Scrumptious Gluten-Free Snickerdoodles


My family is dotted about geographically, so we aren’t always together at the holidays. To fill the void, my husband and I have created some of our own holiday traditions. One, for me, is cookie baking (his is cookie eating, naturally). Though most baking is done in the weeks prior to gift to friends and family, Christmas Eve and Christmas Day are my times to relax in the kitchen. The perfect moments for some low-pressure experimental baking combined with some Christmas cheer. A result of one of those almost meditative moments was these Gluten-Free Snickerdoodles! Gluten-Free Snickerdoodles Recipe - Gluten-Free, Dairy-Free, Soy-Free, Grain-Free

I did try to make these snickerdoodles egg-free, but combined with grain-free… we had a problem. Almond flour works pretty well, but my husband won’t touch almonds, so coconut flour it is. Coconut flour actually offers a wonderful texture and a lightly sweet flavor that lends itself perfectly to gluten-free snickerdoodles. But, it has zero binding power. So it requires many eggs and lots of liquid to keep it from being a crumbly dry mess.

So if eggs aren’t a problem, these cookies are for you! The original base recipe is from, but I adapted it to be dairy-free, changed the sugars up a bit, and expanded on the directions. As is, this is a slightly cakey cookie that is just sweet enough – a nice step back from the sugar-rich holiday season.

I decided to use some coconut sugar to add depth to the flavor of these gluten-free snickerdoodles. If you prefer a refined sugar-free cookie, then I think you will really like my Grain-Free Coconut Crazy Cookies recipe in Dairy-Free & Gluten-Free: A Whole Food Cookbook.

Reader Raves: Gluten-Free Snickerdoodles

I originally shared this recipe on my old blog, but transferred it here. This is some helpful feedback that was shared there:

Made these today with my kids…AWESOME cookies! I’d like to share these on my blog…will have my readers come over to yours for the recipe. Thanks SOOOO much for a very yummy cookie!!!! ~ Jenn R.


I got 17 cookies out of this recipe. Also, I would say that if you have a toasty warm house in the winter time, you’ll want to actually refrigerate them, because the dough became warm and gooey just from being shaped in my hands. However, this dough tastes fantastic. I can’t wait to try it with coconut sugar instead of brown sugar. ~ Joel

Gluten-Free Snickerdoodles Recipe - Gluten-Free, Dairy-Free, Soy-Free, Grain-Free

Special Diet Notes: Gluten-Free Snickerdoodles

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, soy-free, nut-free, peanut-free, and vegetarian.

5.0 from 3 reviews
Scrumptious Grain-Free Snickerdoodles
Prep time
Cook time
Total time
Serves: 2 to 3 dozen cookies
  • ½ Cup White Sugar (see note above for unrefined)
  • ¼ Cup Coconut Sugar, Evaporated Cane Juice, or Brown Sugar (I used the coconut sugar from Blue Mountain Organics)
  • 4 Eggs, brought to room temperature
  • ½ Teaspoon Vanilla Extract
  • ½ Cup Coconut Oil, melted (I buy Nutiva brand here)
  • ¾ Cup Coconut Flour (I buy Bob’s Red Mill brand)
  • ¼ Teaspoon Salt
  • 2 Tablespoons White Sugar
  • 2 Tablespoons Ground Cinnamon
  1. Preheat your oven to 375ºF.
  2. In a mixing bowl, beat the ½ cup of white sugar, coconut or brown sugar, eggs, vanilla, and coconut oil together (make sure those eggs aren’t cold, otherwise the coconut oil may solidify and leave little chunks).
  3. In a small bowl, stir the coconut flour and salt together, and then stir them into your wet mixture.
  4. Let it sit for 5 minutes. If the dough appears too soft or wet to handle, place it in the refrigerator for 30 minutes. It will set up quite a bit as the coconut oil chills and solidifies.
  5. Combine the two topping ingredients in a small bowl.
  6. Scoop the dough and roll it into balls. Jamie suggests using a small melon ball scooper, but I did them by hand and they were just a little smaller than a golf ball.
  7. Roll the balls in the cinnamon-sugar mixture, place the cookies on a baking sheet (preferably lined with parchment paper or a silicone baking mat – I use a baking mat), and flatten them a bit. They don’t spread much.
  8. Bake the cookies for 15 minutes. They will darken slightly. Let the cookies sit on the baking sheet for a few minutes, before removing them to a wire rack to cool completely.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


    • Hi Kerry, I’m so sorry this happened to you! It sounds like you have a bottom heating element. When baking with this type of oven, you want to make sure to bake the cookies in the middle of the oven or a little higher to prevent the bottoms from burning. If your oven runs hot, then you may just need to reduce the baking time by a couple of minutes or reduce the cook temperature slightly. They should brown on the bottoms, but not burn. A silicone baking mat (rather than parchment) can also help prevent over-browning, or an insulated cookie sheet.

  1. You said you make cookies early for Christmas. I’m new to the coconut ingredients how long ill they stay fresh and how would you recommend storing them. I made them Saturday and they taste great. Thank you

  2. My son wants to use this recipe for a kitchen chemistry project. Any ideas about the nutritional value including portion size, gram amounts of carbs,fats,proteins and percent of daily allowances for them?Thanks for any help or where I can look.

      • Margaret Lavaway on

        Hi Alisa,

        Any suggestions for someone who cannot use any refined sugar? I only use coconut sugar and honey when baking but would love to try these – any thoughts on what to sub-in for the 1/2 cup of white sugar or should I just delete that ingredient?

        Thanks, Margaret

        • Hi Margaret, you can use all coconut sugar (I wouldn’t omit, they won’t be very sweet at all and the texture will become quite cakey). The flavor will be quite different – not like a snickerdoodle and they may not be quite as moist – but they should still be tasty!

  3. Can I use canola oil instead of coconut oil? I am baking Christmas cookies for my employee who is gluten AND dairy free, but the price tag of a jar of coconut oil is giving me pause. Thank you!

  4. I’ve been searching for coconut flour cookie recipes for sometime and have tried many with no luck. They always seem to fall apart or taste funky. These are amazing! I am defiantly saving this recipe, thanks for sharing!

  5. Hi,

    I’m confused about the sugar. If I use 1/2 cup white sugar is that in addition to one of the choices of coconut sugar, cane sugar or brown sugar or if I select white sugar, I don’t put any of the other sugars in?

    It appeared that the white sugar was a separate ingredient and then I was going to select brown sugar out of the 3 you mentioned until I read the instructions. Have I confused you lol? Thanks, Bonniie

    • Hi Bonnie,

      Follow the recipe as written. Bullet points separate ingredients, so the first ingredient is 1/2 cup white sugar, the second ingredient 1/4 cup coconut sugar, brown sugar or evaporated cane juice. Just like how you use white sugar and brown sugar in a chocolate chip cookie recipe.

  6. we LOVE LOVE LOVE this recipe. i’ve made tons of these cookies now. simple (if not a bit of a sticky mess while shaping) and delicious. thanks so much for sharing it.

  7. The dough tasted amazing! However when I cooked them they completely melted after
    5min. I followed the recipie exactly 🙁 any suggestions on how I could try to fix them? Maybe adding more flower? I really want to eat them 🙂

  8. You say above: “This year, I will be working on making the scrumptious, seasonal gluten-free snickerdoodles recipe below both egg-free and vegan.” but the recipe calls for 4 eggs. My children are highly allergic to eggs. Is there something else we could use? I was looking forward to making these for the holidays.

  9. Hi, I also see where it says “This year, I will be working on making the scrumptious, seasonal gluten-free snickerdoodles recipe below both egg-free and vegan.” Do you discover a good egg-free variation of this recipe?

    Thanks. 🙂

  10. Pingback: Gluten Free Snickerdoodle Cookies | canada jenny

  11. Amethystjean on

    You say these are egg free/vegan in the blog…and then they’re not. Do you have a vegan version?

    • I’m sorry, where did I say that they were egg-free? Most of the recipes here are egg-free and vegan, but this isn’t one that I’ve adapted to work without eggs at this time.

      • Since this one uses coconut flour and globs of eggs I would use silken tofu but blend Til smooth in the blender. Will have to find exact measurements for egg replaced on google.

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