White Chocolate Snickerdoodles

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Overhead photo of freshly bakes and iced White Chocolate Snickerdoodles on a marble slab.

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!

Overhead photo of freshly baked and iced White Chocolate Snickerdoodles on a white marble slab.  One cookie has a bite taken out of it.

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.

Side view of White Chocolate Snickerdoodle cookie with a bite taken out of it to reveal the delicious texture inside.  Additional cookies are in the background.

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!
Nine freshly baked and iced White Chocolate Snickerdoodle cookies are cooling on a wire cooling rack on top of a grey cloth.

How to make these cookies

  1. 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.
  2. Next, roll the dough into balls and roll in cinnamon and coconut sugar.
  3. 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.
  4. 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!
Close up overhead photo of freshly baked and iced White Chocolate Snickerdoodle cookies on parchment paper.  One has a bite taken out of it.

Gluten-free snickerdoodle FAQs

How should I store these snickerdoodles?

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.

Can I make these paleo?

Yes! To make these snickerdoodles paleo, simply swap the white chocolate for melted coconut butter.

What can I use in place of tapioca flour

Arrow root starch is a great replacement if you can't get your hands on tapioca flour.

Can I substitute the almond 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 🙂

Close up overhead photo of a single freshly baked and iced White Chocolate Snickerdoodle cookie on a white marble slab.

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Recipe

White Chocolate Snickerdoodles

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!
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 12 cookies
Calories: 246kcal

Ingredients
 
 

  • 1 egg
  • ½ cup coconut sugar - plus another 2 tablespoon to roll the cookie balls in
  • 2 tablespoon maple syrup
  • 1 teaspoon vanila
  • 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
  • cup white chocolate - melted to drizzle on top (to make these paleo and dairy-free swap this for coconut butter)

Instructions

  • 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

Nutrition

Calories: 246kcal | Carbohydrates: 23g | Protein: 5g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 68mg | Potassium: 26mg | Fiber: 2g | Sugar: 10g | Vitamin A: 22IU | Vitamin C: 0.03mg | Calcium: 57mg | Iron: 1mg
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