Description
Soft, chewy, and warmly spiced, these flourless snickerdoodle cookies are naturally gluten-free and made with almond butter for a rich, nutty twist. Perfect for holiday baking, cozy afternoons, or any time you crave cinnamon-sugar comfort.
Ingredients
1 cup almond butter (or cashew butter for milder flavor)
2/3 cup coconut sugar or brown sugar
1 large egg
1 tsp vanilla extract
1 tsp baking soda
Pinch of salt
3 tbsp coconut sugar + 1 tsp cinnamon (for rolling)
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix almond butter, 2/3 cup sugar, egg, and vanilla until smooth.
3. Add baking soda and salt; mix until fully combined.
4. Roll dough into tablespoon-sized balls.
5. In a small bowl, mix 3 tbsp coconut sugar with 1 tsp cinnamon, then roll each ball in the mixture.
6. Place dough balls on the baking sheet, spacing them 2 inches apart.
7. Bake for 8–10 minutes, until edges are set but centers are still soft.
8. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For a vegan option, replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit 5 minutes).
Store in an airtight container at room temperature for 4–5 days or freeze for up to 3 months.
Slightly underbake for a softer, chewier texture.
You can chill the dough for 15 minutes before baking to help cookies hold their shape better.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 7g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg