These gluten-free snickerdoodles are soft baked and chewy with a dusting of cinnamon sugar and a white chocolate drizzle. They're thick and bursting with classic snickerdoodle flavor! Crispy on the outside and chewy on the inside type of deal. Made with simple gluten-free ingredients, these cookies are a must have!
Gluten-free White Chocolate Snickerdoodles
Ahh the snickerdoodle - the soft baked cookie lovers dream. They're thick and soft with deliciously crispy edges. Each cookie is rolled in the classic snickerdoodle flavors, cinnamon and sugar. Or in this case cinnamon and coconut sugar because why not? But then we take it to the next level and add a little drizzle of melted white chocolate. So basically winter wonderland in cookie form.
What you need to make gluten-free snickerdoodles
You need just a few simple gluten-free pantry stapes to make these gluen-free white chocolate snickerdoodles:
- Almond flour + Tapioca flour - the combination of almond flour and tapioca flour ensures an extra fluffy and thick snickerdoodle
- Baking soda - used so the cookies spread out when baked
- Coconut sugar & Maple syrup - to add sweetness to the cookies. We also use coconut sugar to roll the cookies balls in before baking
- Coconut oil - make sure it's melted and at room temperature
- Egg - the egg also helps to make these snickerdoodles thick. Room temperature eggs are best
- Vanilla - for an added touch of flavor
- Cinnamon - this is used to roll the cookie balls in before they go in the oven
- White chocolate - I used this white chocolate which is sweetened with stevia. To make this recipe paleo though, swap the white chocolate for melted coconut butter!
How to make these cookies
- First, prepare the dough by beating the egg, coconut sugar, maple syrup, coconut oil, and vanilla in a bowl with a mixer. Then add the dry ingredients - the almond flour, tapioca flour, and baking soda and mix until the flour is incorporated.
- Next, roll the dough into balls and roll in cinnamon and coconut sugar.
- Then place the cookie balls on a baking pan lined with parchment paper and bake until the edges are crispy. Make sure to space them out on the baking pan as they will spread out.
- While the cookies are cooling down, melt the white chocolate and drizzle over top of each cookie. Let the white chocolate set for a few minutes and enjoy!
Gluten-free snickerdoodle FAQs
These cookies are best stored in the air tight container. They will keep for about 5 days out on the counter and about a week in the fridge. Be sure to let the chocolate dry all the way before stacking them on top of one another though.
Yes! To make these snickerdoodles paleo, simply swap the white chocolate for melted coconut butter.
Arrow root starch is a great replacement if you can't get your hands on tapioca flour.
I have not tried this recipe with a different type of flour. If needed, you can try gluten-free 1:1 flour. If you do try this, let me know in the comments how it turns out! I'd love to hear 🙂
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White Chocolate Snickerdoodles
- 1 egg
- ½ cup coconut sugar - plus another 2 tablespoon to roll the cookie balls in
- 2 tablespoon maple syrup
- 1 teaspoon vanila
- ⅓ cup coconut oil - melted and cooled
- 2 cups almond flour
- ¾ cup tapioca flour
- ½ teaspoon baking soda
- 2 teaspoon cinnamon - to roll the cookie balls in
- ⅓ cup white chocolate - melted to drizzle on top (to make these paleo and dairy-free swap this for coconut butter)
- Preheat oven to 350 F. In a bowl, beat together the egg, ½ cup of coconut sugar, maple syrup, vanilla, and coconut oil. Add the almond flour, tapioca flour and baking soda and mix until no flour clumps remain.1 egg, ½ cup coconut sugar, 2 tablespoon maple syrup, 1 teaspoon vanila, ⅓ cup coconut oil, 2 cups almond flour, ¾ cup tapioca flour, ½ teaspoon baking soda
- In a separate bowl mix the 2 tablespoon of coconut sugar and cinnamon together. Roll the cookie dough into small balls and roll in the cinnamon coconut sugar mixture to coat. Place the cookie balls on a baking sheet lined with parchment paper. Bake in the oven for 10 - 12 minutes until the edges are crispy.2 teaspoon cinnamon
- While the cookies are cooling, melt the white chocolate either on the stove or in the microwave in short intervals until thin and melted. Stir in a little extra coconut oil if needed to thin it out. Drizzle over top of each cookie. Let the white chocolate cool before enjoying!⅓ cup white chocolate