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Gluten-free Peanut Butter Snickerdoodle Cookies

December 9, 2020

Gluten-free Peanut Butter Snickerdoodle Cookies made with all grain-free and dairy-free ingredients. These are the most delicious snickerdoodle with a hint of peanut butter and sweetened with coconut sugar and maple syrup.

Gluten-free Peanut Butter Snickerdoodle Cookies made with all grain-free and dairy-free ingredients. These are the most delicious snickerdoodle with a hint of peanut butter and sweetened with coconut sugar and maple syrup.

Snickerdoodles are forever one of my favorite cookies.

Soft-baked snickerdoodles with a little bit of a crunch on the outside is just too die for. Every time I see one at a bakery or wherever we are, I always always have to try it. The perfect amount of cinnamon makes all the difference. And as a cinnamon lover – it is a dream come true having these dreamy cookies.

I made us the most delicious peanut butter snickerdoodle cookies. And they just so happen to be gluten-free, grain-free and dairy-free. They are made with all simple ingredients and the subtle hint of peanut butter in them is a game changer. I roll each in some cinnamon and coconut sugar for the ultimate snickerdoodle flavor too.

This is the kind of cookie you can enjoy pretty much any day and any time of the year. They are super easy to bake too. And even though they have to be chilled in the fridge first, it is only for 30 minutes so it’s quick and easy!

If you guys love this recipe as much as I hope you will, let us know in the comments below. Plus I always love seeing your photos of my recipes over on Instagram too!

Gluten-free Peanut Butter Snickerdoodle Cookies made with all grain-free and dairy-free ingredients. These are the most delicious snickerdoodle with a hint of peanut butter and sweetened with coconut sugar and maple syrup.Gluten-free Peanut Butter Snickerdoodle Cookies made with all grain-free and dairy-free ingredients. These are the most delicious snickerdoodle with a hint of peanut butter and sweetened with coconut sugar and maple syrup.

What ingredients you need to make gluten-free Peanut Butter Snickerdoodle Cookies:

How to bake healthier snickerdoodle cookies with peanut butter:

  1. In a large bowl, mix together oil, peanut butter, maple syrup, coconut sugar, vanilla extract and egg until smooth (I used a hand mixer)
  2. Add in the almond flour, coconut flour, baking powder and cinnamon until dough is fully combined
  3. Chill dough 20-30 minutes in the fridge (not longer than 30 mins!)
  4. Preheat oven to 350 degrees and line baking sheet with parchment paper
  5. Mix together cinnamon sugar topping in small bowl
  6. Form dough into small balls and roll each one in cinnamon sugar topping then place on baking sheet. Flatten each cookie slightly (don’t bake in ball form)
  7. Bake in oven for 11-13 minutes, until edges are golden brown
  8. Allow the cookies to cool for a few then enjoy

A few of my other favorite healthier cookie recipes to bake:

Gluten-free Cookies + Cream Cookies

The Best Paleo Brownie Crinkle Cookies (nut-free + gluten-free)

The BEST Chocolate Chip Walnut Cookies (gluten-free)

Healthy Double Chocolate Chip Cookies (gluten-free)

Gluten-free Peanut Butter Snickerdoodle Cookies made with all grain-free and dairy-free ingredients. These are the most delicious snickerdoodle with a hint of peanut butter and sweetened with coconut sugar and maple syrup.

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Gluten-free Peanut Butter Snickerdoodle Cookies

Gluten-free Peanut Butter Snickerdoodle Cookies made with all grain-free and dairy-free ingredients. These are the most delicious snickerdoodle with a hint of peanut butter and sweetened with coconut sugar and maple syrup.

Gluten-free Peanut Butter Snickerdoodle Cookies made with all grain-free and dairy-free ingredients. These are the most delicious snickerdoodle with a hint of peanut butter and sweetened with coconut sugar and maple syrup.

  • Author: Rachel
  • Prep Time: 30 mins
  • Cook Time: 11 mins
  • Total Time: 40 mins
  • Yield: 12-14 cookies 1x
Scale

Ingredients

Peanut butter snickerdoodles: 

Topping:

Instructions

  1. In a large bowl, mix together oil, peanut butter, maple syrup, coconut sugar, vanilla extract and egg until smooth (I used a hand mixer)
  2. Add in the almond flour, coconut flour, baking powder and cinnamon until dough is fully combined
  3. Chill dough 20-30 minutes in the fridge (not longer than 30 mins!)
  4. Preheat oven to 350 degrees and line baking sheet with parchment paper
  5. Mix together cinnamon sugar topping in small bowl
  6. Form dough into small balls and roll each one in cinnamon sugar topping then place on baking sheet. Flatten each cookie slightly (don’t bake in ball form)
  7. Bake in oven for 11-13 minutes, until edges are golden brown
  8. Allow the cookies to cool for a few then enjoy

Notes

*Store in airtight container for 3 days or fridge for 5 days. These also freeze very well

**I haven’t taste subs that aren’t listed above

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