Almond Flour Snickerdoodles Recipe
Enjoy these delightfully chewy almond flour snickerdoodles, featuring soft butter and vanilla for a classic, gluten-free treat.
Ingredients
- 1/2 cup butter (softened)
- 1/4 cup palm shortening (or regular shortening)
- 1/2 cup white sugar
- 1/4 cup brown sugar (or coconut sugar)
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 3 cups blanched almond flour
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together softened butter, palm shortening, white sugar, and brown sugar until very creamy in a stand mixer. Add vanilla extract and large eggs, mixing until well incorporated. Mix in baking soda, salt, and cinnamon.
- Gradually add blanched almond flour, 1 cup at a time, beating well after each addition until just combined.
- In a small bowl, mix together remaining white sugar and cinnamon for coating.
- Roll dough into 1 1/2 tablespoon rounds. Roll each ball in the cinnamon-sugar mixture to coat evenly.
- Place coated dough balls onto the parchment-lined baking sheet, about 3 inches apart.
- Bake for 11-13 minutes, or until golden brown around the edges. Let cool on the sheet for a couple of minutes before transferring to a wire rack to cool completely.
Notes
- Ensure your butter and shortening are softened, not melted, for the best cookie texture.
- Don't overmix the dough after adding the almond flour to prevent tough cookies.
- For a perfectly uniform coating, use a shallow dish for the cinnamon-sugar mixture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overmix the dough after adding the almond flour to prevent tough cookies.
- For a perfectly uniform coating, use a shallow dish for the cinnamon-sugar mixture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.