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 :)

Gluten-free White Chocolate Snickerdoodles

Description

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!

Ingredients

Scale

1 egg
1/2 cup coconut sugar (plus another 2 Tbsp to roll the cookie balls in)
2 Tbsp maple syrup
1 tsp vanila
1/3 cup coconut oil, melted and cooled
2 cups almond flour
3/4 cup tapioca flour
1/2 tsp baking soda
2 tsp cinnamon, to roll the cookie balls in
1/3 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, 1/2 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
In a separate bowl mix the 2 Tbsp 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
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!

Prep Time: 15
Cook Time: 10
Category: Cookies
Method: Bake
Cuisine: American

Keywords: gluten-free snickerdoodles, dairy-free snickerdoodles, paleo snickerdoodles