Cookies · Requires cooking· Gluten-free

Cinnamon Almond Snickerdoodles

Name: Cinnamon Almond Snickerdoodles
Prep time: 20 min
Cook time: 18 min
Yield: 6 servings
Ingredients: 150 g Gluten-free 1:1 baking flour blend (with xanthan gum); 35 g Almond flour; 30 g Unsalted butter; 84 g Allulose; 50 g Whole egg, without shell; 60 g Plain nonfat Greek yogurt; 4 g Double-acting baking powder; 3 g Ground cinnamon; 4 g Vanilla extract; 1 g Iodized salt

Soft almond-enriched cookies with a cinnamon finish and a gently domed, chewy center.

HANDS-ON20 minutes

COOK18 minutes

REST / SET30 min chill · 30 min cool

MAKES6 portions, 2 cookies each

Let’s make it

An original Raw Desserts editorial recipe. About these recipes

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Makes 6 servings

Gluten-free 1:1 baking flour blend (with xanthan gum)150g gluten-free 1-to-1 baking flour with xanthan gum
Grams of Gluten-free 1:1 baking flour blend (with xanthan gum)g
Almond flour35g finely ground almonds
Grams of Almond flourg
Unsalted butter30g unsalted butter, softened
Grams of Unsalted butterg
Allulose84g pure granulated allulose, divided
Grams of Alluloseg
Whole egg, without shell50g beaten whole egg, without shells
Grams of Whole egg, without shellg
Plain nonfat Greek yogurt60g plain nonfat Greek yogurt
Grams of Plain nonfat Greek yogurtg
Double-acting baking powder4g labeled gluten-free double-acting baking powder
Grams of Double-acting baking powderg
Ground cinnamon3g ground cinnamon, divided
Grams of Ground cinnamong
Vanilla extract4g vanilla extract
Grams of Vanilla extractg
Iodized salt1g fine salt
Grams of Iodized saltg

Weights are edible ingredient amounts before cooking; weigh eggs without shells. Changing servings scales every ingredient, but finished weight can change during cooking. Keep the stated pan depth or individual portion size. Use more pans or portions when scaling; follow the original temperature and doneness checks. Do not eat raw flour, eggs or batter.

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A few simple steps

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Follow the updated ingredient weights and your swap notes above. The method keeps the original ingredient names; chilling and cooking times are guidance.

01
Mix the butter with 70 g of the allulose until smooth. Stir in the egg, yogurt and vanilla.
02
Fold in the flour, almond flour, baking powder, salt and 1 g of the cinnamon. Cover and refrigerate the dough for 30 minutes so the gluten-free flour hydrates and the dough firms.
03
Heat a conventional oven to 160°C / 320°F and line a baking sheet. Mix the remaining cinnamon and allulose in a shallow dish.
04
Divide the dough into twice as many equal portions as selected servings. Shape into balls, roll lightly in the cinnamon mixture and flatten to thick discs on the tray; distribute any remaining coating across the tops.
05
Bake for 14–20 minutes until the edges are set and pale gold, with centers that look baked rather than wet. Do not wait for a hard, crisp surface.
06
Cool on the tray for 15 minutes, then transfer to a rack. Serve two cookies per dessert portion when completely cool.

Before you begin

Notes for this recipe

An original Raw Desserts editorial recipe concept, not a cookbook transcription and not a tested adaptation.

A note from our kitchen

This original editorial recipe and its swap suggestions have not been independently kitchen-tested. Check texture as you go, follow ingredient package instructions, and refrigerate perishable mixtures promptly.

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30 min prepCooked

Cinnamon Almond Snickerdoodles

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A note from our kitchen

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