There are two things that scream winter to me. Warm cozy dinners and the obligatory Christmas cookie jar. To fill my cookie jar(s), I make my Almond Flour Sugar Cookies, Pumpkin Pie Cookies, or 3-Ingredient Thumbprint Cookies. But nothing is more Christmassy than Snickerdoodles. They combine the crusty, crispy edges of classic cookies with the flavors of cinnamon.
Ingredients and Substitutions
The dough takes only 5 ingredients.
Almond Flour – Choose finely ground almond flour for the best texture. Almond meal can be used as an alternative, but it will result in a grittier texture and darker color. Vegan Butter – Use a high-quality plant-based butter for the best flavor. Refined coconut oil or other plant-based oils can be substituted if needed. Maple Syrup – Pure maple syrup adds a subtle sweetness. You can use any liquid sweetener like agave nectar or date syrup. Cinnamon – Choose high-quality ground cinnamon for the best flavor. You can experiment with different types of cinnamon for varied flavor profiles. Vanilla Extract – I use pure vanilla extract. Vanilla bean paste can be used for a more intense vanilla flavor. Sugar – Any granulated sweetener works for the coating, including coconut sugar or raw cane sugar for less refined options.
How to Make Almond Flour Snickerdoodles
This recipe is super simple. Here are a few pictures to show the key steps.
Expert Tips
For the best texture, avoid overmixing the dough. Mix just until the ingredients are well combined. Chill the dough for 30 minutes before shaping for easier handling and to enhance the flavor. Use a cookie scoop for uniformly sized cookies, ensuring even baking. For a softer cookie, slightly underbake and allow to cool completely on the baking sheet. Experiment with different spices in the sugar coating, such as adding a pinch of nutmeg or cardamom for extra warmth.
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