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gluten-free snickerdoodle cookies

Gluten-free Apple Snickerdoodle

These gluten and grain-free apple pie snickerdoodle cookies are fluffly, light and mouthwatering. Plus, they contain almond flour, and have less sugar than the traditional snickerdoodle.
Course Dessert, Snack
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 10
Calories 252 kcal


Cookie base

  • 2 cups almond flour
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 3 Tbsp cane sugar
  • 4 Tbsp coconut oil room temperature
  • 1/4 cup maple syrup
  • 1 egg room temperature
  • 1 tsp vanilla extract
  • 1 apple peeled, diced
  • 1 flax egg * See notes


  • 1/4 cup cane sugar
  • 2 tsp cinnamon


  1. Mix coconut oil, cane sugar, maple syrup, egg, vanilla, flax egg and beat/mix together until creamy.

  2. Sift together the remaining dry ingredients.
  3. Mix the wet in with the dry ingredients.
  4. Fold in the apple.
  5. Place in fridge for one hour to set or freezer for 15 minutes.
  6. Preheat oven 350F.
  7. Make 1 Tbsp balls and roll in coating mixture.
  8. Flatten out on cookie sheet/parchment lined baking sheet.
  9. Bake 20-25 minutes and allow to cool.

Recipe Notes

*The cookies should be slightly browned when fully cooked, you'll know they're cooked because they are a bit hard on the outside. Make sure you give them enough time to cool, as they also need time to set.

* To get the flax egg add 1 Tbsp of ground flax or chia seeds to 3 Tbsp of water and set aside for 5-10 minutes.