Last Updated on May 21, 2026 by Deliciously Organic Editor
Cinnamon-spiced snickerdoodles are a classic holiday cookie!
Cream of tartar gives a snickerdoodle its characteristic tangy flavor and reacts with the baking soda to cause a crinkly-fallen texture.
You can whip up this very simple cookie on a moment’s notice and you’ll have some coconut sugar and cinnamon mixture left to use in your next cup of coffee or tea.
Here are some gluten-free Christmas cookies you might enjoy!
Peppermint Pinwheel Cookies
Thumbprint Cookies
Molasses Cookies
Fermented Sourdough Chocolate Chip Cookies
Snickerdoodles (Gluten Free)
You might have a bit of leftover cinnamon-sugar. Save it and use in your next cup of tea or coffee.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Units
- 2 cups almond flour
- 2 tablespoons coconut flour
- 2 tablespoons cashew butter
- 1/4 teaspoon Celtic sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon unflavored gelatin
- 3/4 teaspoon cream of tartar
- 1/4 cup honey
- 5 tablespoons unsalted butter or ghee, melted
- 1 teaspoon ground cinnamon
- 1/4 cup coconut sugar
Instructions
- Preheat oven to 350 degrees F and adjust rack to middle position. Whisk together almond flour, coconut flour, cashew butter, salt, baking soda, gelatin and cream of tartar in a mixing bowl. Stir in honey and butter until incorporated. Combine cinnamon and sugar in a small bowl. Using a 1 1/2-inch cookie scoop, scoop cookies and then roll in cinnamon and sugar mixture and place on a baking sheet lined with parchment paper. Bake for 12 minutes. Serve warm.
This sounds like a great recipe and I’m anxious to try it.
Question, what is the cashew butter for? Can something else be substituted for the cashew butter? When I first read the recipe, I thought maybe it was a sub for butter but saw near the bottom that the butter was there. Thanks!
It gives the cookies the structure I was needing to make them taste and feel like a snickerdoodle. It’s easy to make at home – Just soak some cashews and blend them with a bit of water until creamy. You could substitute with almond butter, but they won’t have the same flavor. Hope that helps!
Thanks!
We have tree nut allergies in our home so how would peanut butter or sunflower butter work?
Is there a substitute for cashew butter?
I don’t test my recipes with substitutions, so I don’t know what would lend the exact same texture and flavor.
Would adding an egg mess up the structure? When I eat almond flour without egg, it hurts my stomach.
If you add an egg then the cookies will be more “cakey”, but still taste great.
Where are you in Florida? We were stationed at NAS Pensacola and LOVED it! 😉
We are in the Destin area. We love it here! 🙂
Love you, love this recipe! Can’t wait to give it a try :o)
Thank you for bringing back an old childhood fave (without eggs or grain!). Hooray!
Mmm! These look so good! I can relate to cool fall days being in the 60s – it’s the same here in Southern CA. There’s an ever so nice nip in the air right now as the sunny happily shines. It’s my favorite time of year!! Hope all is going well with you and your family!! Lots of blessings, Kelly
oops, meant sun – you know, you remember the fall here 🙂
I cannot have gelatin, any substitute?
I haven’t tested it, but I hear agar agar is a good substitute.
These were soooo good! We loved them! A little side note….I didn’t have cashew butter on hand so I used tahini instead. It worked out great. They still had that snickerdoodle taste.
Good to know! I’m glad you enjoyed them! 🙂
Just made these and they’re really good! Just a quick note, I ended up with two dozen cookies using the 1-1/2″ cookie scoop while the note at the top of the recipe says it makes 12 cookies. Great recipe, Carrie!
Thanks for letting me know! I’ll make the edit. And thank you so much for sending so many people over to this post. 🙂
How can thus recipe be paleo with the gelatin in it?
Gelatin is a Paleo food.
These are SO perfect! I love how healthy they are!
So…. I am wondering about the gelatin. What purpose does it serve in this recipe? What could be substituted?
The gelatin acts as a binder since the flours don’t have any gluten. I’ve heard that some use agar agar in place of gelatin, but I haven’t tested it in this recipe. Here’s a post explaining why I use gelatin and the many nutritional benefits of this food: https://deliciouslyorganic.net/coconut-panna-cotta-dairy-free-gaps-paleo-grain-free/
These look so fluffy, moist, plump and perfect! I so wish I could use almond flour but my youngest has a tree nut allergy, makes for baking gluten and sugar free quite the task I tell ya! Love your pics too!
I have baked hundreds of ‘paleo’ cookies and these are the FIRST ones that have that glunten mouthfeel to them. Your combo of gelatin and flours is SPOT ON! I subbed maple for honey and 2 tablespoons ground cashews for the cashew butter. Turned out perfect. Great recipe !
Next time i will press them down a bit before baking, they dont spread. I’d leave the sugar off yhe bottom as it over browned for my taste.
I am struggling to go gluten free & paleo. My biggest struggle is in the fact that I cannot have nuts or nut flours (allergies). I would love to try some of the recipes I’ve found here…IF there were substitutes! Please please PLEASE offer substitutes for those of us with nut allergies (I’m sure there are more of us out there).
I do my best to frequently offer nut-free recipes. Almost all of my cooking recipes are nut-free and I have many baking recipes that are nut-free as well. Here are a few links: https://deliciouslyorganic.net/grain-free-gluten-free-coconut-cake-recipe-lemon-curd-strawberries-cream/ ; https://deliciouslyorganic.net/chocolate-brownies-paleo-grain-free-lunchskins/ ; https://deliciouslyorganic.net/pumpkin-chocolate-chip-muffins-grain-free/.
I just made these and they didn’t turn out at all! They didn’t flatten out,just stayed in the round balls. Has anyone else had this problem? Or maybe know what I did wrong?
Hmm…not sure what happened. Did you make any substitutions?
I haven’t. I tried making them again tonight. Same thing again! Unless maybe it’a my cashew butter. I made that myself. I have no idea. I’m super frustrated.
Sounds Great! Having sensitivity to eggs makes baking a huge challenge. Great to see an egg free cookie recipe.
Currently having sensitivity to almonds, too. But other nuts okay.
Any suggestions on a different flour to substitute for the almond flour?
Love your site and recipes. Thanks for all you do.
.
I haven’t tried it, but I think cashews or walnuts would be a great substitute. If you give it a try, let me know how it turns out! 🙂
I know it’s been a while since you did this post, but I thought I could help Michelle. I’ve successfully substituted other nut flours for almonds, so she should have no problem with it. If she doesn’t have a food processor or other machine strong enough to turn nuts into flours, nuts.com has a good variety of nut flours. 🙂
Thanks, Linda!
These look great. We live in Florida too and about this time of year I’m so ready for cooler (not so hot) temps.
Have a lovely day.
Kim
Hi, the gelatin that you use, is it the lakes red (needs heat) or green (dissolves on its own) can. Please advise. Thanks!
Have not tried these cookies yet but looking forward to that. Read through the comments and I work in a health food store. A young gal came in bought a lot of raw pumpkin seeds and sunflower seeds. When I asked, she said she could not have nuts so was going to make her own flour with these seeds. This might be worth a try for those with nut allergies — she was experimenting as well.
Hi,
Can’t wait to try your recipe.
You say you have healed from a few things with organic, paleo, and other natural things. One is IBS, but there is no info on that. I’m interested in more information on this, because I have been told I have IBS and mild gastritis. I have a lot of digestive issues and am very discouraged with doctors and no healing in sight.
My sister in law just texted me and told me that she wanted to make me a birthday dessert that I could eat, so of course, I looked through your desserts and picked out 4 different options that I’ve been dying to try! Can’t wait to see which she chooses. 🙂
She chose THESE, and I’m glad because I’ve been wanting these for a year! Lol. And they were so delicious… I almost ate the whole batch by myself… I wish I were joking. 🙂 🙂 I can’t wait to make them myself! Thanks for another great recipe. xo
Love the simplicity of this recipe 🙂 Thanks for sharing! I’m sure the cashew butter gives it a heavenly flavor.
Thank you!
So I made your recipe and loved it! But it has an extremely salty after taste? I used the unsalted butter and the listed amount of salt so I was just wondering where I could have gone wrong!
Thanks!
Hello, would there be a substitution for the cream of tartar? Thanks in advance, these look delicious!!
I am allergic to almonds. Can I make these with all coconut flour and leave out almond flour?
I haven’t tested this recipe with substitutions, so I don’t know which alternate ingredients will lend the exact same texture and flavor.
We have lots of almond pulp from making almond milk that I dehydrate and grind. Could I use this as a substitution for almond flour here? It’s not blanched or as finely ground as typical almond flour and I’m always wondering if it’s an acceptable swap. Thanks so much! Judy