until lightly golden around edges. Allow to cool on baking sheet for five minutes, then transfer to a wire rack to finish cooling. (Recipe adapted from The Gluten-Free Almond Flour Cookbook.)
http://thenourishinghome.com/2012/04/almond-flour-snickerdoodles/

*Disclosure: If you opt to purchase using the affiliate links in this post, a small portion of the sale goes to support The Nourishing Home at no additional cost to you. There is no obligation to purchase, but if you do, you are helping to support the free resources, meal plans and recipes here at The Nourishing Home. Thank you!

You Might Also Like:

Comments

    • Kelly says

      The best brand is Honeyville (it’s the finest grind), which can be purchased online for $29.99 plus shipping for a 5-pound bag. They have a sale going on (ends on April 24) with 10% off and their shipping is just $4.49 no matter how big your order: http://store.honeyvillegrain.com/blanchedalmondflour5lb.aspx

      However, the Azure Standard co-op I’m in sells Bob’s Red Mill for a great price of $20 for 5 pounds with no shipping (if you’re in the co-op). It’s not as fine of a grind, but it still works nicely and is readily available in most whole foods type markets as well (although the cost is high). If you’re interested in seeing if you can find an Azure co-op in your area, I recommend calling them or visiting their website: http://www.azurestandard.com

      Blessings, Kelly :)

      • Terri says

        Thanks for all the great recipes. I am curious though. I thought that all nuts should be soaked and dehydrated or roasted. I did not think that the almond flour had been soaked and roasted. Is it still OK to use? Also do you know if this almond flour has been steam pasteurized, chemical pasteurized or is raw?

        Thanks,
        Terri

        • Kelly says

          Hi, Terri. Appreciate your good questions. Honeyville uses a steam process for blanching their almonds, you can read about it on their website. Regarding soaking … If you are using blanched almond flour, then most whole foodies agree that there is no need to soak first. (Check out Jenny from Nourished Kitchen she works with WAPF and has a more thorough response.) But basically, the heaviest concentration of phytic acid is found in the skin of the almond. So with blanched almond flour, there is no need to soak, because the skins have been removed. And from a practical standpoint, soaking almond flour doesn’t work well for creating a tasty baked product. Also, balance and variety in your diet is key. However, if you are especially sensitive to phytic acid, then I would recommend healing your gut first through a diet such as GAPS and then proceed as this program suggests in slowly adding foods such as grain-free flours back into your diet, as you progress in healing your GI tract. Blessings, Kelly :)

    • Kelly says

      Hi, Penny! You can usually find arrowroot powder at most whole food type stores. It’s very inexpensive, usually just a few bucks for a pound. I purchase mine through the Azure Standard co-op, I’m in, but it’s also sold online if you can’t find it locally. Hope you enjoy these yummy GF cookies! Blessings, Kelly

  1. Rachel says

    I have resently been put onto an extreme diet that has pretty much nothing that I can actually eat. It is GF, Dairy free amoung other limitations. These have nothing that is on my do not have list so I am very excited because I feel like I have been eating cardboard for the past week with all the nasty store-bought options the dietian had me try. These were so good and very easy. I am new at using almond flour but your recipe was easy to follow. Thank you for putting together such really great and healthy recipes.

    • Kelly says

      Hi, Rachel! Welcome and thank you so much for sharing and for your kind words. I hope you don’t take offense, but your comment about eating cardboard, made me totally LOL! That’s exactly why I created this site, because good healthy food doesn’t have to taste that way! So glad you’re enjoying my site and feel free to stop by anytime with a question! Blessings to you, Kelly :)

      • Rachel says

        No offense taken!!! I am actually a really good cook so eating that cardboard stuff is just not going to fly. I have NO experience with cooking and baking GF and lactose free so your recipes with the pictures and great detailed instructions have really inspired me. I now know I can make flavorful and great tasting food while I am on this journey for health.

        • Kelly says

          Woo hoo! So glad the Lord has used me to inspire you on! I count it a privilege! Many blessings, Kelly :)

    • Kelly says

      Hi, Megan. All flours behave differently, particularly gluten-free flours. So substitutions aren’t possible without completely revamping the recipe. So I would recommend doing a google search for a recipe using the flour you prefer for best results. Blessings, Kelly :)

  2. Trish says

    We tried these cookies and they were delicious. Better than the ones we use to make with all yucky stuff. Thanks for your great recipes. We are enjoying them. I told my husband when we started on this real foods eating journey that I felt just like I was newly married and had to learn to cook. We have been married for 38 years so you know that I’ve been cooking for a few years. This way of eating and cooking is so very different from our old carbs and sugar diet.

    • says

      Hi, Trish! Thanks so much for your kind words. So glad you’re enjoying the recipes here. And you’re so right that this is a journey – one small step at a time and it’s amazing how much progress can be made. So keep up the great attitude – sounds like you’re right on track! Lots of blessings, Kelly :)

  3. Jozy says

    Hi Kelly! I’ve always loved your recipes! One quick question: does the recipe really call for 2 tablespoons of vanilla?? I made the dough according to the recipe, and it tastes strong. Just wondering…

    • says

      Hi, Jozy. Yes, it is two tablespoons of vanilla. The flavor should mellow once baked. If you find it to be too strong of vanilla then definitely pull back a teaspoon or two next time around. Hopefully, you’ll find them delightful! Thanks for your kind words! :)

  4. says

    These are the BEST snickerdoodle cookies our family has ever tasted. If I didn’t make them myself, I would never believe they are gluten free. We are a family of 7 and it’s now all of our favorite cookie. I have so appreciated all of your recipes. You have all of them dialed in so well. They always turn out and they are the best recipe out there. Thanks for all that you do!

    • says

      Thank you so much, Charity, for your kind words! I am so happy you’re finding the recipes and inspiration here encouraging! Appreciate you taking the time to leave a sweet note of encouragement! You are a blessing! :)

Trackbacks

Leave a Reply

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


4 + four =

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>