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snickerdoodle cookies on a white table with cinnamon sugar topping

Gluten Free Maple Snickerdoodle Cookies

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.
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Course: Dessert
Cuisine: American
Keyword: gluten free cookies, maple snickerdoodles, snickerdoodles
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 20 cookies
89 Katelyn | With Sweet Honey

Equipment

  • Hand Mixer

Ingredients

Dry Ingredients

Wet Ingredients

  • ½ cup dairy free butter
  • ½ cup brown sugar
  • ¼ cup maple syrup
  • 2 tsp vanilla extract
  • 1 egg

Cinnamon Sugar Coating

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

How to store: Store the cookies in an air tight container for up to 4 days or in the freezer for 1 month.
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Nutrition

Serving: 1cookie | Calories: 89kcal | Carbohydrates: 10.8g | Protein: 0.6g | Fat: 4.8g | Saturated Fat: 1.3g | Cholesterol: 8mg | Sodium: 141mg | Potassium: 40mg | Fiber: 0.5g | Sugar: 6.7g | Calcium: 1mg