It’s a holiday miracle: Guilt-free, gluten-free divine Snickerdoodles

    Snickerdoodles

    Anyone who knows me knows I can’t pass up a good dessert. I’ve learned to embrace my sweet tooth over the years, and instead of restricting myself, I do my best to manage the quality of ingredients I put into my baked goods. I love developing recipes made with real ingredients so people can recreate them in their kitchens and enjoy delicious meals, snacks, and desserts that are made with nourishing ingredients.

    These soft-baked snickerdoodles are one of my favorite recipes. Think dreamy, pillow-like cookies with a subtle but sweet cinnamon sugar topping. They’re gluten-free, sweetened without refined sugar, and they can even be made vegan, so everyone can enjoy them!

    Snickerdoodles

    Ingredients

    For the cookie

    • 1/3 cup natural, creamy, raw almond butter (I use and love Trader Joes brand)
    • 1/4 cup melted (then slightly cooled) coconut oil
    • 3 Tbsp pure maple syrup
    • 1 Tbsp unsweetened almond milk
    • 1tsp vanilla extract
    • 1 egg (substitute “flax egg” if vegan: 1Tbsp flaxseed meal, 2.5Tbsp water, whisk and let sit for about 10 minutes)
    • 1 1/4 cup fine almond flour
    • 1/2 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1/4 tsp baking soda
    • 1/4 tsp sea salt

    For the sugar topping

    • 2 Tbsp coconut sugar
    • 1/4 tsp cinnamon
    • 1/4 tsp nutmeg

    Instructions

    Preheat oven to 325F. Line a baking sheet with parchment paper and set aside.

    1. Make the cookie batter:
      • Melt the coconut oil (microwave or stovetop) and let it cool for a few minutes.
      • If vegan, make the flax egg and set aside.
      • In a medium bowl, combine the wet ingredients for the cookie (maple syrup, almond butter, coconut oil, egg, vanilla, almond milk).
      • In a separate bowl, mix together the dry cookie ingredients with a fork (almond flour, nutmeg, cinnamon, baking soda, sea salt).
      • Then, combine the wet and dry ingredients and stir until well-mixed.
    2. Make the cinnamon sugar topping:
      • In a small bowl, mix together the coconut sugar, nutmeg, and cinnamon.
    3. Assemble:
      • Roll dough into about 8-9 balls and place evenly on the lined baking sheet*.
      • Don’t press cookies down flat.
      • Sprinkle the cinnamon sugar topping on top of each cookie, distributing evenly among all of them.
    4. Bake:
      • Place cookies in the preheated oven, baking for about 11 minutes **.
      • Once 11 minutes is up, turn the oven to “broil”.
      • Remove cookies from the oven once they are slightly golden on top, which should be between 1 and 2 mins.
      • Watch them VERY carefully because they will burn quickly if you don’t.
    5. Enjoy:
      • You can store them in the fridge and reheat them as you wish (I throw them in the microwave for a few seconds after taking them out of the fridge). I highly recommend eating/serving these warm!

    Notes:
    I used an ice cream scoop to easily distribute the dough. If using your hands, get your hands slightly wet to help prevent them from sticking to the dough.

    ** Cookies will not look completely done at 11min, but they will finish cooking during the “broil” time.

    Morgan Barry
    Morgan runs the blog and Instagram HonestlyWell, a health and wellness blog where she shares nourishing, real food recipes and hopes to empower people to live their best, happiest lives. She is passionate about all things mental health, wellness, food, and fitness. Morgan works full-time in marketing technology, but spends her free time fueling these passions.