These classic cookies are perfect to make with the kids!  The texture is just right, soft and chewy.  I made a large batch of these the other day and they are already gone!

As with all of my recipes, my ingredient list is simple and short.  I opted not to use cream of tartar or even refined sugar and still found the end result to be successfully close to the original and just as tasty!

Gluten Free Snickerdoodles

  • 1/2 cup melted butter
  • 1/2 cup honey
  • 3/4 cup almond flour, firmly packed
  • 1/3 cup coconut flour, firmly packed
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt


  • 1 tablespoon almond flour, packed
  • 1 tablespoon coconut flour, packed
  • 1 teaspoon cinnamon
  1. Preheat oven to 325.
  2. Whisk together melted butter and honey.
  3. Add dry ingredients, mix well to combine.
  4. Shape dough into 16 balls.
  5. Whisk together coating ingredients.
  6. Gently roll each cookie dough ball in the mixture, lightly coating each ball.
  7. Place them onto a lined cookie sheet and press each ball down to flatten.
  8. Bake for 16-18 minutes or until golden brown.
  9. Let sit on the sheet tray for a few minutes, as they will be soft at first.  Then place cookies on a cooling rack.
  10. Store in an airtight container up to 5 days.

*recipe yields 16 cookies

And for those wondering about Bobby, it seems he has been making some new friends….

Stay tuned…

14 thoughts on “Snickerdoodles”

  • Oooh, these look great! I’m making a gluten free plate of cookies for my kids’ homeschool co-op presentation night, and just might have to add these to the mix. Thanks!

  • OMG! My favorite cookie – and in a recipe I can eat!!! It’s beginning to look a lot like Christmas….. I am making these this afternoon!!!

  • I was actually looking for a gf recipe for snickerdoodles at Christmas! I just found this one, and am marking it to use soon! Thank you!

  • Hi Michelle! Firstly, I wanted to say thank you so much for this website. I have always loved my treats and never really thought about what I put into my mouth. My mum then sent me off to a naturopath who has told me I need to stay off wheat, sugar, yeast and lactose (all of which constituted the majority of my diet). Coming across your website was a godsend, as I can still have yummy things and 1. stick to my food requirements and 2. maintain a healthy weight.
    Also, in Australia, I have found it difficult to find coconut flour at a reasonable price (being a starving student) and I recently picked up some Spelt flour from the supermarket. Would this be substitutable? And do you think it would be similar quantities?
    Again, many thanks.

    • Kate,
      I see your note was written in May of 2012, so quite some time ago, and maybe you’ve heard it from others by now…. but spelt is actually a wheat product and not gluten free.

  • I love your blog. Great simple recipes. I followed this recipe the letter but was looking at soup instead of dough when it called for rolling the balls. It is in the freezer now- I think I can still make it work. I wish I hadn’t melted the butter (as the recipe calls for).

    • I’m sorry Dawn! The only issue I can think of is that your flours were firmly packed when measuring them. Pack it down firmly as if you were measuring brown sugar for a recipe. The batter should be nice and thick.

      • Yeah, I can’t figure it out. I packed- firmly. I bake with almond meal often. They did work OK after spending time in the freezer.

    • This happened to me too! I added more flours til I could somewhat roll into balls. They were very greasy too and soaked in much of the topping.
      Very yummy though. Granddaughter asked me to make more next time we went to her house.

  • These are yummy! After reading some of the other comments, I reduced the butter and honey each by about 2T. I also needed to add in a little more almond flour. I doubled the cinnamon in the topping and added in some cardamom. They go great with coffee for a nice afternoon snack. Thanks so much!

  • These were very good ….had a hard time with oil seperation while mixing using coconut oil ….puzzling great texture though chewy …first baked good in over a yr being celiac

  • That would be so great if you started your own youtube channel! There are so few gluten free ppl that do it and def not with as simple of an ingredient list. With so many diff variations going from 1 to the other such as baking times with honey variation tempatures how much to mix …liquid to flour when using diff flours coconut to almond ect….itd just be nice to see

  • These are brilliant! I couldn’t imagine the dusting would work without sweetener, but the sweetening on the inside totally makes it so that I don’t notice it! The texture is divine. Definitely my current favorite SCD cooke!

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