Snickerdoodle Photo Credit: Phillip Grey Bill

Snickerdoodle Photo Credit: Phillip Grey Bill

I came across this recipe on the Sweet Laurel Bakery blog last year and I've been making these cookies almost weekly since. For almost 10 years, I have been completely gluten-free, so finding and creating recipes for gf baked goods that actually taste good is incredibly fulfilling. These cookies are so simple and easy to make. They're also nutrient dense, full of protein, and high in fiber. My clients kids love them too. Check out this fantastic recipe!

L | Growing up, my brothers (I had 5 of them) LOVED snickerdoodles. They are a fun alternative to the classic chocolate chip cookie. They are also laden with cinnamon, a superfood we love to include in our baked goods whenever we can. I hope you enjoy these snickerdoodles as much as I do!


For 2 dozen (Vegan, Gluten Free)


2 1/2cups almond flour

1/2 teaspoon Himalayan pink salt

1 teaspoon cinnamon

1/4 cup coconut oil, melted

1/4 cup maple syrup

1 tablespoon vanilla extract


1/4 cup date sugar

1 tablespoon cinnamon


Preheat oven to 350F and set rack in the middle of the oven.

Stir together the dry ingredients in a medium bowl. Separately, whisk together all wet ingredients and stir into the dry ingredients. Place one to two inch balls of batter onto greased and parchment lined baking pans and lightly press down. Sprinkle with the date sugar and cinnamon combination. Bake for 8-10 minutes, until just golden brown around the edges. Remove from the oven and place the cookies on a cooling rack.  Enjoy!