These melt-in-your-mouth healthy snickerdoodles are soft, chewy, and filled with cozy cinnamon goodness. Made with almond and oat flour, these classic Holiday cookies are easy to make, dairy-free, and gluten-free. Seriously, it's the best healthy Snickerdoodle cookie recipe ever!

bite shot of inside a classic soft and chewy healthy snickerdoodle cookie

The best ever healthy snickerdoodles

I'm on a Snickerdoodle kick this season! These soft, chewy cookies have that cozy cinnamon-sugar flavor we all love. They melt in your mouth and are made with almond and oat flour to keep them light and healthy. This recipe is a favorite, just like my healthy sugar cookies, oat flour chocolate chip cookies, and peanut butter almond flour cookies.

Since it's holiday baking season, I decided to update this recipe. It's been on my site for over three years, but I wanted to refresh the photos and videos and add more tips. You guys already loved it, so I'm sure these minor updates make it even better!

These snickerdoodles are gluten-free and have a tender texture from almond and oat flour. Unlike most recipes that use coconut or gluten-free all-purpose flour, this one uses my two favorite flours for the best flavor and texture.

They're thick, soft, and coated in the perfect amount of cinnamon sugar. Even picky eaters won't know they're healthier! I cannot wait to hear your thoughts in the comment section below.

Healthier Ingredients: Made with almond flour, oat flour, and coconut sugar.
Classic Flavor: All the cinnamon-sugar goodness of traditional Snickerdoodles.
Soft and Chewy: These cookies are perfectly soft with a chewy bite.
Simple to Make: Easy steps with everyday ingredients.
Make-Ahead Friendly: Chill the dough in advance for convenient baking.
Freezer-Friendly: Store the dough or baked cookies for later.
Perfect for Sharing: Great for gatherings or as a wholesome treat.
Gooey Center: Tapping the baking sheet creates a crinkly, gooey center.
Try these healthy sugar cookies or these chewy oatmeal chocolate chip raisin cookies next!

Ingredients needed

These super chewy, healthy snickerdoodles are made with simple, wholesome ingredients. This recipe is gluten-free and dairy-free. Here's everything you'll need:

Almond Flour: Use super-fine almond flour (not almond meal) for a soft, tender texture.
Oat Flour: The secret ingredient for a soft, crumbly, and chewy bite.
Cinnamon: For that classic snickerdoodle flavor.
Cream of Tartar: Activates the baking soda and adds a hint of tang.
Baking Soda: Helps the cookies rise.
Salt: Balances sweetness and enhances flavor.
Coconut Oil (or Butter): Adds richness and moisture.
Coconut Sugar: A natural sweetener with caramel notes; the best refined-sugar-free substitute for brown sugar.
White Sugar: Enhances sweetness and helps keep the cookies soft and chewy.
Egg: Binds the cookies together; you'll need just one.
Vanilla Extract: For extra flavor.

all ingredients in healthy snickerdoodles in small bowls with labels

How to make healthy snickerdoodles from scratch

These soft, chewy, healthy snickerdoodles are easy to make! Follow these step-by-step instructions, and check the recipe card at the bottom for full measurements.

Step One: Cream together softened butter or coconut oil, coconut sugar, and regular sugar in a large mixing bowl with an electric hand mixer or stand mixer (1-2 minutes) until smooth and creamy.

butter and sugar creamed together in a mixing bowl

Step Two: Add the room-temperature egg and vanilla extract to the creamed mixture, mixing until well combined. Avoid overmixing.

Step Three: In a separate bowl, whisk together almond flour, oat flour, cinnamon, cream of tartar, baking soda, and salt until smooth with no clumps.

Step Four: Gradually add the dry ingredients to the wet ingredients. Mix until a thick, slightly sticky cookie dough forms.

adding oat flour and almond flour to the butter, egg, sugar mixture

chilled healthy snickerdoodle cookie dough in a mixing bowl

Step Five: Cover the dough with plastic wrap and chill in the fridge for 45 minutes to 1 hour (or up to 1 day if wrapped tightly).

Step Six: Preheat your oven to 350°F (180°C). Then, line two baking sheets with parchment paper.

Step Seven: For the coating, mix coconut sugar, white sugar, and cinnamon in a small bowl.

Step Eight: Scoop out about 2 tablespoons of dough, roll into balls, and coat each one in the cinnamon sugar mixture. Place on a baking sheet.

how to roll a cookie dough ball in cinnamon sugar

snickerdoodle cookie dough ball rolled in cinnamon sugar

Step Nine: Bake for 12-14 minutes until the edges are golden and centers appear slightly underdone-they'll set as they cool.

Pro Tip: Right after baking, gently tap the baking sheet on the counter to create a gooey, crinkly center!

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling completely.

snickerdoodle cookie dough balls on a baking sheet

healthy snickerdoodle cookies on a baking sheet

Expert recipe tips:

Chill the Dough: This helps the cookies hold their shape and enhances flavor. Chilling is key since almond flour is delicate and can cause cookies to spread too much.
Use Room Temperature Ingredients: Make sure the butter (or coconut oil) and egg are at room temperature. Cold ingredients can lead to longer baking times and underbaked cookies.
Create a Crinkly, Gooey Center: Right after baking, gently tap the baking sheet on the counter. This will give the cookies a gooey, crinkly center-a signature of great snickerdoodles!
Let Them Cool: For soft and chewy cookies, let them sit on the baking sheet for a few minutes after baking before transferring to a rack.
Use Almond Flour, Not Almond Meal: Almond meal is coarser than almond flour and will give these cookies a grainy texture. Super-fine almond flour is the way to go.
Stick with Both Sugars: The combination of coconut sugar and white sugar gives the best texture. Avoid substitutions for the perfect chewy bite!

soft, pillowy healthy snickerdoodle cookies

Why are these snickerdoodles "healthy"?

Here are five reasons:

No Refined Flour: Made with almond and oat flour, which adds protein and fiber.
Less Sugar: Sweet, but with half the sugar of traditional recipes.
All-Natural: No artificial additives-just wholesome ingredients.
Almond Flour Benefits: Packed with healthy fats, protein, and vitamins.
Coconut Oil Option: A dairy-free fat choice that keeps them soft and chewy.

Easy ingredient substitutions:

Here are a few substitution options for these healthy snickerdoodles. Try swapping only 1-2 ingredients to keep the original flavor and texture!

Flour: Avoid substituting almond flour, but you can replace oat flour with 1:1 gluten-free baking flour.
Coconut Sugar: Swap with light or dark brown sugar.
White Sugar: Substitute cane sugar with erythritol if desired.
Fats: Use regular butter, vegan butter sticks, or solid coconut oil (not melted).
Cream of Tartar: Replace with 1-2 teaspoons of lemon juice or white vinegar.

healthy snickerdoodle cookies with a cinnamon sugar coating

Frequently Asked Questions

What can I use instead of cream of tartar?

Substitute with 1-2 teaspoons of lemon juice or white vinegar. This will help activate the baking soda.

Do I have to chill the dough?

Chilling is recommended for the best texture and to prevent spreading. If you're short on time, 30 minutes should be enough, but 1 hour is ideal.

Can I use homemade oat flour?

Yes, you can definitely use homemade oat flour! To make it, blend rolled or quick oats in a food processor or blender until you achieve a fine, flour-like consistency. For a smoother texture, you can sift the oat flour to remove any coarse bits.

Can I substitute the flours?

You can substitute the oat flour with a 1:1 ratio of gluten-free baking flour or all-purpose flour. However, I do not recommend substituting the almond flour, as it plays a crucial role in the texture and flavor of the cookies. Using almond flour helps keep them soft and chewy, so it's best to stick with it for the best results!

Are they gluten-free?

Yes, these snickerdoodles are 100% gluten-free since they are made with almond flour and oat flour. Enjoy without worry!

Can I freeze the dough?

Yes, you can freeze the dough for up to 3 months. Scoop it into balls, roll them in cinnamon sugar, and freeze on a baking sheet. Transfer to an airtight container, and bake directly from frozen, adding a minute or two to the bake time.

Can I freeze Snickerdoodle cookies?

Yes! You can also freeze baked cookies. Arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight container or freezer bag, adding parchment paper between layers. They will stay fresh for up to three months.

How do I store these snickerdoodles?

Store the snickerdoodles in an airtight container at room temperature. They should stay fresh for about 3-5 days.

inside of a super soft almond and oat flour snickerdoodle cookie

Did you make this recipe?

If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!

📖 Recipe

I only recommend products I love and use myself. In full disclosure, I may receive a small compensation for purchasing a product I recommend. Thank you for supporting Healthful Blondie!

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