Snickerdoodles & Chocolate Chip Cookies

This year our holiday baking is a little different than our past years. Mostly because I’ve been gluten & dairy-free for much of the year so I thought I’d be limited in the “sugary things” category of stuff I’d be able to make and enjoy with fam & friends. Not so, you guys, not so. I’ve done a lot of research and decided to try a chocolate chip cookie recipe a few months ago that I found via Pinterest. Not a “Pinterest fail,” it was such a great success that I haven’t yet tried another recipe! Then this month I found a recipe for snickerdoodle cookies and it went pretty much the same.

We’ve made these (so, so very many of these) for our peoples, and they all unanimously agree on the deliciousness (especially the chocolate chip guys). Here are my versions of these recipes, with tips on how to enjoy them best! 

Note: These are both gluten & dairy-free, but do contain coconut oil, and nut flours (almond & coconut), and egg. The cookie unicorn would be to find a recipe without the nuts, I know. I’ll keep looking. ;) 


Snickerdoodles (see photo above - they’re on the left!)

I found this recipe from the Tone It Up girls, and they have a few others that I haven’t tried yet. I’ve been too distracted by this one. Check the tips after the recipe for texture notes!


  • 2 mixing bowls (this isn’t a huge recipe, so I used a medium and a small)
  • hand or countertop mixer
  • cookie scoop (handy but not necessary - it helps you get to the eating part much faster!)
*This recipe makes about 20-25 regular-sized cookies*


  • 6 tablespoons coconut sugar (7 if you like them slightly sweeter with crispier edges, I accidentally discovered)
  • 1/3 cup brown sugar (I use what I have, which is light brown sugar)
  • 1/4 cup coconut oil, melted and cooled
  • 1/2 teaspoon vanilla extract
  • 1/4 cup egg whites
  • 2 cups almond flour (I love Bob’s Red Mill brand)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon (more doesn’t hurt!)
  • 1/8 teaspoon salt
  • coconut oil spray


  1. Preheat oven to 350°
  2. Mix coconut sugar (6-7 tbsp), brown sugar (1/3 c), and coconut oil (1/4 c) in one bowl.
  3. Stir in vanilla (1/2 tsp) and egg whites (1/4 c).
  4. In a second bowl, combine almond flour (2 c), baking powder (1/2 tsp), cinnamon (1/4 tsp), and salt (1/8 tsp).
  5. A little at a time, add flour mixture to sugar mixture until well-combined.
  6. Shape dough into balls (I use a cookie scoop that’s about 1 tbsp size) and place on a cookie sheet coated with coconut oil. Flatten just a smidge with fingers or the back of a spoon (a quick spray of coconut oil on the spoon helps).
  7. Bake for 10-12 minutes until edges look done.

Tips: I love these so much because of the options for chewy or crispy cookies! It’s hard to find cookies without gluten or dairy that are a good texture. I’ve had my share of mealy/pasty/icky-textured cookies, no thank you very much. These will be chewy when they first come out, then crisp up as they begin to cool. When stored though, they go back to chewy. My favorite thing is to pop a few leftovers in the toaster oven for a couple of minutes and let them cool a bit. Then they’re perfectly crisp on the edges and chewy inside! Oh, and they have never lasted more than three days but were still tasty after that long when stored covered. 


above: the first bite, before and after

Chocolate Chip Cookies

You guys, we’ve had everyone rave about these. They are some of the best cookies I’ve had ever, gluten-free or not! They are not originally my creation, but I’m sharing my version of a recipe that I’m so glad I found on Texanerin’s blog. Check out her original for more ingredient options, and see below for my opinion of the best combination. :)

Do note - this recipe requires refrigerating the dough for at least one hour, preferably overnight. I usually make the dough the night before I want to bake the cookies, then grab the bowl from the fridge whenever I’m ready to bake. I hear the dough (and final cookie) freezes well, but haven’t yet tried doing so myself!


  • 2 mixing bowls - one large, one medium
  • hand mixer
  • cookie scoop 
  • parchment paper


  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons butter (I use Earth Balance since I’m dairy-free. I’ve tried coconut oil but prefer the taste with EB)
  • 6 tablespoons almond butter (no oil or sugar added - check those ingredients or you’ll have super greasy cookies)
  • 3/4 cup coconut sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg
  • 2 cups (or more) chocolate chips (I highly recommend Enjoy Life’s semi-sweet mega chunks. They take these cookies to the next level as they’re huge, super tasty, and they’re allergy-friendly.)


  1. In a medium bowl, mix almond flour (1 c), coconut flour (1/4 c), baking soda (1 tsp) and salt (1/4 tsp)
  2. In a large bowl, beat butter (6 tbsp) and sugar (3/4 c) until well-combined. (Really, really well-combined!)
  3. Beat in almond butter (6 tbsp) and vanilla (1 1/2 tsp) on medium until well-combined. Beat in egg (1) on low.
  4. Stir in flour mixture (I beat this too, because Riley is usually helping and he likes to use the hand mixer - I just don’t let him over-mix.)
  5. Refrigerate dough for at least one hour (overnight is best).
  6. Heat oven to 350°
  7. Spoon dough into 1-2 inch balls and place on parchment paper. (Again I recommend a cookie scoop, though with the mega chunks getting caught in there I’ve bent mine this busy baking season. Still worth it for the ease of scooping and making same-sized cookies, especially since my handy hubby bends it back into place for me.)
  8. If you can’t see chocolate chunks sticking out of the tops, place some more in there. Go on and porcupine that thing with some chocolate. If someone complains about you putting too many chocolate chips in your cookies, well that’s grounds for unfriending right there, friends.
  9. Bake for about 10 minutes or until edges look firm and the tops don’t look as wet. As with most cookies, I love taking these out when they’re still slightly gooey in the middle and let them cook on the tray for a bit outside of the oven. 
Heating tip: Just like with the snickerdoodles, I re-heat these in the toaster oven. I’m a picky re-heater, so even if I had no toaster oven I’d turn on the entire oven just to heat a few leftover cookies. It makes them that much better. In fact the above photo with the melty chocolate is a leftover cookie that was re-heated for about a minute. Just barely toasty on the edges and oh-so-gooey inside. Do it. It’s worth the extra work to get a perfect texture, if you care about such things. Priorities, man. As little as I get to eat cookies these days, good texture is a high priority of mine.

2016-12-23_0002.jpgAn optional final step for either of these recipes is handing over the beaters or cookie scoop to be licked clean. Yes I’m aware there is egg - I know. I’m not going to tell anyone else to, but we do it at our house. Life is short y’all. Lick the beaters. And have some happy holidays with some tasty cookies.




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