Recipe: Almond Snickerdoodle

Written by: The Healthy Living Team


Healf Journal

Now we have been fully immersed into the festive season, what better to bake than a chewy yet crisp cinnamon snickerdoodle.

However, this is not your ordinary snickerdoodle. Our recipe contains no, refined sugar, gluten, dairy or eggs… yet, they are still simply scrumptious.



  • 1 ¼ cup almond flour
  • 2 ½ tbsp chickpea flour (can substitute for coconut flour or GF oat flour)
  • 1 pinch of Maldon sea salt
  • 1 tsp gluten free baking powder
  • 1 tsp apple cider vinegar 
  • 1 tsp vanilla essence 
  • 1 tsp maca powder 
  • ¼ cup pure maple syrup 
  • ¼ melted coconut oil

Roll the cookie in:

  • 1 tsp cinnamon
  • 2 tbsp coconut sugar


  1. Pre-heat your oven to 175c and prepare your baking tray by lining it with non-stick baking paper.
  2. In a bowl, thoroughly mix together the almond flour, chickpea flour, sea salt, gluten free baking powder and AVC.
  3. In a separate bowl combine the maple syrup and coconut oil, mixing until thoroughly combined.
  4. Gently drizzle the maple syrup and coconut oil mixture into the dry mixture and stir until a sticky dough forms.
  5. In a side bowl, stir together the cinnamon and coconut sugar.
  6. Take 1 tbsp of the dough, roll it in the palm of your hands into a ball, then roll the ball in the sugar and cinnamon mixture, then place t he ball on the baking tray and delicately flatten the ball.
  7. Repeat this process for the remaining portion of the dough. Ensure you leave space between the cookies as they will spread out whilst baking.
  8. Place the cookies in the oven and bake for 8-10 minutes.
  9. Place on a wire rack to cool.
  10. Enjoy!

You can store these cookies in an airtight container for up to 1 week.

If you fancy getting experimental, try adding in some other spices, from nutmeg to ginger, or even pumpkin spice!

Almond Christmas Cookies