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3 stacks of gluten free snickerdoodles in front of a glass of milk.
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5 from 1 vote

Gluten Free Snickerdoodles

A soft and pillowy cookie, covered with a crunchy layer of cinnamon and sugar. Gluten free, and low in sugar. These may be a Christmas classic, but they are a pretty special cookie year round. Adapted from Snickerdoodles on OhSheGlows.
Prep Time15 mins
Cook Time9 mins
Chilling Time30 mins
Total Time54 mins
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 91kcal



  • 2 tablespoons organic cane sugar coarse sugar (sometimes called turbinado)
  • 1/2 teaspoon cinnamon


  • In a medium sized mixing bowl, combine the cashew butter, coconut oil, egg, and vanilla. Stir to mix well.
  • Into the cashew butter mixture, add the sugar, baking soda, sea salt, cinnamon, and cream of tartar. Stir to mix these ingredients in.
  • Add the oat flour and arrowroot flour, and stir until it forms a sticky dough. Refrigerate the cookie dough for about 30 minutes. If you need to refrigerate the dough overnight, cover it so that it does not dry out.
  • Preheat the oven to 350º F.
  • Mix the coarse sugar and cinnamon together in a small bowl.
  • Use a 1 tablespoon measuring spoon to scoop the dough out. This measurement will yield 24 cookies. The cookies rise and spread while baking so they end of being nice sized cookies. Form the cookie dough into a ball, and roll it in the cinnamon and sugar mixture.
  • Add the cookie dough balls to a baking try with room around each to allow for spreading. Use a fork to press down the cookie dough balls into a flattened round shape. If you prefer pillowy, thick cookies, skip this step and just bake them as balls. You can see the difference in the photos above between the pillowy cookies and the flattened cookies.
  • Bake for 9 minutes.
  • The cookies will be very soft when they come out of the oven. Allow the cookie sheet to completely cool, and the refrigerate or freeze the cookies on the cookie sheet to fully chill. Store the cookies in the refrigerator or the freezer and enjoy them chilled. I think the cookies have the best chewy texture when frozen!



Skip the arrowroot starch: I don't mind using small amounts of arrowroot starch, because it's less processed than other starches and has more nutrients, like B vitamins, potassium and iron.
I buy this arrowroot starch from Bob's Red Mill because it's consistent, a good price, and doesn't have a strong flavor like some other brands.
I tested these gluten free snickerdoodles with no arrowroot starch, and they are delicious. The cookies are slightly more crumbly, but once they are frozen, there is almost no difference in the texture. Simple substitute 2 additional tablespoons of oat flour for the arrowroot.
No Cream of Tartar: No problem! Instead of baking soda and cream of tartar, sub 1 teaspoon of baking powder. Alternatively, use the baking soda as directed, and add 1/2 teaspoon of lemon juice to the batter.
Make them Bar Cookies: This snickerdoodle cookie recipe is perfect baked as bar cookies! Press the chilled dough into a parchment-lined 8x8 inch baking dish, and sprinkle the top with cinnamon and sugar. Bake the cookies for 14 minutes. Allow to fully chill, refrigerate to cool further, and then slice into bar cookies.


Calories: 91kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 51mg | Potassium: 62mg | Fiber: 1g | Sugar: 3g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg