These gluten free snickerdoodle cookies are soft, sugary, and so simple! Sweet potato is hidden inside as a healthier alternative, and optional peach preserves serve up warm bites of chewy peach in every bite for all those Georgia Peaches out there. Crunchy on the outside, perfectly soft on the inside!
Table of Contents
What are snickerdoodle cookies?
Snickerdoodles are soft and chewy sugar cookies with a deliciously sweet cinnamon sugar topping sprinkled overtop each cookie.
These snickerdoodle cookies are very popular in the U.S. during the winter holidays, especially around Christmas time!
Best gluten-free snickerdoodle cookies:
I was lucky enough to be asked by Bob's Red Mill to make a Christmas cookie that best represented my state of Georgia during their United States of Cookies campaign.
Absolutely!
And then Georgia peach everything started rambling through my head.
Shoot! Sweet potato everything ran through my head too. How many times have I been asked from relatives if I've ever had "one of those sweet potato pie things that all those country songs sing about."
At about the same time I had been starting my list of Christmas cookies to make and those darn amazing snickerdoodle cookies were on my list (I mean, of course they were!).
Who doesn't love a good snickerdoodle cookie?
Who wouldn't love a snickerdoodle that has a little bit of a healthy boost with that sweet potato snuck in there?
And who wouldn't love some warm gooey bits of peach in with each and every bite? - Of course optional if you don't want it!
Does it sound amazing friends?
Because it is! And it's all gluten-free!
Gluten Free Snickerdoodle Cookie Recipe Ingredients:
- coconut sugar
- coconut oil, softened
- small sweet potato, cooked and mashed
- peach preserves (optional)
- almond extract, or vanilla extract
- gluten-free flour
- ground cinnamon
- ground nutmeg
- ground ginger
- allspice
- sea salt
What type of gluten-free flour to use for cookies?
This post may contain affiliate links to items I use in my recipes. Please read mydisclosure.
I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour.
It's perfectly formulated for baked goods with terrific taste and texture, no additional special ingredients needed.
The protein in the sorghum flour helps give baked goods an almost wheat-like texture and aids in browning.
You can use this blend for cookies, cakes, brownies, etc.
How to make gluten free snickerdoodle cookies:
For a detailed list of directions, scroll down to find the full recipe card.
- Mix wet ingredients. Preheat your oven to 350*F. In a stand mixer, combine the coconut sugar, oil, mashed sweet potato, peach preserves (which are optional), and vanilla extract until thoroughly combined.
- Combine dry ingredients. In a separate bowl combine the flour, cinnamon, nutmeg, ginger, allspice, sea salt together. Using the stand mixer, slowly start combining the dry ingredients to the wet ingredients until smooth dough forms.
- Chill Dough. Place dough on a long piece of parchment paper and roll into a log the width of the bottom of a coffee mug and place (while still wrapped in parchment paper) in the freezer to chill for 10 minutes.
- Slice, sugar, and bake your dough. Remove from the freezer, slice into ½" rounds and place on parchment paper lined baking sheets. Sprinkle with cinnamon sugar if desired and bake for 18-22 minutes or until the edges have turned golden brown.
- Cool and enjoy. Allow to cool on a cooling rack before enjoying!
How to make the cinnamon sugar sprinkle topping:
A quick cinnamon sugar topping:
Combine and mix 3 tablespoon coconut sugar with 1 ¼ teaspoon ground cinnamon.
How to store leftover snickerdoodle cookies:
You can store your leftover gluten-free snickerdoodle cookies once cooled down to room temperature.
Store the cookies in an airtight container or zippie bag at room temperature for up to 5 days!
Doubling or tripling your batch of gluten-free snickerdoodle cookies:
I say GO FOR IT!!!
Simply double or triple the ingredients as you are baking through this recipe.
Because of the larger amount of cookie batter from doubling or tripling the recipe, the only difference in the entire recipe will be to create all those extra cookies in extra batches in the oven.
Meaning – don’t overstuff your baking sheets with cookies to slip into that oven of yours.
Allow your cookies the full baking experience.
Instead, you will need to an extra batches of cookies in your oven. More cookies means your oven will be working for longer.
More gluten-free cookie recipes!
- 4-Ingredient Peanut Butter Cookies
- Gluten-Free Thin Mint Cookies
- Gluten-Free Gingerbread Cookies
- Chewy Gluten-Free Pumpkin Cookies
- Gluten-Free Lemon Cookies
- Gluten-Free Strawberry Lemonade Crinkle Cookies
Yield: 24
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
These gluten free snickerdoodle cookies are soft, sugary, and so simple! Sweet potato is hidden inside as a healthier alternative, and optional peach preserves serve up warm bites of chewy peach in every bite for all those Georgia Peaches out there. Crunchy on the outside, perfectly soft on the inside!
Ingredients
- ¾ cup coconut sugar
- ¾ cup coconut oil, softened
- ½ a small sweet potato, cooked and mashed
- ¼ cup peach preserves
- 1 ½ teaspoon almond extract, or vanilla extract
- 2 ½ cups GF flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon allspice
- ⅛ teaspoon sea salt
Instructions
- Preheat your oven to 350*F. In a stand mixer, combine the coconut sugar, oil, mashed sweet potato, peach preserves (optional), and vanilla extract until thoroughly combined.
- In a separate bowl combine the flour, cinnamon, nutmeg, ginger, allspice, sea salt together. Using the stand mixer, slowly start combining the dry ingredients to the wet ingredients until smooth dough forms.
- Place dough on a long piece of parchment paper and roll into a log the width of the bottom of a coffee mug and place (while still wrapped in parchment paper) in the freezer to chill for 10 minutes.
- Remove from the freezer, slice into ½" rounds and place on parchment paper lined baking sheets. Sprinkle with cinnamon sugar if desired and bake for 18-22 minutes or until the edges have turned golden brown.
- Allow to cool on a cooling rack before enjoying!
Notes
A quick cinnamon sugar topping: Combine 3 tablespoon coconut sugar with 1 ¼ teaspoon ground cinnamon.
Peach preserves are optional.
Nutrition Information:
Yield: 24Serving Size: 24 Servings
Amount Per Serving:Calories: 145Total Fat: 7gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 13mgCarbohydrates: 19gFiber: 0gSugar: 8gProtein: 1g
