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White Chocolate Snickerdoodles


  • Author: Ansley Beutler
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 12 cookies 1x
  • Diet: Gluten Free

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

  1. 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
  2. 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
  3. 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!
  • Category: Cookies
  • Method: Bake
  • Cuisine: American

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