These Gluten Free Maple Snickerdoodle Cookies are everything you’d ever want in a cookie. They are soft and chewy and rolled in a sweet cinnamon maple sugar coating. The perfect cookie to enjoy with your family and friends and they’re even gluten free and dairy free. Everyone is going to be asking you for the recipe!
What are snickerdoodles?
If you don’t like snickerdoodle cookies, I don’t know if we can be friends. Just kidding, we can still be friends but I might have to make you these to change your mind about snickerdoodles! These are hands down in my top 5 cookies I’ve ever eaten (even before I was gluten free). They are deliciously chewy and soft and topped with cinnamon maple sugar. If that doesn’t make your taste buds do a happy dance, I don’t know what will!
Why you will love this recipe
- Twist on a classic: This recipe features maple sugar and maple syrup, giving a unique twist on the classic snickerdoodle flavor!
- The texture: Who doesn’t love a soft and chewy cookie with a cinnamon sugar top?!
- Allergy friendly: These cookies are easily made gluten free and dairy free!
- Easy: These cookies are simple to make and only require a few ingredients. No technical techniques here!
Ingredients for gluten free maple snickerdoodle cookies
Flour: this recipe calls for gluten free 1-to-1 flour (bob’s red mill) and almond flour to make a perfect blend that is gluten free.
Baking Soda: this will give the cookies a little rise and combine with the cream of tartar to make the perfect snickerdoodle.
Cream of Tartar: don’t skip the cream of tartar! It’s a snickerdoodle must-have ingredient.
Cinnamon: there is quite a bit of cinnamon in this recipe but that's because it’s a SNICKERDOODLE COOKIE RECIPE. Okay that was dramatic but cinnamon is another key ingredient.
Butter: I use dairy free vegan butter in this recipe but you could use regular if you prefer.
Brown Sugar and Maple Syrup: they come together and give that perfect sweet flavor to the cookie.
Vanilla Extract: cookies always need a bit of vanilla in my opinion.
Egg: just one egg needed in this recipe.
Maple Sugar: used in the cinnamon sugar coating and gives this cookie it's delicious maple flavor.
How to make soft gluten free snickerdoodles
- In a medium bowl, mix together the gluten free flour, almond flour, baking soda, cream of tartar, cinnamon and salt.
- In a large bowl, beat the butter, brown sugar, maple syrup and vanilla extract with a hand mixer until light and fluffy. Add the egg and mix with the hand mixer until combined. Add the dry flour mixture to the wet and stir to combine.
- Refrigerate the cookie dough for 30 minutes.
- After 30 minutes, preheat the oven to 350°F. Line a baking sheet with parchment paper.
- To make the cinnamon sugar coating, mix together the maple sugar and cinnamon in a small bowl.
- Shape the dough into approximately 20 balls. Dip the top of the balls into the cinnamon sugar coating then place them on the baking sheet. Gently press down and flatten the balls before baking.
- Bake the cookies for about 10-11 minutes. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Tips for the perfect snickerdoodle cookie
Flatten the dough slightly: After you’ve dipped the cookie ball into the cinnamon sugar, place it on the baking sheet and slightly flatten the ball. This will ensure that you get that perfectly soft and chewy thin snickerdoodle cookie.
Don’t over bake: I recommend baking the cookie for 10 minutes but the bake time depends on the size and true temperature of your oven. To make sure your cookies come out perfectly, consider testing one cookie to see what the ideal bake time is before cooking the whole batch.
Store: Store these gluten free maple snickerdoodle cookies in an airtight container for up to 4 days.
More Gluten Free Cookies:
If you enjoyed this recipe, please consider leaving a rating and review below! This helps me a lot to know what types of recipes readers like you are enjoying. Also feel free to follow along on Instagram and Pinterest for more behind the scenes and gluten free recipes!
This post contains affiliate links. Thank you for supporting With Sweet Honey!
Gluten Free Maple Snickerdoodle Cookies
Equipment
- Hand Mixer
Ingredients
Dry Ingredients
- 2 cups gluten free 1-to-1 flour (I use Bob's Red Mill)
- ¼ cup almond flour
- ½ tsp baking soda
- ¾ tsp cream of tartar
- 2 tsp ground cinnamon
- ½ tsp salt
Wet Ingredients
- ½ cup dairy free butter
- ½ cup brown sugar
- ¼ cup maple syrup
- 2 tsp vanilla extract
- 1 egg
Cinnamon Sugar Coating
- 2 tbsp maple sugar
- 1 tbsp ground cinnamon
Instructions
- In a medium bowl, mix together the gluten free flour, almond flour, baking soda, cream of tartar, cinnamon and salt.
- In a large bowl, beat the butter, brown sugar, maple syrup and vanilla extract with a hand mixer until light and fluffy. Add the egg and mix with the hand mixer until combined. Add the dry flour mixture to the wet and stir to combine.
- Refrigerate the cookie dough for 30 minutes. After 30 minutes, preheat the oven to 350°F. Line a baking sheet with parchment paper.
- To make the cinnamon sugar coating, mix together the maple sugar and cinnamon in a small bowl.
- Shape the dough into approximately 20 balls. Dip the top of the balls into the cinnamon sugar coating then place them on the baking sheet. Gently press down and flatten the balls before baking.
- Bake the cookies for about 10-11 minutes. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
Nutrition
Leave a Reply