gluten free snicker doodle cookies


1/2 cup butter (1 stick) softened at room temperature or melted slightly in the microwave at lowest setting
1 1/2 cups almond flour or almond meal (almond flour gives a more finely-textured cookie)
1 tablespoon honey
1 egg
1/2 tsp. vanilla
1/4 tsp. baking soda
1/4 tsp. cream of tartar

for topping cookies:
ground cinnamon as much as you want


Sit out butter to soften at room temperature (or if you’re impatient like I am, use the microwave on lowest setting to soften/melt the butter.

In mixing bowl, combine the butter, 3/4 cup almond flour, 1 tablespoon honey, egg, vanilla, baking soda, and cream of tartar and blend well with mixer until well combined. Beat in the other 3/4 cup of almond flour, until all the ingredients are thoroughly mixed. (The mixture will be stiff.)

Scrape the beaters to remove all the dough, then cover bowl with plastic wrap or a lid and chill one hour or longer. (I’ve gotten distracted and chilled it for nearly 3 hours, which didn’t seem to matter.) It’s optional! Or you can put it in the oven right away!

When you’re ready to bake the cookies, preheat the oven to 330F/175C

Scoop out heaping teaspoons of dough, and roll dough into balls about 1 inch across. Roll each ball in the cinnamon and put on cookie sheet 2 inches apart. (I lined the cookie sheet with parchment paper, but I don’t think it’s essential.)

For flatter/crisper cookies, smash each one down with your fingers, keeping them about 1/4 inch thick. You can also bake them without smashing for a more domed-shaped cookie. Bake cookies about 14-16 minutes, until they’re starting to brown and are slightly crisp-feeling to the touch.

Remove cookies to a rack and let cool 20-30 minutes before serving. (They’re fairly crumbly when they’re hot but they stay together well once they’re cool.) These cookies will keep for several days in a plastic container if you can manage to keep them around that long.



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