Almond Flour Snickerdoodles
Indulge in soft and chewy Almond Flour Snickerdoodles with a cinnamon-sugar coating. These gluten-free cookies are packed with nutty flavor and a hint of spice, perfect for a cozy treat.
Ingredients
- 2/3 cup butter softened
- 1 cup granulated sugar
- 2 eggs
- 3 cups blanched almond flour
- 1 tablespoon pure vanilla extract
- 1 tablespoon ground cinnamon
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
Instructions
- Preheat the oven to 350°F.
- In a large bowl or stand mixer, beat together the butter, ⅔ cup of the sugar, and the eggs until light and creamy.
- Add the almond flour, vanilla, 1 teaspoon cinnamon, baking powder, and salt to the bowl. Beat until a soft dough forms.
- In a small bowl, stir together the remaining sugar and cinnamon.
- Roll tablespoon-size rounds of dough into balls, then roll in the cinnamon sugar. Place the cookies on a parchment-lined baking sheet.
- Flatten slightly with the bottom of a glass or your hand.
- Bake for 8–10 minutes, or until the edges turn light golden brown.
- Remove from oven and cool on a cooling rack.
- Serve and enjoy!
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