Special (Diet) Snickerdoodles


Honestly, I didn’t know what to call this recipe. I came across the recipe somewhere online and can’t seem to trace back my steps. I was searching frantically for a gluten-free, dairy-free, refined sugar-free cookie recipe the other day. As you can imagine, too much “free” meant I was coming up empty with my search results, until I came across this recipe. Even though, it is gluten and dairy free, it was so addictive and delicious, it is definitely going to be a keeper! So, even though the title of this recipe is Special Diet Snickerdoodles, I really have to de-emphasize the diet part as this cookie is too delicious to be a diet cookie!


I was dismissing all the other recipes as I thought my special guest wouldn’t eat anything with even unrefined sweeteners like maple syrup. Boy, was I glad she actually was OK with that. Yes!


I couldn’t control my joy when I found out the recipe used almond flour/meal rather than myriads of others that I came across using other not-so-common flours like coconut flour etc. Since I had almond meal and some Vermont maple syrup on hand, this recipe was going to be it!


This recipe is so quick to make and requires such few ingredients, I am sure this will become a go-to recipe for you even when you don’t have to make this for someone who is gluten and dairy-free!

Special (Diet) Snickerdoodles

  • Servings: 20-24 cookies
  • Print

2 cups almond flour/meal
1 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
1/4 teaspoon ground cinnamon
1/4 cup melted shortening
1/4 cup maple syrup
1/2 teaspoon vanilla essence
1/2 teaspoon ground cinnamon
1 tablespoon stevia or refined sugar

1. Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.
2. Combine almond flour, baking powder, baking soda, salt and 1/4 teaspoon cinnamon in a medium bowl.
3. In a small bowl, combine melted shortening and maple syrup. Add vanilla essence and stir well.
4. Add liquid ingredients to the almond flour mixture and combine to make a wet dough.
5. Make 20-24 equal size dough balls (about 1″ diameter).
6. Stir together 1/2 teaspoon ground cinnamon and stevia (or regular sugar). Dip the dough balls in the cinnamon mixture.
7. Transfer the dough balls to the parchment lined baking sheet. Using tips of your fingers, or glass bottom of a jar, flatten the balls into a disk about 2 1/2″ wide.
8. Bake for about 8 minutes. The center will look soft and uncooked, but the cookies will continue to cook while cooling.
9. Let the cookies cool completely on the tray. Remove then and store in an airtight container.

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